This steak is named after its T-shaped bone. It's similar in appearance to the porterhouse, yet with a smaller portion of the filet mignon side. T-bone steaks are cut closer to the front, and contain a smaller section of tenderloin. They are best grilled or broiled to medium-rare temperature; the meat near the bone tends to cook more slowly than other parts of the steak.
This is a relatively lean cut of steak. Top sirloin differs from sirloin steaks in that the bone and the tenderloin and bottom round muscles have been removed. Best grilled or broiled.
This remains one of the most popular cuts of beef. It has a lot of connective tissue, which in turn gives it great flavor, but makes it less tender. This steak is usually marinated before being broiled or grilled. Flank steak is always served cut across the grain in thin slices.
New york steak
This is a staple and classic at any good steakhouse. It has an excellent amount of marbling, is tender and full-flavored. Many people prefer this cut cooked rare, or blue, showcasing the delicate flavor and naturally tender texture. Internationally it is called a "club" steak. In the United States and Canada it is known as New York strip, strip loin, shell steak, or Kansas City strip steak. The New York strip steak is ideal for grilling.
The flat iron is the top blade steak, which is derived from the tender top blade roast. Flat iron steaks usually have a significant amount of marbling. It's considered by many to be the finest cut of beef available. It's served best grilled or broiled.
This is a very tender cut. It's not the most flavorful steak since it does not have a bone attached, but it can be wrapped in bacon or served with your favorite sauces and spices. In France this cut is called filet de boeuf, which translates to beef filet. It can be broiled or grilled, but remember to cook this cut quickly to seal in all the goodness.
rib eye steak/rib steak
The rib-eye has long been a favorite of steak lovers worldwide due to its luscious marbling, which allows the meat to be very tender and juicy. The rib-eye is a boneless cut. When the bone is attached it is called a rib steak. These steaks should be cooked quickly by grilling or broiling.
Yep, red oak, Santa Maria style seasoning rub, low and slow. The tri-tip is flavorful because of excellent marbling and is tender as long as you don't overcook it. It is best marinated or rubbed and then grilled.
A cut of beef from the plate. It is long, flat, and prized for its flavor rather than tenderness. The hanger steak is usually the most tender cut on an animal, and is best marinated and cooked quickly over high heat (grilled or broiled) and served rare or medium rare to avoid toughness.
A cut of beef and is part of the sub primal cut known as the chuck. The chuck steak is a rectangular cut, about 1" thick and containing parts of the shoulder bones, and is often known as a "7 bone steak" as the shape of the shoulder bone in cross section resembles the numeral '7'. Best prepared broiled or grilled.
Brisket is a cut of meat from the breast or lower chest and is full of flavor, especially if attention is paid to the cooking process. Slow and low, and this is good cut to braise and brown and then cook it slowly in the crock or stock pot.
Cut of beef taken from the Chuck, plate or rib areas of beef cattle. They consist of a short portion of the rib bone, which is overlain by meat which varies in thickness. Our short ribs are “English cut” meaning they have a loner bone. Short ribs generally require long periods of cooking in order to break down the connective tissues in the meat and make the meat tender. Methods of preparation include braising, stewing and sous-vide. Short ribs may also be barbequed, a popular method that subjects the beef to high heat in a relatively short period of time.
Bone-in or boneless, chuck arm roast comes from the muscular shoulder area of the cow or steer. The Texas Beef Council cautions that this cut of meat can be tough and recommends slow, moist cooking methods such as stewing and braising.
A rump roast (called silverside in the UK) is a cut of beef from the bottom round, the rear leg of the cow. It's a tougher cut of meat than steak, and it usually tastes best when roasted slowly until tender. Rump roast makes a wonderful Sunday dinner meal, especially paired with comfort foods like mashed potatoes or rice. It's also the perfect type of meat to cook in a crock pot or slow cooker.
The chuck roastis a larger version of the chuck steak containing parts of the shoulder bones, and is often known as a "7 bone roast" as the shape of the shoulder bone in cross section resembles the numeral '7'. The classic pot roast cut of beef. Very flavorful braised, browned and slow cooked in water. Add veggies and greens to make a memorable meal.
Cut from the round as would be a round roast. Great braised and used in soups, stews and chile recipes.
Convenient cuts from the rounds perfect for kabobs, obviously. Best to marinate for a few hours before skewering.
Another offering from the rounds, used like stew meat in soups, stews, braised and pan fried or in chili recipes.
Our ground beef is 90/10 beef to fat ratio, pretty lean. The old standby and most versatile beef for many recipes. Meatloaf, we like to make a beet loaf, using beef and beets, patties for burgers, we prefer pub style patties, meatballs, beet/meatballs and spaghetti too.
Cross cut tips from the round and brisket shanks, they are a bone in with lots of meat. Makes great stews and soups.
We cut the bones 3 inches more or less to make them easier to use. Great for broth, soups, stew flavor and our pets too!
Organ meats are full of vitamins and minerals. Heart is very tasty, no organ flavor which liver has lots of. Heart is very high in protein too!
Tongue Great for cooking slow in water, chopping up and making tacos de lengua, tongue tacos!