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 Whether you're roasting, braising, grilling... using a slow-cooker, gas or charcoal grill, stove top, or any other method...

We've got the perfect cut for your desired dish! 


Beef Cut Descriptions:

Beef chuck consists of parts of the neck, shoulder blade, and upper arm.  Beef chuck produces very flavorful cuts of meat and there are many new cuts of steak to the market from this section, allowing you to have more of a steak selection available.  This primal cut has a good deal of connective tissue. That makes chuck a good choice for braised dishes like beef stew or pot roast, both of which tenderize tough cuts. Due to its fat content, beef chuck is also excellent for making steaks and ground beef that produces juicy burgers.  The classic 7-bone roast comes from the beef chuck, as do the...MORE increasingly popular Flat Iron, Chuck Eye (Similar to a Delmonico), Sierra (Similar to a Flank), and Denver steaks which are great for pan frying/grilling.  The traditional “pot roast” is best from this section.


The beef rib is used for the traditional standing rib roast (also called prime rib). It's also the source of the delectable rib eye steak, aka Delmonico.  Since they're already tender, you can easily grill, fry, broil, roast, or barbecue...MORE steaks and roasts from the beef rib.  Short ribs are also a popular cut and a favorite of many because of the extremely tender meat. 


Beef sirloin is another relatively tender cut.  The sirloin is separated into top sirloin and bottom sirloin. Top sirloin gives us steaks that are good for grilling, similar to a strip steak.  The bottom sirloin gives us roasts like sirloin tip and tri-tip.  Tri-tip is an increasingly popular and versatile roast, great for grilling or braising.


Beef Flank, Flap, and Skirt can be cooked on the grill. These are very flavorful, but have tough muscle fibers so it is best marinated.  The best technique for these steaks is to grill it quickly at a very high temperature, careful not to overcook (5-6 minutes on each side to a medium-rare doneness. When you're ready to serve it, remember to slice this steak thinly against the grain so it isn't chewy.  They are often used for making fajitas, and stir-fry, grilled steak salad. 


The short loin is where we find the most desirable cuts of meat. These include T-bone and porterhouse steaks, strip steak and tenderloin (used for Filet Mignon).  The beef short loin is only about 16 to 18 inches long. It will yield anywhere from 11 to 14 steaks in a side of beef, depending on thickness.  Dry-heat cooking is best for the tender cuts from the short loin. They're excellent when grilled or fried and only lightly seasoned so you can enjoy the meat's full flavor.  The most tender cut of beef is the beef tenderloin . This is where we get filet mignon.  Beef tenderloin should only be cooked using dry-heat methods, such as grilling and broiling. The meat is already super tender, so long cooking times are unnecessary. Keep it quick and the heat high.  *NOTE: If the tenderloin is removed, there can be no T-bone or porterhouse steaks. Both of these steaks include a section of the tenderloin muscle. 


Beef brisket is one of the most flavorful cuts of meat. It's also a moderately fatty cut of beef, but this can work to your advantage because it tenderizes into succulent, meaty perfection.  The characteristically thick, coarse-grained meat needs a lot of time and low-temperature cooking to break down and tenderize.  Brisket is frequently used for making corned beef. Another very popular technique for preparing brisket is to slow cook it in a barbecue or smoker.  A flat cut brisket can also be easily prepared in a roaster or oven, the key is low and slow.  A Brisket point is great for a crock pot and shreds nicely. 


The beef round  basically consists of the back leg of the steer. Muscles from the round are fairly lean, but they're also tough because the leg and rump get a lot of exercise.  The round is where we get rump roast and eye of round.  Although you might braise a piece of beef round out of necessity, chuck always produces a more delicious pot roast....MORE  The top round and bottom round are lean and don't contain much collagen. Collagen is the type of protein that turns into gelatin when it's braised slowly. This means that braised rump roast isn't as succulent as braised chuck roast.  More often than not, the best use of round roasts is to roast them slowly so they turn out medium rare. They can then be sliced thinly and used for sandwiches or even served as roasts. Slicing thinly and against the grain is crucial in making them tender enough to eat and enjoy.  We produce a chipped steak out of the round that is excellent for a quick steak sandwich! 

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