Showing 1–12 of 19 results
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BONE-IN PLATE SHORT RIBS
Maybe bone-in or boneless. Very flavorful, moist, and tender when braised.
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BOTTOM ROUND ROAST
Lean and economical, this cut is best enjoyed braised. When roasted in the oven, slice thin against the grain to maximize tenderness.
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BRISKET FLAT
The leaner portion is from a whole brisket. Should be cooked slowly at low temperatures to maximize its tenderness. The traditional cut is used for corned beef and is popular as smoked barbecue.
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CHUCK EYE STEAK
Similar to a ribeye steak, but at a more economical price. Richly marbled and flavorful. Can be marinated before grilling.
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Chuck roll
Because of its high amounts of connective tissue, the chuck roll is popular as a slow cook or braising cut. And it’s also good for thinly sliced Korean-style grill cooking.
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Corned Silverside
Being a muscle heavily used for walking, the silverside requires the gentle moist cooking of corning to produce a tender and delicious beef dish.
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COWBOY STEAK
Rich, juicy, and very flavorful, with generous marbling throughout. A cowboy steak has a short frenched bone; the tomahawk has a long frenched bone.
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Point end brisket
Being a well-exercised muscle, the pointed end has a high degree of connective tissue and is best suited to slow-wet cooking methods such as braising and casseroling. This beef cut is perfect for shredding as it literally pulls apart when cooked.
