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Maybe bone-in or boneless. Very flavorful, moist, and tender when braised.
Lean and economical, this cut is best enjoyed braised. When roasted in the oven, slice thin against the grain to maximize tenderness.
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.
Similar to a ribeye steak, but at a more economical price. Richly marbled and flavorful. Can be marinated before grilling.
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.
Being a muscle heavily used for walking, the silverside requires the gentle moist cooking of corning to produce a tender and delicious beef dish.
Rich, juicy, and very flavorful, with generous marbling throughout. A cowboy steak has a short frenched bone; the tomahawk has a long frenched bone.
Shoulder Top Blade Steak
Top Blade Filet
Top Blade Steak
Second in tenderness to the tenderloin steak, the flat iron is well-marbled, richly flavored, and juicy. Best when cooked to no more than medium doneness.
Slow cooking this distinctive cut brings out a robust, full-bodied flavor while creating meltingly tender meat.
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.
Boneless ribeye steak with the cap removed. Rich, beefy flavor and generous marbling.