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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TOP BLADE STEAK
Names:
- Beef Shoulder Top Blade Steak
- Book Steak
- Breakfast Steak
- Butler Steak
- Top Boneless Chuck Steak
Description:
This well-marbled steak is juicy with an excellent beef flavor. Similar to the flat iron, the connective tissue has not been removed.
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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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SHANK CROSS CUT
Flavorful, lean, and very tender when braised or cooked in liquid (stewed).
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Scotch fillet
The scotch fillet or cube roll sits between the chuck and the striploin (sirloin) muscles over the back of the animal and is a very tender, moist, and flavourful cut of beef perfect for a special roasting occasion. Given its tender nature, it can also be sliced into steaks to barbecue and pan-fry or strips…
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