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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SHIN BONE-IN/ OSSO BUCO
Shin bone-in is prepared from the bottom portion of either the front or rear leg. As this cut comes from a muscle used constantly for movement, it contains a high amount of connective tissue. This tissue breaks down when prepared using slow moist cooking methods such as casseroling and braising imparting a rich, full-bodied flavor…
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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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SHANK CROSS CUT
Flavorful, lean, and very tender when braised or cooked in liquid (stewed).
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