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.
Related products
-
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.
-
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.
-
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.
-
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.
Reviews
There are no reviews yet.