- FINGER MEAT
- CHUCK EYE ROLL
- SIRLOIN FLAP
- WHOLE BRISKET
- FLANK STEAK
- HANGER STEAK
- TOP ROUND
- CANOE BONES
Finger meat is the strips of beef from between the ribs of the rib primal. It offers nice rib flavor but has a somewhat tough texture. Thoughtful preparation will make these rib-strips quite satisfying. Options: grilling, broiling, roasting, smoking and sous vide.
Tenderloin is wonderfully tender, lean, succulent and rich in flavor. It can be cut into several other desirable smaller cuts, including filet mignon. Applications include roasts, steaks, medallions and sandwich strips.
CHUCK EYE ROLL
A large, economical cut from the muscle between the neck and shoulder blade. Ideal for many applications: steaks, country-style ribs, stir fry strips, roasts, beef stew and ground chuck.
Cut from the bottom sirloin butt, sirloin flap offers a hearty texture with good flavor and menu versatility. Applications include center cut steaks, strips for satays or fajitas or stir fry, whole roasts, and cubes for kabobs.
Whole Brisket has both the point and flat sections intact (8-12+ pounds.) It can be used whole – cut into various pieces – or shredded/sliced for BBQ, global entrées, sandwiches and salads. Preparation techniques include roasting, braising, smoking and sous vide.
This lean, boneless cut delivers intense beef flavor. It’s also a tougher (fibrous) muscle, so skilled preparation (often involving marinades and/or moist heat) is critical. Consider: broiling, grilling, smoking, roasting, sous vide and skillet.
Our premium hanger steak is tender and packed with flavor. Some say that hanging so close to the kidney imparts extra flavor on this beef. Often marinated first, popular hanger steak cook methods include grilling, broiling, skillet and sous vide.
Our premium top round can be served as steaks and roasts. Or thinly sliced for Latin American dishes, sandwiches and sliders. Slow cooking helps ensure tenderness. Common preparation methods: grill, broil, skillet, roast, smoke and sous vide.
Canoe bones are cut from the femur. The bone marrow can be roasted with a little salt and served with toast – or added to sauces, butters, and more to infuse additional richness and flavor. Recommended preparation: roasting.