Beef

Beef Recipes

From Chuck to Round, We've got you covered on

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The Cuts

Beef

Our Products

Chuck: The part of the cow usually used for stewing, slow cooking, braising, or pot roasting.

Rib: The part of the cow where you get ribs from.

Sirloin: The part of the cow where you get your Sirloin Steaks, T-Bone Steaks, Porter House, and Club Steaks.

Tenderloin: The part of the cow where you get your Filet Mignon, Chateaubriand steak, and beef Wellington.

Top Sirloin: The part of the cow where your chateaubriand steaks come from.

Bottom Sirloin: The part of the cow where you get your Tri-Tips and Flap Steaks.

Round: The part of the cow that is cut thin and is mainly dried and made into jerky.

Brisket: This is the part of the cow that is mainly smoked to make smoked brisket.

Flank: This is the part of the cow that is mainly used in stir fry.

Shank: This is the past of the cow that is very lean and is mainly used for ground beef.

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