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First Cut Brisket: The premier cut for Pot Roast, lean yet tender. The whole cut usually weighs 7 to 9 lbs. Often cooked in advance, sliced and reheated w sauce. This cut is the perfect balance of lean and tender, making it ideal for slow-cooking in the oven or slow-cooker. Plus, it s an economical…
Can be baked, broiled, braised or slow grilled, this is a delicious sweet cut of beef. Cut from the breast of the rib about 2 thick. Also used for Beef Spare Ribs. Flanken is a tender and flavorful cut of beef with all the convenience of traditional grilling cuts. Perfect for flavorful marinades or quick…
A small cylindrical piece of meat that quite lean and unusually tender. A nice London Broil for two. Order well in advance as supply is often limited.
A slice is taken from the silver tip and cut in to thin strips. Perfect for the oriental style of flash cooking the meat in a hot wok or frying pan.
The ultimate Roast Beef. Usually we cut it off the bone and tie it back to ease carving. Each Bone serves two generously, also prepared as a Standing Rib (not cut from the bone). May be prepared boneless if you prefer. Please note that this cut is trimmed to order and may lose considerable weight…
Sometimes known as a New York Strip, this boneless cut is terrific broiled, grilled or pan roasted.
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