Its name comes from its triangle shape and the fact that it is the at the very tip of the sirloin. It's rich in meaty flavor and lower in fat than other cuts.
Brisket is a cut of beef that comes from the lower breast or pectoral muscles of a cow. Because this area is so well-exercised, it makes for quite a tough piece of meat that's full of connective tissue. This is why it's best suited towards a low and slow cooking process.Brisket is a cut of beef that comes from the lower breast or pectoral muscles of a cow. Because this area is so well-exercised, it makes for quite a tough piece of meat that's full of connective tissue. This is why it's best suited towards a low and slow cooking process.
Ossobucco is a traditional slow cooked Italian dish. You traditionally use veal shank but this beef osso buco is made in the same way with a cut you may find more easily. It has the same delicious meltingly tender meat and bright gremolata finish. Perfect comfort food.
This is the classic pot roast, becoming moist and tender when braised and full of rich, beef flavor.
The round roast is cut from the upper thigh in the rear of a beef cow. It is a lean cut that benefits from a slow cooking method.
This is the classic pot roast, becoming moist and tender when braised and full of rich, beef flavor.
A London broil is generally a tough cut of meat, but it has great flavor. If prepared correctly, it becomes a flavorful steak with a nice beefy taste and tender chew. Since it is marinated before being cooked, it will take on the flavors of those ingredients.
The chuck roll is taken from the front half of the cow in the neck region and around the shoulder blade. What makes it so special? Well, I must say the beef chuck roll is heavily marbled, flavorful, and wonderfully juicy. All this without a lot of fat content! By slow cooking it in moist heat, it results in a delicious roast or the famous pulled beef.
Made popular in Brazilian-style steakhouses, this versatile steak boasts ample flavor. Coulotte steak is a boneless, lean cut derived from the sirloin tip, which is located at the top of the short loin, just below the tenderloin. Narrow and long in shape (2 in. wide, 4 in. long, and ½ in. thick), the coulotte is quite tender and boasts a bold amount of flavor, but is also pretty lean.
Prime rib has a large "eye" of meat in the center, which is juicy, tender, and marbled with fat. Surrounded by a thick cap of fat, fat-marbled muscle encircles the "eye." The prime rib, a muscle not heavily used, is tender, juicy, and extremely flavorful.Prime rib has a large "eye" of meat in the center, which is juicy, tender, and marbled with fat. Surrounded by a thick cap of fat, fat-marbled muscle encircles the "eye." The prime rib, a muscle not heavily used, is tender, juicy, and extremely flavorful.
Stew meat is made from cuts of beef with lots of tough connective tissue, namely chuck and/or round. When you simmer it in a liquid, the connective tissue breaks down and becomes melt-in-your-mouth tender.
