This is the upper part of the hind leg, or the rump, and contains the top round, bottom round, eye of round, and sirloin tip. It’s lean and super versatile.
Broil, Oven Roast, Skillet, Stir Fry
Near the hip of the cow, this area is split into the top sirloin, ball-tip, and the tri-tip. Versatile and great for a variety of cooking methods, especially grilling!
Broil, Grill, Skillet, Smoke, Sous Vide, Stir Fry
The flank steak is long and lean without much fat, and has a lot of fibers running through it. Soaks up marinade really well. Great for stuffing or rolling, or slice it up for a quick stir-fry. Pro-tip: Cut against the grain for maximum tenderness.
Broil, Grill, Pan Fry
The lower part of the front legs, contains the shin and the hock. Because these muscles work so hard, they’ve built up some strong tendons and muscle tissue, which can be tough at first, but in the end contribute to its rich and dynamic flavor. Great for making superb beef stock.
Featured in barbecue competitions across the country! Famous for it’s sloooow cooking method, the brisket is located along the pectoral of the cow, and when cooked over an extended period of time on low heat, has a nice dense texture that falls apart with ease. Sold as a point, flat, or whole.
Grill, Slow-Roast, Smoke