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CHUCK CUTS

FLAT IRON 

AKA

Shoulder Top Blade Steak
Top Blade Filet

Top Blade Steak

Second in tenderness to the tenderloin steak, the flat iron is well-marbled, richly flavored and juicy. Best when cooked to no more than medium doneness.

RIB CUTS

RIBEYE

AKA

Delmonico Steak

Filet of Ribeye

This boneless steak is rich, tender, juicy and full-flavored, with generous marbling throughout.

SHORT LOIN CUTS

BONELESS STRIP STEAK

AKA

Kansas City Steak

Manhattan Steak

New York Strip

This premium lean steak is a steakhouse classic, known for its marbling, tenderness and flavor.

SIRLOIN CUTS

CENTER-CUT TOP SIRLOIN STEAK

AKA

Baseball Cut

Baseball Steak

Center-Cut Sirloin

This versatile steak is cut from the top sirloin. Lean, juicy and tender, it boasts good flavor.

ROUND CUTS

RUMP ROAST

AKA

Bottom Round Oven Roast

Bottom Round Roast

Lean and economical, this cut is best enjoyed braised. When roasted in the oven, slice thin against the grain to maximize tenderness.

FLANK/ PLATE

FLANK

AKA

FLANK

Lean and flavorful, and should be thinly sliced against the grain when carving. An ideal choice to marinate.

BRISKET/SHANK

WHOLE BRISKET

AKA

Beef Brisket

Whole Brisket

A flavourful cut that becomes tender when cooked slowly at low temperatures. The traditional cut used for corned beef, and popular as smoked barbecue.