Listed below are some of the most common beef cuts with a brief description, and alternate names. Click on the link to view the recipe(s). New recipes will be added weekly- so keep checking back!
Chuck Roast (Pot Roast)- Bone-In chuck roast is a great roast paired with carrots, onions, and potatoes.
Sirloin Tip Roast: Sirloin Tip is a high quality, tender roast.
Top Round Roast: Top Round is more tender than bottom round, and is frequently herb rubbed, and roasted or braised
Bottom Round Roast:
Bottom Round Roast is a little tougher cut than top round. Therefore, it is common to order the Bottom Round Roast as cube steaks. This must be specified while giving cut and wrap instructions
Prime Rib (Ribeye Roast)
Prime Rib is a delicacy, and usually brought out during special occasions. It is very tender, and has quite a bit of marbling throughout.
Rib Steaks (Ribeye Steak, Delmonico)
Rib steaks is sliced prime rib- and has all the qualities of prime rib.
Tenderloin (Filet Mignon) Steak or Roast- A superior cut of meat that is extremely tender, while being lean. A delicacy among steaks and roasts.
New York Steak
Short ribs- Short ribs are often a neglected cut of meat. Cooked slow and low for a lot of time- they will practically melt in your mouth.