Roasts
cook them low and slow for best results:
Brisket Roast
The brisket is located between the shoulders and forelegs of the steer. These muscles get a work-out, which results in more flavour in the meat, and they are also well marbled with fat, adding even more flavour. So they are highly flavorful and perfect for slow braises.
Cross Rib Roast
A beef cross rib roast comes from the shoulder area of the animal, from the arm half of the chuck roast. The layers of fat and meat make the roast juicy and flavorful when cooked slowly.
Inside Round Roast
Beef round is a large primal cut consisting of well-exercised muscles from the leg and rump of the animal. But the top round (also called inside round, because it comes from the inside of the leg), is a good cut of meat for roasting, as long as it's done slowly at a low temperature.
Outside Round Roast
An outside round roast, also known as a bottom round roast, is a cut of beef from the hip part of the cow. The cut contains connective tissues and can have a chewy texture if cooked improperly. The key to a tender outside round roast is cooking it slowly and making sure you have plenty of liquid in the pot you use.
Steaks
Flank Steak
A flavourful piece of meat, but is very lean, containing almost no fat that comes from the cow’s lower chest or abdominal muscle. Despite its toughness, it can be a tasty, tender steak if you learn how to prepare it properly. Flank steak benefits from marinating, and is best enjoyed grilled over high heat or slow-braised.
Top Sirloin Steak
A flavorful cut that’s versatile and juicy. Great served as a steak or cut into kabobs. It has a tight texture with a definite grain making it moderately tender, with a bit of chew. Good marbling and a strong beefy flavor. Easy-to-cook, easy-to-eat cut. A favorite of steakhouses.
Rib Eye Steak
It is both flavorful and tender, coming from the lightly worked upper rib cage area. Its marbling of fat makes it very good for fast and hot cooking.If you want a steak with the best sear, a ribeye is your best choice between a rib eye steak or sirloin. This steak cut cooks in its fat content, creating a tender, juicy, and delicious steak.
Tenderloin Steak
The tenderloin is, as its name implies, the most tender cut of beef. Those who do not prefer the marbling of the rib eye and strip loin will thoroughly enjoy the tenderloin.
New York Strip Steak
The strip steak is a cut of beef steaks from the short loin of a cow. It consists of a muscle that does little work, making the meat particularly tender. The strip is prized for its fine texture and buttery flavour. It is moderately tender and has good fat marbling.
Other
Lean Ground beef
Ground beef is beef that has been finely chopped in a meat grinder or mincing machine. It is used in many recipes including hamburgers and spaghetti Bolognese. Lean ground beef has a maximum of 17 percent fat and is made mostly from lean cuts such a sirloin and round steak.
Bones for bone broth
The best bone broth uses a mix of different bones: large, nutrient-rich beef as well as some smaller meaty cuts so your broth has some flavour. We typically include marrow and knuckle bones.
Stew Meat
Beef that is, trimmed and cut into bite-size cubes. Is generally chuck or round—tough cuts that become tender and flavorful when slowly simmered in liquid.
Short Ribs
Short ribs are a cut of beef taken from the brisket, chuck, plate, or rib areas of beef cattle. They consist of a short portion of the rib bone, which is overlain by meat which varies in thickness.
Beef Jerky
Jerky is lean meat that has been trimmed of fat, cut into strips, and then dried to prevent spoilage. Drying includes the addition of salt, to prevent bacteria from developing on the meat before sufficient moisture has been removed. Lightly seasoned with only salt.