How To Choose The Perfect Cut Of Beef
Unlike the other steaks, the prime rib is slow roasted as a whole. This allows the juices to spread throughout the entire piece which is then cut and served as individual steaks. Preferred by those who love a juicy, flavorful and perfectly tender cut that is slow cooked, not seared.
This cut comes straight from the tenderloin and gives you an amazing combination of lean and tender. The filet mignon is preferred by those who enjoy very little fat on their steak and love a savory texture that they can almost cut with a fork.
The ribeye steak presents the best of both tender and flavorful. This cut is well marbled with tender fat throughout the meat that melts into the steak as it cooks with additional flavor provided by the bone. Preferred by those who want to combine incredible flavor like the strip with the tenderness you get with a filet, all in one piece.
The Delmonico is the more classic version of our ribeye with the bone removed. This steak is preferred by those who want to focus more on the tenderness of the cut and the incredible flavor provided by the marbling throughout the meat for peak flavor.
NEW YORK STRIP
This steak is packed with intense steak flavor. Not as tender as a filet or ribeye, but it makes up for it with the flavor that comes from the fatty "strip" along its back. Preferred by those who love a classic steak and its savory flavor.
BONE-IN NEW YORK STRIP
On menu as Kansas City Steak. This is the same cut as the boneless strip but preferred by those who love a good presentation and appreciate the added flavor of the bone. This steak truly looks impressive on the plate.
The thicker version of a T-Bone, cut with the tenderloin on one side of the bone and a New York Strip on the other. Get the best with this combination of flavor from the marbled fat and savory bone as well as the fork tender meat of the filet.
Not for the squeamish, beef tongue, liver, kidney, and heart are common cuts to find in butcher chops, too. Tongue is fatty, usually boiled, and common in many types of cuisines including Mexican, Indian, Portuguese, Brazilian. Calf livers are considered a delicacy around the world, and can be baked, boiled, broiled, fried, stir-fried, or eaten raw. Though almost no one eats beef kidneys in the US, they are low in fat and high in protein. Typically, they're used in stews or served rare. And beef heart was once a common meat for the poor, but because it's so lean and flavorful it's now coming back into the mainstream. It can be simmered, baked, or braised.