Organic

Key to Recommended
Cooking Methods:

		Pot Roast

Commonly known as the thin cut or brisket-deckel-off, this cut is one of two that are produced from the Beef Brisket. Located in the carcass between the fore shank and the plate, the Beef Brisket is removed and trimmed into two distinct cuts, the Flat Cut (first cut) and the Point Cut (second cut). Due to the size of the full Brisket, which may weight between 8 to 12 pounds, it is cut in half when prepared for sale. The Flat Cut, which is the piece typically cut to be sold as the Brisket, is a leaner and thinner cut of meat. A full layer of fat should be present on one side of the meat surface enabling the Flat Cut to remain moist and flavorful when cooked.

The second cut from the Beef Brisket known as the Point Cut and also referred to as the Deckel or Deckle, is a thicker piece of meat containing significantly more internal fat running throughout the cut. The Point Cut is not often found in many meat markets or food stores because it is not requested as often and the appearance is not as well structured as other cuts. It has a tendency to appear too fatty. However, it can be equally as flavorful as the Flat Cut.

The fat in both cuts of Beef Brisket help to moisten the meat when the cuts are pot roasted, slow cooked or prepared as a London broil. When purchasing either the Flat Cut or the Point Cut, select or request pieces that have a fair amount of fat to keep the meat moist as it cooks, since some butchers may trim the fat prior to selling the cut.

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Cooking Methods:

		Pot Roast

7-Bone Pot Roast = 7-bone roast = center cut pot roast = chuck roast center cut:

This is a tough cut of meat, so it's usually braised or cooked in liquid to tenderize it. A steak from this roast is called a 7-bone steak.

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Cooking Methods:

		Pot Roast

CHUCK POT ROAST Boneless: This is a tough cut of meat, so it's usually braised or cooked in liquid to tenderize it.

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Cooking Methods:

		Pot Roast

Key to Recommended
Cooking Methods:

		Grill or Broil
		Skillet

Chuck Eye Steak = chuck fillet steak = chuck filet steak = beauty steak = chuck tender steak = fish steak:

This steak isn't bad, considering it's a chuck steak. In fact, it's tender enough to grill or broil, provided that you marinate it overnight first.

Key to Recommended
Cooking Methods:

		Grill or Broil
		Skillet

Key to Recommended
Cooking Methods:

		Grill or Broil
		Skillet

Top Blade Steak = book steak = butler steak = lifter steak = top chuck steak = flat iron steak:

Though a lowly chuck steak, this cut is tender enough to grill, broil, or pan-fry, as long as you marinate it first. If you don't mind cutting around some gristle, this is an economical and flavorful steak. It's also great for making fajitas.

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Cooking Methods:

		Pot Roast

Shoulder Roast = shoulder pot roast = English roast:

This boneless cut is located right behind the arm roast on the carcass. It's rather tough, so it's usually cooked in a liquid.

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Cooking Methods:

		Marinate & Grill or Broil
		Braise

Shoulder Steak = English steak = clod steak:

This makes for a fairly tough steak, but you can grill or broil it provided that you first marinate it overnight. It's even better braised.

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Cooking Methods:

		Grill or Broil

Key to Recommended
Cooking Methods:

		Grill or Broil
		Roast

Key to Recommended
Cooking Methods:

		Skillet

Key to Recommended
Cooking Methods:

		Marinate & Grillor Broil

A relatively long and flat cut, flank steak is used in a variety of dishes including London broil and as an alternative to the traditional skirt steak in fajitas. It can be grilled, pan-fried, broiled, or braised for increased tenderness. Grain (meat fibre) is very apparent in flank steaks, and many chefs cut across the grain to make the meat more tender.

Flank steak is best when it has a bright red color. Because it comes from a strong, well-exercised part of the cow, it is best sliced against the grain before serving, to maximise tenderness. It is frequently used in Asian cuisine, often sold in Chinese markets as "stir-fry beef".

Reference: Wikipedia

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Cooking Methods:

		Grill or Broil
		Skillet

Porterhouse steak: Many believe these to be the best of all steaks. They include parts of two muscles: the flavorful top loin and the buttery soft tenderloin. It's best to grill or broil them without marinating.

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Cooking Methods:

		Grill or Broil
		Skillet

T-bone steak: Named for its distinguishing T-shaped bone, this choice cut is almost identical to a Porterhouse steak, only it doesn't have as much of the tenderloin muscle in it. It's usually grilled or broiled.

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Cooking Methods:

		Grill or Broil
		Skillet

Top Loin Steak = strip steak = New York steak = New York sirloin steak = Kansas City steak = contrefilet = strip loin steak = New York strip steak = Kansas City strip steak = hotel steak = hotel cut strip steak = ambassador steak = club sirloin steak = strip sirloin steak.

Think of these as Porterhouse or T-bone steaks that have been stripped of the choice tenderloin portion. They're flavorful and fairly expensive cuts. A boneless top loin steak is called a shell steak, and a very thick shell steak is sometimes called a shell roast.

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Cooking Methods:

		Grill or Broil
		Skillet

Top Loin Steak = strip steak = New York steak = New York sirloin steak = Kansas City steak = contrefilet = strip loin steak = New York strip steak = Kansas City strip steak = hotel steak = hotel cut strip steak = ambassador steak = club sirloin steak = strip sirloin steak.

Think of these as Porterhouse or T-bone steaks that have been stripped of the choice tenderloin portion. They're flavorful and fairly expensive cuts. A boneless top loin steak is called a shell steak, and a very thick shell steak is sometimes called a shell roast.

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Cooking Methods:

		Roast

Tenderloin Roast = Whole Tenderloin Roast = Tenderloin Tip Roast = Filet Mignon Roast.

This is the most tender portion of the entire carcass, and you'll pay dearly for it. You can cut it into steaks, or make a heavenly roast beef out of it. Take care not to overcook it, because it dries out easily.

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Cooking Methods:

		Grill or Broil
		Skillet

TTenderloin Steak = Filet Mignon = Fillet Steak = Fillet de Boeuf = Tender Steak.

These are cut from the tenderloin, and they're the most tender steaks you can buy, though not the most flavorful. American butchers usually call all tenderloin steaks filets mignons, but the French reserve the name for just the cuts at the small end of the tenderloin, which is the best part. As they move away from the filet mignon, the French call their cuts tournedos, filet steak, châteaubriand, and bifteck. American butchers confuse matters even more by sometimes calling top sirloin steaks châteaubriands. Don't marinate these steaks and don't cook them beyond medium rare.

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Cooking Methods:

		Grill or Boil
		Roast

Tri-tip Roast = Tri-tip Roast = Triangle-tip Roast = Beef Loin Tri-tip Roast = Sirloin Tri-tip Roast.

This is a very flavorful cut that's great for barbecuing as long as you take pains to keep the meat from getting too tough. The trick is to not trim the fat until the roast is cooked so that the juices can tenderize the meat. When it's done, slice it thinly against the grain. This cut is popular in California, but you might have trouble finding it elsewhere. A steak cut from this roast is called a tri-tip steak.

Key to Recommended
Cooking Methods:

		Grill or Boil

Tri-Tip Steak: These steaks are cut from a Tri-tip Roast.

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Cooking Methods:

		Grill or Boil

TThe sirloin is near the rump, so the meat's a bit tougher than cuts from the loin or the rib. There are several different sirloin steak cuts, named for shape of the hip bone that's left in them. Going from fore to aft, there's the tender but bony pin bone sirloin, which is right next to the Porterhouse on the carcass, the flat bone sirloin, the round bone sirloin, and finally the wedge bone sirloin, which is closest to the rump and therefore least tender. A boneless sirloin steak is sometimes called a rump steak = butt steak. Sirloin steaks are usually grilled or broiled. Don't overcook them or they'll lose much of their flavor.

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Cooking Methods:

		Marinate & Grill or Broil

Both the inside and outside skirt steak are the trimmed, boneless portion of the diaphragm muscle attached to the 6th through 12th ribs on the underside of the short plate. This steak is covered in a tough membrane that should be removed before cooking.
The inside skirt steak is often confused with the flank steak, which is the tail of the porter house and T-bone steaks of the short loin found on the flank. It has similar cooking properties.
Uses: Skirt steak is the cut of choice for making fajitas, ranchera, Chinese stir-fry, churrasco and, in Cornwall, pasties.
To minimize toughness and add flavor skirt steaks are often marinated before grilling or pan-seared very quickly, or cooked very slowly, typically braised. They are typically sliced against the grain before serving to maximize tenderness.

Reference: Wikipedia

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Cooking Methods:

		Roast

Rib Roast: The entire rib section includes seven ribs, but it's usually cut into smaller chunks. Each rib will feed about two people, so if you're feeding, say, six people, you should get a three-rib roast. You can buy this cut as a standing rib roast, with the bones left in, or as a rolled rib roast, which is boned, then rolled and tied. The nice thing about a standing rib roast is that it can stand by itself in the oven pan without a rack, plus the bones provide added flavor. A large end rib roast is cut from the part of the rib section nearest the chuck, so the steaks are bigger but tougher. The small end rib roast = sirloin tip roast includes the ribs next to the choice loin section, so the meat's more tender and lean. If the short ribs are lopped off of a rib roast, you get a half standing rib roast. A steak cut from a rib roast is called a rib steak.