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Black Angus
Osso Bucco
| Cut | Osso Bucco is a flavorful and versatile cut that comes from the leg portion of the carcass. |
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| Texture | Osso Bucco is a tough cut, but when cooked low and slow, it becomes tender and flavorful. |
| Flavor | Osso Bucco has a rich and beefy flavor that is enhanced during slow cooking. The bone marrow in the bone adds richness and flavor to broths, sauces, and dishes as it cooks. It is often sought after for its contribution to the overall flavor profile of the dish. |
| Dishes | Osso Bucco is best suited for Braising, Stewing, Grilling, Roasting, and other. |
CHUCK EYE DELMONICO STEAK
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| Cut | Chuck Delmonico Steak comes from the chuck primal cut. it is associated with a restaurant in New York City that popularized the name. |
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| Texture | It has a good amount of marbling, which contributes to its tenderness and juiciness. The texture is similar to Ribeye Steak. |
| Flavor | Chuck Delmonico Steak is known for its rich flavor, similar to that of Ribeye Steak. It has a beefy, savory taste with good amount of juiciness. It may benefit from seasoning with salt, pepper, and other spices to enhance its taste. |
| Dishes | Chuck Delmonico Steak is best suited for Grilling, Pan – Searing, Steak Frites, Stir-Frying, and other. |
CHUCK FILET
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| Cut | Chuck filet is a cut from the chuck or shoulder primal area. |
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| Texture | Chuck filet is well marbled and contain a good amount of fat, which contributes to their tenderness and juiciness when cooked properly. |
| Flavor | Chuck filet has a rich beef flavor and can be quite flavorful due to the marbling and fat content. It has a robust beefy flavor that can be enhanced with marinades, rubs, or sauces. It pairs well with bold seasonings and sources to complement their rich taste. |
| Dishes | Chuck filet is best suited for dishes like Barbeque Ribs, Braised Ribs, Stir – Fry, and other. |
DENVER STEAK
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| Cut | Denver Steak is a relatively new cut that comes from the chuck primal cut of the beef carcass. |
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| Texture | Denver Steak is a well – marbled and tender cut with a good amount of intermuscular fat, which contributes to its juiciness. |
| Flavor | Denver Steak has a rich, beefy flavor. It has a robust beef teste that can be enhanced with simple seasonings like salt, pepper, and garlic or with marinades and rugs. It pairs well with a variety of sauces and accompaniments. |
| Dishes | Denver Steak is best suited for dishes like Grilling, Stir-Frying, Skewers, and other. |
ARM CHUCK STEAK
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| Cut | Arm Chuck Steak is a cut that comes from the chuck primal cut of the carcass. |
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| Texture | It is well – marbled cut with a good amount of fat and connective tissue, which can make it flavorful and juicy when cooked using the right methods. |
| Flavor | Arm Chuck Steak has a rich, robust beefy flavor due to the marbling and fat content that can be enhanced with seasonings like salt, pepper, garlic, and herbs. It pairs well with sauces, such as red white reduction or mushroom sauce to complement its flavor. |
| Dishes | Arm Chuck Steak is best suited for Grilling, Stir-Frying, Kebabs, Braising, and others. |
FLAT IRON STEAK
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| Cut | Flat Iron Steak is a cut that comes from the shoulder area of the carcass. |
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| Texture | The Flat Iron Steak is known for its tenderness and marbling, which gives it a juicy and flavorful texture. |
| Flavor | Flat Iron Steak has a rich, beefy flavor with a good amount of marbling, which adds to its juiciness and overall taste. |
| Dishes | Flat Iron Steak is best suited for Grilling, Stir-Frying, Pan – Searing, and other. |
BRISKET
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| Cut | Brisket is popular cut that comes from the breast or lower chest of the carcass. |
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| Texture | Brisket is a tough cut with a lot of connective tissue. When cooked properly, it becomes tender and juicy, making it a favorite for slow-cooking methods like smoking, braising or roasting. |
| Flavor | Brisket has a rich, beefy flavor that is enhanced when cooked low and slow. The fat marbling in the meat adds to its flavor and juiciness. |
| Dishes | Brisket is best suited for Smoking, Braising, Stewing, and other. |
RIBEYE STEAK
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| Cut | Ribeye Steak comes from the rib section of the carcass, specifically from the rib primal cut. It is derived from the ribeye roast, with is cut from individual steaks. Ribeye Steak is characterized by its excellent marbling, which consists of intramuscular fat that contributes to its tenderness and flavor. |
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| Texture | Ribeye Steak is renowned for its tenderness and juiciness. The marbling of fat throughout the meat helps keep it moist and adds a luxurious, melt-in-your-mouth texture when cooked to perfection. |
| Flavor | Ribeye Steak is celebrated for its robust and beefy flavor. The generous marbling of fat within the meat not only enhances its tenderness but also imbues it with a rich, savory taste that is highly prized by steak enthusiasts. |
| Dishes | Ribeye Steak is best suited for Grilling, Pan – Searing, Steak Frites, Stir-Fry, and other. |
TOMAHAWK STEAK
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| Cut | Tomahawk Steak comes from Ribeye section of the carcass. |
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| Texture | Tomahawk Steak is prized for its tenderness and juiciness, making it a delightful eating experience. The combination of marbling, fat, and bone – in cooking helps ensure a flavorful and succulent steak. |
| Flavor | Tomahawk Steak offers rich, beefy flavor that Ribeye steak is known for, with the added benefit of the long bone contributing extra flavor during the cooking process. The marbling and fat content in the Ribeye cut contribute to its tenderness and savory taste. |
| Dishes | Tomahawk Steak is best suited for Grilling, Reverse – Searing, Pan – Searing, Smoking, Roasting, and other. |
BACK RIBS
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| Cut | Back Ribs are a flavorful and meaty cut of beef that comes from the rib section of the carcass. |
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| Texture | Back Ribs have a meaty texture. When cooked properly, back ribs are tender and juicy with a satisfying bite. The meat near the bones is more succulent and flavorful due to the marbling and connective tissue present in the ribs. When cooked using law and slow methods like smoking or braising, the collagen and fat in the ribs break down, resulting in meat that is tender and moist. |
| Flavor | Back Ribs are known for their rich, beefy flavor that is distinct and savory. The meat of back ribs has a deep, robust taste that is enhanced by the marbling of fat throughout the meat. When seasoned with rubs or marinades and cooked low and slow, Back Ribs develop a delicious smoky, savory flavor that is complemented by the natural richness of the beef. The flavor of Back Ribs can be further enhanced by using sauces or glazes that add layers of sweetness, tanginess, or spiciness to the overall taste experience. |
| Dishes | Back Ribs are best suited for Grilling, Smoking, Roasting, and other. |
CHUCK SHORT RIBS
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| Cut | Chuck Short Ribs come from the chuck primal cut located in the sholder are of the carcass. |
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| Texture | Chuck short Ribs are known for their rich marbling, which gives them a tender and juicy texture when cooked properly. The meat is flavorful and can be fall -off – the- bone tender if cooked low and slow. |
| Flavor | Chuck Short Ribs have a robust, beefy flavor that is enhanced by the marbling of fat running through the meat. When cooked slowly, the fat melts into the meat, resulting in a succulent and flavorful dish. |
| Dishes | Chuck Short Ribs are best suited for Grilling, Smoking, Roasting, Pan – Searing, and other. |
T-BONE STEAK
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| Cut | The T- Bone Steak is a classic and popular cut of beef known for its distinctive T-shaped bone that separates two different muscles: the tenderloin and the strip steak (also known as the New York strip). The T-Bone Steak is cut from the short loin of the carcass, located in the middle back. |
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| Texture | The T-Bone Steak offers a balance of tenderness and texture. The tenderloin side of the steak is exceptionally tender and has a buttery texture, while the strip steak side is more robust and has a slightly firmer texture due to its leaner nature. |
| Flavor | T-Bone Steaks are known for their rich, beefy flavor that is enhanced by the marbling of fat in the strip steak side. The tenderloin side tends to be milder in flavor but incredibly tender, while the strip steak side offers a more pronounced beefy taste. |
| Dishes | T-Bone Steak is best suited for Grilling, Pan – Searing, Broiling, Roasting, and other. |
NEW YORK STEAK
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| Cut | New York Steak comes from the short loin section of the carcass. |
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| Texture | New York Steak is a known for its tenderness and moderate marbling, which contributes to a juicy and flavorful eating experience. |
| Flavor | New York Steak has a rich, beefy flavor. The marbling in the meat enhances its flavor and juiciness. |
| Dishes | New York Steak is best suited for Grilling, Pan – Searing, Broiling, Roasting, and other. |
PORTERHOUSE STEAK
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| Cut | The Porterhouse Steak is cut from the rear end of the short loin and includes a larger portion of the tenderloin muscle compared to a T-Bone Steak. The defining feature of a Porterhouse Steak is the T-shaped bone that runs through the middle, separating the tenderloin (filet mignon) on one side and the strip steak (New York strip) on the other. |
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| Texture | The tenderloin side of the Porterhouse Steak is known for its exceptional tenderness. It has a buttery and melt-in-your-mouth texture, the meat is very soft. The strip steak side of a Porterhouse Steak has a firmer texture compared to the tenderloin side, and the meat is juicy and flavorful at that side with a slight firmness that many steak enthusiasts enjoy. |
| Flavor | The tenderloin side of a Porterhouse Steak is mild and delicate in flavor. It has a rich and meaty taste that is more pronounced that the tenderloin side. The strip side has more marbling, enhancing its juiciness and flavor. By combining these two different textures and flavors in one cut, the Porterhouse Steak provides a diverse and satisfying eating experience that appeals to a wide range of steak lovers. |
| Dishes | Porterhouse Steak is best suited for Grilling, Pan – Searing, Broiling, Reverse – Searing, and other. |
TENDERLOIN STEAK (FILET MIGNON)
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| Cut | Filet Mignon, a French term that translates to “cute fillet” or “dainty filet”, is a steak cut from the tenderloin muscle of the carcass. It is lean and tender cut known for its exceptional tenderness. |
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| Texture | Filet Mignon is renowned for its buttery and metl-in-your-mouth texture. It is extremely tender due to the location of the muscle in an area of the cow that receives minimal exercise. |
| Flavor | Filet Mignon has a mild flavor compared to other cuts of the beef, it is prized for its subtle, delicate taste that allows the natural beef flavors to shine through. While it may not be as robust as cuts like ribeye or strip steak, its tenderness and subtle flavor make it a favorite among many steak enthusiasts. |
| Dishes | Filet Mignon is best suited for Grilling, Pan – Searing, Roasting, and other. |
SKIRT STEAK
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| Cut | Skirt Steak comes from the diaphragm muscle of the cow. It is a long, flat cut with pronounced grain running lengthwise. Skirt Steak is often thinner and has good fat marbling. |
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| Texture | Skirt Steak has a coarse texture with visible muscle fibers. It is a flavorful cut that is tender when cooked and sliced properly. The marbling in the meat adds juiciness and enhances the overall eating experience. |
| Flavor | Skirt Steak is known for its rich, beefy flavor. It has a robust taste that is well – complemented by marinating or seasoning. The fat content in the meat contributes to its juicy and succulent quality. |
| Dishes | Skirt Steak is best suited for Grilling, Pan – Searing, Broiling, Stir-Frying, and other. |
SIRLOIN FILET
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| Cut | Sirloin Filet is cut from the sirloin of the cow, especially from the top portion near the back. It is boneless, cut into filets, with a moderate amount of marbling that enhances flavor and juiciness. |
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| Texture | Sirloin Filet is tender and juicy when cooked properly. |
| Flavor | Sirloin Filet offers a robust, beefy flavor with a hint of fat marbling adding richness. It is not intensely marbled or fatty as ribeye, and it delivers a satisfying beef flavor that many enjoy. |
| Dishes | Sirloin Filet is best suited for Grilling, Pan – Searing, Roasting, Broiling, and other. |
PICAHNA
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| Cut | Picahna, also known as Coulotte Steak, is a popular cut of beef in Brazilian and other Latin American cuisines. Cuts comes from the ramp cap of the cow. It comes with thick layer of top fat that helps keep the meat moist and flavorful during cooking. |
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| Texture | Picanha is known for its excellent marbling, which contributes to its rich flavor and juiciness. It has a good balance of tenderness and beefy flavor, making it a popular choice among steak lovers. Picanha is known for its tender and juicy texture. When cooked properly, it is typically tender with a good amount of marbling, which adds flavor and juiciness to the meat. |
| Flavor | Picanha has a rich, beefy flavor with a deliciously savory taste. The fat cap on top of the meat adds a lot of flavor during cooking and helps keep the meat moist and succulent. |
| Dishes | Picanha is best suited for Traditional Grilling(Churrasco), Skewers, Roasting, Reverse – Searing, and other. |
STEAK BAVETTE
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| Cut | Bavette is a type of steak cut that comes from the sirloin primal of the cow. It is also known as flap meat or flap steak. Bavette is considered a hidden gem at the butcher counter and is not widely available as other cunts. |
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| Texture | The texture of Bavette is quite unique. It has a loose grain and is relatively thin compared to other cuts. |
| Flavor | Bavette is known for its uniquely rich, beefy flavor. It has a good amount of marbling and fat content, which contributes to its taste. |
| Dishes | Bavette is best suited for Grilling, Pan – Searing, Broiling, Stir-Frying, and other. |
SANTA MARIA STEAK
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| Cut | Santa Maria Steak, is a flavorful and relatively lean cut that comes from the bottom sirloin area of the cow. It is a popular cut in certain places, especially in California where it is often grilled and served as a delicious steak. |
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| Texture | Santa Maria has a slightly coarse texture with a good amount of tenderness. |
| Flavor | Santa Maria is known for its rich beefy flavor. It has a good balance of meaty flavor and juiciness, especially when cooked properly. |
| Dishes | Santa Maria is best suited for Grilling, Roasting, Smoking, and other. |
THOR’S HAMMER
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| Cut | Thor’s Hammer comes from the leg of the cow that includes the bone. |
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| Texture | Thor’s Hammer is a tough and sinewy cut of meat that contains a lot of connective tissue. When cooked properly Thor’s Hammer becomes tender and develops a rich, gelatinous structure. |
| Flavor | Thor’s Hammer has a deep, beefy flavor that develops even more when it is slow- cooked. The bone marrow adds richness to dishes. |
| Dishes | Thor’s Hammer is best suited for Braising, Stewing, Grilling, Roasting, and other. |
FLANK STEAK
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| Cut | Flank Steak is a flavorful and versatile cut of beef that comes from the abdominal muscles or the cow, specifically the lower chest or abdominal area. It is a long, flat cut of beef with prominent grain running along its length. |
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| Texture | Flank Steak is known for its coarse texture and distinct grain. It is a lean cut with some marbling, moderately tender. |
| Flavor | Flank Steak is prized for its intense beefy flavor. It has a rich, robust taste that is enhanced by marinating and proper seasoning. |
| Dishes | Flank Steak is best suited for Grilling, Broiling, Pan – Searing, Stir-Frying, and other. |
HANGER STEAK
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| Cut | Hanger Steak, also known as Butcher’s steak, is a flavorful and tender cut of the beef that is taken from the plate section of the cow, between the last rib and the loin. |
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| Texture | Hanger Steak has a coarse texture with a loose grain structure. It is thick, flat cut with a noticeable grain and a deep red color. |
| Flavor | Hanger Steak is prized for its rich, beefy flavor. It has a strong, savory taste that is enhanced by proper seasoning and cooking techniques. The marbling and intramuscular fat in hanger steak contribute to its juicy and flavorful profile. |
| Dishes | Hanger Steak is best suited for Grilling, Pan – Searing, Broiling, Stir-Frying, and other. |
ROUND STEAK
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| Cut | Round Steak is a lean, boneless cut that comes from the rear let area. |
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| Texture | Round Steak is lean, moderately tender. It has a slightly coarse texture with minimal marbling throughout the meat. |
| Flavor | Round Steak has a rich, beefy flavor that is not as intense as cuts from the rib or loin. It is flavorful but not as juicy due to its lean nature. |
| Dishes | Round Steak is best suited for Grilling, Pan – Searing, Braising, and other. |
ROUND FILET
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| Cut | Round Filet is a cut that comes from the prime section of the round, which is the rear leg area. |
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| Texture | Round Filet is a lean and dense texture meat, with less than moderate marbling. |
| Flavor | Round Filet has a mild beefy flavor compared to other cuts of beef. It is not as rich or flavorful as cuts that come from the rib or loin areas due to its leanness. |
| Dishes | Round Filet is best suited for Roasting, Braising, and other. |
