Brisket
Taken from the breast or lower chest of a cow, known for its rich, beefy flavor and toughness due to the large amount of connective tissue.
Short Ribs
Taken from the lower rib area, consisting of a section of rib bone with meat attached, highly flavorful and well-marbled.
Flank
Lean, flavorful cut of beef that comes from the abdominal muscles of the cow, specifically from the lower chest area. It is typically long and flat, with visible grain running through the meat.
Striploin
Premium cut of beef that comes from the short loin section of the cow, located along the back. It is a tender, flavorful cut, known for its marbling of fat, which contributes to its juiciness and rich taste
Blade
Cut from the shoulder (chuck) of the cow, known for its rich flavor but tougher texture.
Tenderloin
Highly prized, tender cut of beef that comes from the loin section of the cow, along the spine. It is known for its smooth texture and mild flavor, as it comes from a muscle that doesn’t do much work, making it very tender.
