Cut Descriptions & Cooking Methods

With cuts of meat taking on so many different names, we thought we’d clear up some of the confusion by providing some descriptions of each of our cuts! We’ve also marked down some approximate weights of the cuts that we have in stock.

From pan searing to braising to grilling, there are many different ways to cook meat and it all depends on the cut. For recommended cooking methods we rotate around five major techniques: pan searing, braising, broiling, roasting, and grilling. Pan searing is by far our most preferred method; it’s quick and gets a nice crust with some butter, or a lot of butter, it’s all relative. Pan searing is getting a skillet (preferably cast iron) nice and hot with some oil or butter in the pan, patting the steak dry, and seasoning it before you throw it in. Braising is using the same method as searing but is used for roasts and is intended to get the outside of the roast nice and browned before cooking it low and slow in a dutch oven or slow cooker. Broiling is where you put your oven rack high enough so the meat is just a few inches from the heat source. This gets the outside nice a crispy without overcooking the inside. Roasting; pop it in your oven for a while. Grilling; go ahead and light her up.

Here are the cuts:

NY Strip: A boneless strip steak from the short loin, which is behind the rib area. This is a tender cut with moderate fat. Generally, our NY strip weighs 8-10 ounces. Cooking method: pan searing or grilling

Boneless Filet: Smaller cut and the most tender available. Generally, our filets weigh 6-8 ounces. Cooking method: pan searing or grilling.

Delmonico: Otherwise known as boneless ribeye. A strip steak from the short loin, the Delmonico is very tender. Generally, our Delmonico’s weigh 8-10 ounces. Cooking method: pan searing or grilling.

T-Bone: Boneless, HA, just kidding. From the front of the short loin. One side holds the NY strip, while the other side holds the filet. Generally, our T-bones are 16 ounces. Cooking method: pan searing or grilling.

Porterhouse: Bone-in. Cut from the rear end of the short loin, making it larger. This means that your strip and filet are larger. Generally, our Porterhouses are 18 ounces. Cooking method: pan searing or grilling.

Bone-In Chuck Roasts: From the shoulder and includes part of the shoulder bone. Tons of flavor. Generally, our Chuck Roasts weigh 2-3 pounds. Cooking method: braising and roasting.

Sirloin Tip Roast: From the hindquarter. This cut is very flavorful but can be tougher so low and slow is best. Generally, our tip roasts weigh about 2 pounds. Cooking method: braising or roasting.

Whole Bone-In Prime Rib: The ultimate holiday cut. Also known as a standing rib roast, this cut is from the primal rib. We sell them as a half which can be anywhere from 4-9 pounds. However, a full bone in prime rib can be up to 12 pounds. Cooking method: roasting.

Ranch Steak: From the shoulder/chuck area. Boneless. Trimmed of all fat. Best when cooked to medium temperature or below. Since this cut is a little tougher, it’s recommended that it be marinated first. Generally, our Ranch Steaks can be 4-6 ounces. Cooking method: pan searing or grilling.

Denver Steak: From the shoulder/chuck area. Boneless. Tender. Generally, our Denver steaks are 4-6 ounces. Cooking method: grilling or broiling.

Flat Iron: From shoulder/chuck area. Boneless. Very tender and flavorful. Generally, our flat irons are 1-2 pounds. Cooking method: grilling.

Flank Steak: From the flank, this cut is boneless and lean. Flank steaks are perfect for marinating and grilling. They make great stir fry and cheesesteaks when sliced very thin. Be sure to slice against the grain. Generally, our flank steaks are 2 pounds. Cooking method: grilling.

Whole Tri-Tip: Boneless cut from the top sirloin area. Fairly tender and flavorful. Be sure to cut against the grain. We sell these tri-tips in half lengthwise, which puts them at about 2-3 pounds. Cooking method: roasting and grilling.

Brisket: From the breast area, brisket is a tougher cut, which is best cooked low and slow. Our half brisket are about 15 pounds and the quarters are about 7 pounds. Roasting or pop them in the smoker, if you have one, low and slow.