Grass-fed New York Steak

From the Short Loin

 

The New York Steak is cut from the short loin and is considered a premier steak. Prized for its tenderness second perhaps only to the Filet Mignon.

It can be grilled, pan seared, or broiled then removed from direct heat and finished and is best served rare to medium rare are most. Slightly marbled. 

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Grass-fed Bavette

Beef-Flank

From the Flank

 

The Bavette, also know as Flap Steak is cut from the flank, or abdominal area.

Like the flank steak, it is a tough, but flavorful cut of meat best marinated then quick seared, broiled or grilled and served medium-rare.It’s the flavor that makes the Bavette, Flank and Skirt cuts stand out, but it is essential to remember to cut it thinly and across the grain on a diagonal.

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Grass-fed Petite Filet

From the Chuck

 

The petite tender (aka: teres major) is a small, seldom used shoulder muscle.

Shhh, this is our little secret: Due to lack of use, the petite tender is arguably the second most tender cut after the tenderloin. An excellent cut of beef for a dinner of 2. Can be pan seared, roasted or grilled.

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Grass-fed Skirt Steak

From the Plate

 

The Skirt Steak is cut from the diaphram. As a hard worked muscle group, it can be tough, but is renowned for its flavor. It’s often well marbled and distinctly grained.

It’s best to marinate the Skirt Steak briefly, then pan sear, broil or grill quickly (medium coals/flame). Make sure to cut across the grain before serving medium rare to rare.

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Grass-fed Flat Iron

From the Chuck

 

The Flat Iron is a top blade, or shoulder cut. Arguably the second most tender cut (considered by some a tough cut that needs marinating) if prepared correctly. Despite the ‘Old World’ sounding name, the Flat Iron is actually a new cut (developed in 2002). A must try for the adventurous amateur chef.

A quick light marinade is preferred. grill or pan sear quickly over medium-high heat. As with most grass-fed beef, serve medium-rare to rare and cut across the grain.

More information on this incredible cut: 

http://confessionsofabutcher.blogspot.com/2005/12/flat-iron-steak-hype-or-heart.html

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Grass-fed Hanger Steak

From the Plate

 

Cut from the Beef Plate, the hanger steak ‘hangs’ just below the diaphragm close to the kidneys which influence the flavor mildly. Often with an obvious grain.

Can be tough, so a marinade is suggested. Grill or broil on medium-high heat and serve medium rare.

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Grass-fed Top Round Steak

From the Round

 

Our Top Round Steaks, also know as “London Broil“, are large cuts of meat from the lean top round.

Best slow cooked on the grill, and accepts marinading well (preferred, overnight). Great for casual group cookouts where you’re not looking to impress, but satisfy.

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Grass-fed Flank Steak

Beef Flank

From the Flank

 

A flank steak is cut from the abdominal muscle of the cow. It is a tough, but flavorful cut of meat best marinated then quick seared, broiled or grilled.

It’s the flavor that makes this cut stand out, but it is essential to remember to cut it thinly and across the grain on a diagonal.

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Grass-fed Knuckle

From the Round

 

Beef knuckle also known as Peeled Knuckle or Sirloin Tip.

Can be sold as a roast, but ours are steaks. A tender, but lean cut. An excellent bargain if prepared correctly. Marinade and serve medium rare.

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Grass-fed Filet Mignon

From the Tenderloin

 

The classic Filet Mignon is cut from the front of the tenderloin into one inch thick medallions.

Prized for its tenderness (soft, easy to chew), the Filet Mignon can be grilled, pan seared, or broiled (then often finished in the oven) and is best served rare to medium rare are most.

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