Meaty Information

Is considered the tenderest part of a cow. It is a muscle located between the shoulder blade and hip socket, the area least used. This part is also referred to as fillet mignon.

Best Use: Grill, Roast, or Sauté

The short rib is that small piece trimmed off the main portion of a rib. You can get it in three easy ways: English cut which is about 2 meters long per piece; flanken cut, which is cut across the bones; or boneless steaks.

Best Use: Grill, Roast, or Broil. If you have time, Stew or Braise.

This is the by-product of scraps from the flank. In order to be labeled ground beef, the product must be at least 70-percent lea. The flank is located on the underside of the animal, right below the loins.

Best Use: Sauté, pan-fry, or grill.

The cheapest among premium steaks, sirloin is found between the short loin and the round. Separated by the tenderloin, the top sirloin tends to be less fatty than the bottom sirloin. Both, however, are flavored and tender

Best Use: Grill, Broil, Fry, or Toast

Also called breast meat, brisket comes from the lowest chest of the cow, Often used for pot roasts and corned beef, the brisket is usually tough thus slow cooking is required to make it tender.

Best Use: Braise, Smoke, Stew