you can see that the carcass can be sectioned off into eight parts. These eight parts of a cow form theprimal cuts, from which all the individual pieces of meat are butchered into subprimal cuts. The primal cuts have no connection to prime beef, which relates to the ...
Tenderloin comes from the lower back part of the cow. Shish kabobs are a healthy, delicious way to enjoy meat and vegetables together. Typically, you marinade the meat and put it on skewers with different vegetables. They're perfect for putting on the grill and can also make for a tasty ...
The cow has 13 rib bones牛有13根肋骨。 Ribs are a tender and flavorful cut of meat and tend to be the expensive cuts - such as ribeye steak, and prime rib. 排骨嫩而美味,是昂贵的部位,如肋排和上等肋排。 Ribe...
We Know Meat Serving up unmatched quality & expertise since 1934. WHY WE’RE BETTER We’re Meat People Family-owned since 1934, our butchers have more than 140 years of combined experience. In fact, our head butcher, Harry, has been with us since before the Internet! With a USDA # of...
Learn more about the regions of the cow and how a butcher cuts those tasty steaks you see behind the meat counter. Everyone wants their beef tender, but not all cuts start out that way. The tougher cuts of meat benefit from wet cooking methods like braising or slow cooking. But already...
PRIME CUTS BUTCHER SHOP OUR PROCESS Apple Brandy Beef derives from cowherds consisting of Hereford and Angus cattle. For generations our family has selected specific genetics in an effort to produce a superior cow herd. The beef available for purchase is the product of these prestigious cow herds...
BRISKET This cut, best known from Corned Beef Brisket, is from the side of the cow, just behind the separation of the Foreshank and Shoulder. #120 Beef Brisket, Deckle-off (fat and outer meat layer off), Boneless, #120A Beef Brisket, Flat Cut, Boneless; #120B Beef Brisket, Point Cu...
Opened in March 2005 by Chris Bachhofer and Jerry Crowe - back when fresh meat markets were becoming a thing of the past, and most people thought we were crazy - we've quietly become a trusted fixture in our community. Since 2008, Chris and his wife, Cathy, have been sole owners and...
Steak Filet of Strip Strip Steak Filet of Sirloin Coulotte Steak Strip Roast Filet Mignon Tenderloin Steak Tri-tip Roast Tri-tip Steak Tenderloin Roast Porterhouse Steak Ball Tip Roast Ball Tip Steak T-bone Steak Hanger Steak,Hanging Tender Bottom Sirloin Flap Meat Rib Prime Rib,Ribeye Roast Ri...
You might think the butcher's shop is pricey, but you'll find a great variety of inexpensive cuts plus lots of advice With names like flank, chuck and blade, the cheapest cuts of meat can sound severe and a little intimidating. However, butchers and professional chefs know the worth of ...