The tenderloin is an oblong shape, sits beneath the ribs, next to the backbone.Tenderloin chain comes from the side of an untrimmed beef tenderloin. It's removed when the connective tissue and silverskin is removed. This muscle does very little work, so it is the tenderest part of the beef.
Brisket is a cut of meat from the breast or lower chest of beef or veal.Brisket is one of the best slow-cooking barbecue meats. It has an unbeatable combination of flavor and tenderness when cooked properly.You can cook as a pot roast and boil-up with celery, carrots, onions, bay leaves and a small bundle of thyme.
The cube roll, or rib-eye roll, is prepared from the forequarter; running along the back of the animal from the 4th to the 13th rib between the chuck and the striploin.Seen as one of the best cuts of beef, this product promises high quality. Grass-Fed and Grain Finished with absolutely no additives.All Hormone and Antibiotic free.
The striploin, also known as sirloin, is found along the spine in the hindquarter, running from the ribs to the rump. There are two striploins and they sit just above the tenderloin where the eye fillet is cut. The sirloin roast is succulent, tender and flavoursome and can be further cut into steaks.
Short loin is the American name for a cut of beef that comes from the back of the cattle. It contains part of the spine and includes the top loin and the tenderloin. The most tender and popular cuts of beef. Loin cuts are great prepared on the grill or under a broiler.
Flank steak is a cut of beef steak taken from the flank, which lies forward of the rear quarter of a cow, behind the plate. French butchers call it bavette, which means "bib". Flank Steak is the leanest . It's a good all-purpose beef cut, suitable for grilling, roasting, broiling, or sautéing
Short ribs come from the beef chuck portion of a cow and there are usually five of these small pieces of meat that are too small to be sold as good steaks. Short ribs are directly beneath the back ribs. Meat: The little meat on beef back ribs is between the bones,have meat atop the bones.
This large, boneless cut comes from between the ribs and backbone. Contains a mix of tender and somewhat tough muscles, which are fabricated into smaller cuts known as the Chuck Eye Roll and the Chuck Under Blade. Extension of the Ribeye Roll that remains in the Chuck.Perfect for any slow cooked or pressure cooked (instant pot) meal.
Topside of beef is a large, lean cut. Both topside and silverside are taken from the hind quarter of the animal, between the rump and leg. The topside muscle, being both lean and quite tender, makes an excellent roasting joint.An organic joint of grass-fed roasting beef. The most popular cut for a Sunday roast – great value, lean and tender.
OP rib has all the flavour of the other rib fillets but it has the advantage of the flavour of the marrow of the bones subtly wafting through the finished product. Not only does it taste good, it looks impressive. So if you want to 'bung it on a bit', then this is the cut.