Showing 11–20 of 23 results
A hanger, also known as butcher’s steak or hanging tenderloin, is a cut of beef steaks prized for its flavor. This cut is taken from the plate, which is the upper belly of the animal. In the past it was sometimes known as “butcher’s steak” because butchers would often keep it for themselves rather than offer it for sale.
Meat with the perfect combination of meat / fat. The fat gives it the flavor and juiciness, while high meat quality gives the perfect texture. Maximum fat content 23% (77% lean)
The New York Strip steak comes from the top part of the short loin behind the ribs – the longissimus muscle of the cow. This muscle is little worked, making the steak very tender. This cut tends to have fat on the edge of the steak and a little marbling throughout – not nearly as much marbling as the Ribeye. (Source: johnnymanhattans.com).
The taste of picanha is that of sirloin. Tender and juicy with a lot of flavor. It holds very little fat inside the meat therefore you must cook it perfectly in order to not make it tough.
The rib eye or ribeye is a beefsteak from the rib section. The rib section of beef spans from ribs six through twelve.
A rib steak is a beefsteak sliced from the rib primal of a beef animal, with rib bone attached. In the United States, the term rib eye steak or Spencer steak is used for a rib steak with the bone removed; however in some areas, and outside the US, the terms are often used interchangeably. (source: wikipedia).
The thin cut of beef is a cut from the side of the beef, between the skin and the ribs, usually known as “fly shaker” or “elephant ear”. Because this is usually hard to find in stores here, flank steak is a great and affordable substitute. Source: https://www.jocooks.com/
Short Ribs is a very versatile cut, since it can be prepared in the oven, pot or even grill. It is recommended to cook over low heat so that it is soft.
Skirt steak is a cut of beef steak from the plate. It is long, flat, and prized for its flavor rather than tenderness. It is not to be confused with flank steak, a generally similar adjacent cut nearer the animal’s rear quarter.
