South Windsor 4318 Walker Rd. Windsor, ON, N8W 3T5 Tel: 519-969-6328
West Windsor 2451 Tecumseh Rd. Windsor, ON N9B 3R6 Tel: 519-987-0555
East Windsor 6645 Tecumseh Rd. Windsor, ON N8T 1E7 Tel: 519-948-5565

Beef Cuts

Back Ribs

Common Names:
Ribs
Description:
Back ribs are flavorful, and great when cooked on the grill.

Beef for Stew

Common Names:

  • Beef Stew Meat
  • Stew Beef

Description:
Well-trimmed beef, cut into 3/4 to 1 1/2-inch pieces that is covered with liquid and simmered slowly in a covered pot. Commonly cut from the sirloin but can come from any tender cut.

Brisket

Common Names:

  • Beef Brisket
  • Whole Brisket

Description:
A flavorful cut that becomes tender when cooked slowly at low temperatures. The traditional cut used for corned beef, and popular as smoked barbecue.

Chuck Roast

Common Names:

  • Chuck Eye Roast
  • Chuck Pot Roast
  • Chuck Roll Roast

Description:
This is the classic pot roast, becoming moist and tender when braised and full of rich, beef flavor

Filet Mignon

Common Names:

  • Filet
  • Filet Mignon
  • Fillet
  • Tenderloin Filet
  • Tenderloin Steak
  • Tournedos (Tenderloin Tips)

Description:
The most tender beef cut. Lean yet succulent and elegant. Melt-in-your-mouth texture, subtle flavor and compact shape.

Flank Steak

Common Names:
Flank Steak

Description:
Lean and flavorful, and should be thinly sliced against the grain when carving. An ideal choice to marinate.

Flat Iron

Common Names:

  • Shoulder Top Blade Steak
  • Top Blade Filet
  • Top Blade Steak

Description:
Second in tenderness to the tenderloin steak, the flat iron is well-marbled, richly flavored and juicy. Best when cooked to no more than medium doneness.

Ground Beef

Common Names:

  • Ground Chuck
  • Ground Round
  • Ground Sirloin

Description:
Versatile, flavorful and economical. Shape into burger patties, meatballs or meatloaf; or brown and crumble for a variety of dishes

Prime Rib

Common Names:

  • Ribeye Roast

Description:
Rich flavor, juicy tenderness and majestic appearance. The grand champion of beef roasts. One of the most tender beef cuts. Fine-grained with generous marbling throughout.

Ribeye Steak

Common Names:

  • Delmonico Steak
  • Filet of Ribeye

Description:
This boneless steak is rich, tender, juicy and full-flavored, with generous marbling throughout.

Sirloin Steak

Common Names:

  • Top Sirloin

Description:
Family-sized steak that offers lean, well-flavored and moderately tender beef at an affordable every day price. Convenient and a great value with no bones and little fat. Versatile, juicy and delicious.

Skirt Steak

Common Names:

  • Inside Skirt Steak
  • Outside Skirt Steak

Description:
Boasts deep, rich, beefy flavor. Best when marinated before grilling; when slicing, cut against the grain.

Strip Steak

Common Names:

  • Kansas City Steak
  • Manhattan Steak
  • New York Strip
  • New York Strip

Description:
This premium lean steak is a steakhouse classic, known for its marbling, tenderness and flavor.

Tenderloin Roast

Common Names:

  • Chateaubriand

Description:
The most tender beef roast is lean, succulent and elegant, with mild flavor.

T-bone Steak

Common Names:

  • T-Bone

Description:
This well-marbled cut consists of two lean, tender steaks – the strip and tenderloin – connected by a telltale T-shaped bone. In a T-Bone, the tenderloin is between 1/2 and 1 1/4 inches in diameter.

Tenderloin Steak

Common Names:

  • Filet
  • Filet Mignon
  • Fillet
  • Tenderloin Filet
  • Tournedos (Tenderloin Tips)

Description:
The most tender beef cut. Lean yet succulent and elegant. Melt-in-your-mouth texture, subtle flavor and compact shape.

Top Round Roast

Common Names:

  • Top Round Pot Roast

Description:
Economical, moderately tender and full-flavored. Slice thin against the grain

Tri-tip Roast

Common Names:Bottom Sirloin Roast

  • Triangle Roast

Description:
Juicy, tender and versatile, this roast offers rich beef flavor. Easily recognized by its triangular shape, this West Coast favorite is gaining broader popularity.

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