Prep Method: Sous Vide
Top Sirloin Butt
Sterling Silver top sirloin butt is cut from the sirloin primal – and bagged separately from the sirloin rump muscle. It is available in two ways: the top cap butt or center cut. With ample marbling, our tender, boneless top sirloin butt delivers a lean, flavorful eating experience. Along with menu versatility.
Boneless Strip Loin
The strip loin is a boneless top loin muscle. A fairly tender cut, the strip loin is juicy, well marbled and loaded with flavor.
Short Loin
The general rule of beef is this: the further the cut is from the horn or the hoof, the more tender it is. This is definitely the case for the short loin. Containing part of the spine, the top loin and the tenderloin, this beef is usually cut into some of the best steaks available.
Tenderloin
A non-weight bearing muscle which is not toughened by animal activity, tenderloin is wonderfully tender, lean, succulent and rich in flavor.
Brisket Point Off
This is whole brisket with the point (deckle) muscle removed, leaving the larger, leaner flat. Cut from the animal’s weight-bearing breast, it can be a bit tougher – which is why it’s ideal for low and slow cook methods. Full flavored, it has great menu potential from classic brisket to meaty salads to global cuisine.
Whole Brisket
Whole brisket refers to the entire brisket with both the tender point and larger, leaner flat sections intact (8-12+ pounds.) Our premium whole brisket can be used whole as a roast, or smoked in a BBQ pit – cut into various pieces – or shredded/sliced for BBQ, global entrées, sandwiches and salads. This meat is best when cooked slowly at lower temperatures.
Navel
A large, boneless cut from the plate primal, navel has a lot in common with both beef brisket and pork belly. Very much on trend, use navel to create your own brisket-style beef belly, or make your own beef bacon. (Guests will love it!) Or simply trim, rub and smoke it … BBQ style!
Plate Short Ribs
Our plate short ribs are two-inch thick, meaty and visually inviting – as the bone often provides additional presentation possibilities. With preparation that breaks down the connective tissues, these tender ribs offer excellent beef flavor and dining pleasure.
Inside Skirt Steak
Inside skirt steak is cut from the transversus abdominis muscle, while outside skirt steak is cut from the diaphragm muscle. Both cuts are lean and fibrous with robust beef flavor. Inside skirt steak is a narrower and thinner cut, with all membrane removed from the meat.