Skirt steak is cut from the diaphragm muscle or outside skirt. Lean and fibrous, it delivers robust beef flavor and dining satisfaction when prepared properly. Outside skirt steak is wide and thick, with some membrane still attached.
Prep Method: Sous Vide
Hanger Steak (Tender)
Cut from the plate primal, hanger steak literally hangs between the rib and the loin. Because this muscle does very little work, it has minimal marbling, but is packed with flavor. Some say that hanging so close to the kidney imparts extra flavor and a coarser texture on this beef.
Blade and Lifter Meat
Cut from the outside of the rib primal, Sterling Silver blade and lifter meat provides excellent beef flavor and a nice, tender texture. This relatively thin, flat cut is perfect for marinated strips, steaks, skewers, steak sliders, global dishes (including fajitas) and more.
Finger Meat
Finger meat consists of finger-like strips of beef that come from between the individual ribs in the rib primal. Finger meat offers nice rib flavor but has a somewhat tough texture. Tenderizing, marinating and choosing the right cook method will help make these rib-strips quite satisfying.
Tomahawk
The tomahawk steak is actually a ribeye steak specifically cut to leave five inches of rib bone exposed. This “frenched” bone gives the steak its unique look, which resembles a Native American tomahawk. As a bone-in ribeye offshoot, the ultra-tender tomahawk offers tremendous flavor along with a distinctive, wow-factor presentation.
Bone-In Ribeye
Our premium, boneless ribeye is generously marbled, full of flavor and incredibly tender. The tantalizing size – and rich, buttery eating experience – create a glorious dining event that brings guests back again and again.
Boneless Prime Rib
Our premium boneless prime rib’s combination of flavor and tenderness is unrivaled. Generously marbled, it delivers a rich, juicy, full-flavored bite that is truly indulgent.
And it’s all complemented by a breathtaking size that’s always impressive.
Ribeye
Our premium, bone-in ribeye is generously marbled, full of flavor and incredibly tender. The tantalizing size – and rich, buttery eating experience – create a glorious dining event that brings guests back again and again.
Shoulder Clod
Our clod roast is cut from the chuck primal. While economical, it offers good beef flavor. It’s also quite lean and slightly tough. Removing the connective tissue and tenderizing improve the end result dramatically. We recommend cooking with moist heat for hours to maximize tenderness.
Chuck Eye
A large, economical cut from the muscle between the neck and shoulder blade. Ideal for many applications: steaks, country-style ribs, stir fry strips, roasts, beef stew and ground chuck.