People often ask, “What’s the best cut of beef?”. The answer to this question depends on personal preference and preparation. Certain cooking methods and recipes better showcase the flavor of specific cuts. Below is a quick guide to the differences cuts that we offer:
Filet Mignon – The most tender cut, it is lean and has a relatively subtle flavor compared to other beef cuts. Call to place an order as the number of filet mignon is limited.
Strip Steak (also called New-York) – The classic steakhouse cut: tender, flavorful and juicy.
Rib Eye – Rich and buttery, with greater marbling than most cuts.
Top Sirloin – Often overlooked, this cut is juicy and flavorful. It’s best grilled slowly over fairly low temperature.
Flank – Very lean, beefy flavor, with a coarse grain. Flank steak absorbs marinades beautifully but is delicious without. It’s easy to overcook. Slice thinly to serve.
Flatiron – A rich chuck flavor, second only to filet mignon in tenderness. Slice on the bias to serve. Great grilled, broiled or seared.
Hanger – A supremely tender steak with an intense beefy flavor, the hanger steak is sometimes called butcher steak. It has become a restaurant favorite and is delicious seared or broiled. Be sure to slice across the grain to serve.
Skirt – Often served in Fajitas, this steak has a deep buttery flavor and is a classic in many Latin cuisines, where it is often marinated. Although this steak marinates well, it is a superb standalone steak that doesn’t need it.
T-bone – Cooking steak with the bone in makes it even more flavorful. The T-shaped bone in this classic steak separates the tender New York strip steak from the butter soft tenderloin (filet mignon). A perfect grilling steak.
Bavette – This cut is comparable to flank steak but slightly more tender. Pan-fry it and serve with fries and mustard for a classic “steak frites”, or cook quickly on the grill taking care not to overcook.