We are now carrying Grass Fed Aberdeen Angus Beef from Great Lakes Cattle Company!
For more information about Great Lakes Cattle Company visit:
Chuck: The part of the cow usually used for stewing, slow cooking, braising, or pot roasting.
Rib: The part of the cow where you get ribs from.
Sirloin: The part of the cow where you get your Sirloin Steaks, T-Bone Steaks, Porter House, and Club Steaks.
Tenderloin: The part of the cow where you get your Filet Mignon, Chateaubriand steak, and beef Wellington.
Top Sirloin: The part of the cow where your chateaubriand steaks come from.
Bottom Sirloin: The part of the cow where you get your Tri-Tips and Flap Steaks.
Round: The part of the cow that is cut thin and is mainly dried and made into jerky.
Brisket: This is the part of the cow that is mainly smoked to make smoked brisket.
Plate: This is the part of the cow were you get your skirt steak and hanger steak. It is also used to make fajita meat.
Flank: This is the part of the cow that is mainly used in stir fry.
Shank: This is the past of the cow that is very lean and is mainly used for ground beef.
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From Chuck to Round, We've got you covered on
all your red meat needs!