This week's Butchers Note- Angus Strip Steak
Common Names:
Kansas City Steak
Manhattan Steak
New York Strip
Description:
This premium lean steak is a steakhouse classic, known for its marbling, tenderness and flavor.
Cooking Methods:
Grill
Sous Vide
Stir Fry and Sauted
Featured Recipe: Mediterranean Grilled New York Strip Steak
This week's Butcher's Note: 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.
Cooking Methods:
Grill
Stir Fry and Sauted
Featured Recipe: T-Bone in Bourbon Marinade
This week's Butcher's Note features Angus Steak House Tips
Common Names:
Sirloin Flap
Bavette
Flap Meat
Sirloin Butt Flap
Description:
Similar to skirt steak, with robust flavor. May be marinated before cooking.
Cooking Methods:
Grill
Featured Recipe: Jerk Spiced Sirloin Flap Steak
This week's Butcher's Note: The Tomahawk Steak
Description:
An 8-10 inch rib bone connected to the delecitant ribeye. By coupling a stylish presentation with the beefy flavor one expects from a ribeye, this cut is sure to impress.
Cooking Methods:
Grill
Featured Recipe: Reverse Sear Tomahawk Ribeye
This week's Butcher's Note: Coulotte Steak
Common Names:
Sirloin Strip
Sirloin Top Butt Cap
Top Sirloin Cap Steak
Description:
One of the most tender cuts from the sirloin. Versatile and flavorful; may be marinated.
Cooking Methods:
Grill
Stir Fry and Saute
Featured Recipe: Beer Marinated Grilled Steak
Featured Recipe: Beer Marinated Grilled Steak
Common Names:
Sirloin Strip
Sirloin Top Butt Cap
Top Sirloin Cap Steak
Description:
One of the most tender cuts from the sirloin. Versatile and flavorful; may be marinated.
Cooking Methods:
Grill
Stir Fry and Sauté
Featured Recipe: Beer Marinated Grilled Steak
This week's Butcher's Note: Angus Ribeye Steak
Common Names:
Delmonico Steak
Filet of Ribeye
Description:
This boneless steak is rich, tender, juicy and full-flavored, with generous marbling throughout.
Cooking Methods:
Grill
Sous Vide
Stir Fry and Saute.
Featured Recipe: Jerk Spiced Sirloin Flap Steak
Butcher's Note: Sirloin Flap Steak
Common Names:
Sirloin Flap
Bavette
Flap Meat
Sirloin Butt Flap
Description:
Similar to skirt steak, with robust flavor. May be marinated before cooking.
Cooking Methods:
Grill
Featured Recipe: Jerk Spiced Sirloin Flap Steak
Butcher's Note: 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.
Cooking Methods:
Braise
Slow Cooker
Featured Recipe: Smoky Chipotle Pot Roast with Cornbread
Butchers Note: Angus Ribeye Steak
Common Name:
Delmonico Steak
Filet of Ribeye
Description:
This boneless steak is rich, tender, juicy and full-flavored, with generous marbling throughout.
Cooking Methods:
Grill
Sous Vide
Stir Fry and Saute
Featured Recipe: Classic Pan Seared Ribeye Steak
Top Round Roast
Common Names:
Top Round Pot Roast
Description:
Economical, moderately tender and full-flavored. Slice thin against the grain.
Cooking Methods:
Braise
Instant Pot
Roast
Slow Cooker
Featured Recipe: Herb Rubbed Top Round Roast
Butcher's Note: This weeks feature is Hanger Steak
Common Names:
Butcher's Steak
Hanging Tender
Description:
Traditionally found in restaurants, this cut offers a very robust flavor. Best when cooked to medium rare or medium doneness. Great in marinades.
Cooking Methods:
Grill
Stir Fry and Saute
Featured Recipe: Sun-Kissed Marinated Hanger Steak
Butcher's Note: This week's feature is the Shoulder Roast
Butcher's Note: This week's feature is the Shoulder Roast
Common Names: Shoulder Roast
Arm Roast
Clod Heart Roast
Clod Roast
Cross Rib Roast
English Roast
Shoulder Center Roast
Shoulder Pot Roast
Shoulder Roast
Description:
Best when braised and boasts robust beef flavor. May also be roasted in oven and thinly sliced.
Cooking Methods:
Braise
Instant Pot
Roast
Slow Cooker
Featured Recipe: Instant Pot French Dip Pull Apart Sliders
Bone In Ribeye
Common Names:
Rib Steak
Ribeye
Description:
A rib steak that is fine-grained and juicy. Rich, beefy flavor and generous marbling throughout. One of the most tender beef cuts.
Cooking Methods:
Broil
Grill
Stir Fry and Saute
Featured Recipe: Cowboy Ribeyes with Steamed Guinness French Onion Green beans
COWBOY RIBEYES WITH STEAMED GUINNESS FRENCH ONION GREEN BEANS
Beef Tenderloin (Steaks & Roast)
Common Names:
Filet
Filet Mignon
Fillet
Tenderloin Filet
Tournedos (Tenderloin Tips)
Chateaubriand (Tenderloin Roast)
Description:
The most tender beef cut. Lean yet succulent and elegant. Melt-in-your-mouth texture, subtle flavor and compact shape.
Cooking Methods:
Grill
Stir Fry and Sauté
Featured Recipe: Blue Cheese stuffed, Bacon wrapped Tenderloin Steak
Blue Cheese stuffed, Bacon wrapped Tenderloin Steak
Stew Beef
This week's Butchers Note features Stew Beef
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.
Cooking Methods:
Braise
Featured recipe: Irish Beef and Brew Stew
https://www.certifiedangusbeef.com/.../Irish-Beef-and...
Irish Beef and Brew Stew
This week's Butcher's Note: Flank Steak
his week's Butcher's Note: 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.
Cooking Methods:
Grill
Featured Recipe: Flank Steak Fajitas
https://www.certifiedangusbeef.com/.../Flank-Steak-Fajitas
Flank Steak Fajitas
This Week's Butcher's note, Holiday Edition #2- Strip Roast
Common Names:
Kansas City Strip Roast
New York Strip Roast
Strip Loin Roast
Top Loin Roast
Description:
Lean, tender and full-flavored roast.
Cooking Methods:
Roast
Featured recipe: Garlic & Rosemary studded Strip Roast
Strip Roast
October 4th Butcher's Note
Center Cut Sirloin Roast
Common Names:
Top Sirloin Roast
Description:
This versatile roast is cut from the top sirloin. Lean, juicy and tender, it boasts good flavor.
Cooking Methods:
Roast
Featured Recipe: Perfect for fall- Apple Cider Marinated Sirloin Roast
Center Cut Sirloin Roast
September 17th Butcher's Note
This weeks Butcher Feature is Flat Iron Steak.
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.
Cooking Methods:
Grill
Stir Fry and Saute
Featured Recipes-
August 13th Butcher's Note
New York Strip Steak
Common Names:
Kansas City Steak
Manhattan Steak
New York Strip
Description:
This premium lean steak is a steakhouse classic, known for its marbling, tenderness and flavor.
Recipe featuring New York Strip Steak-
Video of recipe
https://youtu.be/fe8RX4elLEQ
typed out recipe
https://www.certifiedangusbeef.com/recipes/Garlic-and-Five-Spice-Strip-Steaks
August 6th
Butcher's Notes- Sirloin Coulotte Steak- is one of the most tender cuts of sirloin. It's very versatile and flavorful! This is also known as a Picanha steak. This is one of the most popular steaks in Brazil. In Brazil they grill it whole and smoke it on the grill, then slice it! This is the steak that the butcher would pick!
Contact Us