Premuim Cuts

Brisket

Brisket is a cut of meat from the breast or lower chest of beef or veal. The beef brisket is one of the nine beef prime cuts, though the precise definition of the cut differs internationally. The brisket muscles include the superficial and deep pectorals. As cattle do not have collar bones, these muscles support about 60% of the body weight of standing/moving cattle. This requires a significant amount of connective tissue, so the resulting meat must be cooked correctly to tenderize the connective tissue.

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Filet Mignon

The tenderloin is the origin of the Filet Mignon and is the most tender cut of beef and is also arguably the most desirable and therefore the most expensive. The average steer or heifer provides no more than 500 gms of it. Because the muscle is not weight-bearing, it contains less connective tissue, which makes it tender.

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Flatiron Steak

The Flatiron steak encompasses the infraspinatus muscles of beef, and one may see this displayed in some butcher shops and meat markets as a "top blade" roast. Steaks that are cross cut from this muscle are called top blade steaks or patio steaks. As a whole cut of meat, it usually weighs around two to three pounds; it is located adjacent to the heart of the shoulder clod, under the seven or paddle bone (shoulder blade or scapula).

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Ribeye Steak

The Ribeye is sliced from the rib primal of a beef animal, with rib bone attached. In the United States, the term rib eye steak is used for a rib steak with the bone removed; however in some areas, and outside the U.S., the terms are often used interchangeably. The rib eye or "ribeye" was originally, as the name implies, the center best portion of the rib steak, without the bone.

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T-Bone and Porterhouse Steak

The T-bone and porterhouse are steaks of beef cut from the short loin. Both steaks include a "T-shaped" bone with meat on each side. Porterhouse steaks are cut from the rear end of the short loin and thus include more tenderloin steak, along with (on the other side of the bone) a large strip steak. T-bone steaks are cut closer to the front, and contain a smaller section of tenderloin.

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