Mid Ribs – Taken from the forequarter after the brisket is removed which are made up of the rib bone and layers of rib meat and fat.
Short ribs comprise the rib bone, intercostal meat and a layer of rib meat and fat.
Mid Ribs
Mid Ribs – Taken from the forequarter after the brisket is removed which are made up of the rib bone and layers of rib meat and fat.
Short ribs comprise the rib bone, intercostal meat and a layer of rib meat and fat.
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Standing Ribs
Standing Rib - Cut of beef from the primal rib, one of the nine primal cuts of beef.
T Bone
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T-bone steak contains a strip of the top loin and a chunk of tenderloin, both desired cuts on their own.
Tomahawk
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Sirloin Steak [Bone In]
Sirloin Steak Bone In - Comes from upper middle of the cow & is cut from further back on the sirloin it is generally less moist than rib-eye but keeping the bone in helps retain the moisture to get an incredibly tender steak.
Shin [Bone In]
Shin Bone In - Cut prepared from the lower part of either the front or rear leg.
Angus Sirloin Steak
Angus Sirloin Steak - Cut from the striploin, the meat is lightly marbled with a thin strip of fat left on to prevent the meat from drying out during cooking.
T-Bone Steak
T Bone Steak - Crosscut from the forward section of the short loin located on the middle back, a T-bone steak contains a strip of the top loin and a chunk of tenderloin, both which are desired cuts on their own. A T-shaped bone from the lumbar separates the two pieces.
Angus Ribeye Steak
Angus Ribeye Steak - Rich marbling and a ribbon of fat in the steak add depth of flavour and moisture.
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