Meat from black Angus cattle is genetically known to be among the top-quality beef in the world. Why? The reasoning lies in the higher degree of marbling and fine texture. USDA graders look for these certifiable criteria guidelines to identify genuine quality and the excellent muscle content of black Angus beef—especially grass-fed—is second to none.
RIBEYE ROAST Savory and fine-textured with generous marbling. A classic holiday roast. TOP ROUND ROAST A lean roast that should be slow-cooked to improve its tenderness and then sliced thinly across the grain. STEW MEAT A full-flavored staple. Great for slow-cooking, chili and stews. Flat iron steak Flat Iron Steak, also known as Top Blade Steak, and is a cut of beef that comes from the shoulder of the cow. Many people enjoy marinating the steak before cooking it to help tenderize it. Great for slow-cooking, chili and stews. EYE OF ROUND ROAST A lean, flavorful cut often used for roast beef at the deli. Can be roasted or slow-cooked at home for an everyday meal. SIRLOIN STRIP STEAK Tender, lean and perfect for grilling. FLaNK STEAK Lean and boneless with lots of intense beef flavor. Best when marinated and grilled or sliced thin and stir-fried. CHUCK ROAST It's a cut from the beef shoulder, neck, and upper arm area of the cow. Other names for chuck roast include chuck eye, chuck roll, and even just pot roast. Lean roast that requires slow-cooking to tenderize. Brisket A flavorful cut that becomes tender when cooked slowly at low temperatures. The traditional cut used for corned beef, and popular as smoked barbecue. Short Ribs Very flavorful, moist and tender when braised. Tenderloin Roast The most tender beef roast is lean, succulent and elegant, with mild flavor. T-Bone 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. Porterhouse This well-marbled classic steakhouse cut consists of two tender steaks - the strip and tenderloin - connected by a telltale T-shaped bone. In a Porterhouse, the tenderloin is 1 1/4 inch or larger in diameter. SKIRT STEAK Skirt steak is a long, flat cut of beef from the plate section, one of the most flavorful and fattier parts of the cow. A lot of skirt steak recipes call for marinating the meat before grilling it, and because of its looser structure, skirt steak will absorb the flavors of the marinade quite well. NY Sirloin The strip steak, also called a New York strip or a Kansas City strip steak (USA) is a cut of beef steak from the short loin. It consists of a muscle that does little work, the longissimus, making the meat particularly tender, though not as tender as the nearby rib eye or tenderloin. Tenderloin Steak A long, narrow, and lean muscle located within the Loin, this is the most tender cut of beef available. The Tenderloin is the source of Tenderloin Steak or Filet Mignon, and is a component of T-Bone and Porterhouse Steaks Tomahawk Steak The tomahawk steak is cut from the rib section of the cow, specifically the ribeye. This region's meat is well recognized for being tender and delicious, making it a frequent selection for steaks. The long bone in the tomahawk steak gives it its unique shape and name london broil London Broil is a type of beef steak that is typically cut from the top round or flank region of the cow
I wanted to highlight two of our long time die hard Hedgie's; Sarah and Jake. Both of them will be finishing up college this year and inevitably spreading their wings for bigger things. I thought a nice way to reflect on there time with us would be a question and answer!
