|
|
Chuck |
Foodservice cut |
Chuck meat is perfect for slow cooking methods such as sauteing or boiling.
|
vacuum/gas |
chilled |
|
21 |
|
|
|
Shoulder |
Foodservice cut |
Quite lean and tender meat. Used for roasting, stewing or braising.
|
vacuum/gas |
chilled |
|
21 |
|
|
|
Brisket |
Foodservice cut |
Contains a lot of connective tissue that’s why this cut is ideal for boiling or stewing.
|
vacuum/gas |
chilled |
|
21 |
|
|
|
Chuck Roll |
Foodservice cut |
Tender meat, sourced from the chuck near the spine. Suitable for slow cooking methods such as boiling or stewing.
|
vacuum/gas |
chilled |
|
21 |
|
|
|
Shank |
Foodservice cut |
Juicy cut with a rich, beef flavor. Great for making stews or is excellent for making soup stock.
|
vacuum |
chilled |
|
21 |
|
|
|
Short Loin |
Foodservice cut |
Lean meat, best cooked as a whole cut.
|
vacuum/gas |
chilled |
|
21 |
|
|
|
Striploin |
Foodservice cut |
Lean and tender meat, suitable for roasting.
|
vacuum/gas |
chilled |
|
21 |
|
|
|
Inside Round |
Foodservice cut |
Lean meat, great for braising or stewing.
|
vacuum/gas |
chilled |
|
21 |
|
|
|
Bottom Round |
Foodservice cut |
Lean meat, perfect for stewing or grilling.
|
vacuum/gas |
chilled |
|
21 |
|
|
|
Top Round |
Foodservice cut |
This cut is best used for stewing, grilling or making ground beef.
|
vacuum/gas |
chilled |
|
21 |
|
|
|
Outside Round |
Foodservice cut |
Lean meat, perfect for stewing or grilling.
|
vacuum/gas |
chilled |
|
21 |
|
|
|
Tenderloin |
Foodservice cut |
The most precious part of the carcass. Used primarily for braising.
|
vacuum/gas |
chilled |
|
21 |
|
|
|
Trimming 70/30 |
Portion cut |
Meat for making burgers and cutlets. Contains 30% of fat.
|
vacuum |
chilled |
|
21 |
|
|
|
Flank |
Foodservice cut |
Contains a lot of connective tissue that’s why this cut is ideal for boiling or stewing. Also suitable for making ground beef.
|
vacuum/gas |
chilled |
|
21 |
|
|
|
Beef for Stew |
Foodservice cut |
The meat, primarily used for slow cooking methods, such as stewing.
|
vacuum |
chilled |
|
21 |
|
|
|
Eye of Round Steak |
Portion cut |
Meat sliced into moderate pieces and used for braising.
|
vacuum |
chilled |
|
21 |
|
|
|
Ribeye Steak |
Portion cut |
Meat from short loin. Used for braising and roasting.
|
vacuum |
chilled |
|
21 |
|
|
|
Shank Bone In |
Foodservice cut |
The cut is perfect for boiling. Used for making strong beef stocks. Contains a bone.
|
vacuum |
chilled |
|
21 |
|
|
|
Fried Beef Stew |
Portion cut |
Meat sliced into small pieces and used for braising and stewing.
|
vacuum |
chilled |
|
21 |
|
|
|
Beef Stroganoff |
Portion cut |
Meat sliced into stripes and used for braising or stewing.
|
vacuum |
chilled |
|
21 |
|
|
|
Azu |
Portion cut |
Meat sliced into small pieces and used for stewing.
|
vacuum |
chilled |
|
21 |
|
|
|
Goulash |
Portion cut |
Meat sliced into moderate pieces and used for stewing.
|
vacuum |
chilled |
|
21 |
|