Most known cuts: Ranch Steak, 7 Blade Steak, Flat Iron, Chuck Eye Steak, Denver Steak, Delmonico, Boneless Short Ribs, Chuck Roast, Pot Roast, Arm Bone Roast.

Also known as the Shoulder, the Chuck has some of the most flavor of any place on the animal Containing intense intramuscular (marbling) and subcutaneous fat, both of these features offer a serviceable vehicle to truly taste the difference from region to region. Cooking advice for the Chuck is almost the same as the Round with a couple of variances- steak from the chuck can be seared and enjoyed after resting; any long-duration braising will yield a shredded type of beef.

With such a rich flavor, seasoning should be applied liberally. These sections can be enjoyed without any modification, but if any is to be added, it should be in great amounts for it to genuinely come through.

Another great thing about the Chuck is it’s affordable. If you have time to throw a boneless chuck roast in a crock pot, you have the ability to use this protein in many ways: tacos, salads, chili, stews, even jerky if done properly.


Most known cuts: Ribeye, Rib Cap, Standing Rib Roast, Delmonico, Back Ribs

A favorite of many butchers, the Rib section of a steer has many great stories to tell. Being home of the famous ‘Ribeye,’ this primal can offer you clues to how the animal ate, moved, and was harvested.

The sought after fat ‘eye’ of the Ribeye is one of the biggest tells of the overall fat content of the steer. You have no idea how many times I’ve been asked for a “lean” Ribeye. If you ever wish to keep the respect of your meat cutter, never ask for such a foolish thing.

As we know, because we are cutting meat from a quadruped, this core section will be tender, extremely flavorful, and well marbled. Cooking can be either fast and high, or slow and low. My preference is a pan roast style with the steaks cut from this area. It offers a less extreme method of cooking and creates a more evenly spread temperature at the end.

A boneless rib roast can also be slow cooked on a rotisserie and sliced thin to make the famous ‘Philly Cheese Steak’ sandwiches. Hardly a tempting deviation for me. The cheese deludes the flavor and the word baguette has been placed in my memory banks next to words such as- gas tank, sewer cap, brake fluid, and morning sickness.

Have a cutter freeze a steak for a while, cut into thin slices, fry up with some mushrooms, green peppers and onions. Then place on a fresh spinach salad and top with homemade au-jus and save yourself some trouble without sacrificing any greatness.


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