for Eaters

Get to know the most succulent beef and pork recipes, cooking tips for both meats and the nutritional value of the best beef and pork.

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for Chefs

In our chef’s section you can find videos, group and types of beef and pork cuts, and handling and storage tips for the best meat.

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for Distributors

Learn everything you need to know about the origin of the American beef and pork. Its origin, their breeding and care.

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Beef

Recipes

The best recipes with 100% US beef meat

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Pork

Recipes

Selection of the best US pork recipes

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Alternative Cuts: Ribeye

The rib eye or ribeye is a beef steak from the rib section. The rib section of beef spans from ribs six through twelve.

Alternative Cuts: Ribeye

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Alternative Cuts: Chuck Flap

Chuck Flap, also called Flap steak, or Flap meat, is a beef steak cut. It comes from a bottom sirloin butt cut of beef, and is generally a very thin steak.

Alternative Cuts: Chuck Flap

Alternative Cuts: Chuck Flap Read more

Alternative Cuts: Knuckle

The knuckle, or beef tip, is one of three main parts of the round and is one of the most versatile cuts of beef.

Alternative Cuts: Knuckle

Alternative Cuts: Knuckle Read more

Alternative Cuts: Skirt Steak

Skirt steak is a cut of beef steak from the plate. It is long, flat, and prized for its flavor rather than tenderness. It is not to be confused with flank steak, a generally similar adjacent cut nearer the animal's rear quarter.

Alternative Cuts: Skirt Steak

Alternative Cuts: Skirt Steak Read more

Alternative Cuts: Hanging Tender

The Hanging Tender Steak or Hanger Steak is one of the Flat Steaks and is a thick strip of meat from the underside of the beef cattle. It hangs (hence the name) between the rib and the loin.

Alternative Cuts: Hanging Tender

Alternative Cuts: Hanging Tender Read more


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