by USBEEFwebmaster | Jul 27, 2020 | Blog
The rib eye or ribeye (also known as Scotch fillet in Australia and New Zealand) is a beef steak from the rib section. The rib section of beef spans from ribs six through twelve. Ribeye steaks are mostly composed of the Longissimus dorsi muscle but also contain the...
by USBEEFwebmaster | Jul 27, 2020 | Blog
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. It is similar to skirt or flank steak; very flavourful and finely textured, though slightly chewy. Of all the...
by USBEEFwebmaster | Jul 27, 2020 | Blog
The knuckle, or beef tip, is one of three main parts of the round and is one of the most versatile cuts of beef. The trimmed tip is most commonly found in butcher shops. Beef knuckle is a solid muscle group weighing 12 to 16 pounds that has had the tri-tip muscle...
by USBEEFwebmaster | Jul 27, 2020 | Blog
Skirt steak is a cut of beef steak from the plate. It is long, flat, and prized for its flavour rather than tenderness. It is not to be confused with flank steak, a generally similar adjacent cut nearer the animal’s rear quarter....
by USBEEFwebmaster | Jul 27, 2020 | Blog
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. It is part of the diaphragm and, like a skirt steak is full of flavour...
