Know your cuts

Chuck Steak: Used to make pot roast, short ribs and is frequently ground up for burgers or meatloaf. Chuck does well with stewing, braising or slow roasting.

Rib: Is the source for standing rib roast, prime rib and rib eye steaks. Ribs do wellbeing roasted, sauteed, pan-fried, broiled, or grilled.

Brisket: Is used for corned beef, brisket is best prepared with moist heat. Barbecued low and slow, and prepare by stewing, braising and pot-roasting.

Plate: Produces skirt and hanger steaks. This section is often used for stew meat, where its rich, beefy flavor can be appreciated.


Short Loin: Used for strip steak and is part of the porterhouse cut, also called the T-Bone, which contains some of the tenderloin for filet mignon. This area includes extremely tender cuts and can be sautéed, pan fried, broiled, pan broiled or grilled.

Sirloin: The most prized and flavorful steak, from the lower back, the sirloin contains all tenderloin cuts and the filet mignon. These tender cuts respond well to sautéing, pan-frying, broiling, pan-broiling or grilling.

Round: A tough, lean cut from the back of the steer, round steaks are often braised or included in chicken fried steak. The round consists of lean meat well-suited to long, moist cooking methods.

Flank: Flank steaks are used in the London Broil and are frequently shredded and tenderized for Mexican dishes.

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