Beef Short Plate
Beef Cube RollBeef Cube Roll
Located on the side of the backbone. This part is located in the inner most part of the rib. It is also known as scotch fillet or the rib eye boneless. It is tasty and tender due to the marbling of the cube roll, which gives it a rich flavor.
This cut is perfect for grilling, slow cooking, roasting, smoking, or even pan-fry.
Beef TenderloinBeef Tenderloin
The tenderloin is the most tender cut of beef you can sink your teeth into. It’s the source of the famous filet mignon, or tenderloin steak, which is quite easy to marinade and cook at home. With a simple marinade made from olive oil, balsamic vinegar, kosher salt, ground black pepper, garlic, and herbs like thyme and rosemary, you can roast this cut until it’s cooked perfectly to your taste.
Beef StriploinBeef Striploin
A strip loin is typically a well-marbled cut of meat taken from the short loin. These can be made into the popular strip steaks, which are not only easy to cook, but are perfectly suited for either cooking on a grill or a cast-iron skillet. The simplest and the best way to prepare a strip loin is to season it with some salt and pepper, then laying it out on a hot grill.
Beef BonesBeef Bones
Beef bones are the perfect ingredients for rich, flavorful soups and stews. Be sure to use bones with bits of meat on them such as knuckle bones, short ribs, and oxtail. For that extra oomph factor, throw in some marrow bones and enjoy the luxurious taste of melted fat perfectly complemented with garlic, onion, peppercorns, and vegetables. Best of all, the longer you cook it, the more flavorful your soup will be.
Beef Robbed ForequarterBeef Robbed Forequarter
A forequarter refers to the front section of a side of beef. It usually includes the shoulder, front legs, and adjoining parts. It is known as a robbed forequarter when it is boneless because the bones have been taken out, or in more colorful language, robbed. You can get different cuts from the forequarter such as short ribs, rib eye steaks, and shank.