Shank (Captain’s Roast)Beef shank comes from the lower portion of the leg and is naturally lean. Shank loves to be simmered for hours, so its meat becomes fork tender, easily falling off the bone. It goes beautifully in stews and is famous for Italian Osso Buco and Goulasz (Hungarian Stew).

such as a hearty steak sandwich

The chuck roast is cut from the shoulder and neck region

thin steaks with circle-shaped bones

it is a good idea to marinate before the steak is cooked slowly

sirloin cap or even culotte steak

savoury flavour and high -fat content

The extra -long French -trimmed bone utilizes the same culinary technique that shapes a rack of lamb

It is a portion of the very popular T-bone or porterhouse

great for grilling

a delicate and tender area of the loin primal

whether you use charcoal

This cut is lean but tender and rich in beefy flavour