EYE OF ROUND ROAST
SEASONED PRIME RIB ROAST
Sometimes referred to as the King of Beef, a prime rib roast comes from the rib section of the beef. We can season your roast so that it is ready for you to put in the oven. Usually a prime rib roast is roasted using a dry heat cooking method. The flavor is rich and tender largely due to the fat content of this particular cut.
PRIME RIB ROAST
PRIME RIB ROAST – BONELESS
Sometimes referred to as the King of Beef a Boneless prime rib roast also called a lip on rib eye roast or ribeye roll comes from the rib section of the beef. It is typically seasoned and roasted using a dry heat cooking method. The flavor is rich and tender largely due to the abundant marbeling of this particular cut.
INSIDE ROUND ROAST
OUTSIDE ROUND ROAST
The outside round often called the outside flat comes from the primal round and is one of the four major muscle sections. It can be cut into round steaks but is typically sold as a roast. A dry heat cooking method should be used when preparing. This cut should be slower cooked at 275 degrees F.
SIRLOIN TIP ROAST
CROSS RIB ROAST – BONELESS
The cross rib roast comes from the chuck of the animal. Some meat markets will sell cross-rib pot roast under the generic name “pot roast.” The difference between a pot roast and a cross-rib pot roast is the vertical line of fat separating the two types of chuck meat; the cross-rib pot roast contains the line of fat. This is what creates richness of flavor in the roast.
BLADE ROAST – BONELESS
The blade is made up of different muscles with varying degrees of toughness. The many muscles are heavily exercised and contain a lot of connective tissue. A blade roast must be slow cooked at a low heat and will be tough, stringy and very dry if not cooked with liquid. This cut of meat has great flavor and is especially suited for pulled beef.
POINT BRISKET ROAST
Also referred to as Deckle, this cut is one of two cuts taken from the beef brisket, a piece of meat located between the fore shank and the plate of the beef carcass. The Point Cut, a cut also known as the thick cut, contains significantly more internal fat running throughout the meat as pockets of fat. The point is usually slow cooked using a moist heat cooking method such as Braising or pot roasting. In the Southern States this is the primary cut used for traditional barbecue.
SWEET PICKLED CORNED BEEF
Featuring Canadian AA and AAA beef and all natural Prairie Angus beef raised on the prairies.
A Tip by the Butcher
What to look for when shopping for protein
Lots of people ask what to look for when they are buying protein. Beef, pork, lamb, veal or chicken, no matter what you buy for your family, meat is usually the most expensive part of grocery shopping.
High quality beef, pork and poultry meat can be found in all local grocery stores. All retail meat has been inspected for safety before being cut into the retail products. But, bacterial infestation, bad storage procedures or improper packaging can cause good meat to lose quality. These are some of the things to look for when buying protein for your families.
The visual identification of quality meat is based on color, marbling and water holding capacity. The meat should have a normal red color that is uniform throughout the entire cut. Beef, lamb, and pork should also have marbling throughout the meat. Marbling is small streaks of fat that are found within the muscle and can be seen in the meat cut. The marbling will increase the juiciness, tenderness and flavor the product.
Water holding capacity can be witnessed by looking at the package, if excess water is found in the bottom of the retail package, it may lead to a dry cooked product. The cut should hold water within the meat to add to juiciness.
Another quality identification is smell. The product should have a normal smell. This will be different for each of the species (i.e. beef, pork, chicken), but should vary only slightly within the species. Any rancid or strange smelling meat should be avoided.
Meat should appear firm rather than soft. When handling the retail package, it should be firm, but not tough. It should give under pressure, but not actually be soft.
An unsliced roast usually costs less than one that is sliced and tied. Whole chicken is usually a better buy than chicken parts. A whole turkey usually provides more meat than boned, rolled turkey roast.