How To Choose The Perfect Cut Of Beef


 

Prime Rib

Unlike the other steaks, the prime rib is slow roasted as a whole. This allows the juices to spread throughout the entire piece which is then cut and served as individual steaks. Preferred by those who love a juicy, flavorful and perfectly tender cut that is slow cooked, not seared.
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CHUCK: Blade Steak, Eye Steak, Arm Roast, Blade Roast, Short Ribs, Flatiron Steak, 7-Bone Roast.
The chuck contains connective tissue (including fat and collagen) which partially melts during cooking. The meat is prepared by stewing, slow cooking, braising, or pot roasting to make the meat tender. Chuck is also commonly made into ground beef (for hamburgers, meatballs, etc.), and is one of the more economical cuts available.
 
BRISKET: Whole Brisket, Front Cut, First Cut.
Made from the breast or lower chest of the cow, brisket is a tough beef cut that is prepared by braising or slow smoking. It is also commonly cured and made into pastrami or corned beef.

FILET MIGNON

This cut comes straight from the tenderloin and gives you an amazing combination of lean and tender. The filet mignon is preferred by those who enjoy very little fat on their steak and love a savory texture that they can almost cut with a fork.
 
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CHUCK: Blade Steak, Eye Steak, Arm Roast, Blade Roast, Short Ribs, Flatiron Steak, 7-Bone Roast.
The chuck contains connective tissue (including fat and collagen) which partially melts during cooking. The meat is prepared by stewing, slow cooking, braising, or pot roasting to make the meat tender. Chuck is also commonly made into ground beef (for hamburgers, meatballs, etc.), and is one of the more economical cuts available.
 
BRISKET: Whole Brisket, Front Cut, First Cut.
Made from the breast or lower chest of the cow, brisket is a tough beef cut that is prepared by braising or slow smoking. It is also commonly cured and made into pastrami or corned beef.
 

BONE-IN RIBEYE

The ribeye steak presents the best of both tender and flavorful. This cut is well marbled with tender fat throughout the meat that melts into the steak as it cooks with additional flavor provided by the bone. Preferred by those who want to combine incredible flavor like the strip with the tenderness you get with a filet, all in one piece.
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CHUCK: Blade Steak, Eye Steak, Arm Roast, Blade Roast, Short Ribs, Flatiron Steak, 7-Bone Roast.
The chuck contains connective tissue (including fat and collagen) which partially melts during cooking. The meat is prepared by stewing, slow cooking, braising, or pot roasting to make the meat tender. Chuck is also commonly made into ground beef (for hamburgers, meatballs, etc.), and is one of the more economical cuts available.
 
BRISKET: Whole Brisket, Front Cut, First Cut.
Made from the breast or lower chest of the cow, brisket is a tough beef cut that is prepared by braising or slow smoking. It is also commonly cured and made into pastrami or corned beef.

DELMONICO

The Delmonico is the more classic version of our ribeye with the bone removed. This steak is preferred by those who want to focus more on the tenderness of the cut and the incredible flavor provided by the marbling throughout the meat for peak flavor.
 
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CHUCK: Blade Steak, Eye Steak, Arm Roast, Blade Roast, Short Ribs, Flatiron Steak, 7-Bone Roast.
The chuck contains connective tissue (including fat and collagen) which partially melts during cooking. The meat is prepared by stewing, slow cooking, braising, or pot roasting to make the meat tender. Chuck is also commonly made into ground beef (for hamburgers, meatballs, etc.), and is one of the more economical cuts available.
 
BRISKET: Whole Brisket, Front Cut, First Cut.
Made from the breast or lower chest of the cow, brisket is a tough beef cut that is prepared by braising or slow smoking. It is also commonly cured and made into pastrami or corned beef.
 

NEW YORK STRIP

This steak is packed with intense steak flavor. Not as tender as a filet or ribeye, but it makes up for it with the flavor that comes from the fatty "strip" along its back. Preferred by those who love a classic steak and its savory flavor.
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CHUCK: Blade Steak, Eye Steak, Arm Roast, Blade Roast, Short Ribs, Flatiron Steak, 7-Bone Roast.
The chuck contains connective tissue (including fat and collagen) which partially melts during cooking. The meat is prepared by stewing, slow cooking, braising, or pot roasting to make the meat tender. Chuck is also commonly made into ground beef (for hamburgers, meatballs, etc.), and is one of the more economical cuts available.
 
BRISKET: Whole Brisket, Front Cut, First Cut.
Made from the breast or lower chest of the cow, brisket is a tough beef cut that is prepared by braising or slow smoking. It is also commonly cured and made into pastrami or corned beef.

BONE-IN NEW YORK STRIP

On menu as Kansas City Steak. This is the same cut as the boneless strip but preferred by those who love a good presentation and appreciate the added flavor of the bone. This steak truly looks impressive on the plate.
 
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CHUCK: Blade Steak, Eye Steak, Arm Roast, Blade Roast, Short Ribs, Flatiron Steak, 7-Bone Roast.
The chuck contains connective tissue (including fat and collagen) which partially melts during cooking. The meat is prepared by stewing, slow cooking, braising, or pot roasting to make the meat tender. Chuck is also commonly made into ground beef (for hamburgers, meatballs, etc.), and is one of the more economical cuts available.
 
BRISKET: Whole Brisket, Front Cut, First Cut.
Made from the breast or lower chest of the cow, brisket is a tough beef cut that is prepared by braising or slow smoking. It is also commonly cured and made into pastrami or corned beef.
 

PORTERHOUSE

The thicker version of a T-Bone, cut with the tenderloin on one side of the bone and a New York Strip on the other. Get the best with this combination of flavor from the marbled fat and savory bone as well as the fork tender meat of the filet.
Video retrieved from www.allqdup.com
CHUCK: Blade Steak, Eye Steak, Arm Roast, Blade Roast, Short Ribs, Flatiron Steak, 7-Bone Roast.
The chuck contains connective tissue (including fat and collagen) which partially melts during cooking. The meat is prepared by stewing, slow cooking, braising, or pot roasting to make the meat tender. Chuck is also commonly made into ground beef (for hamburgers, meatballs, etc.), and is one of the more economical cuts available.
 
BRISKET: Whole Brisket, Front Cut, First Cut.
Made from the breast or lower chest of the cow, brisket is a tough beef cut that is prepared by braising or slow smoking. It is also commonly cured and made into pastrami or corned beef.
 
RIB: Rib Roast, Rib Steak, Rib Eye Steak, Rib Eye Roast, Back Ribs.
Ribs are generously marbled, so they have an extremely tender, fall-off-the-bone texture and full-bodied flavor. Smaller cuts like rib-eye steak are best for grilling and pan frying, large cuts like standing rib roasts are good for roasting, and short ribs are best braised.
 
VARIETY CUTS: Tongue, Liver, Kidney, Heart.
Not for the squeamish, beef tongue, liver, kidney, and heart are common cuts to find in butcher chops, too. Tongue is fatty, usually boiled, and common in many types of cuisines including Mexican, Indian, Portuguese, Brazilian. Calf livers are considered a delicacy around the world, and can be baked, boiled, broiled, fried, stir-fried, or eaten raw. Though almost no one eats beef kidneys in the US, they are low in fat and high in protein. Typically, they're used in stews or served rare. And beef heart was once a common meat for the poor, but because it's so lean and flavorful it's now coming back into the mainstream. It can be simmered, baked, or braised.

Dine with us!

Make your dining experience memorable with 1776 Steakhouse

Dine with us!

Make your dining experience memorable with 1776 Steakhouse

Dine with us!

Make your dining experience memorable with 1776 Steakhouse

Dine with us!

Make your dining experience memorable with 1776 Steakhouse