Home Market Products Our Market Market Specials Contact Us Did you know that beef is divided into sections called primal cuts? From these large areas, the meat cutter makes smaller portions suitable for individual or family-sized packaging. Different cuts of beef require unique cooking methods. A chuck, for example, makes an excellent roast but isn’t as pleasing when pan-broiled. With these details in mind, we have prepared the following information for you to use as a guide when selecting and preparing Certified Angus Beef cuts. Meat is basically muscle, and the chuck happens to be a heavily exercised area. Luckily, this area contains a great deal of connective tissue, including collagen. Collagen melts during cooking, making the meat intensely flavorful. Cuts from this area benefit from slow, wet cooking methods like stewing, braising or pot-roasting. An inexpensive cut which lies next to the ribs; more tender than most chuck; makes an excellent roast. Alternatively, the roast can be cut into a rib-eye steak, with meat above and below the bone excellent for stir-fry dishes. A good choice for kabobs if well marinated. Tender and flavorful ribs can be cooked any number of ways. Most recipes call for ribs to be roasted, sauteed, pan-fried, broiled, or grilled. Known as a standing rib roast (bone left in), or without the bone for convenient slicing. Excellent when dry roasted. A seven-bone prime rib roast can be quite a hefty addition to the dinner table. It is great for a crowd, but for a small family a bone roast will do. Many butchers will cut a roast to order for you. Also cut from the rib section, these tender steaks can be purchased bone-in or as boneless rib-eye. This area boasts extremely tender cuts and can be prepared without the aid of moist heat or long cooking times. Cuts from the short loin may be sauteed, pan fried, broiled, pan broiled or grilled. A very popular steak cut from the rear end of the short loin; the name originated from the days when it was served in public alehouses that also served a dark beer called porter. The porterhouse consists of both tenderloin and sirloin tip. The tenderloin is often served separately as filet mignon. Cut from the middle section of the short loin; similar to the porterhouse steak; has a smaller piece of the tenderloin; usually grilled or pan-fried. Often considered the most tender cut of beef; responds well to sauces, meaning the meat does not overpower the flavor of the sauce. It can be cut as the whole strip, or into individual steaks for filet mignon. “The backbone’s connected to the … hipbone”—not a song, but a sirloin. These tender cuts respond well to sauteing, pan-frying, broiling, pan-broiling or grilling. These steaks are available in a variety of boneless and bone-in steaks. Excellent when dry roasted or marinated. This meat is lean, muscular and very flavorful. Flank is primarily used for flank steaks and rolled flank steaks. It can also be used for kabobs. This steak has a great flavor, and should be sliced thin against the grain for maximum chewability. Use to make the classic London broil. This section is best used for stew meat, where its rich, beefy flavor can be appreciated. The round consists of lean meat well-suited to long, moist cooking methods. This is the most tender part of the round; it can be prepared as pot roast or cut into thick steaks for braised dishes. A very popular cut for pot roast, but can also be roasted at low temperatures. Traditionally used for corned beef, brisket is best prepared with moist heat. Suitable preparation methods include stewing, braising and pot-roasting. Excellent stew meat. A leaner cut of the brisket, for those who want the flavor but not the fat of a brisket pot roast. Fork tender and succulent, a Certified Angus Beef pot roast made with this cut is truly mouthwatering. 586.727.8500 We are open regular hours Visit our Market Specials page to see all of our special offers! Baked Pork Chops Roasted Chicken with Tomato Basil Butter Home Market Products Our Market Market Specials Contact Us 36452 Division Road, Richmond, MI 48062 Telephone: 586.727.8500 Hours: Monday - Saturday 8:00 am - 6:00 pm (Winter), Sunday 10:00 am - 4:00 pm Copyright © 2021 Weeks' Food Corp. All Rights Reserved. Follow Us! Weeks' Meat Market on Facebook Weeks' Meat Market on Yelp