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Think of us as your full-service neighborhood butcher. Looking for a special cut or need to pick up some quick grilling tips? Just ask us. Wanna know where your meat comes from? So do we. That’s why all of our meat—beef, chicken, lamb, pork, and turkey—comes from ranchers we know and trust.
Cuts of Beef 101
Denver Steak – This cut’s only been around for a couple years, but has gained a fast following. The Denver is part of the shoulder muscle—which is normally tough—but its thin-cut cross grain makes for a tender steak packed with flavor. Grill it on high heat, three to four minutes a side, until you have a medium rare temperature of about 130-135 degrees. We love it with salt and pepper, but it’ll also do well rubbed or marinated. BONUS: it also makes a great breakfast steak, if you’re into that.
Top Sirloin – A lean, tender, and universally-loved cut. Grill it as a steak or use it as a kabob—it works well most ways. Grill it on a medium to high heat, and cook to a medium rare/medium temperature of 130-140 degrees. We love it with a dry rub, marinated or with salt and pepper.
Coulotte – This unique cut comes from the cap of the Top Sirloin. It’s a hidden gem—very tender and extremely universal. The Coulotte can be grilled whole, as steaks, or used for kabob meat. It’s best grilled on a medium-high heat and cooked to a medium rare to medium temperature of 130-140 degrees. We love it with a dry rub, marinated or with salt and pepper.
Flat Iron –This cut is long and thin—hence the name—with lots of marbling, or “good fat”, for added flavor and tenderness. It’s also a hard steak to overcook. The flat iron is best grilled on high heat, four to eight minutes a side, and cooked to a medium rare or well temperature of 130-150 degrees. We love it best with salt and pepper, but it’ll also do well rubbed or marinated.
Rib Eye – The king of steaks in my book: an extremely tender cut that’s rich in flavor with lots of marbling. Also a hard steak to overcook, the Rib Eye is best grilled with a medium-to-high heat, six to eight minutes a side, and cooked to a rare to medium temperature of 125-140 degrees (although well done is good too). And in my book, the only way to enjoy a Rib Eye is with salt and pepper—it pulls out the natural richness of this cut.
Bavette – Ever seen this cut on a local restaurant menu? The Bavette—also known as the flap, but let’s face it, Bavette is a way cooler name—is an underutilized cut gaining a name for itself. Thin cut with lots of marbling, it’s a great steak to grill or fry, and makes for a tender, stringy texture ideal for shredded beef tacos! Grill it on high heat, two to four minutes a side, until you have a medium to medium well temperature of 135-150 degrees. We love it prepped with a dry rub, or marinated.
New York – So if Rib Eye is the King, then the New York would be the Queen of steaks. It’s a little smaller and leaner, but still just as tender with great flavor. Grill it on a medium to high heat, five to seven minutes a side until it’s a rare to medium temp of 125-140 degrees. We think the best way to enjoy the New York is with salt and pepper—but it’ll also take well to a dry rub.