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Beef Brisket

Brisket is a cut of meat from the breast or lower chest of beef. Brisket can be cooked many ways. Popular methods in the United States include rubbing with a spice rub or marinating the meat, then cooking slowly over indirect heat from charcoal or wood. This is a form of smoking the meat.

Beef Liver

Liver can be baked, boiled, broiled, fried, stir-fried, or eaten raw. In many preparations, pieces of liver are combined with pieces of meat or kidneys. Animal livers are rich in iron, copper and preformed vitamin A.

Bone In Prime Rib Roast

Prime rib is an extremely tender, unbelievably juicy cut of beef with a bold flavor that needs no dressing up. In fact, cooking prime rib is one of the easiest things you can do in the kitchen. Allow at least 6 ounces of cooked, trimmed meat per adult.

Boneless Prime Rib Roast

A boneless rib roast may be called “eye of the rib” roast - or if the ribs are still attached, a “standing rib” roast. The meat will be more flavorful if you roast it with the ribs still attached, but a boneless roast is definitely easier to carve.

Cross Cut Roast

This particular cut is called boneless cross cut in Canada, however in the United States in many regions it is known as boneless shoulder pot roast. The cross cut which sits just below the blade on the chuck and above the brisket is a leaner cut than the blade but still very flavorful.

Lean Ground Beef

*OUR BEEF IS GROUND DAILY FROM FRESH CHUCK ground beef is inexpensive, cooks up fast, and can be used in endless delicious ways. Brown up this kitchen staple to make quick ground beef recipes. In 30 minutes or less, you can transform it into a great-tasting dinner.

Round Roast

The round is divided into cuts including the eye (of) round, bottom round, and top round, with or without the "round" bone. This is a lean cut and it is moderately tough. Round roasts are commonly prepared with slow moist-heat methods including braising, to tenderize the meat and maintain moisture.

Stewing Beef

Stewing/braising beef is a simple way to get supper to the table. Stewing starts off with less-tender but flavourful cuts of beef and turns them tender using slow moist heat for cooking. Browning the beef before simmering gives beef stew a rich colour and flavour.

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