Rt. 111 - 229 Atlantic Ave
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Beef Cuts Guide |
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FROM THE CHUCK AND SHANK Fresh Ground Hamburger and Stew Meat - what can we say? We've simply got the best anywhere! |
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Boneless Chuck Pot Roast - an economical but flavorful roast. Delicious when braised with your favorite vegetables. |
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Beef Shank - cuts from the shank work well for braising and stews. |
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FROM THE BRISKET & FLANK Whole Brisket - a Certified Angus Beef pot roast made with this cut is truly mouthwatering. Joe's corns our own briskets. Order yours for a Saint Patrick's Day treat! |
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Flank Steak - cut thin for Teriyaki stir-fry or can be marinated and put on the grill. Tasty! |
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FROM THE RIB Standing Rib Roast - sold bone-in or boneless, this cut has terrific flavor and moist, tender succulence - great for a dinner party. Joe's will also cut the bones away and then tie them back on to the roast, if you wish, to assure moist, flavorful cooking but make it easy for you to later remove them for easier carving (this is called "cradling") |
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Rib Steak (Delmonico) - also cut from the rib section, these tender steaks can be purchased as bone-in or as boneless rib-eye. |
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Beef Back Ribs "Texas Ribs" - these barbecue favorites are excellent when cooked slowly on low heat. |
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Short Ribs of Beef - we recommend slow, moist cooking methods, like braising, for these cuts. |
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FROM THE (SHORT) LOIN T-Bone Steak - cut from the middle section of the short loin; similar to the porterhouse steak; has a smaller piece of the tenderloin. |
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Porterhouse Steak - a very popular steak cut from the 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 strip". |
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Top Loin Steak (Strip Steak) - these tender cuts respond well to sautéing, pan-frying, broiling or grilling. Usually sold boneless. |
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Tenderloin Steak (Filet Mignon) - from the so-called short loin, the most tender cut we can offer you. Perfect for one of those special occasions. |
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Tenderloin Roast - a premium roast. Perfect for making that great impression on the boss! |
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FROM THE SIRLOIN (TOP BUTT) Boneless Sirloin (Rump) Steak - these tender cuts respond well to sautéing, broiling or grilling. |
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Sirloin Roast - excellent when dry-roasted or marinated. |
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FROM THE ROUND Top Round Steak or Roast - this is the most tender part of the round; it can be prepared as oven roast or cut into thick steaks for braising. The cut for "London Broil". |
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Bottom Round Roast (Back Rump) - a very popular cut for pot roast, but can also be roasted at low temperatures. |
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Eye of the Round Roast - a lean cut, best cooked using moist heat methods. |
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