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These are plain beef patties formed into four-ounce portions. The package c...
Ancestral Blend puts organ meat into a form that cooks like ordinary ground...
The baseball cut is a thick, rounded portion of top sirloin. Its compact sh...
Brisket comes from the breast, a hard-working area with long muscle fibers ...
Chuck roast comes from the shoulder, where several hard-working muscles and...
Cubed steak is a thin beef steak passed through a mechanical tenderizer. Th...
Foreshank bones are a practical choice when you want a broth with body. Bon...
These marrow bones are split lengthwise in a canoe cut, leaving the marrow ...
Rump roast comes from the round, a hard-working part of the animal. It is c...
Suet is the firm raw fat found around the kidneys. It is not finished tallo...
Beef tallow is rendered fat, ready to use without rendering it at home. Its...
Tri-tip is a triangular roast from the bottom sirloin. It can be grilled ov...
Fajita meat is beef already cut into strips, saving the knife work before a...
Filet mignon is cut from the tenderloin, a small muscle valued primarily fo...
Flat iron comes from the top blade in the shoulder. Once the central seam i...
Beef back ribs are cut from the rib section after the ribeye is removed. Th...
Soup bones include marrow and enough meat to contribute more than the bone ...
Heart is an organ by name but a working muscle in texture. It is lean, firm...
Beef kidney is a traditional organ cut with a firm texture and a distinct t...
Short ribs carry meat, bone and connective tissue in the same cut. A long b...