Our slow-cooking beef is the budget-friendly option for the culinarily savvy home cook.
We raise our animals slowly so these develop a deep flavor well suited to hearty recipes for oven roasts, stews, braising, and other slow cooking methods such as Dutch oven, pot roasts, crock-pot, pressure cooker or Instant-pot.
Cuts guide
Braising Short Ribs (aka Galbi) - Classic European braising recipes transform this cut into meltingly tender, flavorful meals. Korean cuisine uses this cut for Galbi-tang, which has a delicate clear broth, and also Galbi-jjim which has a hearty sauce. The same muscle as the bone-in short ribs from our BBQ section but cut down to approx. 3'' long.
Shank Roast - Works well as the base for pho, Taiwanese beef noodles, or beef ramen broth.
Crosscut shank - The same muscle as Shank Roast, although cut crosswise with the bone left in the center. Also works well as a soup base, especially for pho, and can also be used for osso buco (top with gremolata).
Chuck Eye Roast - Just as Chuck Eye steaks are the 'poor man's Ribeye', Chuck Eye Roasts are a more economical version of a Prime Rib. This cut does well roasted in an oven or smoker.
Sunday Roasts - The Sunday Roast is a staple to British and Irish pubs. These medium-size roasting cuts can be Top Round, Bottom Round, Top Sirloin or Sirloin, all at least 5 pounds. Serve with roasted vegetables, potatoes and gravy for the perfect large family meal with leftovers. Slice for killer sandwiches.
Bistro Filet aka Petite tender - From the shoulder, slight resemblance to the shape of a Tri Tip. Great for slow cooking methods.
Eye of Round - Our leanest cut, good for stews.
