Filet mignon vs flank?

Our butchers break it down…

Brisket – Gaining in popularity, a brisket is the cut of meat from a cow’s lower chest. It requires slow cooking to address the toughness of the meat.  Smoke or braise the meat, and cook it for several hours for the best results.

Chuck – Chuck comes from the area above the brisket toward the animal’s front. A chuck cut of meat contains connective tissues such as collagen, which add a richer flavour  – and toughness – to the meat making it ideal to use as ground or for stews.

Flank – The flank steak comes from the cow’s belly muscles, and is a tough cut of meat.  For best results, it should be braised or marinated.

Rib – A rib cut of meat is considered to be one of the finest cuts available. From this area of the animal come the best cuts, including prime rib, short ribs and rib eye steaks – all of which are prized for their juiciness, tenderness, marbling, and superb flavour.  A rib cut is best grilled on the barbecue.

Round – A round steak (or roast) comes from the animal’s rump, and is a lean cut with little fat.  It’s slightly tough and can be difficult to cook. They’re best for braising and stews.

Shank – A shank cut of meat is the animal’s leg and is very flavourful. Since it’s one of the muscles the animal uses most often, it’s one of the toughest cuts of meat.  Slow cooking or braising will produce the best results.

Short loin – A valuable part of the cow in which are found some of popular cuts such as tenderloin, T-bone and porterhouse. These cuts are best enjoyed as steaks cooked on the grill.

Sirloin–  A boneless cut from the loin closest to the hip, cuts from the sirloin are top sirloin grilling steaks, Boston Top medallions, stir-fry strips and extra lean ground beef. Sirloin is best grilled or roasted with red wine.

Always rest your meat after cooking!

Tent your meat for around half of the cooking time. This allows the juices to settle within the meat, making it more tender and flavourful.