Beef: Roasts & Braises

Prefect to grill or smoke

Rich and fatty, perfect to smoke or braise

Rich and fatty, perfect to smoke or braise

Lean with a thin fat cap, great for braising and stew

Lean with a thin fat cap, great for braising and stew

Well-marbled and fatty, great for smoking (also called the deckle)

Well-marbled and fatty, great for smoking (also called the deckle)

Rich and fatty, perfect to smoke or braise (also called packer cut)

Well-marbled and flavorful, perfect for pot roast

Lean with rich flavor and a marrow bone, braise or stew (beef osso buco)

Slow-roast and slice thin for roast beef, or braise until tender

Slow-roast and slice thin for roast beef, or braise until tender

Slab of bone-in plate ribs, well-marbled, great for smoking or braising

Traditional cross-cut 3"pieces, well-marbled, perfect for braising

Lean cubes, ready for slow-cooking

Ultra-tender "filet mignon", tied as a roast