Restaurant Cuts

The skirt steak is traditionally used for fajita meat.  Similar to the flank steak, it is a very lean cut with long muscle fibres that need to be cut thinly across the grain. 

The skirt is considered a slightly better cut than flank because it takes up the flavour of a marinade better and gives a more tender finished beef.  It is not only excellent in fajitas, but also in sandwiches or as a salad topping.

Marinate for at least a half hour, or overnight if possible.  Cook 3-4 minutes per side and cut thinly across the grain.

One skirt steak per package, approximately 20oz (567g) each.

The petite tender is also known as the shoulder tender, the teres major or the bistro filet.  It is a relatively thin strip of muscle from the shoulder, and is unusually fine-grained, with a lot of the same characteristics as tenderloin.  In fact, many people consider the petite tender to be nearly as good of a cut as the tenderloin, and at a lower price-point.

You can use the petite tender as a direct substitute for tenderloin in most recipes.  It is usually marinated, and cooked hot and fast.  It can also be used in beef stroganoff or beef tartare.

One whole petite tender per package, about 10oz.

Beef cheeks are a unique, gourmet cut of beef that have become popular with fine-dining chefs in recent years.  They yield a rich and highly flavourful meat dish that is so tender it literally falls apart by itself.

Beef cheeks need to be slow-cooked for at least 4 hours, usually in a marinade.  They can be served on a bed of rice or quinoa, on a bun, or with baby potatoes, to name just a few options.

2 Beef Cheeks per package, approximately one pound.

Oxtail makes incredibly delicious soups and stews, with melt-in-your-mouth meat and a unique rich flavour.  At one time, oxtail was considered a “cheap” offcut, but now it is recognized as a gourmet specialty product that is generally hard to find.  Especially from a naturally-raised and grass-fed source!

Slow-cook your oxtail in a stew or marinade, or roast it for several hours, to produce a rich and flavourful meat that literally falls apart.  Oxtail is actually quite similar to beef cheeks in many respects but takes just a bit more work to remove the extra fat and bones after cooking.

Sold in one-pound packages.