People have been raising beef cattle for 4,000 years. During the Middle Ages, only the best cuts of beef - such as filet mignons and chateaubriand - were used in dishes prepared for the nobility. The Duke of Richelieu once designed a meal that, in two courses, included twenty-two dishes of beef. In other words, beef has always been a favorite.

What To Look For

The best beef is shiny and bright red, firm to the touch, with a light scent. The most tender meat has a network of white fat and has been aged for a minimum of twenty-one days. The hindquarter provides cuts which can be cooked quickly. Slow-cooking and boiling cuts come from the forequarter. While tastes vary, many agree that beef is best served pink and tender inside, browned on the outside.



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Beef Diagram

Here is a helpful diagram that shows you the many different cuts of beef we can prepare for you, and where they come from on the beef steer.

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Beef Cuts

Here are a few images of some of the cuts of beef we can prepare for you at 90 Meat Outlet.

Remember, you can have your selections custom cut for you. For your favorite recipes, simply come and tell us how you would like your cuts prepared for you, and our expert butchers will prepare your order for you just the way you like it.

Beef Cut Images
Beef Round Steak Boneless Rump Roast Boneless Top Blade Steak Bottom Round Roast
Brisket Flat Half Brisket Whole Chuck Eye Roast Corned Brisket Point Half
Eye Round Roast Shank Cross Cut Sirloin Steak Flat Bone Tip Roast, Cap Off
Tip Steak Top Round Roast Top Round Steak Top Sirloin Steak

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