The sirloin steak is cut from the back of the animal.In a common U.S. butchery, the steak is cut from the rear back portion of the animal, continuing off the short loin from which T-bone, porterhouse, and club steaks are cut.
The 7-bone steak is named for the cross-section bone that runs through it which is shaped like a "7." And, if you cook it the right way, the 7-bone can be pretty tasty.Loaded with connective tissues and a bone that is a little awkward, this is a cut that is not fit for hot and fast grilling. Traditionally, it's best for braising or slow roasting in a liquid, which will make it tender enough to enjoy.
Round Steak also known as: Beef Round, Top (Inside) Round Steak; London Broil; Short Cut; Top (Inside) Round Steak; Top Round London Broil; Top Round Steak (Center Cut); Top Round Steak Boneless. Thick and versatile weekday cut. Typically broiled or slow-cooked to bring out its best.
Ribs are a cut of beef taken from the brisket, chuck, plate, or rib areas of beef cattle. They consist of a short portion of the rib bone, which is overlain by meat which varies in thickness. There are two major types of cuts: The "flanken", which is cut across the bone and leaves the bone just 1 to 2 inches (2.5 to 5.1 cm) in length, and the "English", which is cut parallel to the bone and leaves the bone up to 6 inches (15 cm) in length
Skirt steak comes from the plate and is the cut of choice for making fajitas.To minimize toughness and add flavor skirt steaks are often marinated before grilling or pan-seared very quickly, or cooked very slowly, typically braised. They are typically sliced against the grain before serving to maximize tenderness.
Handcrafted by Randy Garcia if the Santo Domingo Pueblo, Capital Pueblo of the 19 Pueblos in New Mexico. Randy has been helping and making jewelry since he was 6 years old. He began learning the trade from his grandparents and parents, he now uses those learned skills to make his own jewelry. He is now teaching his own children this same trade!