Hosted and Designed by MyrtleBeach911.Com All Rights Reserved J&J's Butcher Shop 2008
J&J's Butcher Shop
You Can Taste The Difference!
1. Neck
Braising, stewing and chuck steak for stews and casseroles. Mince meat for frying.
2. Chuck & Blade
Braising, stewing and chuck steak for stews and casseroles. Mince meat for frying.
3. Fore Rib
Rib-eye steaks and rib cutlets will grill, fry or BBQ. Fore rib or rolled boneless rib
are ideal for oven roasting.
4. Sirloin
Sirloin, fillet or T-bone steaks are ideal for grilling, frying or BBQ-ing. Boneless
rolled sirloin or wing rib are best oven roasted.
5. Rump
Rump steak is perfect grilled, fried or BBQ'd.
6. Topside/Silverside
Topside, silverside and mini joints are best oven or pot roasted. Daubes, strips
and cubes from this cut are ideal for casseroles, stir-fry or BBQ.
7. Clod
Braising, stewing and chuck steak for stews and casseroles. Mincemeat for frying.
8. Thick Rib
Boneless rolled brisket is good to pot roast.
9. Thin Rib
Short ribs are ideal for casseroles and stews.
10. Thin Flank
Stir-fry the thin flank (skirt) or mince.
11. Thick Flank
Pot roast the thick flank or casserole the braising steak from this cut.
12. Shin
Boneless shin is ideal to casserole, stew or braise.
13. Leg
Leg gives braising steak cuts, good for casseroles and stews.
