Beef cut descriptions

• Filet Mignon – One of the most tender cuts on the carcass. Cut 2” thick. Grill over live hot coals for about 10 minutes on each side. Or pan sear 3 min on each side and finish in oven at 350, for about 20 minutes. Traditionally served wrapped in bacon for a classic look.

• T Bone – 1 ½ ” – 2” thick. Great grilled 30-35 minutes. Cook 15 minutes on one side then turn over and cook 15 minutes longer. Try this cut broiled for the same amount of time. You get a filet on one side and a New York on the other.

• Porterhouse - The “King” of steaks for steak lovers. Like the T-Bone, you get a filet on one side and a New York on the other. 1 ½” - 2” thick. Grilled, broiled or pan fried. A meal fit for a king….or queen! Cook it like you would a T-Bone

• “Cowboy Steak” – This is a Harris Ranch Special cut. It is a Rib-Eye cut with the bone on. Cut between the ribs so it is visually 1 1/2” thick. Best when cooked over live oak coals. Turn only once. Total cooking time about 25 minutes.

• Rib-Eye- This is the Cowboy Steak without the bone. The most marbled among the prime cuts which makes it very tender. Cut 1 ½ - 2” thick, cook for about 25 minutes, turning only once.

• Prime Rib Roast- This is the whole Rib-Eye, the average weight is about 12-15 pounds. It can be ordered and cooked with or without the ribs on. A great roast anytime and especially for a holiday feast. Using a meat thermometer, cook 20 minutes per pound at 325 for rare. Pull from the oven when internal temperature reaches 130-135, and let rest for 20 minutes. This will set the juices in the roast so they won’t run when carving.

• Short Ribs- Slightly tough cut of meat because it comes off a working muscle and also helps support the animal. Usually a good buy and is delicious braised. Braise slowly for 1 ½ - 3 hours. The meat will pull away from the bones as they get close to being done. Lots of flavor!

• Top Sirloin- A whole roast weighs 12-14 pounds. Steaks can be cut any size, 8oz.-1 ½ pounds is suggested. A good all-around cut of beef for roasts, BBQ steaks, fajitas, stews, etc.

• Tri-Tip- Made famous in Santa Maria, California! Primarily cooked whole over live oak coals for about 45 min. My favorite Tri-Tip is cooked pot roast style in the dutch oven or inside a black iron skillet with potatoes, onions and carrots, for about 45 minutes at 350. I was lucky enough to see Al Monighetti, a Los Alamos, California rancher and BBQ extraordinaire, put 6 Tri-Tips on skewer rods, Santa Maria Style, and have 20 such rods over oak coals and bringing them off a perfect rare!!

• Brisket- A true Texas favorite! Our friends at Billy bobs in Texas, cook them low and slow 6-8 hours, then slice it thin across the grain for Texas Style sandwiches. We cook them in a dutch oven with a cover on the stove at home with onions and our Buckshot BBQ Sauce, simmering for 2-3 hours or until tender.

• Flank Steak- Great BBQ’d fast, about 20 minutes, and cut against the grain. We like to make a marinade of olive oil, oregano, cilantro and red wine. Let set for 4-8 hours before cooking.

• Skirt On or Hanger Steak- A tender cut of beef, best grilled over coals, sliced thin across the grain. Great with salsa and tortillas.

• Ground Beef- Ground Chuck has great flavor. Ground Beef comes 90/10, 80/20, 75/25 and so on. The first number is the % of beef and the second number is the % of fat.

• Seven Bone or Chuck Roasts- These are truly the best pot roasts, cook slow smothered in gravy 1-2 hours. Both of these roasts get butter tender.

• Stew Meat- Any trimmed pieces of meat too small to be a steak and can be of any cut on the carcass. Slow cook any style, from old English to Mexican style. Good any time, true comfort food.

• Jerky- Cut Jerky from London Broil or Top round. The leaner the better. Cut thinly across the grain, season and dry, either outside on a line or in your oven on the lowest setting for several hours, when the meat is dry, it is Jerky.