FAQ
FAQ
What is the history of Ranch To Table powered by Raven Angus Ranch?
Raven Angus is been a family-owned and operated ranch for five generations, with a history dating back to the 1955.
Learning about the different cuts at Ranch to Table
Understanding the different cuts of beef and their ideal cooking methods can greatly enhance your culinary experience. Here's a breakdown of cuts suitable for slow cooking versus grilling below.
SLOW COOKING CUTS
Chuck Roast (Shoulder)
Well-marbled with fat, making it flavorful and juicy.
Ideal for: Pot roast, braised dishes, stews.
Brisket
A fatty cut from the breast or lower chest, known for its rich flavor.
Ideal for: Smoking, braising, slow-roasting.
Short Ribs
Meaty, rich, and marbled with fat.
Ideal for: Braising, slow-cooking.
Shank (Foreleg)
Tough and lean, full of connective tissue.
Ideal for: Osso buco, braises, stews.
Round (Rump)
Lean and tough, from the rear leg.
Ideal for: Pot roast, slow-cooked roasts.
GRILLING CUTS
Ribeye
Richly marbled with fat, extremely tender.
Ideal for: Grilling, pan-searing.
Strip Steak (New York Strip)
Tender, with a good amount of marbling.
Ideal for: Grilling, broiling.
Tenderloin (Filet Mignon)
The most tender cut, very lean.
Ideal for: Grilling, broiling, pan-searing.
T-Bone and Porterhouse
Combination of tenderloin and strip steak.
Ideal for: Grilling.
Flank Steak
Lean, with long muscle fibers.
Ideal for: Grilling (must be sliced against the grain).
Skirt Steak
Flavorful, but can be tough if not cooked and sliced properly.
Ideal for: Grilling, fajitas.
Sirloin
Lean, moderately tender, and flavorful.
Ideal for: Grilling, broiling.
What's for Dinner?
Choosing the right cut for the right cooking method ensures the best flavor and texture.
For slow cooking, opt for tougher, well-marbled cuts that benefit from time and low heat.
For grilling, choose more tender cuts that cook quickly and retain their juiciness.