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Beef cuts for stew

Beef Cuts

Short rib is commonly known as Jacob’s Ladder, and is a popular cut of beef. The meat of this cut is usually meatier and tenderer than other rib cuts. It’s taken from a small corner of the chuck and part of the rib.

Chuck is one of the more economical cuts of meat. It’s often used as ground meat, because of its richness of flavour and the fat being equally spread throughout the piece of meat.

Shin is taken from the lower leg of the animal. Through slow cooking over low heat, the connective tissue in the meat is broken down, resulting in a tender, highly moist and flavoured meat.

Blade comes from the chuck section of beef and has a line of tough connective tissue down the middle, creating a tough steak that is best when braised.

Oxtail is the culinary name for cattle’s tail. It is a gelatine-rich and bony meat, which is best eaten in a slow-cooked stew or braise. If cooked to perfection the meat will simply fall off the bone.

Brisket is a cut of meat taken from the lower chest. The muscle holds 60% of the animal’s body weight, resulting in a meat that has to be cooked properly in order for it to tenderise.