All of all our steers are raised naturally in the open pasture of local farmers. The animals eat clover and grass and are never subjected to artificial hormones or antibiotics. Animals are treated with the utmost care, using humane animal welfare practices. Olivier both raises his own cattle and collaborates with the best local ranchers to deliver the best, most flavorful beef. To better serve our customerâ€™s needs we also sell the highest quality Grass-fed grain-finished beef, GMO- and pesticide-free.
High quality Veal is also occasionally available at the shop.
Rond de gÃ®te/ Eye of Round
This muscle sits on the outside thigh of the hind leg. Lean cut that is best to dice or slice for slow cooking. When tendernized, this meat becomes very rich in flavor. Great to use for Corned Beef. As a roast, best cooked on the rare side. This cut is also great for frying, grilling, fondue (cut in to cubes), carpaccio (thinly sliced) or tartare (ground or hand minced).
A large, triangular muscle that sits at the bottom of the sirloin. This cut is low in fat so can dry out if not cooked properly.
Hampe de bÅ“uf/ Skirt Steak
A long and thin cut that is found in the diaphragm muscles of the cow. It is also lean with many tough fibers and has even more intense beefy flavor than flank steak. It is the classic cut used in fajitas.
Porterhouse / T-Bone
This cut comes from the short loin. You get the best of both worlds: Tenderloin and Strip loin: super tender, buttery tenderloin, and beefy, juicy strip steak.
Faux-Filet / New York Steak
Located along the spine in the hindquarter and running from the ribs to the rump. There is less fat and connective tissue that makes it leaner and very tasty. It is also known as Strip-Loin Steak.
CÃ´te de Boeuf
Located in the back of the animal. A thick, bone-in ribeye cut in between the ribs generally 2.5 to 3 pounds per cut. It is also known as Standing Rib-roast, Cowboy Steak or Prime Rib Roast. It is a muscle that is very tender and succulent. A whole standing rib roast is generally 7 ribs.
EntrecÃ´te / Ribeye
It is a beef steak from the rib section, a boneless ribeye. One of the best cuts for grilling. Fat is where a lot of the distinctive flavor of beef comes from, making ribeye one of the richest, beefiest cut available. The central eye of meat tends to be smooth textured with a finer grain than a strip steak.
Bifstek / Lean Steaks
These are well working muscles with short fibers that are lean and tender. A great lean, everyday-steak mainly from the shoulder or leg. Examples are Gousse D'Ail, (Lâ€™araignÃ©e) Spider, Pear, Surprise or Merlan. These steaks require very fast, high heat cooking on a grill, pan or wok. They can be tough and chewy if cooked incorrectly. They work well for fondue as well.
Langue / Tongue
Beef tongue is high in fat, but very rich in taste. A similar cut to brisket in taste. Tongue can be slow roasted, then cooked or braised in a sauce or with wine.