Can you grill a petite sirloin steak? Should you get the eye round or the London broil to roast?
Our Adams butchers gets lots of questions everyday about our wide variety of meat and poultry items. We’ve compiled preparation suggestions, flavor profiles and even recipes for some of our most popular items to help get you started. Still have a question? Stop by your local Adams Meat Department and ring the bell to talk to the butchers for expert advice on all cuts and varieties of meat and poultry.
Ground Beef
Ground beef can be used in many dishes, including burgers, meatloaf, chili, spaghetti sauce and tacos. It is a good source of protein, iron and vitamin B12.
Boneless Rib Eye
A boneless rib eye is a cut of beef which is highly regarded for its tenderness and marbling, which adds flavor and moisture to the meat. Boneless ribeye is very tender and juicy, making it a popular choice for steak lovers. It can be prepared in a variety of ways, including grilling, broiling, pan-searing and roasting.
Petite Sirloin
Petite sirloin steak, is a cut of beef that is taken from the sirloin primal of the Steer. It is a flavorful cut of beef with a rich and robust flavor, which makes it a popular choice for grilling and roasting. Petite sirloin steak can be cooked using various methods, including grilling, broiling, roasting and pan-frying.
Petite Tender (Teres Major)
Teres major is a relatively small, tender beef cut located near the shoulder of the steer. It is also known as the "petite tender." Teres major is a small, elongated muscle that typically weighs between 8 and 12 ounces. It is roughly cylindrical in shape and tapers at the ends.
The teres major has a fine-grained texture and is known for its tenderness. It is also relatively lean, with minimal marbling. The flavor of teres major is mild and beefy, with a slightly sweet taste. It is often compared to filet mignon in terms of flavor and tenderness.
Teres major is best cooked quickly at high heat, such as grilling, broiling or pan-searing. It can also be roasted or braised, but care must be taken not to overcook it, as it can become tough. Teres major is a versatile cut that can be used in a variety of dishes. It can be served as a standalone steak, sliced for stir-fry or fajitas or used as a substitute for other tender cuts in recipes.
Hanger Steak
The hanging tender steak, also known as the hanger steak or butcher's steak, is a cut of beef that comes from the diaphragm of the steer.
The hanger steak has a deep, beefy flavor that is often described as rich and savory. This is due in part to its location in the diaphragm, which is a muscle that is used frequently and therefore has a lot of flavor. It is a relatively tough cut of meat, but it has a fine-grained texture that is not too chewy.
When cooked properly, it can be very tender and juicy. The hanger steak is a thin, flat cut of meat that is typically about 1-2 pounds in weight. It is best cooked using high heat methods such as grilling, broiling or pan-searing. It can also be slow-cooked in a braise or stew. Because it is a relatively lean cut of meat, it benefits from marinades or dry rubs to add flavor and tenderness. Overall, the hanger steak is a flavorful and versatile cut of meat that can be used in a variety of dishes, from classic steak frites to beef tacos or stir-fry.
Tri-Tip Roast
A tri-tip roast is a cut of beef that comes from the bottom sirloin primal of the steer. It is a triangular-shaped roast that is typically between 1.5 and 3 pounds in weight.
Tri-tip roast is known for its tender and juicy texture. It has a good amount of marbling (fat distributed throughout the meat) which makes it flavorful and moist. It has a rich and beefy flavor, which makes it a popular cut for grilling and smoking. It also has a slightly sweet taste that comes from the natural sugars in the meat.
As mentioned earlier, tri-tip roast has a unique triangular shape that makes it easy to identify. The shape also makes it easy to carve into individual servings. It is a versatile cut that can be cooked in a variety of ways including grilling, roasting, smoking or even sous vide. It is best when cooked to medium-rare or medium doneness. Overall, tri-tip roast is a flavorful and versatile cut of beef that is easy to cook and can be enjoyed in many different ways.
Top Round London Broil
Top round London broil is a cut of beef that is popular for grilling or broiling, and is known for its lean, flavorful meat. It has a rich, beefy flavor, and is often seasoned with bold flavors like garlic, rosemary and black pepper.
It is best cooked quickly over high heat to medium rare or medium doneness. It can be used in a variety of dishes, such as steak salads, fajitas, stir-fries, and sandwiches. It is a good source of protein, iron and B vitamins.
Eye Round Roast
Eye round roast is a cut of beef that comes from the round primal of the cow. It can be cooked using a variety of methods such as roasting, slow cooking, braising, or pressure cooking.
Eye round roast has a mild beefy flavor that can be enhanced with the right seasonings and cooking techniques. It is often sliced thinly and used for sandwiches or in dishes such as stir-fries, stews or soups.
Eye round roast can be a flavorful and delicious cut of meat if prepared properly. Here are some tips to help you make a delicious eye round roast
Boneless Chicken Thighs
Boneless chicken thighs are a popular cut of chicken that are used in a wide variety of recipes. Boneless chicken thighs are known for their rich, juicy flavor, which is more pronounced than other cuts of chicken. Unlike chicken breasts, which can sometimes be dry and tough, boneless chicken thighs retain their moisture and are less likely to dry out during cooking.
Boneless chicken thighs can be prepared in a variety of ways, including grilling, baking, frying or sautéing, and are a versatile ingredient that can be used in many different dishes. They cook faster than bone-in chicken, which can make them a convenient choice for weeknight dinners or other meals where time is a factor.
Boneless Chicken Breast
Boneless chicken breast is a popular and versatile cut of chicken that is commonly used in various recipes. It is a good source of lean protein, which is essential for building and repairing muscles, as well as supporting a healthy immune system.
Boneless chicken breast can be cooked in a variety of ways, including grilling, baking, sautéing and frying, making it a versatile ingredient in many recipes.
It has a mild flavor that can be easily enhanced with marinades, spices and sauces.
Whole Chicken
Roasting a whole chicken can be a delicious and satisfying meal. Here's a simple recipe that you can follow to make a juicy and flavorful roasted whole chicken.
Boneless Center Cut Pork Chops
Boneless center cut pork chops are a popular cut of pork that is taken from the center of the loin. They can be grilled, broiled, roasted, pan-fried or sautéed. They are a good source of protein and contain essential vitamins and minerals such as thiamin, niacin, vitamin B6, phosphorus and zinc. They have a mild and slightly sweet flavor.
Pork Tenderloin
Pork tenderloin is a lean and tender cut of meat, from the least-exercised muscle on the hog. It has very little fat, making it a healthy option for those who want to maintain a balanced diet.
Pork tenderloin can be cooked in a variety of ways, including grilling, roasting or sautéing, and can be used in a variety of dishes such as stir-fries, salads or sandwiches. Due to its lean and tender nature, pork tenderloin cooks relatively quickly, making it a great option for busy weeknight meals.