London broil is the leanest cut inside the round muscle and full of protein.
Cut from top round into 2” cubes.
The whole beef brisket – Less tender and leaner than ribs. Becomes tender with moist, long and slow cooking. Average 12-14lbs. each
Stew beef is cut from the bottom round. Provides tender meat with more marbling. Great for slow cooker stews and soups.
This is the most versatile roast with bone and is great on the grill, baked or slow cooked.