Butcher’s Block
Cooking with Home Meat Service
Flank Steak
T-Bone Steak
Rib Eye Steak
Porterhouse Steak
Carne Asada
Flat Iron Steak
The Flat Iron Steak comes from the shoulder of the cow. Some home cooks choose to pat dry their Flat Iron Steaks before cooking, dusting them with coarse salt. We recommend Home Meat Service's Smoked Salt.
+ Simple marinades, made with a combination of olive oil, garlic, parsley, rosemary, chives, red wine, salt, pepper and mustard powder can bring out the round flavors and ensure a juicy bite.
+ Quick cooking at high heat ensures a perfect sear. Sear each side of the steak on a hot pan, cast iron skillet or grill for 3-4 min per side. A tender, red center is desired.
Boneless Chuck Arm Roast & Boneless Chuck Blade Roast
+ Pot Roast is a comfort food that cooks low & slow for a delicious results. Whether you prefer Boneless Chuck Arm Roast, Chuck Blade Roast or Brisket Pot Roast, this savory cut of beef turns into a tender, savory meal.
+ What is the difference between a Chuck Arm Roast and a Chuck Blade Roast? The Blade Roast is higher up in the neck and has more fat, marbling and the distinctive strip of gristle that gives your roast a rich beefy flavor. The Chuck Arm Roast is located on the lower front shoulder of the beef and is a leaner cut.
+ For an easy, home-cooked dinner, these roasts cook wonderfully in the oven with a large, heavy bottomed pot, Dutch oven or in the crock pot.
+ For flavor, sear your roast for about 4 minutes on each side before cooking low & slow. Liberally season meat with salt & pepper and add beef stock or vegetable stock to the pot. Vegetables like carrots, potatoes, onions, celery and herbs like rosemary, thyme or sage make a savory gravy.
+ Typically your roast will cook for 3-4 hours at about 250-300 degrees, depending on size.
