3 lbs is a common choice. 1/2 lbs per person is a serving without any leftovers.
Brisket is a tough cut of meat, but when braised, smoked, or slowly roasted, it can be made tender and has incredible flavour.
Braising Ribs, also known as an "English cut", barbecue ribs, or fancy cut ribs. They have the rich marbling of rib steaks and a deep beefy flavour.
The blade is better known as a pot roast, from this cut you will get your pulled beef. The blade also makes good simmering steaks and incredibly flavourful stew.
This cut is known for its robust flavor profile. Marinate and grill hot for fajitas or use for stir-fry.
Narrower and longer and a bit tenderer then the inside skirt but similar robust flavor profile and also best if marinated and seared over high heat.
Makes a rich and tender roast, also known as the ribeye steak.
The chuck area is a mix of tender and less tender meat. It usually requires long, slow cooking to tenderize.
A small (around 1 lbs) lean cut, shaped like a mini tenderloin and very tender. Excellent to grill.
A tender, marbled cut with a beefy flavour. Makes a flavourful steak, just sear and cook the steak over medium-high heat.
Shank can be boned out and made into ground beef and marrow bones or it can be cut into discs for osso buca, a great braising cut with the benefit of bone marrow.
Note: It is $1.50/lbs additional to have patties made
