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Healthy Food for All!

June 3

June 3

Read about how Frost Beer is made in Food For Thought!

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Frost Beer Works will be at the Co-op June 8th (3-5pm)

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Garin and Christina Frost of Frost Beer Works

Frontpage Slideshow | Copyright © 2006-2010 JoomlaWorks, a business unit of Nuevvo Webware Ltd.
Steak Cuts Primer PDF Print E-mail

Boneless Chuck Eye Steak
A value-priced grilling steak, often used like ribeye.

Flatiron Steak

Cut from the top blade, fair amount of marbling, perfect for pan cooking after marinade.

Ribeye

A boneless cut from the rib section, prized among steak lovers for its marbling and flavor.

Flank Steak

A lean cut of meat taken from the underbelly that grills quickly. This cut often is used for fajitas.

Skirt Steak

Good for marinating and braising. Good flavor.

Hanging Tender,
or Hanger Steak
Very tender, best cooked quickly.

Beef Loin Tenderloin

Extremely tender, good for steaks and roasts.

Boneless Ribeye

The go-to steak, good for grilling and slow-roasting.