posted on
April 5, 2022
The NHTC program is a USDA approved, non-biased, third-party audit program which verifies the source and age of your cattle, but also verifies that your cattle have not received hormones at any stage of their life. This helps produce more marbling in the Wagyu beef.
Beef plate is a flavorful and often underrated cut of meat that comes from the lower section of the cow, specifically from the area between the brisket and the flank. It includes a variety of muscles and is known for its rich flavor and moderate fat content, making it suitable for various cooking methods.
Beef shanks are a flavorful and versatile cut of meat that come from the leg of the cow. Known for their rich taste and hearty texture, they contain a good amount of connective tissue and marrow, which makes them ideal for slow cooking methods like braising or simmering.
A vast array of cuts come from the chuck, more than any other primal area. Let's look into the common cuts to some of the more "fancy cuts" as we call them at the butcher shop.
