Choosing the Right Cut of Beef

Browse some of our best cuts available. Interested in ordering? Visit our Place an Order page!
Many more cuts available, contact Butcher Barn for current availability.

These tips from our butcher will ensure you get the best cut!

Chuck Roast

Great for:

Not the best for: (and why)

Chuck roast is best prepared by being cooked low and slow in the oven. Season liberally with salt and pepper and place in a roasting pan filled half way with beef stock (add red wine to the mix if you’re feeling adventurous), garlic, carrots, and onion. Set oven to 275-300 and cook for 2-3 hours until meat is fork tender.

Short Rib

Great for:

Not the best for: (and why)

The short rib needs to be cooked low and slow to achieve the right tenderness. You can braise them in the oven at 275-300 for 5 hours, or place them in a crock pot set on low with soy sauce, sesame oil, rice wine vinegar, honey, garlic, and ginger for teriyaki short ribs. This will take about 5 hours as well.

Sirloin Steak

Great for:

Not the best for: (and why)

Best prepared by grilling or pan searing to medium rare. Season with salt and pepper and sear in a medium-hot pan with a mixture of butter and oil for 90 seconds per side. Then finish in a 350-degree oven for 5 minutes or until preferred doneness.
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