the majority of beef cuts are highly underrated

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Traditionally "tougher" cuts of beef can become absolute masterpieces when you understand the science and take your time with them.  The Chuck primal cut, for example - it is ribboned with connective tissues. Connective tissues are made up of collagen, and when cooked at a lower temperature for longer periods of time the collagen will turn into soft gelatin. The gelatin diffuses into the meat, giving it that "fork-tender" texture. If you were to cook these cuts quickly at higher temperatures, the meat would stiffen up and remain tough because the conditions needed to transform collagen to gelatin were not in place. 

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The "old-fashioned" ways of cooking do not necessarily lend themselves well to our "North-American" lifestyles because frankly, they take longer to prepare and we are all busy! However, it is well worth the effort to slow down when we are able, and to experiment with these delicious cuts. I think we can all agree (and maybe this is why you're here reading this) that paying attention to where we get our food, how it is raised, and how we prepare it is a necessary cultural shift - one that can only serve to benefit our health and overall well being.

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If you're unsure of where to start, the links below have a few tips on some staples and key cooking methods. Please feel free to contact us with any questions, or to share recipes - we love all things to do with good food! Enjoy!