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Underdog Series – Part 3: The Flank This cut is a little more known than the previous members of this series, but still an “underdog” in the eyes of many. The Flank steak has little fat, but that does not mean this popular steak is short on flavor. If you like a meaty flavor, this steak is delicious in every aspect. Some fans even say that flank steak has one of the boldest, beefiest flavors available, but it also takes on other flavors well.   Where does Flank steak come from? The flank steak typically comes from the abdominal muscle...

Underdog Series – Part 2: The Bavette Another cut of meat that goes under the radar is the Bavette Steak. The Bavette steak is flavorful, versatile in preparation, offers a similar taste profile to the flank steak (stay tuned – the flank will also be featured in this series!) and boasts tremendous marbling and a nice, tender texture.   Where does the Bavette steak come from? Bavette steak comes from the sirloin primal – more specifically, it’s a cut that comes from the bottom sirloin, and is located adjacently to the flank steak. This cut’s grain and muscle fibers are...

Underdog Series – Part 1: The Coulotte One cut of meat that goes under the radar is the Coulotte Steak. Massively underappreciated, the Coulotte steak is flavorful, versatile, and incredibly delicious. It’s also much more affordable than more popular, expensive steaks.  Where does the Coulotte steak come from? Coulotte is a boneless cut that comes from the muscle that covers the sirloin in the hip area of the cow. The best way to identify this cut is the thick layer of fat on one side. While it’s not as heavily marbled as other cuts, rest assured it’s just as tender...

How Do I Thaw The Meat? Believe it or not, this is a question we get quite often. A combination of good planning and great patience, that's how it's done!  We advise placing the product(s) in the refrigerator to thaw out over the course of 1-2 days, but sometimes that just isn't possible with day-to-day life. You can use the below suggestions for thawing, but remember that times may vary due to size and thickness of the product. Large Roasts: Approximately 4-7 hours per pound Small Roasts: Approximately 3-5 hours per pound Steaks & Burgers: Approximately 12-14 hours (for steaks 1" thick) When...

Roseda (noun) Pronunciation: rose·​ed·​ah Definition of Roseda: the source for locally raised, all-natural, dry-aged Black Angus craft beef based in Monkton, MD  Who We Are In 1986, Ed Burchell embarked on what he thought would be the beginning of his retirement. He bought a quiet farm tucked in the hills of Monkton, Maryland. He even bought a few cows to graze the property, so that he wouldn’t have to mow the grass (who wouldn’t like to not have to mow their grass?). It didn’t take long for Ed to start thinking more seriously about his cows. He quickly noticed a...