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Rib Eye Steaks
The rib eye or ribeye is a beefsteak from the rib section. The rib section of beef spans from ribs six through twelve.
Filet Mignon Steak
Filet mignon is a cut of meat taken from the smaller end of the tenderloin.
The T-bone is a steaks of beef cut from the short loin. The steaks include a “T”-shaped lumbar vertebra with sections of abdominal internal oblique muscle on each side.
Roast beef is a traditional dish of beef which is roasted. Essentially prepared as a main meal, the leftovers are often used in sandwiches and sometimes are used to make hash.
Brisket is a cut of meat from the breast or lower chest of beef or veal. The beef brisket is one of the nine beef primal cuts, though the definition of the cut differs internationally.
Ground beef, minced beef or beef mince is beef that has been finely chopped with a knife or a meat grinder or mincing machine. It is used in many recipes including hamburgers and spaghetti Bolognese
Eye of the Round
A round steak is a beef steak from the “round”, the rear leg of the cow. The round is divided into cuts including the eye round, bottom round, and top round, with or without the “round” bone, and may include the knuckle, depending on how the round is separated from the loin.
Also known as Beef Rib. This exceptionally tender and flavorful boneless roast consists of three muscles that are fabricated into the Ribeye Steak, Ribeye Roast, and sometimes Ribeye Filet and Ribeye Cap Steak.
The term ribs usually refers to the less meaty part of the chops, often cooked as a slab.
Lean trimmed meat that has been cut into strips and dried (dehydrated) to prevent spoilage.