Steak Discovery Freezer Box

Try out some new steaks! We do whole animal butchery and because of that, we have access to a lot of excellent, but lesser-known steaks. Buy this freezer box and get an assortment of steaks from the following list of possibilities:

Flat Iron, Merlot, Teres Major, Flank, Bavette, Toro, Sante Fe, Pear, Baseball, Ranch, Denver, Chuck Eye, Inside Skirt, Outside Skirt, Tri tip, Picanha

The particular assortment you'll get will depend on the availability at the time of ordering. The steaks will be vacuum sealed which cuts down on the possibility of freezer burning and also allows you to quickly thaw the product by putting the vacuum sealed package in a bowl of cold water.

 You'll get a total retail value of over $100 for only $85!

Info for the steaks:

Flat Iron - The second most tender cut after the tenderloin but at half the price! Additionally, it's got more flavour! Usually flavour is a trade off for tenderness because the more work a muscle does, the more flavourful it is but the tougher is and vice versa. The flat iron is a special case since it comes from a part of the cow (shoulder)that does a lot of work but that particular muscle does not, so it gets the flavour benefit of the additional blood flow of the hard working area but it remains very tender. Enjoy it cooked to your preferred doneness as it is good from rare to well done

Teres Major - Also known as the Petite Filet and Shoulder Tender, this cut is similar to Flat Iron in that, since it comes from a part of the cow (shoulder)that does a lot of work but that particular muscle does not, so it gets the flavour benefit of the additional blood flow of the hard working area but it remains very tender. Enjoy it cooked to your preferred doneness as it is good from rare to well done

Bavette - Also called Bottom Sirloin, Flap Steak, and Steak Tips, this long, loose textured steak from the well-worked flank primal has amazing flavour and light marbling. The large, loose structure of the muscle fibres soaks up marinades really well but is also great on its own. It’s commonly used for steak frites in France. Enjoy it cooked to your preferred doneness, but it is best medium rare to well done. just past medium rare, the large muscle fibres will relax a start to separate from one another and the steak becomes more tender. Slice against the grain

Flank Steak - A lean steak with long, tight fibres that run the length of the steak, the flank steak is cut from the abdominal area. Great for marinating, grilling, and slicing to top a salad, tacos, fajitas or stir fry. Enjoy it cooked to your preferred doneness, but it is best medium rare to medium well and sliced against the grain.

 Toro steak - It gets it's name from the similarities to tuna belly (which is called toro in the sushi world) because it comes from the belly of the beef and because of it's striations of meat and fat that appear similar to those found in fish. This cut is similar to flank, but richer in flavour. Enjoy it cooked to your preferred doneness, but it is best medium rare to medium well and sliced against the grain.

Sante Fe steak - Cut from the cap of the top round, this steak is similar to Bavette but with a slighty less coarse muscle fibre. Enjoy it cooked to your preferred doneness, but it is best medium rare to medium well and sliced against the grain.

Picanha - Popular cut in Brazil. Most flavourful part of the Top Sirloin. Usually grilled
as a whole piece then sliced, or ~2” thick strips are skewered, grilled, then sliced. Enjoy it cooked to your preferred doneness.

Baseball steak - Most tender part of the Top Sirloin, similar in size/shape to tenderloin
steaks but cheaper and more flavourful. When cut nearly as thick as they
are wide, it resembles a round baseball – hence the name. Enjoy it cooked to your preferred doneness.

Ranch Steak - Cut from the Cross Rib, this steak is quite flavourful and will be quite tender if cooked medium well or less

Denver steak - Typically the most well marbled cut of beef. Very flavourful. Similar to Ribeye but less expensive. Enjoy it cooked to your preferred doneness, but it is best medium rare to medium well. it can be a bit chewy below medium rare, but just past medium rare, the muscle fibres will relax a start to separate from one another and the steak becomes more tender. It can get tough past medium well. If you like your steak between medium rare and medium well, this is a staff favourite!

 Chuck Eye steak - The continuation of the ribeye muscles on the other side of the separation between the chuck and ribeye primals. Very similar to ribeye but slightly less tender. Enjoy it cooked to your preferred doneness.

 Outside skirt steak - Perfect for tacos and fajitas. Super flavourful and tender when sliced against the grain

Inside skirt steak - Similar to outside skirt but slightly less tender and flavourful. Perfect for tacos and fajitas. Super flavourful and tender when sliced against the grain

Tri Tip - Lightly marbled with a nice fat cap to help keep it juicy, the tri-tip is a wonderful cut that can be treated like a large steak or small roast that’s perfect for two or three people. Cut from the bottom sirloin, tri-tip is incredibly versatile: it’s great grilled or pan-fried, roasted or under the broiler, or even smoked as is common in California BBQ. While it only needs salt and pepper to bring out its flavour, it will take a rub or marinade as well. Make sure to slice it against the grain for the tenderest mouthful! Enjoy it cooked to your preferred doneness.