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How do you like your steak?
No matter how you like your cuts and temperature, we can guarantee Blackview Farm has the cut of beef for your family! Whether you love flat iron steak, brisket, or sirloin tip roast, Blackview’s grass-fed beef products are perfect for summertime.
Keep scrolling to learn more about the cuts of pasture-raised, grass-fed beef you can get from NIKU Farms and how to cook them perfectly.
Flat Iron Steak
Also known as shoulder top blade steak or top blade filet, flat iron steak is cut from the shoulder of the cow. Because it’s got a lot of marbling, this cut is super flavourful.
It’s also perfect for grilling! All you have to do is cook it hot and fast for a few minutes on each side to create a sear, and still get a great medium-rare centre. Let the steak rest before serving!
Chuck Eye Steak
Chuck Eye Steak comes from the upper shoulder of the cow, from the region butchers refer to as chuck primal. Similar to a rib-eye which comes from the sixth to twelfth ribs, the chuck eye comes from the fifth rib.
The best way to grill this cut is by turning your grill up to high and cook for about five minutes per side to get a medium-rare temperature.
Sirloin Tip Roast
Also known as round tip roast, is cut from the cow’s hindquarters. It is super flavourful but also a leaner cut, so it tends to be tougher.
In order to keep this cut tender, it’s best to use it for stews, or cook it in the oven or on the grill low and slow.
Brisket
Brisket is cut from the lower breast of the cow, which makes it a tough piece of meat. It has a lot of connective tissue, so it’s best cooked low and slow to make it extra tender.
Give your brisket a good sear and then cook on low for one hour per pound at 250F on the grill or in the oven.
Have we got you craving a tender cut of beef yet? When you’re building your next NIKU Farms meat delivery, choose to order from ‘NIKU Farms’ and all of the beef products will be from Blackview Farm.
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