Strum's Deli & Meats

Do you know where your cuts of meat come from?

1. Used for choice roasts,  Porterhouse, t-bone, Sirloin Steaks, Filet mignon, Strip Steaks

2. Rump roasts, Steaks , Stews or corned beef, Face Steaks, Sirloin Tip Roasts or Steaks

3. Aitch-bone used for boiling pieces, stews or pot roasts

4. Full round steaks, Eye of the round roasts, Bottom round Roasts, Stew meat , Cube Steak, Top Round Steaks or Roasts

5. Mouse Round, Stew meat or cube steaks

6. Shin meat used for Soups

7. Thick Flank, Used for Corned Beef

8. Used for Corned Beef or Beef Jerky

9. Thin Flank, used for Corned Beef and Stew meat

10. Five Ribs  Called the fore Ribs, Ribeye Steaks or Roasts

11. Four Ribs, Called the middle ribs, Ribeye steaks or Roasts

12. Chuck Ribs, Short Ribs

13. Brisket, used for corned beef, stews, soups

14. Shoulder piece, London Broil Steaks, Shoulder pot roast

15. and 16. Chuck meat used for pot roasts, stew meat

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