9 © 2017 2019 RUMP HEARTS (ROAST BIFF) Approx. 5-6lb Also known as the top sirloin heart, top butt or rost biff, the rump heart is the best part of the sirloin. BUTCHER INFORMATION: Cut from the Sirloin primal. Center-cut for consistent quality & yield. COOKING/PLATING TIPS: The rump heart can be roasted whole (for excellent roast beef entrees or slicing at buffets), cut into top sirloin steaks or cut into strips or cubes for various other applications. MENU TYPE: Low to Medium Price Point. Top sirloin steaks are often found on steakhouse menus. The rump heart is extremely adaptable and can be used on almost any menu. SHOULDER CLODS Approx. 20lb The clod offers rich, beefy flavor. BUTCHER INFORMATION: Cut from the Chuck primal; boneless. Break down to get the flat iron, teres major & bolar blade. COOKING/PLATING TIPS: Meat from the clod is excellent prepared with slow, moist cooking methods like braising (it makes great pot roasts), stewing, and smoking. Chefs can also put it through a meat grinder for superb ground beef and burger patties. Portions of the clod can also be sliced into low-cost steaks. MENU TYPE: Low Price Point. Beef from the clod can be used in a wide variety of applications across almost any cuisine. POINT-END BRISKETS Approx. 10-11lb The brisket is a coarse-grained cut of beef that offers rich flavor when slow cooked. BUTCHER INFORMATION: Boneless, deckle off. COOKING/PLATING TIPS: Brisket is usually braised, poached (for corned beef or pastrami), or hot-smoked. It needs to be prepared using slow, moist cooking methods to make it tender. For additional flavor, marinate briskets prior to cooking them. It is also ground for burger/ground beef, especially in combination with other, leaner cuts. MENU TYPE: Low Price Point. Brisket meat is often found on Texas-style BBQ menus, but can also be served on European, Asian, traditional Jewish and bistro-style menus.