There are over one hundred different types of beef cuts possible, coming in all shapes and sizes. At Brandt Beef, we want every single one of them on the menu and enjoyed. This is our "Head to Tail" initiative: a way for us to show respect for the animal and demonstrate a higher sense of responsibility. We encourage the use of each and every cut beef has to offer to create unique culinary experiences, which ultimately cuts down on waste and benefits our planet-and everyone on it.
Explore our beef cuts chart to learn more about some of the unique cuts you can find from Brandt Beef.
Braised and served with salsa verde and capers or with pickled baby beet salad
Braised and used as filling for ravioli
Poached, sliced thinly and Panko crusted in a salad or as a garnish for a sliced Brandt steak
Cooked sous vide, pan seared and sliced served with Brandt oxtail "marmalade"
Asian glazed served with wok charred vegetables
Traditionally braised served with "natural jus" and vegetable puree. Miso glazed as an amuse
As an appetizer or bar menu "slider" with signature toppings
Dry rubbed & slow cooked for barbecue sandwiches or as a carving item
Pan seared served over brussels sprout and andouille hash with bourbon - peppercorn sauce
Herb crusted with slow cooked broccoli bleu cheese and crispy shallots
Slow roasted with barbecue dry rub, chipotle barbecue sauce and warm potato salad
Teriyaki glazed with sticky rice and bok choy
SHORT LOIN & SIRLOIN
Pan seared with soffrito rice and mashed plantains
Bacon wrapped & bleu cheese crusted with truffled french fries
Seared, sliced and served au poivre with potato gratin
Grilled "Bavette" steaks served in classic Steak Frites
Marinated with olive oil, garlic & fresh herbs. Slow roasted.
Stir fried with vegetables or grilled on brochettes
Flash grilled and served with chimichuri sauce. Great for steak sandwiches as well
Marinated and grilled for fajitas, salads or sandwiches
Perfect for ethnic dishes
Traditional preparations as well as braised with baby beets and horseradish
Braised with tomato sugo and cippolini onions
Perfect for signature pastrami or housemade "jerky"
Lightly marinated, grilled and served in sandwiches. Great with a carne asada rub
Seasoned and roasted whole for a signature roast beef
Perfect for braising, stew meat or "Ropa Viejo" with citrus glazed yucca
Herb rubbed, seared & sliced thin for carpaccio
Cubed, marinated and used for brochettes
Great Broiled and served with parsley salad and toast or as a garnish for Brandt steaks
Excellent for all soup & stock applications. Young animals yield great flavor & extraction
Braised for oxtail marmalade or for ravioli filling
Cooked in a tagine with couscous and appropriate garnishes
Braised or sous vide with aromatics. Shredded and served with red wine risotto