Brandt Beef
uses every cut head to tail

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 sence 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.

Neck Chuck Brisket Flat Iron Rib Short Rib Short Loin & Sirloin Short Loin & Sirloin Short Loin & Sirloin Tenderloin Skirt Plate Flank Round Fore Shanks Hind Shanks
1

NECK

Brandt Beef Tongue

Braised and served with salsa verde and capers or with pickled baby beet salad

Brandt Beef Cheek Meat

Braised and used as filling for ravioli

Brandt Beef Sweetbreads

Poached, sliced thinly and Panko crusted in a salad or as a garnish for a sliced Brandt steak


2

CHUCK

Brandt Beef Chuck Tender

Cooked sous vide, pan seared and sliced served with Brandt oxtail "marmalade"

Brandt Beef Chuck Flap Meat

Asian glazed served with wok charred vegetables

Brandt Beef Chuck Short Rib

Traditionally braised served with "natural jus" and vegetable puree. Miso glazed as an amuse

Brandt Beef Ground Chuck

As an appetizer or bar menu "slider" with signature toppings


3

BRISKET

Brandt Beef Brisket

Dry rubbed & slow cooked for barbecue sandwiches or as a carving item


4

FLAT IRON

Brandt Beef Teres Major

Pan seared served over brussels sprout and andouille hash with bourbon - peppercorn sauce

Brandt Beef Flat Iron

Herb crusted with slow cooked broccoli bleu cheese and crispy shallots


5

RIB

Brandt Beef Meaty Back Ribs

Slow roasted with barbecue dry rub, chipotle barbecue sauce and warm potato salad

Brandt Beef Lifter Meat

Teriyaki glazed with sticky rice and bok choy


6

SHORT RIB

Brandt Beef Short Rib

Grilled steaks


7

SHORT LOIN & SIRLOIN

Brandt Beef Loin Tails

Pan seared with soffrito rice and mashed plantains

Brandt Beef Center-Cut Top Sirloin

Bacon wrapped & bleu cheese crusted with truffled french fries

Brandt Beef Cullote Steak

Seared, sliced and served au poivre with potato gratin

Brandt Beef Flap Meat

Grilled "Bavette" steaks served in classic Steak Frites

Brandt Beef Tri Tip

Marinated with olive oil, garlic & fresh herbs. Slow roasted and


8

TENDERLOIN

Brandt Beef Tenderloin Tails

Stir fried with vegetables or grilled on brochettes


9

SKIRT

Brandt Beef Outside Skirt

Flash grilled and served with chimichuri sauce. Great for steak sandwiches as well

Brandt Beef Inside Skirt

Marinated and grilled for fajitas, salads or sandwiches

Brandt Beef Tripe w/ Honeycomb

Perfect for ethnic dishes

Brandt Beef Kidneys

Traditional preparations as well as braised with baby beets and horseradish

Brandt Beef Hearts

Braised with tomato sugo and cippolini onions


10

PLATE

Brandt Beef Boneless Navel

Perfect for signature pastrami or housemade "jerky"


11

FLANK

Brandt Beef Flank Steak

Lightly marinated, grilled and served in sandwiches. Great with a carne asada rub


12

ROUND

Brandt Beef Top Round

Seasoned and roasted whole for a signature roast beef

Brandt Beef Bottom Round Flat

Perfect for braising, stew meat or "Ropa Viejo" with citrus glazed yucca

Brandt Beef Eye Round

Herb rubbed, seared & sliced thin for carpaccio

Brandt Beef Peeled Knuckle

Cubed, marinated and used for brochettes

Brandt Beef Marrow Bones

Great Broiled and served with parsley salad and toast or as a garnish for Brandt steaks

Brandt Beef Mixed Bones

Excellent for all soup & stock applications. Young animals yield great flavor & extraction

Brandt Beef Oxtail

Braised for oxtail marmalade or for ravioli filling


13

FORE SHANKS

Brandt Beef Fore Shanks

Cooked in a tagine with couscous and appropriate garnishes


14

HIND SHANKS

Brandt Beef Hind Shanks

Braised or sous vide with aromatics. Shredded and served with red wine risotto