Longlesson Angus Beef:
Cuts and Cooking tips

MARINATE AND GRILL CUTS: These steaks are a bit tougher than the ones listed above. They include skirt steak and flank steak, hanger steak, and London Broil. These cuts are best marinated for at least 30 minutes and up to 24 hours. The marinade will flavor the beef as well as tenderize, but generally the steaks are thinly sliced across the grain and served with steak knives.


SLOW COOK CUTS: These cuts are ideal for the slow-cooker (Crock-pot) and work beautifully for working households. Meat and vegetables can be layered in the slow cooker in the morning and be ready to serve by dinner. Cuts include our boneless chuck steaks and roasts, brisket, bottom round, sirloin tip steaks or roasts, stew beef cubes, and short ribs. Slow-cook cuts have extremely good beef flavor and take well to a wide variety of seasonings and vegetables. Recipes can be as simple or as complicated as you like. No slow-cooker? That's okay. You can use a Dutch oven with a tightly fitted lid in an oven at very low temperature (200 deg.)