Stoney Hill Angus Beef

Beef is the culinary name for meat from domestic cattle. It is one of the principal meats used in European cuisine and cuisine of the Americas. Recipes will call for a specific cut of beef because the various muscle groups yield different textures and tastes. Simply put, the more used the muscle, the tougher the meat and the better the taste. For example, all day the tail is switching making the meat very tough but also giving us the tastiest of beef soups - oxtail soup.

Stoney Hill Angus Beef believes that they can offer you the best in taste and tenderness. Tenderness is primarily a factor of the animals age. Stoney Hill Angus Beef animals are all under 2 years of age with virgin bulls (reputedly the best meat) being under 18 months. This guarantees our clients tenderness - but nothing beats the taste of animals that have been slow grown and finished with a light grain finish. It is far too common that good taste is compromised with a high fat content. That’s why Stoney Hill Angus Beef is primarily grass fed. It is this same type of beef that is quickly becoming popular with the upscale U. S. coastal city restaurants. Their lean, savory and tender beef has a taste that is forever memorable.

All sections of the animal can be cut into either steaks or roasts. For example Round Steaks and Round Roasts are both from the hind quarter of the animal. Many people prefer more steaks as they tend to BBQ even in winter. Often they will specify that their best steaks (Rib Eye, T-Bone, Striploin and Tenderloin) be 1” thick (sometimes more!) since this will give them a medium-rare finish on the barbie and keep the meat moist on the inside after the outsides are well seared. This however is subject to everyone’s personal tastes and with ordering a ½ or whole beef our clients can specify exactly what they want.

Below is a general guide to the cuts, their prices and their uses. Visit our recipe pages to cook up a tasty version of beef.

Tenderloin - the one side of a T-bone, known as the best of the best but not always flavourful ($9.99/lb)

Strip Loin - the other side of a T-Bone Steak, probably the most served steak in restaurants on steak sandwiches ($7.91/lb)

T-Bone - used to be the best steak served in restaurants, but popular demand has the bone removed; go figure? Cause its so good for a tasty knaw ($9.78/lb)

Rib Eye Steaks - always vies for top place against the T-Bone and it’s cuts ($8.50/lb)

Prime Rib - Rib Steaks fused together, best of the roasts; always tender ($8.29/lb)

Sirloin Butt - generally one of the finer steaks that doesn’t need any marinating($6.49/lb)

Sirloin Tip - not as tender as the butt steaks but this makes a fine Sunday roast either in the oven or even as a rotisserie roast on the barbie ($5.38/lb)

Short Ribs - often slow oven roasted covered in watered down BBQ sauce; sliced across the bones they make for memorable marinated and fast fried morsels to serve with rice ($3.00/lb)

Blade/Chuck - many people love their chuck steaks (should be marinated to tenderize) because they are especially flavourful, this meat is also often used for stew beef ($3.99/lb)

Inside Round - traditionally meat used in Oriental stir fries and sliced thinly for roladin (see Stuffed Beef Olive recipe on this website) ($4.86/lb)

Outside - not as tender as the Inside or Eye of round but very flavourful; super for a pot roast; follow the butcher strings for right angle of carving ($4.66/lb)

Minute Steaks - Outside round steaks tenderized for a quick frying simmering steak; very tasty ($5.43/lb)

Roladen - thinly sliced long strips of beef used in traditional German cuisine ($5.75/lb)

Eye of Round - fine roast with natural carving suggested by its shape ($5.75/lb)

Cross Rib - excellent company roast with added flavor from the ribs ($7.14/lb)

Flat Iron - best of both tenderness and taste; cut taken from the Chuck now being served in some of trendiest of restaurants ($5.30/lb)

Scotch Tenders - another tender and tasty morsel from deep in the chuck ($5.30/lb)

Flank - a thick steak from the soft underside; a tasty marinade ($6.55/lb)

Lean Ground Beef - wonderful flavour and texture and extra lean when it’s from older animals ($2.90/lb)

$250-$800 packages will have the above prices per lb. Half and Whole
Beefs will be $2.90/lb including cut and wrap to your specifications.

Jerky	$80/ 4lb box
Seasoned Patties	$35/11lb box
All Beef Patties	$40/11lb box

Call us (1-780-896-2403) if you are unsure of how to use a cut. Orders will specify a preference of roasts (2, 4, 6 or 8lbs or any size) or steaks (2 or 4 to a package). All orders will have a variety of roasts, steaks, stew, ribs or another cut.

All prices are subject to change and are negotiable for larger orders.

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