The Meat Blog
Choosing the Right Cut
Which cut to buy and why. Tenderness, marbling and grades, steak-against-steak comparisons, and the breeds behind them, so you can pick the right piece for the job.
Choosing the Right CutPremium Steak Cuts: Ribeye, Strip, Filet & MoreRibeye, strip, filet mignon, T-bone and porterhouse explained: where each comes from, how it eats, how to cook it, and Prime vs. Choice grades.Nov 4, 2026 · 7 min read · Beef & Veal
Choosing the Right CutBeef Tenderness Scale: Most Tender to ToughestBeef cuts ranked from most tender to toughest using meat science research, why skirt and flat iron surprise people, and how to cook each group.Nov 4, 2026 · 6 min read · Beef & Veal
Choosing the Right CutTop Sirloin vs. Flank vs. Skirt vs. Hanger SteakWhere top sirloin, flank, skirt and hanger steaks come from, how each eats, grill times, how to slice them across the grain, and how to ask for them.Nov 4, 2026 · 6 min read · Beef & Veal
Choosing the Right CutPrimal Beef Cuts & Cattle Breeds ExplainedBeef primals and five signature cuts (ribeye, tenderloin, brisket, short ribs, top sirloin), plus what Angus, Hereford, Charolais, Brahman and Wagyu change.Nov 4, 2026 · 8 min read · Beef & Veal
Choosing the Right CutWagyu BMS & A5 Grading ExplainedWhat Wagyu BMS (1–12) and A5 mean, how Japan grades yield and quality, what makes Kobe, how American Wagyu compares with USDA Prime, and cooking tips.Nov 4, 2026 · 6 min read · Beef & Veal
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Visit Flowers Slaughterhouse in Sims, NC
5154 St. Rose Church Rd
Sims, NC 27880
| Mon–Fri | 7 AM – 5 PM |
| Saturday | 7 AM – 12 PM |
| Sunday | Closed |
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