Cuts of Beef
Featured Recipe Classic Pan Seared Ribeye
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Well-trimmed beef, cut into 3/4 to 1 1/2-inch pieces that is covered with liquid and simmered slowly in a covered pot. Commonly cut from the sirloin but can come from any tender cut.
Other cuts that you can use for this recipe:
For best results use Certified Angus Beef ® brand
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