Tri-Tip Roast comes from the bottom sirloin. It’s flavorful and tender, best roasted or grilled. High in protein and a good source of iron and B vitamins.
Short Ribs come from the lower rib area. Best slow-cooked, either braised or roasted. High in protein and rich in iron and collagen.
Oxtail comes from the tail, best for slow cooking methods like braising. It’s rich in collagen and high in protein.
The Chuck Roast comes from the shoulder and is best for slow cooking methods like braising or roasting. It’s a flavorful cut high in protein and a great source of collagen.
Back Ribs come from the upper part of the ribcage. They are best cooked slow and low, making them perfect for roasting or barbecuing. Rich in protein and a good source of iron and zinc.
