Beef Cuts Guide

Grill – Broil – Saute

The best of the chuck, the Flatiron steak is the second most tender cut behind the tenderloin. It combines the texture of the Tenderloin with the earthy flavor of the Top Sirloin and is becoming one of the most requested steaks in restaurants across the country.

Marinate – Grill – Broil – Saute

The Denver Steak comes near the shoulder blade in the chuck. It is juicy, tender, and well marbled. It is very flavorful by itself, but is equally delicious when marinated before cooking.

Marinate then Grill – Broil – Saute – Stir-fry

These steaks are a great cost conscious alternative to the Ribeye, although slightly less tender and flavorful. They do very well when marinated before cooking.

Marinate – Stir-fry – Braise – Roast

One of the best roasts available. Slow, moist cooking makes this a great pot roast. It can be cut into kabab or stir-fry meat and marinated.

Braise – Roast

For slow, moist cooking, nothing beats roasts from the chuck. They have a rich beefy flavor, ample fat and good texture. Because of this it stays moist when cooked for a long time whereas leaner cuts will dry out or get stringy.

Rib

Grill – Broil – Saute

Ask any butcher what their favorite cut of meat is and you’ll undoubtedly hear the Ribeye. Great marbling gives the Ribeye its rich, beefy flavor and tender texture. Cut from the rib section, these tender steaks can be purchased bone-in or boneless.

Roast

The Grand Champion of beef roasts. This is the Prime Rib you have seen carved at restaurants your entire life. This is best when roasted.

Loin

Grill – Broil – Saute

The most tender cut of meat. The Tenderloin is prized for its exceptional tenderness and subtle flavor.

Grill – Broil – Saute

Also known as Strip Loin Steak and Kansas City Steak, the New York Strip is succulent, tender and abundantly flavorful.

Grill – Broil – Saute

The classic grilling steak, T-bone is actually two lean, tender steaks in one: the New York Strip and Fillet Mignon separated by the t-shaped bone. If the diameter of the fillet portion is smaller than a golf ball, it is considered a T-Bone.

Grill – Broil – Saute

The name of this extremely popular steak comes from the days when it was served in public ale houses that also served a dark beer called porter. The porterhouse consists of both the tenderloin and the top loin and is similar to a T-Bone steak except its portion of the tenderloin is greater in diameter than a golf ball.

Grill – Broil – Saute

The Club steak occurs where the Ribeye meets the Porterhouse. It is the best of both worlds, tender and delicious.

Sirloin

Marinate – Stir-fry – Grill – Broil – Saute

Extremely flavorful and lean, this moderately tender cut offers a great value and versatility. A great choice for kabobs and stir-fry.

Marinate – Stir-fry – Grill – Broil – Saute – Roast

The Tri-Tip is a curved triangular muscle cut from the bottom sirloin that is arguably the tastiest cuts you can buy at such a reasonable price. It is lean, tender and boneless and can be prepared whole or cut into steaks.

Round

Braise

This roast is the most tender part of the round; this great dollar stretcher can be prepared as pot roast or cut into thick steaks for braised dishes.

Braise – Roast

The eye of round can be tough and dry if cooked improperly. It is most tender and flavorful when prepared in a slow cooker or braised.

Braise

This economically friendly cut has a firm texture, which lends itself to braising, to help tenderize it. It is a very popular choice for pot roasts.

Brisket

Brisket – Braise – Smoke

Known for being Corned Beef or Texas Barbecue, brisket has deep, rich flavor. With long slow cooking it becomes tender and delicious.

Plate

Brisket – Braise – Smoke

Skirt steak has a deep, rich flavor that is often used for fajitas, but also makes a great stand-alone steak as long as you cut it across the grain.

Braise – Smoke

When slow cooked there is no better cut for tender juicy comfort food. They can be served bone in or boneless, short or long. Perfect for the crock pot.

Flank

Grill – Broil

This lean steak has a great flavor, and should be sliced thin against the grain for maximum tenderness. Traditionally used to make fajitas and classic London broil.

Braise – Smoke

When slow cooked there is no better cut for tender juicy comfort food. They can be served bone in or boneless, short or long. Perfect for the crock pot.