Beef Cuts Guide Waseda Farms

The most tender cuts of beef, like the rib and tenderloin, are the ones farthest from the horn and hoof. 



A Guide To Beef Cuts From Waseda Farms
Many people wonder what the difference between a top sirloin and a rib eye steak is. Here we give you a guide in diagram form and descriptions so that you will be able to understand where your beef cut comes from.
Organic grass fed beef is the best beef that you can buy, and understanding where on the animal your cut comes from will give you a guide to buying the best cuts of beef for your family.
Beef Cuts Guide

Beef Cuts Guide

CHUCK
Flatiron Steak (Top Blade Steak)
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.
The Denver Steak (Underblade Steak)
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.

Chuck Eye Steak
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. 

Chuck eye roast (Boneless Chuck Roll)
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. 

Chuck Roast, Arm Roasts, Mock Tender, Blade Roasts
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
Ribeye (Bone out) or Rib Steal (Bone in)
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. 

Standing Rib Roast (Prime Rib)
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
Filet Mignon (Tenderloin)
Grill – Broil – Saute 
The most tender cut of meat. The Tenderloin is prized for its exceptional tenderness and subtle flavor. 

New York Strip (Top Loin)
Grill – Broil – Saute 
Also known as Strip Loin Steak and Kansas City Steak, the New York Strip is succulent, tender and abundantly flavorful. 

T-Bone Steak
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. 

Porterhouse Steak
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. 

Club Steak (Delmonico Steak)
Grill – Broil – Saute 
The Club steak occurs where the Ribeye meets the Porterhouse. It is the best of both worlds, tender and delicious. 

SIRLOIN
Sirloin Steak (Top 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. 

Tri-Tip
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
Top 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. 

Eye of Round
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. 

Rump Roast
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
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
Skirt Steak
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. 

Short Ribs
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
Flank Steak
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. 

Short Ribs
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. 

Organic Beef Grass Fed

Organic Grass Fed Beef

The Waseda Farms® herd consists almost entirely of Aberdeen Angus, known more commonly as Black Angus. Black Angus have a great natural marbling which makes for delicious and tender beef. They are the most well know beef breed in the world for good reason. And we have to say, they’re pretty darn handsome. And of course, all our beef is 100% grass fed with no antibiotics or hormones used, ever.

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Visit Waseda Farms

We are an open farm, so come visit our market, garden, and walking trails.

Tours can be made by appointment.

Open everyday

From 10am-5pm.
 
 Phone: 920-839-2222

We hope that you enjoyed our beef cuts guide and our farmers steak guide, we have given you our farmers steak secrets. If you asked what kind of steaks are there or what's the most tender steak you will Know the answers.
Waseda farms produces organic grass fed Black Angus Beef
We are 100% certified Organic and our Black Angusngus beef price reflects the quality of Waseda Farms Beef.
This guide to cuts of beef is our own experience from our kitchen and we hope that you enjoy our tender cuts of beef and be sure to try our Flat Iron Steak, one of our favorites.
Waseda Farms is a certified organic farm in Door County Wisconsin. We produce certified organic meat and eggs, including organic grass fed Black Angus beef, Berkshire Pork, and tri colored organic eggs. You can order organic meat online from our online store or visit our farm market stores in Baileys Harbor and De Pere, Wisconsin. We offer nation-wide overnight delivery when you order your organic meat online.

At Waseda Farms®, we help families learn about the benefits, taste the difference and enjoy the process of living a healthy life through certified organic food—because what we choose for our family is one of the most important decisions we can make.

Waseda Farms

Waseda Farms Market-
Baileys Harbor

Curbside Pickup Door County

7281 Logerquist Rd

Baileys Harbor, WI 54202

Every Day 10AM - 5PM 

Phone: 920-839-2222

Waseda Farms Market-
De Pere

Local Organic Butcher Shop

Curbside Pickup in Green Bay

330 Reid Street

De Pere, WI 54115

Monday - Friday 8AM - 2PM 

Order: 920-632-7271

Waseda Farms
Organic Farm Tour

We are an open farm, so come visit our market, see the animals, and enjoy our garden and walking trails. Stop at the store for a map.
Tours can be made by appointment.

Waseda Farms Organic Farm Tours

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