Cuts Of Beef

Beef Stew Cut normally from the chuck, these 3/4" to 1" cuts are best braised or pot roasted. The marbling within the piece of meat gives it tenderness and flavor.

Beef Stir Fry Cut from a variety of lean pieces of beef (mostly top round and sirloin tip), these thinly cut strips of beef are best in stir fry and are used mostly for fajitas and stir fry recipes.

Bone-In Braising Ribs Best when braised and/or pot roasted, these cut from the chuck end, are moist, tender and flavorful.

Bone-In Short Ribs Cut from the chuck, these cuts are flavorful, moist and tend and are best braised or pot roasted.

Boneless Chuck Roast Cut from the chuck, this robust-flavored cut is kean, yet moist and tender, and is best braised or pot roasted.

Boneless Denver Steak Best served marinated then broiled, pan fried or grilled.

Boneless Sirloin Steak This cut from the loin, this is the most versatile steak and is lean, well flavored, juicy and tender. Best grilled or broiled, this cut also lends itself well to kebobs.

Bottom Round Roast Cut from the round, this lean, economical roast is best served when braised or pot roasted.

Chuck Eye Steak Cut from the chuck end, try marinating then grilling, broiling, or pan frying.

Country Style Ribs Cut from the chuck end, this cut is best wet-marinated then grilled, broiled or pan fried.

Cube Steak Cut normally from the round, then cubed, this economical steak is convenient and cooks quickly. This steak is best pan friend in a skillet.

Lean Beef Bites Cut from a variety of lean pieces of beef (mostly top round and sirloin tip), these thinly cut strips of beef are best in stir fry and are used mostly for fajitas and stir fry recipes.

New York Strip Steak Cut from the loin, this lean yet tender and flavorful steak can be cooked any way you like it - broiled, grilled, sauteed or pan fried.

Rib-Eye Steak Cut from the middle portion of the loin, this steak is rich, juicy and full-flavored with generous marblin throughout. This steak is best grilled or broiled but can also be pan fried.

Sirloin Beef Kebobs Cut from the sirloin, these 1 1/4 to 1 1/2 inch pieces, placed on skewers, are best grilled or broiled. Try your favorite marinade and/or vegetables to complete the kebob-eating experience.

Sirloin Tip Roast Cut from the section of the round that is closest to the loin, this roast is both economical and lean with a good nutrition profile. For best eating, cook to a medium-rare doneness and carve into thin slices.

T-Bone Steak Cut from the short loin, this cut consists of two lean steaks, the NY Strip and Tenderloin, and is connected by the telltae T-shaped bone. The tenderloin is small (no less than 1/2" diameter by no more than 2" in diameter), which differentiates it from a Porterhouse. This steak is best grilled or broiled but can also be pan fried or sautéed.