Description of Beef Cuts
From the melt-in-your-mouth Tenderloin, also known as the coveted Filet Mignon, to the robust and well-marbled Chuck Roast, perfect for braising, each cut has its unique charm and brings a distinctive taste to the table.
Tenderloin: The tenderloin, or filet mignon, ranked first in tenderness. Usually two steaks to a package.
Stir Fry: Thin strips of moderately tender beef, best cooked in a skillet or wok.
Chuck Roast: Flavorful and well marbled, ideal for braising.
Flat Iron Steak: Very flavorful, as it comes from the chuck. Pan fry or grill, then thin slice across the grain for steak nearly as tender as the tenderloin.
Rib Roast, Boneless or Bone-In: Exceptional flavor, taste and tenderness, with wonderful marbling. Great for special occasions.
Delmonico Steak: The most marbled of all premium steaks, with superior flavor, cut from the center of the rib. Very tender, for pan frying or grilling.
Back Ribs: Cut from the Rib Eye, these are loaded with flavor. Great for the grill or braising.
NY Strip Steak: The premier Steak House cut from the top loin. This steak is lean, flavorful and tender.
Shoulder Tender: Small medallions, similar to tenderloin.
Top Sirloin Steak: More economical than strip loin or rib, it is renowned for its excellent flavor. Lean, healthy, tender and versatile for pan frying or grilling.
Top Sirloin Roast: Flavorful, tender and juicy with little exterior fat.
Sirloin Tip Steaks: Very lean, excellent for marinating to pan fry or grill. Slightly less tender than top sirloin steak. Slice thin for fajitas.
Sirloin Flap Steaks: Cut from the sirloin, excellent for marinating and grilling. Slightly thicker and chewier than a flank steak.
Tri-Tip Steaks: Cut from the sirloin, with robust flavor it is excellent for marinating and grilling.
Top Round Steak (London Broil): All cuts from the round meet government standards for lean meat. Marinate and slice diagonally across the grain for increased tenderness. Cook to medium rare for optimum tenderness.
Top Round Roast: Lean and flavorful oven roast. Slice thin for extra tenderness.
Eye of the Round Steak: Generally sold with two medallions per package. Very lean steak, easy to pan fry or grill.
Brisket: Great smoked, braised, slow barbequed or corned.
Cross Cut Shanks: Braise for soup or osso bucco.
Short Ribs: Braise for outstanding flavor and tenderness.
Flank Steak: Lean and loaded with flavor. Cook quickly over high heat and slice thinly diagonally across the grain for tenderness.
Skirt Steak: Bursting with flavor. Slice diagonally across the grain for fajitas and steak salad. Can also be braised for fall-apart versatility.
Oxtail: Makes amazing soup and stock.
Hanger Steak: There is only one on each beef. Slightly thicker than the flank steak, with a stronger flavor and firm texture. Grill quickly and slice thinly across the grain.
