Cooking Methods:

Cooking Methods:

A tremendous value cut that is lean and boneless. Ideal for marinating then grilling or skillet cooking.

Cooking Methods:

Perfect for an easy family meal. Roast this lean cut, then thinly slice and serve.

Cooking Methods:

Boneless, lean and a good value for this fairly tender cut. Marinate before grilling for the best experience.

Cooking Methods:

This boneless, lean cut is great value. Makes good Kabobs, Stew Meat or Cubed Steak.

Cooking Methods:

This cut is a good value and very lean, making it a great roast choice any night of the week.

Cooking Methods:

A lean roast that should be slow-cooked to improve its tenderness and then sliced thinly across the grain.

Cooking Methods:

Thin, lean muscle that covers the Top Round. Can be used as an alternative to Skirt or Flank Steaks. Benefits from tenderization.

Cooking Methods:

Thin, lean muscle that covers the Top Round. Can be used as an alternative to Skirt or Flank Steaks. Benefits from tenderization.

Small, lean, fairly tender muscle often removed from the front side of the Top Round.

Cooking Methods:

Steak cut from the thin, lean muscle that covers the Top Round. Can be used as an alternative to Skirt or Flank Steaks. Benefits from tenderization.

Cooking Methods:

Juicy and tender, it is shaped like the Tenderloin but is smaller and more affordable. Perfect to grill or broil.

Cooking Methods:

Cooking Methods:

Cooking Methods:

Cooking Methods:

Cut thin across the ribs. Good marinated and grilled.

Cooking Methods:

Pillar of the diaphragm.

Cooking Methods:

Cooking Methods:

Cooking Methods:

Cooking Methods:

Cooking Methods:

Cooking Methods:

Cooking Methods:

Cooking Methods:

Cooking Methods:

Cut from the Sirloin Bavette/Sirloin Flap and a good source of fajita meat. Marinate and grill or broil.

Cooking Methods:

Small roast section of the Bottom Sirloin opposite the Sirloin Tip in the Round. Best when sliced thinly across the grain after cooking. A boneless cut that’s a good value.

Cooking Methods:

With plenty of marbling, this is a juicy and savory steak. Easy to prepare on the grill.

Cooking Methods:

Lean cut that is a smaller version of the larger Top Sirloin Roast and ideal for roasting.

Cooking Methods:

With plenty of marbling, this is a juicy and savory roast. Best roasted in the oven or smoked slowly on the grill.

Cooking Methods:

A flavorful cut that’s versatile and juicy. Great served as a steak or cut into kabobs.

Cooking Methods:

This steak is cut from the cap off Top Sirloin Butt and is a tender and lean cut that is ideal for several cooking methods and dishes.

Cooking Methods:

Cooking Methods:

Cooking Methods:

Cooking Methods:

Tapered ends of the Tenderloin, the most tender beef muscle.

Cooking Methods:

The thickest end of the Tenderloin cut into a roast. Rich tasting and smoothly textured. Ideal for roasting.

Cooking Methods:

Thick cut but smaller diameter than Strip Steak with a robust taste. Season simply with salt and pepper or your favorite rub and grill.

Cooking Methods:

This centerpiece roast is tender, juicy and full of flavor.

Cooking Methods:

Tender, lean and perfect for grilling.

Cooking Methods:

The most tender beef steak. Lean yet juicy, with a fine texture. A popular lean cut for cooking at home or choosing when dining out.

Cooking Methods:

Tender, lean and perfect for grilling.

Cooking Methods:

Smaller than the Porterhouse, but delivers the same optimal tenderness and satisfying flavor – all in a lean package that’s ready to be grilled or broiled.

Cooking Methods:

Cut from the underside or Flank portion of the beef hindquarter, ventral or under the Short Loin. Fat trim level is specified by the buyer.

Cooking Methods:

Cooking Methods:

Cooking Methods:

Thin muscles removed from the outside of the Rib; also called cap and wedge meat.

Cooking Methods:

Thin strips of beef cut from between individual ribs in the Rib primal.

Full of beef flavor and fall-off-the-bone tender, but also available boneless. Grill or slow-roast for a succulent beef dish.

Cooking Methods:

Tender steak from the Rib with marbling that adds flavor. Simply season and grill.

Cooking Methods:

Tender bone-in steak from the Rib with a long bone and marbling that adds flavor. Simply season and grill.

Cooking Methods:

Bone-in Rib roast perfect for roasting and entertaining.

Cooking Methods:

Cooking Methods:

Cooking Methods:

Cooking Methods:

A relatively inexpensive cut with loads of beef flavor. Moist and tender when slow-cooked.

Cooking Methods:

A savory cut for roasting or slow-cooking to achieve a tender finish.

Cooking Methods:

Rich in flavor and tender after slow-cooking.

Cooking Methods:

Economical and flavorful. Best when slow-cooked.

Cooking Methods:

Richly flavored and finely textured. Best for slow-cooking whole or grilling if very thinly sliced across the grain.

Cooking Methods:

Great, rich flavor perfect for slow and low cooking.

Cooking Methods:

Lean cut that resembles a Tenderloin Steak but is not as tender. Slow-cook or tenderize with a marinade before grilling.

Cooking Methods:

Lean roast that requires slow-cooking to tenderize.

Cooking Methods:

Separated from the Under Blade section of the Chuck Roll. Often cut into Chuck Eye Roasts and Steaks, and can be cut into Boneless, Country-Style Ribs. Chuck Eye Roll cuts will possess rich flavor and good tenderness.

Cooking Methods:

Largest section of the Shoulder Clod that is cut into the Arm Chuck Roast, Arm Chuck Steak and Ranch Steak. Steaks are best cut across the grain with connective tissue removed to improve tenderness.

Cooking Methods:

Juicy and tender, it is shaped like the Tenderloin but is smaller and more affordable. Perfect to grill or broil.

Cooking Methods:

Home of the second most tender muscle and cut into Top Blade and Flat Iron Steaks.

Cooking Methods: