Can't decide which cut of beef is right for you? Wondering which cooking method would be best for that NY Strip you just bought? We'll make it easy for you!
Beef is divided into sections called primal cuts. From these larger areas, we make smaller portions such as steaks or roasts. Generally speaking, in the U.S. we commonly divide beef into these nine primal cuts.
- 1. Chuck
- Meat from this area is primarily muscle, and the chuck happens to be a heavily exercised area. Luckily for steak lovers, this area contains a great deal of connective tissue like collagen, which melts during cooking, making the meat intensely flavorful. Cuts from this area benefit from slow, wet cooking methods like stewing, braising or pot-roasting.
- 2. Rib
- The most tender and flavorful meat comes from this area. The meat can grilled, roasted, saut�ed, broiled or pan-fried.
- 3. Short Loin
- The short loin is the most tender of the primal cuts because the muscles in this area are used the least. The extremely tender cuts from this area can be cooked without the aid of moist heat or long cooking times. Cuts from the short loin are excellent grilled, pan broiled, saut�ed, pan fried or broiled.
- 4. Sirloin
- Cuts from the sirloin are flavorful and tender, but they are a bit less tender than cuts from the short loin. We recommend grilling, broiling, frying, and roasting to prepare cuts from the sirloin.
- 5. Round
- Cuts from the round are lean, but not necessarily tender. The marbling present in some of the other cuts is limited in round cuts. These cuts benefit from a moist, slow cooking method such as braising in order to produce the most tender and flavorful meat. Oven roasting may only be used for premium quality round cuts.
- 6. Shank/Brisket
- Traditionally used for corned beef, brisket is best prepared with moist heat. Suitable preparation methods include stewing, braising and pot-roasting.
- 8. Plate
- This section is best used for stew meat, where its rich, beefy flavor can be appreciated.
- 9. Flank
- Cuts from this area are lean, muscular and very flavorful. Flank is primarily used for flank steaks and rolled flank steaks and also makes great kabobs.
- Blade Roast
- an inexpensive cut which lies next to the ribs; more tender than most chuck; makes an excellent roast. Alternatively, the roast can be cut into a rib-eye steak, with meat above and below the bone excellent for stir-fry dishes
- Flatiron Steak
- The best of the Chuck, the Flatiron steak combines the buttery texture of a Rib Eye and the earthy flavor of a Top Sirloin and is becoming one of the most requested steaks in restaurants across the country.
- Chuck Steak
- If well marinated, this is a great choice for kabobs.
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- Rib Steak (Ribeye)
- Ask any butcher his/her favorite cut of meat and you'll undoubtedly hear Rib Eye. Greater marbling gives the Rib Eye its buttery flavor and rich texture. Cut from the rib section, these tender steaks can be purchased bone-in or boneless.
- Rib Roast
- With the bone left in, it's known as a standing rib roast. Without the bone is great for easier slicing. This cut is excellent when dry roasted. For larger gatherings, we recommend a seven-bone prime rib roast. Smaller cuts such as a one-bone roast are perfect for small families. Most butchers will cut a roast to order for you
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- Tenderloin
- Arguably the most tender cut of meat, tenderloin is prized for its exceptional tenderness and subtle flavor. It can be cut as the whole strip, or into individual steaks for filet mignon.
- Top Loin (NY Strip)
- This is the steakhouse steak you're dreaming of! Also known as Strip Loin Steak and Kansas City Steak, New York Strip is succulent, tender and abundantly flavorful.
- T-bone Steak
- The classic grilling steak, T-bone is actually two steaks in one: succulent New York Strip and buttery Filet Mignon separated by the t-shaped bone.
- Porterhouse Steak
- The name of this extremely popular steak comes from the days when it was served in public alehouses that also served a dark beer called porter. The porterhouse consists of both tenderloin and sirloin tip and is similar to a T-bone steak except it's thicker and the proportion of the tenderloin to the top loin is greater.
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- Top Sirloin
- slower cooking over lower temperatures can highlight the earthy flavor of Top Sirloin. Extremely juicy and flavorful, these tender cuts also respond well to grilling, broiling, pan-frying, saut�ing or pan-broiling.
- Tri Tip Steak
- The tri-tip is a curved triangular muscle cut from the bottom sirloin that is arguably the tastiest steak you can buy at a reasonable price. It's a perfect balance of tenderness and flavor.
- Coulotte
- Cut from the sirloin, Coulotte steaks are lean and robustly flavored.
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- Top Round
- this is the most tender part of the round; it can be prepared as pot roast or cut into thick steaks for braised dishes
- Rump Roast
- a very popular cut for pot roast. Because the rump roast can be a bit tough, it's much better when it is pot-roasted. A rump roast that has not been boned is known as a standing rump roast.
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- Foreshank
- excellent stew meat
- Brisket First Cut
- For those looking for all the flavor but less fat of a brisket pot roast, this is a leaner cut of the brisket.
- Brisket Front Cut
- Succulent and tender!
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- Skirt Steak
- Takes marinades extremely well, which is why it's often used in Fajitas. Skirt steak has a deep, rich flavor that also makes it a perfect candidate as a stand-alone steak.
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- Flank Steak
- this steak has a great flavor, and should be sliced thin against the grain for maximum chewability. Use to make the classic London broil
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