beef1beef3beef11beef9beef7beef8beef10beef12beef4beef2beef6beef5beef5Beef Cuts of Meat
beef1beef3beef11beef9beef7beef8beef10beef12beef4beef2beef6beef5beef5Beef Cuts of Meat
beef1beef3beef11beef9beef7beef8beef10beef12beef4beef2beef6beef5beef5beef image map

Chuck: Grill, Braise, Roast, Stew

Chuck meat is taken from the shoulder behind the neck. It is tough, but flavorful, and can be prepared by roasting, braising, or stewing. If you decide to grill a chuck cut, be sure to first marinate it for eight hours. Pot roast is made entirely from the chuck, as are bone-in chuck steaks. These tend to be more economical than other beef cuts.

Skirt Steak: Grill, Braise

If you’ve eaten fajitas or stir-fry, then you were probably served skirt steak - a thin, long cut of beef from the diaphragm muscles below the rib. For optimal flavor, marinate the steak for several hours prior to cooking. Then, toss it on a high-heat grill, or braise it.

Rib Eye: Grill

The meat is cut from the center of the ribs (ribs six through twelve), between the loin and the shoulder. Prior to cooking, mildly season the meat with salt and pepper, then place it in an iron skillet or on the grill. Rib eyes often come boneless, but when sold bone-in (with the bone), they are usually called Rib Steak.

From Philadelphia or love Philly Cheesesteaks? Rib eye meat is used to make this popular American staple. To prepare, thin-slice the meat when it is raw, and then toss it on the grill. Don’t forget to add the melted cheese.

Prime Rib, also known as a rib roast: Slow roast

This tender, flavorful roast is cut from the center of the rib section of the cow. The meat only needs some salt and pepper before it is placed in the oven to slow roast.

Brisket: Braise, Smoke

Brisket is cut from the lower chest/breast of the animal. It is usually sold boneless. To prepare, marinate the meat with tangy BBQ sauce, or a flavoring of your choosing, and then cook slowly over indirect heat from charcoal or wood (smoke the meat). You may also braise the meat (cook in a small amount of liquid), either in the oven, slow cooker, or on a stove top.

Shank: Slow Roast, Soup

Due to the constant use of this muscle by the animal it tends to be tough, dry, and sinewy, so is best when cooked for a long time in moist heat. It is an ideal cut to use for beef bourguignon. As it is very lean, it is widely used to prepare very low-fat ground beef. Beef shank is a common ingredient in soups. It is also used as gravy beef for bone-less shanks or as osso buco with bone-in.

Flank Steak: Braise, Broil, Stir Fry, Grill

A long and flat cut of meat, flank steak is taken from the abdominal section of the cow. First marinate the meat and then either braise or broil it to make it tender. Flank steak is most commonly used to make London broil for stir fry.

Tenderloin: Roast, Broil, Grill

The tenderloin is cut from the center of the cow’s loin, beneath the ribs and next to the backbone. It is the most tender, leanest cut of meat and can be prepared by roasting, broiling, or grilling. It is commonly served as filet mignon or tenderloin steak.

Top Sirloin: Grill, Broil, Sauté, Pan-fry

Cut from the top portion of the sirloin section of the cow near the back, this meat is lean, well-flavored, and moderately tender. Serve grilled, broiled, sautéed, or pan-fried.

Sirloin Steak: Broil, Grill, Saute

Family-sized steak that offers lean, well-flavored and moderately tender beef at an affordable every day price. Convenient and a great value with no bones and little fat. Versatile, juicy and delicious.

Bottom Sirloin: Braised

The flap portion of the bottom sirloin is an extension of the flank and is rather tough, so it is rarely used for steak. It is usually ground up for hamburger or sold as stew meat. Sometimes whole flap steaks are used in the same way as flank or skirt steaks and are slow cooked or braised. These cuts, cooked slowly and thinly sliced against the grain, are suitable for dishes like fajitas and barbecue.

T-Bone and Porterhouse: Grill, Broil

T-Bone steaks are cut from the front of the short loin and porterhouse steaks are cut from the rear. These meats are named for the distinctive “T-shaped” bone that runs through the center of the cuts. Porterhouse steaks contain a larger portion of the tenderloin, whereas T-bones have more strip steak. To cook, mildly season the meat, then grill or broil it. Helpful tip: The meat near the bone will cook more slowly than the rest of the steak.

Strip Steak: Pan-fry, Broil, Grill

New Yorkers call it New York Strip, Kansans refer to it as Kansas City Strip. Although menu names may differ, strip steak is cut from the short loin, located at the back of a cow, right behind the ribs. To prepare, mildly salt/season the steak, and place it on a hot grill. Pan-frying or broiling cooking methods are also commonly used.

Top Round: Broil, Braise, Slow Roast

This meat is cut from the round, or the rear leg of the animal. To ensure tenderness, broil, braise, or slow roast the meat. Be sure to first marinate the steak if you choose to grill it. Include this meat in stew, lettuce wraps, and salads. Or, use it to make jerky.

Click or hover on highlighted parts of the above image to see more details about specific cuts of meat!