Beef Chart

  • New York 
    Commonly Called: New York Strip
    Well marbeled, this cut consists of two lean tender steaks – the strip, and the tenderloin. * Custom cuts can combine NY and Filet for a T-Bone cut.
  • Tenderloins/Filets
    Commonly Called: Tenderloin Steak
    The most tender beef cut. Melts in your mouth with subtle flavor and compact shape.
  • Rib Steak 
    Commonly Called: Ribeye
    This steak is rich, tender, juicy and full-flavored, with generous marbling throughout.
  • Flank Steak
    Commonly Called: 
    Lean and flavorful, and should be thinly sliced against the grain when carving. An ideal choice to marinate.
  • Sirloin Steak 
    Commonly Called: Top Sirloin
    Versatile, juicy and delicious.
  • Skirt Steak 
    Commonly Called: Outside Skirt Steak
    Boasts deep, rich, beefy flavor. Best when marinated before grilling; when slicing, cut against the grain.
  • Arm Roast: 
    Commonly Called: Arm Pot Roast
    The arm roast, which is cut from the beef chuck primal, is one of the most popular pot roasts.
  • Beef for Stew: 
    Commonly Called: Stew Meat
    Well-trimmed beef, cut into 3/4 to 1 1/2-inch pieces that is covered with liquid and simmered slowly in a covered pot. Commonly cut from the sirloin but can come from any tender cut.
  • Bottom Rounds: 
    Commonly Called: Bottom Round Roast / London Broil
    This lean steak is best in a tenderizing marinade and cooked no more than medium rare. Slice thin to maximize tenderness.
  • Brisket 
    Commonly Called: Beef Brisket
    A flavorful cut that becomes tender when cooked slowly at low temperatures. The traditional cut used for corned beef, and popular as smoked barbecue.
  • Chuck Roast
    Commonly Called: Chuck Pot Roast
    This is the classic pot roast, becoming moist and tender when braised and full of rich, beef flavor.
  • Ground Beef 
    Commonly Called: Hamburger
    Versatile, flavorful & economical. Shape into patties, meatballs or meatloaf; or brown and crumble for a variety of dishes.
  • Short Ribs
    Commonly Called: Ribs
    Ribs are commonly cooked on the bone, and are excellent when cooked on the BBQ or slow-cooked in the crockpot.
  • Soup Bones 
    Commonly Called:
    A shin, knuckle, or other bone suitable for making soup stock. Used for making soup or broth, or sometimes given to our pets.
  • Top Round
    Commonly Called: Top Round Pot Roast
    Economical, moderately tender and full-flavored. Slice thin against the grain.
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