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.