Cuts of Meat Guide

Beef Cuts explained and how to cook them.

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Cuts of Roasts

· Tri Tip - Cooks and eats like steak, or slice thin for sandwich meat. 

· Sirloin Tip Roast -  For best eating quality, cook only to medium rare (145°F) doneness and carve into thin slices. 

· Arm Roast – Traditional Sunday pot roast, large and meaty with nutritious marrow bone.

· Bottom Round Roast –Best flavor when cooked as a pot roast. 

· Boneless Chuck Roast -Large and meaty, traditional pot roast. 

· Eye of Round -  For best eating quality, cook only to medium rare (145°F) doneness and carve into thin slices.  

· Top Round also known as London Broil -a boneless cut from the rear of the steer with big, juicy flavors. Because it is lean, it must be tenderized with a marinade before cooking and thinly sliced before serving. 

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Cuts of Steaks

· Round – for tenderness, marinate before cooking.

· Boneless Chuck -  Very flavorful, best if cooked slowly. 

· Boneless Sirloin – A very versatile steak,  lean, well-flavored, juicy and tender.  

· T-Bone –Consists of two lean tender steaks, the top loin (Strip) Strip and Tenderloin steaks connected by a telltale T-shaped bone.  

· Bone In Rib Steak – Highly marbled, excellent flavor and very tender. 

· Tenderloin – The most tender cut of steak. 

· Flank – Lean, boneless and flavorful, marinate to tenderize, then slice thin across the grain. If you’re fancy, this cut is sometimes called bavette.

· New York - A steakhouse favorite, consists of a muscle that does little work, which keeps the strip relatively tender, but not as much as a rib eye.

· Sirloin Tip – Best when marinated and cooked to medium rare. 

· Skirt Steak - Extremely flavorful, this steak benefits from a tenderizing marinade, excellent for fajitas. 

· Flat Iron Steak - Second most tender steak, cut thin across the grain.  

Smoked Brisket

Smoked Brisket

Brisket

· Brisket – Perfect slow cooked in the oven or smoker.  Very flavor and tender when cooked slowly.

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Short Ribs.

Short Ribs – A cut of beef taken from the brisket, chuck, plate, or rib areas. They consist of a short portion of the rib bone, which is overlain by meat. Best slow cooked or smoked.

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Stew Meat

Well trimmed small cubes of meat, cook slowly in soups and stews.

 

Other Cuts of Meat

· Oxtail  A bony, gelatin-rich meat, which is usually slow-cooked as a stew or braised. It is a traditional stock base for soup.  

· Soup Bones - Thick and meaty bones for soup making. 

· Marrow Bones and Knuckle Bones: Nutritious and perfect for bone broth.  

·*Liver ·*Heart *Tongue - Great for specialty dishes. Each country has a different way to prepare tongue.  

 

Pasture Raised, Grain Finished, Dry-Aged Premium Charolais Meat