Ben's Grass Fed Beef

Meat Cuts

beef cut chart

Click here for a larger version of the Beef Cut chart


Filet Mignon: A special treat - thick and tender steaks that melt in your mouth. BBQ or pan sear. You won't want to overcook this cut.

New York Strip: A rich, delicious cut. BBQ or pan sear.

Rib Eye Steak: Rich, juicy and full of flavor. Grill, broil or pan fry.

Top Sirloin Steak: Pan fry, broil, grill or roast. Can be seasoned and/or marinated.

Sirloin Tip Steak: This cut can be marinated and used for many dishes, including tacos, burritos and stir fry.

Top Round Steak: Braising (pot roasting) is best for this cut.

Flat Iron Steak: Well marbled, flavorful and juicy. Grill, broil or pan fry.

Flank Steak: Lean, boneless & flavorful. Marinate and grill or broil, slice thin.

Skirt Steak: Perfect for marinating and grilling, and slicing thin.

Sirloin Petite Steak: Very flavorful. Marinate and grill.

Chuck Steak: Lean and full of flavor. Grill or broil.
photo of meat cut
Cross Rib Steak
: Lean and full of flavor. Grill or broil.


Tri Tip: Lean, tender, boneless with rich beef flavor. Very versitile. Grill or roast.

London Broil: A versitile cut. Marinate and grill, or slice and pan fry.

Cross Rib Roast: A great roast, usually prepared by braising.

Rump Roast: Braise or roast.

Top Sirloin Cap: Marinate or dry rub, and grill, broil or pan fry. Also good cut into cubes for kabobs, orstrips for stirfry.

Eye Round: Lean and economical cut. Cook only to medium rare doneness and carve into thin slices. Best oven-roasted.

Ball tip: An economical cut that is great for marinating and grilling.

Clod: Best cooked with moist heat or braising, long and slow.

Chuck: Robust beef flavor, lean, moist and tender when braised (pot roasted) for several hours.

Brisket: Becomes tender when braised (pot roasted) for several hours. Makes a great sandwich.


Back Ribs: Flavorful and great cooked on the grill. Can also be broiled.

Short Ribs: Very flavorful, moit and tender when braised (pot roasted).
Cross Cut Shank (Osso Bucco): Flavorful and very tender when braised (pot roasted) or cooked in liquid (stewed).

Ground Beef: 1 lb packages, great for burgers, tacos, casserols, etc.

Stew Meat: Well trimmed. Braise (pot roast).

Fajita Meat: Cut and ready to cook with onions and bell peppers. Fill a tortilla, add salsa, sour cream and guacamole for a quick and delicious meal.

Soup Bones: 2" thick slices with meat on the bone. Great for broth, soup, stock, stew, or a special treat for Fido.