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.
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New York Strip: A rich, delicious cut. BBQ or pan sear.
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Rib Eye Steak: Rich, juicy and full of flavor. Grill, broil or pan fry.
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Top Sirloin Steak: Pan fry, broil, grill or roast. Can be seasoned and/or marinated.
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Sirloin Tip Steak: This cut can be marinated and used for many dishes, including tacos, burritos and stir fry.
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Top Round Steak: Braising (pot roasting) is best for this cut. |
Flat Iron Steak: Well marbled, flavorful and juicy. Grill, broil or pan fry.
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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. |
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. |
