Beef Cuts

A Guide to Beef Cuts

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VARIETY	CHARACTERISTICS	SERVING SUGGESTIONS
Rib-Eye Steak	Tender with a rich, hearty flavor. Excellent marbling.	Grill, broil or pan-sear. Top cooked steaks with: • Blue cheese • Garlic butter • Sautéed mushrooms • A drizzle of olive oil and fresh lemon juice Wrap beef tenderloin with bacon before cooking.
Porterhouse Steak	One of the more tender cuts of beef. Includes a New York Strip on one side of the bone and a tenderloin on the other.		Grill, broil or pan-sear. Top cooked steaks with: • Blue cheese • Garlic butter • Sautéed mushrooms • A drizzle of olive oil and fresh lemon juice Wrap beef tenderloin with bacon before cooking.
Beef Tenderloin Steak	Fine, melt-in-your mouth texture. Most tender cut of beef. Mild flavor.		Grill, broil or pan-sear. Top cooked steaks with: • Blue cheese • Garlic butter • Sautéed mushrooms • A drizzle of olive oil and fresh lemon juice Wrap beef tenderloin with bacon before cooking.
Top Round Steak	Leaner cut of beef. Most tender of the round cuts.	Use a tenderizing marinade (one with an acid such as wine, vinegar, or citrus juice), then grill or broil. Since these are lean cuts, they are best cooked no more than medium-rare. Use for: • Stir-fry recipes • Steak sandwiches • Fajitas
Eye Round Steak	Leaner cut of beef with minimal marbling.		Use a tenderizing marinade (one with an acid such as wine, vinegar, or citrus juice), then grill or broil. Since these are lean cuts, they are best cooked no more than medium-rare. Use for: • Stir-fry recipes • Steak sandwiches • Fajitas
Flank Steak	Lean and muscular. Should be sliced thinly against the grain for maximum tenderness.		Use a tenderizing marinade (one with an acid such as wine, vinegar, or citrus juice), then grill or broil. Since these are lean cuts, they are best cooked no more than medium-rare. Use for: • Stir-fry recipes • Steak sandwiches • Fajitas
Brisket	Leaner cut of beef with minimal marbling. Rich flavor. Slow-cook methods yield tender results.	Use moist heat cooking methods such as braising and pot-roasting. Slice or shred cooked beef for BBQ sandwiches.
Boneless Chuck Roast	Lean cut with rich flavor. Slow-cook methods yield tender results.		Use moist heat cooking methods such as braising and pot-roasting. Slice or shred cooked beef for BBQ sandwiches.
Eye Round Roast	Leaner cut of beef with minimal marbling. Slow-cook methods yield tender results.	Braise or use a tenderizing marinade and grill or roast to no more than medium-rare.