Round
This is the upper part of the hind leg, or the rump, and contains the top round, bottom round, eye of round, and sirloin tip. It's lean and super versatile.
Cooking Methods: Broil, Oven Roast, Skillet, Stir-Fry
Recipes: Game Day Chili | Black and White Bean Chili | Bacon Beer Burger | Meatloaf with Roasted Veggies
Sirloin
Near the hip of the cow, this area is split into the top sirloin, ball-tip, and the tri-tip. Versatile and great for a variety of cooking methods, especially grilling!
Cooking Methods: Broil, Grill, Skillet, Smoke, Sous Vide, Stir Fry
Recipes Soy-Ginger Beef with Mushrooms
Short Loin
The short loin is the jackpot for some of the most desirable cuts of steak, including T-bone, porterhouse, strip loin, and tenderloin.
Cooking Methods: Broil, Grill, Pan-Fry
Recipes: New York Steaks with Blue Cheese | Beef Stroganoff
Rib
One of the most well-known and delicious cuts of beef, famous for prime rib and ribeye steaks. Exhibits remarkably tender, marbled, and flavorful qualities.
Cooking Methods: Broil, Grill, Pan-Fry
Recipes: Herb-Seasoned Rib Roast with Red Wine Pan Sauce |How to Cook Prime Rib
Chuck
This cut comes from the shoulder and is packed with lots of rich flavor. Contains the flat iron. Perfect for pot roast!
Cooking Methods: Broil, Grill, Pan-Fry, Pot Roast
Recipes: Classic Beef Pot Roast | Meatloaf with Roasted Veggies | Beef Bourguignon | Slow Cooker Beef Short Ribs
Flank
The flank steak is long and lean without much fat and a lot of fibers running through it. Soaks up marinade really well. Great for stuffing, rolling, or slicing up for a quick stir-fry. Pro tip: Cut against the grain for maximum tenderness.
Cooking Methods: Broil, Grill, Pan-Fry
Recipes: Balsamic-Marinated Flank Steak | Grilled Steak with Chimichurri Sauce
Plate
The plate is right underneath the ribs and has a high fat content. This is where ever-popular short ribs come from, as well as skirt steak.
Cooking Methods: Braise, Grill
Recipes: Wine-Braised Short Ribs | Carne Asada with Salsa Ranchera
Fore Shank
The lower part of the front legs contains the shin and the hock. Because these muscles work so hard, they've built up strong tendons and muscle tissue which can be tough at first, but in the end, contribute to its rich and dynamic flavor. Great for making superb beef stock.
Cooking Methods: Braise, Slow-Cook
Brisket
Featured in barbecue competitions across the country. Famous for it's sloooow cooking method, the brisket is located along the pectoral of the cow, and when cooked over an extended period of time on low heat, has a nice dense texture that falls apart with ease. Sold as a point, flat, or whole.
Cooking Methods: Grill, Slow-Roast, Smoke
Recipes: Corned Beef and Cabbage
