Economical and flavorful. Best when slow-cooked.

Lean and boneless with lots of intense beef flavor. Best when marinated and grilled or sliced thin and stir-fried.

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Lean cut that is a smaller version of the larger Top Sirloin Roast and ideal for roasting.

This boneless, lean cut is great value. Best when roasted and carved into thin slices.

Cut thin across the ribs. Good marinated and grilled.

Boneless and lean and best for slow-cooking.

The most tender beef roast that is well known for being lean and succulent. Easy to carve with its fine texture.

A full-flavored staple. Great for slow-cooking, chili and stews.

Beef fat, or specifically beef tallow, is a rendered fat from cattle, typically solid at room temperature and prized for its high smoke point, making it excellent for high-heat cooking, and its rich, beefy flavor.

Strong beef flavor. Roast before adding to a broth.

Top round is a lean, flavorful cut from the rear leg. It's perfect for roasting, slicing for sandwiches, or slow-cooking to enhance tenderness.

Eye round is a lean, tender cut from the rear leg. It's perfect for roasting, slicing thin for sandwiches, or slow-cooking to retain moisture and flavor.

Short ribs are tender, meaty cuts from the rib area. They’re ideal for braising, slow-cooking, or grilling, becoming juicy and flavorful with long cooking times.

Ground beef is finely chopped beef, usually from cuts like chuck. It's perfect for burgers, tacos, meatballs, and sauces, offering versatility and a rich, savory flavor.

Skirt steak is a long, thin cut with a rich, beefy flavor. It’s perfect for grilling or pan-searing, often used in fajitas or stir-fries for its tender, juicy texture.

Cube steak is a tenderized cut, usually from the round or sirloin. It’s great for pan-frying or smothering in gravy, offering a quick, flavorful meal with a soft texture.

A chuck roast is a flavorful, marbled cut from the shoulder. It’s perfect for slow cooking, braising, or roasting, becoming tender and juicy with long cooking times.

A tri-tip is a flavorful, tender cut from the bottom sirloin. It’s perfect for grilling, roasting, or smoking, known for its rich taste and juicy texture.

A sirloin tip steak is a lean, slightly firm cut from the round. It’s ideal for grilling, pan-searing, or stir-frying, offering a good balance of flavor and tenderness.

A top sirloin steak is a lean, flavorful cut from the sirloin section. It’s great for grilling, pan-searing, or broiling, offering a balance of tenderness and robust beef flavor.

A tenderloin steak is a lean, melt-in-your-mouth cut from the loin. It’s ideal for grilling, pan-searing, or roasting, known for its exceptional tenderness and mild flavor.

A NY Strip is a tender, flavorful steak cut from the short loin. It’s perfect for grilling, pan-searing, or broiling, offering a satisfying balance of tenderness and rich beefy flavor.

A T-bone, with tenderloin and strip steak, is perfect for grilling or pan-searing.

A Porterhouse, with more tenderloin, is ideal for grilling or sharing.

Brisket is a tender, flavorful cut of beef from the chest, often slow-cooked or smoked to enhance its rich taste and texture. It's a popular choice for barbecue and classic dishes like corned beef.

A highly marbled, tender cut known for its rich flavor and juicy texture.

Prime rib is a tender, flavorful beef cut from the rib section, known for its rich marbling and juiciness. It’s often roasted and served in thick slices for special occasions.