Your Guide to Beef Cuts

Understanding the different cuts of beef can help you make the best choice for every meal. From grilling steaks to slow-cooking roasts, each cut has its unique qualities and cooking methods.

Primal Cuts

Beef is divided into large sections known as "primal cuts," each offering a variety of individual cuts.

  • Chuck: Known for rich flavor and great for slow-cooking. Includes chuck roast, flat iron, and chuck eye steak.
  • Rib: Known for tenderness and marbling, ideal for grilling. Includes ribeye steak, prime rib, and back ribs.
  • Loin: Split into short loin and sirloin, offering premium cuts for grilling. Includes filet mignon, T-bone, porterhouse, and strip steak.
  • Round: A leaner section that’s great for roasting and braising. Includes top round, bottom round, eye of round, and round steak.
  • Brisket: A flavorful, tough cut that’s best for slow cooking. Ideal for brisket roasts and barbecue.
  • Plate & Flank: Known for bold flavor and best cooked hot and fast. Includes skirt steak, flank steak, and short ribs.

Popular Cuts & Cooking Tips

Ribeye Steak

  • Flavor: Known for high marbling and rich flavor.
  • Best Cooking Method: Grill or pan-sear to medium rare for juiciness.

Filet Mignon

  • Flavor: Extremely tender with a mild beef flavor.
  • Best Cooking Method: Grill or sear in a hot pan to medium rare for the best texture.

Sirloin Steak

  • Flavor: Lean and versatile, with a hearty beef taste.
  • Best Cooking Method: Grill or broil; also great for kabobs and stir-fries.

Chuck Roast

  • Flavor: Rich and flavorful, great for slow cooking.
  • Best Cooking Method: Braise or slow-cook for tender, juicy results.

Brisket

  • Flavor: Full-flavored, with a dense texture.
  • Best Cooking Method: Low and slow – ideal for smoking or braising.

Flank Steak

  • Flavor: Bold and lean, best when sliced thin.
  • Best Cooking Method: Marinate, then grill or broil. Slice across the grain for tenderness.

Ground Beef

  • Versatility: Perfect for burgers, tacos, meatloaf, and more.
  • Best Cooking Method: Grill, pan-fry, or incorporate into sauces and casseroles.

Tips for Choosing Cuts

  • For Grilling: Look for steaks with marbling, such as ribeyes, T-bones, and sirloin.
  • For Roasting: Choose leaner cuts like round roasts and tenderloin.
  • For Slow-Cooking: Tougher cuts like chuck roast and brisket become tender and flavorful with low, slow cooking.