Beef Tenderloin Steak
A long, narrow, and lean muscle located within the Loin, this is the most tender cut of beef available.
Ribeye Steak
The rib steak or ribeye is a cut of beef from the rib section, one of the nine primal cuts, and is prized for its tenderness and flavor. The ribeye is a boneless cut taken from the rib section of beef cattle while the rib steak is a bone-in ribeye.
New York Strip
Although it's leaner than a Ribeye, a New York Strip steak should have a good deal of marbling throughout. Look for the white lines within the muscle of the meat, because that's the key to the flavor and juiciness you crave.
Sirloin
Sirloin comes from the back of a beef animal, behind its ribs but ahead of the rump area. Sirloin cuts are often the leaner parts of a steak and contain high protein.
Denver Steak
The Denver steak is a cut taken from the shoulder area of the cow, specifically a section underneath the shoulder blade bone. This muscle doesn't get used much by the animal, which gives the cut a tender profile.
Flat Iron Steak
Originally part of the top blade roast, the flat iron was born as a result of the tough connective tissue that ran through the middle of the cut of meat.
The nice amount of marbling creates a steak that is extremely tender and full of flavor. It is best when cooked on the grill and can be incorporated in a variety of recipes.
Stew Meat
Stew meat is made from cuts of beef with lots of tough connective tissue, namely chuck and/or round. When you simmer it in a liquid, the connective tissue breaks down and becomes melt-in-your-mouth tender.
Short Ribs
They consist of a short portion of the rib bone and the surrounding meat, which varies in thickness.
Spare Ribs (Flanken)
Flanken Ribs are beef short ribs that have been cut across the bone instead of between the bone. They cook slowly in an oven and become fall apart tender.
Brisket
Beef brisket is a large cut of meat from the breast or the lower chest of a cow. It is one of the nine beef primal cuts and one of the four main barbecue meats
Tri Tip
The shape gives it the name! The tri-tip is a triangular cut of beef that comes from the bottom sirloin of the hindquarter. It is one of two muscles in the bottom sirloin; the other is the bavette steak. Both are unique in their own way.
Bavette Steak
Cut from the Sirloin Bavette/Sirloin Flap and a good source of fajita meat. Marinate and grill or broil.
Hanger Steak
A thicker cut within the Short Plate that’s full of flavor with a coarse texture. Marinate and grill.
Petite Tender
Juicy and tender, it is shaped like the Tenderloin but is smaller and more affordable. Perfect to grill or broil.
Chuck Eye Steak
A low-cost alternative to the Rib Eye Steak. A tender and savory cut great for grilling.