Beef Tenderloin Steak (Filet Mignon)
Beef tenderloin is the most tender beef cut. Lean yet succulent, boneless tenderloin steaks are both elegant and convenient with a fine buttery texture, subtle flavor and compact shape. Quick cooking, waste-free and versatile, they are well suited for grilling, skillet cooking, broiling, and cutting into pieces for kabobs or strips for a stir-fry. Serve as individual steaks or slice for special salads, sandwiches or pasta dishes.
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Beef Top Loin (Strip) Steak (Strip Steak, New York Strip Steak (boneless), Kansas City Steak)
This exceptional steak – lean, tender, full flavored – is always popular. Available boneless and bone-in, it’s quick cooking and ideal for grilling, broiling and skillet cooking. Fine-grained but with a sturdy texture, boneless top loin (strip) steak is essentially waste-free and convenient – easy to cut in half to serve two or carve into slices. Thinly sliced steaks make excellent salad toppers and sandwich fillers.
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Beef Porterhouse & T-Bone Steaks
Porterhouse and T-Bone steaks consist of both top loin (strip) and tenderloin steaks connected by a telltale T-shaped bone. The tenderloin in a Porterhouse is no less than 1-1/4 inches in diameter. In a T-Bone it’s no less than 1/2 inch. If the diameter of the tenderloin is larger than a golf ball, it’s a Porterhouse; smaller than a golf ball, it’s a T-Bone. Porterhouse steaks are cut from the sirloin end of the short loin and T-Bone steaks from the rib end. These steaks are best suited for grilling and broiling.
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Beef Ribeye Steak (Beauty Steak, Delmonico Steak, Spencer Steak)
A ribeye steak is a rib steak, minus the bone. This fine-grained steak is rich, juicy and full-flavored with generous marbling throughout. One of the most tender beef cuts, its combination of flavor and tenderness is unrivaled. Convenient and ready-to-cook, this year-round favorite is great when grilled, broiled or skillet-cooked. Serve as individual steaks or slice for salads, sandwiches or wraps.
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Beef Rib Steak
Rich, juicy and full flavored, this fine-grained steak has generous marbling throughout. One of the most tender beef cuts, it’s usually cut from the small end of the rib section, next to the loin. Bone-in rib steak is best when grilled or broiled.
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Beef Top Sirloin Steak (Boneless Sirloin, Butt Steak)
You can count on boneless top sirloin steak to be there whenever you want to score with beef. This family-size steak offers lean, well-flavored, moderately tender beef at an affordable everyday price. Convenient and a great value with no bones and little fat to trim, this most versatile steak is juicy and delicious by itself and outstanding with almost any marinade, rub or sauce. Grill, broil or skillet-cook, then carve and serve as is or use in pasta dishes, salads and sandwiches. Ideal for cutting into strips for a quick stir-fry or into pieces for kabobs.
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Beef Shoulder Top Blade Steak (Flat Iron Steak)
This often under-appreciated steak packs a powerful surprise. Unlike some other steaks from the chuck, the Shoulder Top Blade Steak (Flat Iron) is well marbled, tender and juicy – holding its own against the big hitter steaks from the loin and rib. Second in tenderness only to the tenderloin and at about half the cost, this boneless steak has excellent beef flavor. A popular player on restaurant menus for several years, it’s now making an appearance in the meatcase minus its previous shortcoming of a strip of connective tissue. This updated version of the steak is great for grilling or skillet cooking and can be cut into strips for stir-fry or into pieces for kabobs.
Shoulder Top Blade Steaks (Flat Iron) are cut from the Top Blade Roast, which is separated into two pieces by cutting horizontally through the middle to remove the thick connective tissue. Each half resembles a small flank steak. These pieces are then cut crosswise into two to three individual steaks with a unique square/rectangle shape.
Beef Shoulder Center Steak (Ranch Steak)
Relatively new to the marketplace, this affordable, convenient and versatile steak is destined to become an everyday top performer. Lean, boneless, juicy and flavorful, it does not require marinating. Great when grilled or skillet-cooked. Serve as individual steaks or slice for salad, pasta toppers and sandwiches. Can also be cut into strips for a quick stir-fry or into pieces for kabobs.
Shoulder center steaks (ranch steaks) are cut from the Beef Chuck, Shoulder Clod, Arm Roast. The roast is completely trimmed and then cut along the connective tissue that runs lengthwise, midway through the roast, separating the two shoulder muscles. These two muscles are then cut across the grain into 3/4 inch to 1-inch thick steaks.
Beef Shoulder Steak (London Broil)
Lean and boneless, this steak has an excellent robust beefy flavor. Since it is less tender, it should be marinated 6 to 24 hours in tenderizing marinade when grilled or broiled. It’s also great when braised. Carve this multiple-serving steak into slices for serving.
Beef Top Round Steak (London Broil)
Lean, full-flavored top round steak has an excellent nutrition profile. This economical boneless cut is completely edible with no waste. It offers the best combination of flavor and texture among the round steaks. Less tender top round steak is best when marinated 6 to 24 hours in a tenderizing marinade and then grill, broil or skillet cook. For best eating quality, cook only to medium rare and carve into thin slices.
Beef Eye Round Steak
Lean eye round steak has an excellent nutrition profile. This economical boneless cut is completely edible with no waste. Less tender eye round steak should be marinated 6 to 24 hours in a tenderizing marinade when grilling or skillet cooking. For best eating quality, cook steaks only to medium rare. It can also be braised until fork-tender.
Beef Round Tip Steak, thin cut (Sirloin Tip Steak, Sandwich Steak, Breakfast Steak)
Lean steak with a good nutrition profile. This economical boneless cut is completely edible with no waste. Although less tender, it’s usually sold thin cut so marinating is not required. The fastest cooking steak. Best for quick skillet cooking or cut into strips for a stir-fry. For best eating quality, cook only to medium rare.
Beef Round Sirloin Tip Center Steak
Relatively new to the marketplace, this affordable value steak is destined to become an everyday top performer. Boneless, lean and delicious, it’s great when grilled or skillet-cooked as individual steaks. This steak can also be cut into strips for a quick stir-fry or into pieces for kabobs. For best eating quality, cook only to medium rare.
Round sirloin tip center steaks are derived from the Beef Round Tip, Cap Off (IMPS/NAMP 167A), which is separated along the natural seams into the tip side, tip center and tip bottom muscles. The tip center is then cut across the grain into 3/4 inch or 1-inch thick steaks.
Beef Round Sirloin Tip Side Steak
Relatively new to the marketplace, this affordable boneless value steak is destined to become an everyday top performer. Lean and great for dieters, it’s less tender than the round sirloin tip center steak and should be marinated 6 to 24 hours in a tenderizing marinade. Great when grilled or skillet-cooked as individual steaks. For best eating quality, cook only to medium rare.
Round sirloin tip side steaks are derived from the Beef Round Tip, Cap Off, which is separated along the natural seams into the tip side, tip center and tip bottom muscles. The tip side is then cut across the grain into 3/4-inch or 1-inch steaks.
Beef Bottom Round Steak (Western Griller)
Relatively new to the marketplace, this steak shows promise as an everyday affordable value steak. It’s lean, convenient, boneless and quick-cooking. This steak should be marinated 6 to 24 hours in a tenderizing marinade before grilling or broiling. Steaks 1 inch thick or less can be skillet-cooked. For best eating quality, cook only to medium rare and carve into thin slices.
Beef Bottom Round Steaks (Western Griller) are cut from the Beef Outside Round (Flat). Following the natural seam, the triangular-shaped muscle is removed and usually sold as pot roast. The remaining muscle is completely trimmed and then cut across the grain into 3/4-, 1-, or 1-1/4-inch thick steaks. These larger steaks are then cut in half for more manageable family-size steaks.
Beef Skirt Steak (Fajita Steak)
This long, narrow, flat and less tender boneless steak is extremely flavorful and holds its own when paired with other bold flavors. The inside skirt steak is somewhat thicker than the outside skirt steak. This steak benefits from a tenderizing marinade. To promote tenderness, carve diagonally across the grain into thin slices. This steak is the original fajita steak and can also be stuffed and rolled.
Beef Flank Steak (London Broil)
Thin, flat and extremely flavorful, this less tender boneless steak has a robust beefy flavor that makes it natural for spicier dishes, such as fajitas. Flank steak benefits from a tenderizing marinade and should be cooked quickly – grilled, broiled or skillet cooked. Carve thinly across the grain to promote tenderness. Can also be cut into strips for a stir-fry and ribbon (satay-style) kabobs. Flank steak was used in the original London Broil recipe.
Beef Tri-Tip Steak
This member of the beef steak team is cut from the tri-tip roast, one of the muscles of the bottom sirloin. Beef tri-tip steak is lean, tender, boneless and offers rich beef flavor at an affordable price. It’s convenient, versatile, quick-cooking, waste-free and ideal for today’s busy consumer.
Beef tri-tip steak is great skillet-cooked, grilled or broiled. It’s often marinated for flavor, rather than for tenderness.
Beef Cubed Steak
This mechanically tenderized boneless steak may be cut from any primal, but usually comes from the round. A good value – inexpensive, with no waste – it’s great for everyday family meals. Convenient and quick cooking, cubed steak is perfect when there’s little time left on the clock. Skillet-cook individual steaks or stir-fry 1-inch pieces for a quick soup, chunky chili or pasta dish.
Beef Shoulder Petite Tender
Relatively new to the marketplace, the shoulder petite tender resembles a pork tenderloin in shape and size. A whole shoulder petite tender weighs about 8 to 10 ounces. One of the most tender beef cuts, it’s lean yet juicy, with excellent beef chuck flavor. Maximum convenience – completely trimmed and ready to go, very quick-cooking and easy to carve.
Maximum versatility – elegant enough for special occasions, affordable enough for family meals. Roast or grill whole. One petite tender is perfect for two. Cook more than one for larger gatherings – the cooking time remains the same. Can be cut crosswise into medallions for quick sautés or cut into strips for a speedy stir-fry.
Beef Shoulder Petite Tender is a small separate muscle that rests on top of the shoulder near the top blade. The shoulder tender is separated by following the natural seam. All external fat is removed.
