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BRISKET  Very flavorful; best slow cooked

Stew Meat

CHUCK

Chuck Eye Steak – Flavorful, tender, boneless

Contains part of the Ribeye

Cross Rib Steak/Roast – Flavorful, steaks best grilled

Flat Iron Steak (Shoulder Top Blade Steak) – Very flavorful, boneless.  Second only to tenderloin in tenderness.

Petite Tender – Lean, very flavorful, tender, boneless. Can be cut and cooked as medallions.

FLANK

Flank Steak – Lean boneless.  Marinate to tenderize.  Carve across the grain into thin slices after cooking.

PLATE

Skirt Steak – Marinate to tenderize.  Carve diagonally across the grain into thin slices after cooking.

Short Ribs – Best slowed cooked in crock pot.

RIB

Ribeye Steak – Juicy, Flavorful, bone-in with generous marbling.

Prime Rib Roast

ROUND

Cube Steak – tenderized – cooks in minutes.

Eye of Round Steak – thin cut – Very lean boneless.  Marinate to tenderize.  Best when cooked just to medium rare.  Carve into thin slices.

Fajita Meat/Stir Fry Strips – Cooks in minutes.

London Broil – Lean, flavorful, boneless.  Marinate to tenderize.  Serve carved into thin slices.

Sirloin Tip Steak – thin cut – very lean, boneless.  Cooks in minutes.  Do not overcook.

Top Round Steak – Very lean, boneless.  Marinate to tenderize.  Most juicy and flavorful when cooked to medium rare.  Serve carved into thin slices.

 SHORT LOIN

Filet Mignon (Tenderloin Steak) – Lean, mild flavor, boneless.              Most tender steak of all.

New York (Top Loin Steak) – Lean, tender, full flavor. (Also called: Kansas City Steak, Strip Steak, Shell Steak and Club Steak)

Porterhouse/T-Bone Steak – Contain both top loin and tenderloin steaks.  Identified by T-shaped bone. 

 SIRLOIN

Trip-Tip Roast – Lean, tender, boneless. 

Top Sirloin Steak – Lean, boneless.  Versatile family-sized steak.

Chateaubriand – small lean boneless roast