Meat Cut Chart
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BRISKET Very flavorful; best slow cooked
Stew Meat
CHUCK
Chuck Eye Steak/Roast - 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 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/Roast - 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/Roast - thin cut - very lean, boneless. Do not overcook.
Top Round Steak/Roast - 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
Tri-Tip Roast - Lean, tender, boneless.
Top Sirloin Steak/Roast - Lean, boneless.
Chateaubriand - small lean boneless roast