Cuts
Focused guides to common steaks, roasts, braising cuts and variety meats.
Ribeye SteakChoose and cook a richly marbled rib steak or boneless ribeye.Strip Loin, New York Strip and Similar CutsUnderstand strip-steak names and cooking traits.Tenderloin and Filet MignonCook the most tender major beef muscle without drying it out.Top Sirloin Steak and RoastUse a versatile, moderately lean sirloin cut.Tri-TipCook a triangular roast with changing grain direction.Flank SteakUse a lean, strongly grained cut for fast cooking and thin slicing.Skirt SteakHandle a thin, intensely flavoured diaphragm cut.Hanger SteakCook the hanger muscle and remove its central seam correctly.Flat Iron SteakUse a tender blade muscle after the internal connective seam is removed.Chuck Eye and Denver SteaksExplore tender steak cuts fabricated from the chuck.Chuck RoastTurn a collagen-rich shoulder roast tender with time and moisture.Brisket: Flat, Point and Whole PackerUnderstand the two major brisket muscles and their different behaviour.Beef Short RibsChoose among plate, chuck and flanken-style short ribs.Round: Top, Bottom and Eye of RoundUse lean hindquarter cuts without expecting loin-like tenderness.Beef ShankCook a collagen-rich leg cut for broth, braises and osso-buco-style dishes.OxtailPrepare jointed tail pieces for rich braises and soups.Beef Liver and HeartTreat two very different variety meats according to their structure.Beef TongueCook, peel and slice tongue using a long moist method.Ground Beef and BurgersChoose lean-point labels and cook ground beef safely.Flap Meat, Bavette and Plate CutsNavigate loose-grained flavourful cuts with overlapping retail names.