Learn about the recommended Beef cuts, their cooking methods and the types of meat that work best in different recipes. We also cover the basics of beef cuts and their primal sections, including chuck, short plate, rib section, shank, round, flank and rump.

The muscles in the shoulder and neck region of the cow are tough and benefit from slow cooking techniques such as braising. They produce delicious, flavorful cuts like chuck pot roast, short ribs and shoulder Steak.

Tenderloin

Depending on how it is prepared, beef products bay area can be a healthy and delicious choice for a weeknight dinner or special occasion meal. Choosing the right cut of meat and cooking it properly is key to making sure it is tender and flavorful.

The tenderloin is a long muscle that starts just past the ribs and ends in the sirloin primal. It is known for its tenderness and is often used to make steaks or roast. It is also called filet mignon, chateaubriand, or tournedos.

You can use the tenderloin as a steak or as a whole roast, or it can be cut into individual filet mignons. It is the most tender part of the loin primal and has little fat or connective tissue.

Ribeye

Ribeye is the most prized cut of beef for steak lovers. It comes from the rib section, specifically between ribs 6 and 12. The steak itself is made from 2 muscles (Longissimus Dorsi and Spinalis Dorsi). This area of the cow has more naturally occurring intramuscular fat known as marbling, which melts during cooking to keep the meat tender and adds buttery-rich Beef Products Bay area flavor.

The ribeye can be bone-in or boneless. Bone-in ribeye is known as a rib steak, Tomahawk steak, or cowboy steak and cooks slower than its boneless counterparts because the bones insulate the meat and cause it to cook more slowly. Both are delicious and can be cooked to your desired doneness. The ribeye is also high in niacin, vitamin B6, vitamin B12, zinc, selenium, and iron.

Sirloin Tip

This cut comes from the bottom sirloin area. It is a lean and flavorful cut. The meat here is from muscles that support the movement, so it tends to be tougher than the more tender top sirloin steak and can benefit from slow-cooking methods like braising.

It is also popular for roasting. You can serve it with side dishes such as roasted potatoes, air fryer jicama fries, and easy vegetables like sauteed mushrooms or bacon-wrapped green bean bundles.

This cut also pairs well with simple salads and is great for a quick sear on the grill. Marinate this roast for extra flavor and tenderness. Then, serve it over a bed of creamy mashed potatoes and your favorite veggies for an affordable dinner for any night of the week.

Short Ribs

Located in the plate and rib areas of the steer, beef products bay area short ribs contain small pieces of meat on top of the bone. They are tough and flavorful, especially when cooked with moist heat over a long period of time, such as in a braise.

They are also commonly referred to as crosscut ribs, English cut, Flanken ribs, or rib fingers. A more tender beef cut, flank steak, is derived from the same primal as short ribs. Short ribs are best when slow braised or smoked, but can also be flash grilled to maintain the delicate flavor. This cut is also known as Tira de Asado in Argentina and Uruguay. It is popular in many international cuisines.

Shoulder

If you ask most meat lovers what their favorite cut of beef products bay area is, they’ll probably name a tender steak. But there are many other delicious options that also offer a melt-in-your-mouth texture and rich flavor.

Beef is divided into 9 major sections or primal cuts. These are then broken down into subprimal and portion cuts for food service and retail markets. Each of these offers different flavors, textures, and cooking methods.

The shoulder is a joint where the rounded head of the upper arm bone (humerus) fits into a shallow, rounded socket in the shoulder blade called the glenoid cavity. The head of the humerus is held in place by a combination of muscles and tendons. This arrangement allows the shoulder to move in all directions.

Flat Iron

Whether you are looking for prime Argentinian asado or a fast food burger, there are cuts of beef to suit every style and budget. Understanding the different types of steaks and their preferred cooking methods will help you feel confident when navigating the meat section at your grocery store.

Also known as a top-blade steak, flat iron, or shoulder top blade cut, this lean and affordable cut is popular for its rich beefy flavor. It comes from the shoulder region (called the chuck), and is relatively tender, thanks to research by teams at the University of Nebraska and the University of Florida who found a way to remove tough connective tissue.

This cut holds seasoning well and works best when coated with coarse salt and grilled to medium rare. It can also be roasted or braised to tenderize it further.

Round

With proper care, beef products bay area cuts can be prepared for any meal. Understanding how long a cut should be cooked and the best way to prepare it will ensure its safety for consumption while bringing out its rich flavor.

A steak cut like the porterhouse or filet mignon should be seared with high heat and served rare to medium rare. This type of cut can also be used for shish kabobs when cut into bite-size cubes.

Tougher cuts, such as those from the chuck and round primal, can be tough but have a rich, beefy flavor. To tenderize, they can be marinated or slow-cooked. When selecting a cut, look for meat with even color and no wet spots. Avoid meats with ragged edges, as they may indicate improper handling or poor cutting techniques.