beef 101: all cuts
Learn how to bring out the best in every cut of beef—from choosing the right cooking method to finding recipes you’ll make on repeat.
Explore where each cut comes from, along with its flavor, texture, and best way to cook it.
round
The upper part of the hind leg, or the rump, contains the top round, bottom round, eye of round, and sirloin tip. It's a lean, go-to classic in American cuisine. Chili and burgers are our favorite uses for this cut.
COOKING METHODS
Broil, Oven Roast, Skillet, Stir-Fry
RECIPES
sirloin
Near the hip of the cow, this area is split into the top sirloin, ball tip, and tri-tip. It’s a lean, medium-tender cut with a firmer texture. Versatile and great for a variety of cooking methods, especially grilling!
COOKING METHODS
Broil, Grill, Skillet, Smoke, Sous Vide, Stir-Fry
RECIPE
short loin
The short loin is the jackpot for some of the most desirable cuts of steak, including T-bone, porterhouse, strip loin, and tenderloin. It’s a rarely used muscle, which results in rich, juicy flavor with a softer texture.
COOKING METHODS
Broil, Grill, Pan-Fry
RECIPES
rib
One of the most well-known and delicious cuts of beef, famous for prime rib and ribeye steaks. Exhibits remarkably tender, marbled, and flavorful qualities.
COOKING METHODS
Broil, Grill, Pan-Fry
RECIPES
chuck
This cut comes from the shoulder and is packed with lots of rich flavor. Slow-cooking breaks down this tough cut into tender, savory deliciousness. Chuck is perfect for pot roast! This area also contains the flat iron, a well-marbled and flavorful steak cut.
COOKING METHODS
Broil, Grill, Pan-Fry, Pot Roast
RECIPES
flank
The flank is long and lean without much fat and a lot of fibers running through it. It soaks up marinades well and is a great option for stuffing, rolling, or slicing for a quick stir-fry. Pro tip: Cut against the grain for maximum tenderness.
COOKING METHODS
Broil, Grill, Pan-Fry
RECIPES
plate
The plate is right underneath the ribs and has a high fat content. This is where ever-popular short ribs come from, as well as skirt steak.
COOKING METHODS
Braise, Grill
RECIPES
fore shank
The lower part of the front legs contains the shin and the hock, a hard-working muscle group. This area has built up strong tendons and tissue, which can be tough at first but in the end contribute to its rich and dynamic flavor. Great for making superb beef stock.
COOKING METHODS
Braise, Slow-Cook
brisket
The brisket is located along the pectorals of the cow, and it’s featured in barbecue competitions across the country. It has a nice dense texture that falls apart with ease when cooked over an extended period on low heat.
COOKING METHODS
Grill, Slow-Roast, Smoke
RECIPE
