- Chuck - Beef chuck is most often cut into roasts or steaks or can be ground. Roasts are best when slow cooked while steaks can be grilled, broiled, or cooked in a skillet. Try our Cola Chili con Carne!
- Brisket - Brisket comes in flats or points. Both are best when slow cooked. Try our Beer-Braised Beef Brisket!
- Rib - The ribeye can be cut into roasts or steaks. Steaks are best prepared on a grill, broiled or cooked in a skillet. Roasts are best when slow cooked. Try our Beef Ribeye Roast with Herb Shallot Sauce!
- Plate - This includes Short Ribs, Skirt Steaks, and is often used for making ground beef. This cut is best braised.
- Short Loin - This cut of beef includes Porterhouse, T-Bone, and Strip Steaks. These cuts are best grilled. Try our Greek-Seasoned T-Bone Steaks!
- Flank - This cut includes Flank Steaks and London Broil and can be grilled, pan-fried, broiled, or braised.
- Sirloin - This portion is cut into steaks and roasts and can be grilled, broiled, or braised.
- Tenderloin - This cut of beef can be cut into roasts or steaks and is good for grilling and roasting. Try our Steak and Black Bean Salad!
- Top Sirloin - Top Sirloin is cut into steaks and can be prepared by grilling, broiling, sautéeing, or pan-frying. Try our Grilled Citrus Spiced Steak Kabob Salad!
- Bottom Sirloin - This cut is less tender than the Top Sirloin and can be cut into roasts or steaks. It is best prepared roasted or braised.
- Round - Round steaks are best prepared by moist-heat methods such as braising. It is also commonly ground.
- Shanks - Beef Shanks are best used in soups or stews when cooked a long time in moist-heat.