Lets get to know the different cuts of Beef

Commonly called:

    •    Flat Iron Steak

    •    Boneless Flat Iron

    •    Boneless Top Blade

    •    Whole Top Blade Roast

    •    Flat Iron Roast

 

Regarded as one of beef’s finest treasures, the Top Blade Cut is admired for its remarkable tenderness—second only to the tenderloin—while offering bold, beefy flavor enhanced by beautiful marbling. Each cut averages around 8 ounces, with thickness varying between ¾ inch and 1¼ inches, making it a versatile choice for both casual and refined dining.

 

This cut thrives with dry-heat cooking methods. Whether seared on a hot grill or pan-broiled to perfection, it requires no marinade—its natural richness stands on its own. Best enjoyed at medium-rare to medium, yet resilient enough to remain tender even when cooked through, the Top Blade rivals beloved cuts like the Ribeye or New York Strip.

 

A chef’s delight in the kitchen, it adapts beautifully to countless preparations:

    •    Carved into thin slices for fajitas, artisan sandwiches, or fresh salads

    •    Cut into strips for stir-fries, skewers, or pasta dishes

    •    Cubed into bite-sized portions for hearty kabobs

 

The Top Blade Cut is where tender elegance meets bold flavor—a versatile steak that effortlessly elevates every table it graces.

Also known as:

    •    Denver Cut Steak

    •    Chuck Under Blade Steak

    •    Under Blade

    •    Center Cut Steak

    •    Chuck Shoulder Tender

    •    Petite Tender

    •    Petite Tender Medallions

    •    Shoulder Tender Medallions

 

Richly marbled and naturally juicy, the Chuck Roll is celebrated for its tenderness and robust flavor. Sourced from the fourth most tender muscle in the chuck, this versatile cut adapts beautifully to both casual meals and elevated dining experiences.

 

Best suited to dry-heat cooking, the Chuck Roll excels on the grill, where its marbling delivers exceptional succulence. Enhance its depth with a flavorful marinade or a well-balanced dry rub to unlock its full potential.

 

Whether showcased whole as a classic, centerpiece steak, sliced into strips for a savory stir-fry, or cubed for flavorful kabobs, the Chuck Roll offers endless culinary possibilities. A cut that brings both comfort and refinement to the table.

Also known as:

    •    Boneless Ribeye Steak

    •    Delmonico Steak

    •    Fillet Steak

    •    Bone-In Ribeye Steak

    •    Cowboy Steak

    •    Tomahawk Cut (Long Bone)

    •    Frenched Ribeye

 

Renowned as a crown jewel of the steak world, the Ribeye is prized for its exquisite tenderness and rich, buttery flavor. With its fine grain and luxurious marbling, every bite delivers a perfect balance of juiciness and bold, beefy character.

 

Equally convenient and versatile, the Ribeye shines brightest with dry-heat cooking methods. Whether broiled to perfection or sizzling over an open flame, this cut transforms into an unforgettable steakhouse experience—succulent, flavorful, and undeniably satisfying.

 

From the refined elegance of a Boneless Ribeye to the dramatic presentation of a Tomahawk Cut, this is a steak that commands attention and exceeds expectations every time.

Also known as:

    •    Beef Loin

    •    Short-Cut

    •    Porterhouse

    •    T-Bone

    •    Kansas City Strip (Bone-In Strip Steak)

 

The Short Loin, sourced from the back of the steer, is home to some of the most iconic and sought-after steaks. This primal cut contains part of the spine and yields an impressive variety of premium steaks: Strip Steak, Kansas City Strip, New York Strip, Porterhouse, and T-Bone.

 

The distinction between a Porterhouse and a T-Bone lies in the tenderloin: when the tenderloin muscle is larger than a silver dollar, it earns the title Porterhouse; when smaller, it is classified as a T-Bone. The T-Bone also produces the celebrated Bone-In Kansas City Strip, essentially a T-Bone without the tenderloin portion.

 

Celebrated for its tenderness and bold, beefy flavor, the Short Loin delivers a dining experience worthy of a premium steakhouse menu. It is also one of more than 29 beef cuts that qualify as lean, offering indulgence without compromise.

 

Best prepared using dry-heat methods, these cuts shine when grilled or broiled to perfection. For the ultimate steak experience, careful attention to cooking time and thickness ensures precise doneness every time.

Also known as:

    •    New York Strip

    •    Boston Strip

    •    Ambassador Steak

    •    Country Club Steak

    •    Top Loin Steak

 

Bold, juicy, and undeniably classic—the Strip Steak is a cut that always delivers. Known for its rich flavor and tender bite, it’s one of beef’s most celebrated steaks and even makes the list of the 29 lean cuts of beef.

 

Taken from the loin primal, the strip loin is a boneless whole muscle with all bones and tail removed—leaving nothing but pure steak perfection.

 

Whether you call it a New York Strip, Boston Strip, or Top Loin, this cut brings a balance of tenderness and flavor that never goes out of style. Grill it, sear it, savor it—the Strip is steak with swagger.

Also known as:

    •    Filet Mignon

    •    Medallions

    •    Butt Tenderloin

    •    Short Tenderloin

    •    Tenderloin Tips

    •    Tenderloin Filet

    •    Filet Steak

    •    Tender Steak

 

Meet the superstar of steaks—the Tenderloin. Famous for being the most tender muscle on the steer, this cut is the ultimate crowd-pleaser. Juicy, buttery-soft, and lean, it’s the kind of steak that melts in your mouth and makes every bite feel like a celebration.

 

What makes the Tenderloin extra fun is its versatility. Slice it into elegant medallions, grill up a Filet Mignon, roast it whole for a showstopper centerpiece, or even try it poached (yes, it’s that flexible!). From date nights to backyard cookouts, this cut can do it all.

 

Roasted, grilled, sautéed, smoked—you name it, the Tenderloin shines. However you prepare it, one thing’s for sure: this steak never disappoints.

Also known as:

    •    Top Sirloin Cap Steak

    •    Culotte Steak

    •    Boneless Top Sirloin Cap

    •    Sirloin Filet

 

The Coulotte is a hidden gem cut from the sirloin cap—a boneless steak known for its bold beefy flavor and satisfying tenderness. Sliced against the grain, it delivers a smooth, tender bite every time, making it a favorite for both seasoned chefs and adventurous home cooks.

 

Lean yet full of character, the Coulotte is incredibly versatile. It shines with dry-heat methods—roasted, grilled, or seared to perfection. For an extra layer of flavor, marinate it or season generously with herbs and spices before cooking.

 

Carve it across the grain for beautiful slices that are perfect on their own, or use it as a centerpiece for creative dishes. With its balance of tenderness, leanness, and big flavor, the Coulotte proves you don’t need a household name to steal the spotlight.

Also known as:

    •    Beef Flank

    •    London Broil

 

Bold, lean, and full of flavor—the Flank Steak is a flat, muscular cut from the flank region that brings serious beefy punch to any dish. Its robust taste makes it a favorite for grilling, broiling, or pan-searing, and its minimal trimming means less prep, more flavor, and lower labor in the kitchen.

 

A lean powerhouse with endless versatility, the Flank Steak shines when cooked with dry heat. For the perfect bite, slice thinly across the grain to unlock maximum tenderness. With only two flank steaks per animal, this cut is prized for both its flavor and its rarity, making every steak feel like a win.

Also known as:

    •    Boneless Short Ribs

    •    Boneless Beef Ribs

    •    Bone-In Short Ribs

    •    Bone-In Beef Ribs

 

The Short Rib is the ultimate indulgence—a cut of beef that delivers rich, unmatchable flavor with every bite. Taken from the rib section, each portion contains two to five ribs, offering a hearty, satisfying experience perfect for showcasing bold seasonings or creative sauces. Its deep, beefy character makes it ideal for both classic comfort dishes and globally inspired flavors.

 

Short ribs shine when cooked with care. Thinner cuts excel with dry heat, while thicker cuts thrive with moist-heat methods that slowly coax tenderness to perfection. Long, slow braising with wine, vegetables, and stock transforms these ribs into succulent, melt-in-your-mouth masterpieces bursting with flavor.

 

Whether served in an elegant dinner or a rustic feast, the Short Rib is luxury you can sink your teeth into—rich, tender, and unforgettable.

Also known as:

    •    Boneless Beef Plate

    •    Fajita Steak

    •    Fajita Meat

 

The Skirt Steak is a bold, flavorful cut from the diaphragm muscle, nestled along the underside of the short plate. Known for its intense beefy taste and satisfying texture, it’s a favorite for dishes that demand both flavor and flair—think sizzling fajitas or quick stir-fries.

 

Lean yet rich in character, the Skirt Steak shines when cooked with dry heat—grilled, broiled, or seared to perfection. Slice thinly across the grain to maximize tenderness, and let its bold, savory personality elevate any dish.

 

A versatile, crowd-pleasing cut, the Skirt Steak proves that flavor and finesse can go hand in hand.