Cuts & Cooking Tips

Types of Steaks:


The T-Bone steak is one of the most tender and desirable cuts from the rear side of the steer.  It is a well-marbled cut consisting of two lean, tender steaks – the strip and the tenderloin connected by a T-shaped bone.

How to Cook: T-Bone steak is best cooked over dry heat such as on a grill or cast-iron skillet.

Rib Steak:

The Rib steak is cut from the rib roast, which still has the bone attached.  The meat is extremely marbled, very tender, juicy and flavorful.

How to Cook:  Rib steak is best when grilled or broiled.

Sirloin Steak:

The Sirloin is cut from the back of the steer.  It is a lean, well-flavored and moderately tender cut.

How to Cook: A Sirloin can be cooked a variety of ways; broiling, grilling or sautéing.

Sirloin Tip Steak:

The Sirloin Tip steak is a lean cut that comes from the part of the hindquarter closest to the tender sirloin. Sirloin Tips steaks are the tenderest of the round cuts. 

How to Cook:  The Sirloin Tip steak is best when marinated before grilling or broiling.

Round Steak:  

The Round steak comes from the rear section of the steer. Meat coming from this section tends to be tougher. Ours comes to you without being tenderized.

How to Cook:  The Round steak is very lean so it is best when marinated and either broiled or grilled. 

Flank Steak:

The Flank steak is a long, flat cut from the abdominal of the steer.  Though it’s extremely flavorful, it is one of the tougher cuts of beef.

How to Cook:  Flank steak can be prepared using dry heating methods like grilling or braising. The trick is to grill it over a very hot grill for a short time, then let it rest before serving.  

Skirt Steak:

The Skirt steak comes from the front belly of the steer, below the ribs.  It is a lean cut with rich flavor.

How to Cook:   A Skirt steak is best when sliced thinly across the grain and either seared or grilled.

Tri Tip Steak:

The Tri Tip steak is cut from the bottom part of the sirloin region. It is a tender, low-fat cut.

How to Cook:  The Tri Tip steak is best when grilled or roasted. It can be easy to overcook, so we suggest using a meat thermometer to make sure it is cooked to temperature.

Types of Roasts:

Prime Rib Roast:

The Prime Rib roast is one of the more tender beef cuts. It is cut from the back of the upper rib section of the steer.

How to Cook: Low and slow; we suggest cooking in an oven.

Chuck Roast: 

The Chuck roast is located near the shoulder area of the steer.  A Chuck roast can be tough if not cooked properly, but is full of rich beef flavor.

How to Cook:  The Chuck roast becomes moist and tender when first seared then braised slowly. We recommend a crockpot for easy tenderizing cooking.

Arm Roast:

The Arm roast is cut from the chuck primal portion of the steer.  The Arm roast has robust beef flavor, moist and extremely tender when braised. 

How to Cook: Braised or oven roasted and then sliced thin.

Rump Roast:

The Rump roast is cut from the back of the steer near the rear leg. It is a lean cut of meat with very little fat.

How to Cook: The Rump roast is best braised or roasted in the oven slow and low and then sliced thin against the grain.

Sirloin Tip Roast:

The Sirloin Tip roast is cut from the hindquarters, adjacent to the sirloin.  It is flavorful, but like most lean cuts, it is a bit tough depending on how it is prepared.

How to Cook: The Sirloin Tip roast is best cooked low and slow; oven roasted, slow cooker, pressure cooker or grilled. 

Pikes Peak Roast:

The Pike’s Peak roast is also known as the “Heel of the Round” because it is cut close to the bottom of the round.  It is a tougher roast, but when prepared properly is delicious.   

How to Cook: This cut is tougher than most other roasts and must be cooked at a very low temperature for several hours. We suggest a slow cooker.

Types of Ribs:

Back Ribs:

The Back Ribs are cut below the rib steak which leaves little meat on top of the bone, but a good amount of meat between the rib bones.

How to Cook: The Back Ribs are best cooked over dry heat, low and slow in either an oven, slow roaster, smoker or pressure cooker and finish on the grill.

Short Ribs:

The Short Ribs come from the lower section of the ribs. They have a lot of marbling and approximately 1-2” of meat on top of the bone.

How to Cook: Short Ribs are best braised or cooked over dry heat, low and slow in either oven, slow roaster, smoker or pressure cooker and finish on the grill.

Additional Cuts:


The Brisket is cut from the breast/lower portion of the steer.  It can be tough unless cooked properly.  The brisket is known by two main cuts: The flat cut and the point cut.

   The point cut comes to a point at one end.  The point cut has a lot of fat running through it, so when you cook it, it comes out nice and juicy.  This is a good choice if you plan on shredding the meat when finished.

   The flat cut is much leaner than the point.  However, it still has a layer of fat on the bottom that will keep the meat moist.  This cut will slice up nicely.

How to Cook: Brisket is best cooked slow and low by either smoking or braising.

Stew Meat

Stew meat is well trimmed beef cut into small pieces that comes from the Chuck and/or Round.  It is flavorful and becomes extremely tender when cooked slowly.

How to Cook: Cook slowly simmered in liquid.  Can also be marinated for kabobs.


Beef liver is rich in protein and iron and has a rich flavor.

How to Cook: Liver can be pan-fried, baked, boiled, broiled or stir-fried.  


The Tongue is a lean meat, rich in flavor.

How to Cook:  Tongue is usually peeled after cooking, then sliced thinly and served cold in sandwiches.  It can also be boiled, broiled, grilled.