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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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 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.