Basics of Beef Cuts

Basics of Beef Cuts

Grill

Choose a specific cut of beef for a detailed description.

Tenderloin Steak

Tenderloin Steak

Flat Iron

Flat Iron

Ground Beef

Ground Beef

Flank Steak

Flank Steak

Filet Mignon

Filet Mignon

Top Sirloin Steak

Top Sirloin Steak

Ribeye

Ribeye

T-bone

T-bone

Boneless Strip Steak

Boneless Strip Steak

Back Ribs

Back Ribs

Tri-tip

Tri-tip

Tenderloin Roast

Tenderloin Roast

Inside Skirt

Inside Skirt

Porterhouse

Porterhouse

Cowboy Steak

Cowboy Steak

Flanken-style Short Ribs

Flanken-style Short Ribs

Sirloin Tip Steak

Sirloin Tip Steak

Beef Kabobs

Beef Kabobs

Coulotte Steak

Coulotte Steak

Denver Steak

Denver Steak

Tri-tip Steak

Tri-tip Steak

Ground Chuck

Ground Chuck

Rib Filet

Rib Filet

Bone-in Strip Steak

Bone-in Strip Steak

Petite Tender

Petite Tender

Sirloin Filet

Sirloin Filet

Ground Sirloin

Ground Sirloin

Strip Filet

Strip Filet

Top Sirloin Steak

Top Sirloin Steak

Split Strip

Split Strip

Top Blade Steak

Top Blade Steak

Coulotte

Coulotte

Bone-in Ribeye

Bone-in Ribeye

Shoulder Tender Medallions

Shoulder Tender Medallions

Hanger Steak

Hanger Steak

Sirloin Flap

Sirloin Flap

Ground Round

Ground Round

Chuck Eye Steak

Chuck Eye Steak

Chuck Flap

Chuck Flap

Center-cut Top Sirloin Steak

Center-cut Top Sirloin Steak

Grilling Tips

Start with a hot grill, and never pierce with a fork or knife while cooking.
Don’t overcook steaks. Check for doneness with an instant-read thermometer.
Remove steaks from heat, cover with foil and let rest for 5 minutes so juices redistribute.

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