Basics of Beef Cuts

Basics of Beef Cuts

Stir Fry and Saute

Choose a specific cut of beef for a detailed description.

Flat Iron

Flat Iron

Ribeye Steak

Ribeye Steak

Top Sirloin Steak

Top Sirloin Steak

T-bone Steak

T-bone Steak

Filet Mignon

Filet Mignon

Tenderloin Steak

Tenderloin Steak

Strip Steak

Strip Steak

Ground Beef

Ground Beef

Tri-tip Steak

Tri-tip Steak

Chuck Eye Steak

Chuck Eye Steak

Ground Chuck

Ground Chuck

Beef Strips

Beef Strips

Sirloin Filet

Sirloin Filet

Center-cut Top Sirloin Steak

Center-cut Top Sirloin Steak

Ball Tip Steak

Ball Tip Steak

Cowboy Steak

Cowboy Steak

Ranch Steak

Ranch Steak

Petite Tender Roast (Teres Major)

Petite Tender Roast (Teres Major)

Strip Filet

Strip Filet

Ribeye Filet

Ribeye Filet

Fajita Beef

Fajita Beef

Eye of Round Steak

Eye of Round Steak

Rib Steak

Rib Steak

Cubed Steak

Cubed Steak

Coulotte Steak

Coulotte Steak

Top Blade Steak

Top Blade Steak

Petite Tender Medallions

Petite Tender Medallions

Ground Sirloin

Ground Sirloin

Sirloin Tip Side Steak

Sirloin Tip Side Steak

Ground Round

Ground Round

Sirloin Tip Center Steak

Sirloin Tip Center Steak

Sirloin Steak

Sirloin Steak

Denver Cut

Denver Cut

Hanger Steak

Hanger Steak

Bone-in Strip Steak

Bone-in Strip Steak

Porterhouse

Porterhouse

Sautéing Tips

Sautéing is a fast, high-heat method that uses a bit of oil to cook food
Stir-frying is similar, but ingredients are sliced thin and stirred while cooking
Oil is hot enough just before it begins to smoke
These are quick and easy methods, where a meal can be prepared in one pan

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