Basics of Beef Cuts

Basics of Beef Cuts

Stir Fry and Saute

Choose a specific cut of beef for a detailed description.

T-bone

T-bone

Flat Iron

Flat Iron

Filet Mignon

Filet Mignon

Boneless Strip Steak

Boneless Strip Steak

Tenderloin Steak

Tenderloin Steak

Ground Beef

Ground Beef

Ribeye

Ribeye

Top Sirloin Steak

Top Sirloin Steak

Denver Steak

Denver Steak

Top Blade Steak

Top Blade Steak

Eye of Round Steak

Eye of Round Steak

Beef Strips

Beef Strips

Ground Chuck

Ground Chuck

Porterhouse

Porterhouse

Cubed Steak

Cubed Steak

Sirloin Tip Center Steak

Sirloin Tip Center Steak

Petite Tender

Petite Tender

Sirloin Filet

Sirloin Filet

Rib Filet

Rib Filet

Bone-in Ribeye

Bone-in Ribeye

Bone-in Strip Steak

Bone-in Strip Steak

Tri-tip Steak

Tri-tip Steak

Ball Tip Steak

Ball Tip Steak

Cowboy Steak

Cowboy Steak

Top Sirloin Steak

Top Sirloin Steak

Center-cut Top Sirloin Steak

Center-cut Top Sirloin Steak

Strip Filet

Strip Filet

Hanger Steak

Hanger Steak

Ground Sirloin

Ground Sirloin

Fajita Beef

Fajita Beef

Coulotte Steak

Coulotte Steak

Chuck Eye Steak

Chuck Eye Steak

Sirloin Tip Side Steak

Sirloin Tip Side Steak

Shoulder Tender Medallions

Shoulder Tender Medallions

Ranch Steak

Ranch Steak

Ground Round

Ground Round

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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