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Basics of Beef Cuts Basics of Beef Cuts

Broil

Choose a specific cut of beef for a detailed description.

Ground Beef

Ground Beef

Top Sirloin Steak

Top Sirloin Steak

Ground Round

Ground Round

Strip Filet

Strip Filet

Sirloin Steak

Sirloin Steak

Ground Chuck

Ground Chuck

Rib Steak

Rib Steak

Top Round London Broil

Top Round London Broil

Ground Sirloin

Ground Sirloin

Top Blade Steak

Top Blade Steak

Broiling Tips

  • Uses direct, high heat from above to cook beef
  • Great for cooking steaks quickly
  • Steaks should be about 1-inch thick for broiling
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