Steak Cuts
The main sections of beef by most tender regions to least tender:
Short Loin: Cut from the back of the cow above the ribs; one of the tenderest cuts.
Sirloin: Cut from the back of the cow just past the loin; pretty tender and flavorful.
Rib: Cut from the rib area; very tender and flavorful.
Chuck: Cut from the shoulder; tough but flavorful.
Round: Cut from the back of the cow above the back legs; chewy and tough.
Plate: Cut from the belly of the cow; chewy and quite tough.
Flank:Cut from the abdominal muscles of the cow; one of the toughest cuts.
Brisket: Cut from the breast; tough if not cooked properly.
Shank:Cut from the leg; very tough and chewy.
SHORT LOIN ^
Filet Mignon - Grill - Saute - Sous Vide
AKA:Filet, Filet Mignon, Fillet, Tenderloin Filet, Tenderloin Steak, Tournedos (Tenderloin Tips)
The most tender beef cut. Lean yet succulent and elegant. Melt-in-your-mouth texture, subtle flavor and compact shape.
Boneless Strip Steak - Grill - Stir Fry/Saute - Sous Vide
AKA: Kansas City Steak, Manhattan Steak, New York Strip
This premium lean steak is a steakhouse classic, known for its marbling, tenderness and flavor.
T-Bone - Grill - Saute
This well-marbled cut consists of two lean, tender steaks - the strip and tenderloin - connected by a telltale T-shaped bone. In a T-Bone, the tenderloin is between 1/2 and 1 1/4 inches in diameter.
Porterhouse - Grill - Saute
This well-marbled classic steakhouse cut consists of two tender steaks - the strip and tenderloin - connected by a telltale T-shaped bone. In a Porterhouse, the tenderloin is 1 1/4 inch or larger in diameter.
Strip Filet - Broil - Grill - Stir Fry/Saute
AKA: Filet of Strip, Manhattan Steak, New York Strip, Split Strip Steak, Top Loin Steak
This premium lean steak is well-marbled, tender and full of flavor.
Strip Roast - Roast
AKA: Kansas City Strip Roast, New York Strip Roast, Strip Loin Roast, Top Loin Roast
Lean, tender and full-flavored roast.
Tenderloin Roast - Grill - Roast
AKA: Chateaubriand
The most tender beef roast is lean, succulent and elegant, with mild flavor.
Hanger Steak - Grill - Saute
AKA: Butcher's Steak, Hanging Tender
Traditionally found in restaurants, this cut offers a very robust flavor. Best when cooked to medium rare or medium doneness.
SIRLOIN ^
Center Cut Sirloin Steak - Grill - Saute
AKA: Baseball Cut, Baseball Steak, Center-Cut Sirloin
This versatile steak is cut from the top sirloin. Lean, juicy and tender, it boasts good flavor.
Top Sirloin Steak - Broil - Grill - Saute
Family-sized steak that offers lean, well-flavored and moderately tender beef at an affordable every day price. Convenient and a great value with no bones and little fat. Versatile, juicy and delicious.
Coulotte Steak - Grill - Saute
AKA: Sirloin Strip, Sirloin Top Butt Cap, Top Sirloin Cap Steak
One of the most tender cuts from the sirloin. Versatile and flavorful; may be marinated.
Sirloin Filet - Grill - Saute
AKA: Baseball Cut, Baseball Steak, Faux Filet, Filet of Sirloin
This lean, versatile steak is juicy, tender and flavorful.
Tri-Tip Steak - Grill - Saute
Steaks cut from a tri-tip roast; juicy and full of rich beef flavor.
Tri-Tip - Grill - Roast - Smoke - Sous Vide
AKA: Bottom Sirloin Roast, Triangle Roast
Juicy, tender and versatile, this roast offers rich beef flavor. Easily recognized by its triangular shape.
Ball Tip Steak - Saute - Grill
AKA: Bottom Sirloin Steak, Breakfast Steak, Sandwich Steak, Sirloin Ball Tip Steak
Lean, economical steak that is best when marinated before grilling.
Ball Tip - Roast
AKA: Bottom Sirloin Roast, Sirloin Ball Tip Roast
A lean cut from the bottom sirloin, this economical choice is best when carved into thin slices.
Sirloin Flap - Grill
AKA: Bavette, Flap Meat, Sirloin Butt Flap
Similar to skirt steak, with robust flavor. May be marinated before cooking
RIB ^
Ribeye - Grill - Stir Fry/Saute - Sous Vide
AKA: Delmonico Steak, Filet of Ribeye
This boneless steak is rich, tender, juicy and full-flavored, with generous marbling throughout.
Bone-In Rib Roast - Roast
AKA: Ribeye Roast
Rich flavor, juicy tenderness and majestic appearance. The grand champion of beef roasts. One of the most tender beef cuts. Fine-grained with generous marbling throughout.
Rib Filet - Grill - Stir Fry/Saute
AKA: Filet of Rib, Rib Filet
Boneless ribeye steak with the cap removed. Rich, beefy flavor and generous marbling.
Ribeye Roast - Roast
AKA: Prime Rib
A rib roast without the bones. Rich, beefy flavor; juicy and tender with generous marbling throughout.
Cowboy Steak - Grill - Stir Fry/Saute
AKA: Bone-in Ribeye, Rib Steak Bone-In, Tomahawk Steak
Rich, juicy and very flavorful, with generous marbling throughout. A cowboy steak has a short frenched bone; the tomahawk, a long frenched bone.
Bone-In Ribeye - Broil - Grill - Stir Fry/Saute
AKA: Rib Steak, Ribeye
A rib steak that is fine-grained and juicy. Rich, beefy flavor and generous marbling throughout. One of the most tender beef cuts.
Bone-In Plate Short Ribs - Braise - Slow Cooker - Sous Vide
AKA: Chuck Short Ribs, English Short Ribs, Plate Short Ribs, Rib Short Ribs, Ribs
May be bone-in or boneless. Very flavorful, moist and tender when braised.
Back Ribs - Braise - Grill - Smoke
AKA: Ribs
Back ribs are flavorful, and great when cooked on the grill.
Chef-Cut Ribeye - Grill - Stir Fry/Saute
AKA: Chef-Cut Ribeye
Typically prepared with the bone in. Fat is removed and the cut is tied; also prepared boneless.
CHUCK ^
Flat Iron - Grill - Stir Fry/Saute
AKA: Shoulder Top Blade Steak, Top Blade Filet, Top Blade Steak
Second in tenderness to the tenderloin steak, the flat iron is well-marbled, richly flavored and juicy. Best when cooked to no more than medium doneness.
Top Blade Steak - Broil - Grill - Stir Fry/Saute
AKA: Beef Shoulder Top Blade Steak, Book Steak, Breakfast Steak, Butler Steak, Top Boneless Chuck Steak
This well-marbled steak is juicy with excellent beef flavor. Similar to the flat iron, but the connective tissue has not been removed.
Chuck Roast - Braise - Slow Cooker
AKA: Chuck Eye Roast, Chuck Pot Roast, Chuck Roll Roast
This is the classic pot roast, becoming moist and tender when braised and full of rich, beef flavor.
Chuck Arm Roast - Braise - Roast
AKA: Arm Roast, Chuck Arm, Chuck Shoulder Roast, Clod Heart Roast, Clod Roast, Cross Cut Arm Roast, English Roast
Robust beef flavor, moist and extremely tender when braised for pot roast. May also be roasted in oven and sliced thin.
Mock Tender Steak - Braise
AKA: Chuck Tender, Scotch Tender
Lean and economical. Marinate overnight before grilling; best sliced thin.
Mock Tender - Braise - Roast
AKA: Chuck Tender Roast, Scotch Tender Roast, Shoulder Roast
Lean, economical roast; best sliced thin.
Pot Roast - Braise - Roast - Slow Cooker - Instant Pot
AKA: Arm Roast, Clod Heart, Clod Heart Roast, Clod Roast, Cross Rib Roast, English Roast, Shoulder Center Roast, Shoulder, Shoulder Roast
Best when braised and boasts robust beef flavor. May also be roasted in oven and thinly sliced.
Ranch Steak - Grill - Stir Fry/Saute
AKA: Arm Steak, Shoulder Center Steak
Economical and versatile, this lean cut is best when marinated before grilling.
Petite Tender - Grill - Roast - Stir Fry/Saute
AKA: Bistro Tender, Shoulder Petite Tender Roast, Shoulder Tender
One of the most tender cuts, lean yet juicy and versatile. Economical and robust in flavor, it may be cut into medallions before or after cooking.
Shoulder Tender Medallions - Grill - Stir Fry/Saute
AKA: Petite Shoulder Tender Medallions, Shoulder Medallions, Shoulder Tender Medallions, Teres Major Medallions
One of the most tender beef cuts. Lean, juicy and versatile, with excellent flavor.
Sierra Steak - Braise
AKA: Sierra Cut
This lean, versatile steak is best when marinated before grilling and should be sliced thin against the grain.
Denver Steak - Grill - Stir Fry/Saute
AKA: Chuck Denver, Underblade Steak
Very juicy and well-marbled with a rich, beefy taste. May be marinated for additional flavor.
Boneless Country Style Ribs - Braise
AKA: Bistro Braising Strips, Country-style Short Ribs
Juicy and flavorful; becomes extremely tender when cooked slowly at a low temperature.
Bone-In Chuck Short Ribs - Braise
AKA: Boneless Short Ribs, Chuck Ribs, Short Ribs
Very flavorful, moist and tender when braised; available bone-in and boneless.
Chuck Eye Steak - Grill - Stir Fry/Saute
AKA: Chuck Delmonico
Similar to a ribeye steak, but at a more economical price. Richly marbled and flavorful. Can be marinated before grilling.
Chuck Eye Roast - Braise - Smoke - Instant Pot
AKA: Pot Roast, Chuck Roll Roast
This is the classic pot roast, becoming moist and tender when braised and full of rich, beef flavor.
ROUND ^
Rump Roast - Braise
AKA: Bottom Round Oven Roast, Bottom Round Roast
Lean and economical, this cut is best enjoyed braised. When roasted in the oven, slice thin against the grain to maximize tenderness.
Top Round London Broil - Broil
AKA: London Broil, Top Round Steak
An economical and full-flavored cut. Best when marinated and sliced thinly against the grain.
Top Round Roast - Braise - Roast - Slow Cooker - Instant Pot
AKA: Top Round Pot Roast
Economical, moderately tender and full-flavored. Slice thin against the grain.
Top Round Steak - Slow Cooker - Instant Pot
AKA: London Broil, Top Round London Broil
An economical and full-flavored cut. Best when marinated and sliced thinly against the grain
Bottom Round Steak - Braise - Slow cooker - Instant Pot
AKA: Bottom Round London Broil, Western Griller
This lean steak is best in a tenderizing marinade and cooked to no more than medium rare doneness. Slice thin to maximize tenderness.
Bottom Round London Broil - Broil
AKA: Bottom Round Steak, Western Griller
This lean steak is best in a tenderizing marinade and cooked to no more than medium rare doneness. Slice thin to maximize tenderness.
Bottom Round Roast - Braise - Roast - Slow Cooker - Instant Pot
AKA: Bottom Round Oven Roast, Bottom Round Rump Roast
Lean and economical, this cut is best enjoyed braised. When roasted in the oven, slice thin against the grain to maximize tenderness.
Eye of Round Roast - Roast
Very lean and economical. Best when cooked to medium rare and sliced thin against the grain.
Eye of Round Steak - Saute
AKA: Round Steak
A lean and economical cut. Best when marinated and cooked to medium rare.
Sirloin Tip Center Roast - Roast
AKA: Knuckle Roast, Sirloin Tip Roast
Lean, tender and economical, this roast's small size is perfect for an easy family dinner. Best when cooked to medium rare and sliced thin against the grain. May also be marinated.
Sirloin Tip Center Steak - Saute
AKA: Round Sirloin Steak, Sirloin Tip Center Steak
Very lean and moderately tender, this mild steak may be marinated for additional flavor.
Sirloin Tip Side Steak - Saute
AKA: Charcoal Steaks, Knuckle Sirloin Tip
Economical and lean, this steak is best when marinated and cooked to medium rare.
Butterfly Top Round Steak - Broil
AKA: London Broil, Top Round London Broil, Top Round Steak
An econmical and full-flavored cut. Best when marinated and sliced thinly against the grain
PLATE ^
Short Ribs - Braise - Slow Cooker - Sous Vide
AKA: Chuck Short Ribs, English Short Ribs, Plate Short Ribs, Rib Short Ribs, Ribs
May be bone-in or boneless. Very flavorful, moist and tender when braised.
Inside Skirt - Grill
AKA: Inside Skirt Steak, Outside Skirt Steak
Boasts deep, rich, beefy flavor. Best when marinated before grilling; when slicing, cut against the grain.
FLANK ^
Flank - Grill
Lean and flavorful, and should be thinly sliced against the grain when carving. An ideal choice to marinate.
BRISKET ^
Whole Brisket - Braise - Smoke
AKA: Beef Brisket, Whole Brisket
A flavorful cut that becomes tender when cooked slowly at low temperatures. The traditional cut used for corned beef, and popular as smoked barbecue.
Brisket Flat - Braise - Smoke
The leaner portion from a whole brisket. Should be cooked slowly at low temperatures to maximize its tenderness. The traditional cut used for corned beef, and popular as smoked barbecue.
Brisket Point - Braise - Smoke
A rich, flavorful portion of the whole brisket. Best when cooked slowly at low temperatures - smoked or braised
SHANK ^
Shank - Braise
AKA: Beef Fore Shank, Beef Osso Bucco, Cross Cut Shank
Flavorful, lean and very tender when braised or cooked in liquid (stewed).