Beef STEAK CUTS & ROASTS
Sirloin
NY Strip
Sirloin
Comes from the back of the cow and is one of the most popular steaks. Sirloins are quite tender and flavorful, and benefit from a short cooking time.
Ribeye
NY Strip
Sirloin
Steak from the front of the cow that has much marbling and can be cut either bone-in or boneless. Benefits from fast and high heat cooking.
NY Strip
NY Strip
NY Strip
Steak from the back of the cow with a well marbled center and a strip of fat down one side. Cut from the shorter side of the beef loin, the muscles in this area do little work which mean tender.
T-Bone
NY Strip
NY Strip
A steak from the back of the cow that is composed of a bone separating a New York Strip Steak on one side and a Filet Mignon Steak on the other.
Top Round Steak
Top Round Steak
Top Round Steak
Comes from the back of the cow and is the most versatile steak, it has many uses, from grilling as a whole to being cut for stir fry.
Filet
Top Round Steak
Top Round Steak
Comes from the back of the cow and is the smallest, yet most tender cut of meat from the entire cow. From the T-bone.
Cubed Steak
Top Round Steak
Cubed Steak
A lean steak cut from the top round that has been mechanically tenderized.
Chuck Roast
Top Round Steak
Cubed Steak
Comes from the front of the cow and has good fat content.
Rump Roast
Eye of Round Roast
Eye of Round Roast
A lean roast that comes from the back of the cow.
Eye of Round Roast
Eye of Round Roast
Eye of Round Roast
Lean roast that comes from the back of the cow and is the most tender roast option.
Top of Round Roast
Eye of Round Roast
Top of Round Roast
Another fairly lean roast that comes from the back of the cow.
Sirloin Tip roast
Eye of Round Roast
Top of Round Roast
Comes from the round of the cow and has well fat marbling.