CUT SHEETS

 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. 

 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.

 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. 

 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. 

 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. 

 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.

 A lean steak cut from the top round that has been mechanically tenderized. 

 Comes from the front of the cow and has good fat content. 

 A lean roast that comes from the back of the cow. 

 Lean roast that comes from the back of the cow and is the most tender roast option. 

 Another fairly lean roast that comes from the back of the cow. 

 Comes from the round of the cow and has well fat marbling.