|A Seek Simple Ranch Favorite! On one side of the center T-shaped bone is the top loin, better known as a New York Strip, and the other side is a tenderloin filet.
|A classic T-bone steak is beautifully seared on the grill, cut up against the fibers and left to rest before being served with garlic-scented butter to enhance the flavor.
|Fantastic marbling and flavor, best grilled or broiled.
|Lean, juicy and tender beef that has no bones and very little fat, making it taste delicious any way it's cooked.
|Very lean steak so make sure to slow cook and marinate.
|Flat Iron Steak
|Considered by many to be the second most tender steak cut; only filet mignon is more tender.
|Braise and slow cook or marinate before grilling.
|Great beefy flavor; super for dishes where it is sliced thin & quick-cooked, as in stir-fry.
|Sirloin Tip Roast
|The sirloin tip roast is flavorful, but like most lean cuts, it can be tough and should be braised or stewed. Sirloin tip roast can also be used for kebabs.
|Requires slow cooking which gives the chance for the abundance of connective tissue to break down and gelatinize into a rich, tender meat.
|Make your own grass-fed/grain finished bone broth – all it takes is a big pot, water, seasonings, and time.
|Slow simmer it to tenderness in flavorful soups, stews and slow-cooked meals. But because cube steak has been tenderized and flattened, it's also commonly pan-fried on the stove.
|Best cooked with moist and/or low heat (ex: pot roasted/slow cooked, pulled beef)- can be shredded, chopped, and used in place of ground beef in chili, tacos, spaghetti.
|Best for stewing, slow cooking, braising, or pot roasts.
|Delicious to eat off the bone. If you've ever had smoked chuck roast, you'll be familiar with the unique flavor of the beef cut.
|Great for slow cooked pot roast.
|Cross cut Shank
|Flavorful, lean and very tender when braised or cooked in liquid.
|Best cooked by braising.
|Eye Round Steak
|Marinate then grill or sear and cook on low heat for best results. Great value meat!
|Bottom Round Roast
|"Rump roast" best in slow cooker for pot roast.
|Steak for fajitas should be cooked to rare or medium-rare for the best texture and flavor.
|A London broil is generally a tough cut of meat, but it has great flavor.Marinate and slow cook
|Simmer in liquid, best for beef stew.
|Florida pasture raised ground beef! Great for burgers, tacos, casserole etc.