Beef  Steak Guide:

Chuck

Top Blade: Flat Iron

*A relatively new restaurant menu item that is ideal for signature dishes.

*The Flat Iron is well marbled, tender and juicy.

*The Flat Iron is second in tenderness only to the tenderloin. 

Teres Major: Shoulder Tender, Bistro Tender or Petite Tender

*One of the most tender beef cuts.

*Resembles the pork tenderloin in shape and size.

*The Teres Major is lean yet juicy, with excellent flavor. 

Loin

Tenderloin: Filet Mignon or Chateaubriand

* The Filet Mignon is the most tender cut of beef.

*It is lean with a fine buttery texture and mild yet succulent flavor.

*Fork tender, setting the standard for tenderness and taste. 

Porterhouse Steak:

*A larger version of the T-bone steak, the Porterhouse consists of both the strip and the filet mignon.

*The “King of Steaks” is fall-off-the-bone tender.

*The best of both worlds. The bone-in provides the rich full flavor of the New York Strip, and the incredible tenderness and flavor of the filet. 

T-Bone Steak:

*A smaller version of the Porterhouse, the T-bone consists of both the strip and the tenderloin, connecting by a t-shaped bone.

*The best of both worlds. The bone-in provides the rich full flavor of the New York Strip and the incredible tenderness and flavor of the filet. 

Strip Steak: Strip Steak, NY Strip Steak or a Kansas City Strip

*The Strip Steak is lean and tender.

*A robust steak, famous for its classic beef flavor.

*Full flavored steak that is the choice of the “Urban Cowboy”. 

Top Sirloin:

*A steak that is lean and full of intense beef flavor. 

Tri-Tip:

*Tri-tip is lean, tender, boneless and offers rich beef flavor.

*The Tri-Tip can be cooked whole or cut into strips.

Rib

Rib Roast: Prime Rib

*The Prime Rib is the menu name, rather than a USDA grade.

*The Rib Roast provides a combination of rich flavor, juiciness, tenderness and has generous marbling throughout. 

Ribeye: Delmonico, bone-in as the Cowboy Steak

*The Ribeye steak is rich and juicy with robust flavor and generous marbling throughout.

*One of the most tender beef cuts.

 

Round

Beef Round: Steamship Round

*On a menu, this traditional cut may be used as roast beef. 

Eye of Round Roast:

*The Eye of Round is a very lean cut, with milder beef flavor.

*On a menu, the Eye of Round may be used in roast beef sandwiches or  arinated steaks. 

Sirloin Tip Roast:

*The Sirloin Tip roast is very lean.

*On a menu, the Sirloin Tip may be used as a pot roast.

 

Brisket, Plate and Flank

Brisket:

*Mentioned on the menu as fresh BBQ brisket or as corned beef.

*Known as a BBQ classic.

*Brisket becomes tender and flavorful through long, slow cooking. 

Flank Steak:

*Typically on the menu as fajitas or flank steak.

*A thin, flat and extremely flavorful cut. 

Skirt Steak:

*Known as the original fajita steak, and may be menued stuffed or rolled.

*Extremely flavorful and an excellent entrée when paired with other bold flavors.