PROTEIN MADE EASY

Beef

• Beef Basics
• Less Tender Steaks
• Beef Oven Roasts
• Cooking Beef

• Beef Basics

  

  Tender Steaks

  Most come from the rib and loin sections and are usually cooked by dry-heat methods. Tender steaks can be categorized as premium steaks or as more affordable family-priced steaks.

  Premium tender steaks

  • Top loin (strip)
  • T-bone
  • Porterhouse
  • Rib-eye
  • Tenderloin

  Family priced tender steaks

  • Shoulder Center
  • Top Sirloin
  • Top Blade (flat iron)
  • Chuck eye
  • Round tip

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• Less Tender Steaks

  These cuts are better suited for moist-heat cooking. Some may be cooked by dry heat after being tenderized in a tenderizing marinade.

  Less Tender Steaks

  • Fully-cut round
  • Top round
  • Eye Round
  • Bottom Round
  • Chuck shoulder
  • Chuck 7-Bone
  • Chuck arm
  • Chuck Blade
  • Flank
  • Skirt

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• Beef Oven Roasts

  A roast is a cut of beef, thicker than two inches that is suitable for cooking by dry heat on a rack in shallow open pan in the oven or in a covered grill (indirect heat).

  Brisket is best cooked using a moist heat such as pot roasting.

  Premium Oven Roasts

  These are from the rib and short loin and are more costly. They are perfect for holiday entertaining and other special occasions.

  Premium Roasts

  • Rib
  • Rib eye
  • Tenderloin

  Family-Priced Oven Roasts

  These are from the round and bottom sirloin. They are leaner and more economical.

  Family-priced Roasts

  • Tri-tip
  • Round tip
  • Rump
  • Bottom Round
  • Eye Round

  Pot Roasts

  These are leaner cuts of beef, which make them less tender. They require moist-heat cooking to tenderize and to develop the natural beef flavors.

  Pot roasts from the chuck have more fat, and therefore more flavor, than those from the round. Many beef chuck and round cuts can be used interchangeably in pot roast recipes requiring only slight adjustments in cook times.

  Common Beef Chuck Pot Roasts

  • Bone-in and boneless chuck arm pot roast
  • Bone-in and boneless chuck blade pot roast
  • Boneless chuck shoulder pot roast

  Less common Chuck Pot Roasts

  • Bone-In and boneless chuck cross rib pot roast
  • Chuck mock tender roast
  • Boneless chuck top blade roast
  • Boneless chuck eye roast

  Beef Round Roasts

  • Bottom round rump roast
  • Bottom round roast
  • Eye round roast
  • Round tip roast

  Beef Brisket

  Brisket is a boneless cut from the breast section, the underside of the forequarter. It is available fresh and corned.

  Fresh and Corned Beef Brisket

  • Whole Brisket
  • Point half/point cut brisket
  • Flat half/flat cut
  • Middle cut

  The point half is sometimes called thick cut. The flat half, often referred to as a first cut or thin cut, is less fatty and therefore more desirable.

  Beef Stir Fry

  Almost any tender beef cut may be trimmed and cut into the strips for use in stir-fry recipes, such as:

  • Sirloin
  • Top sirloin
  • Tri-tip
  • Ribeye
  • Top loin
  • Tenderloin

  Even some less tender cuts such as flank, top round and round tip steaks are suitable for stir-frying.

  Beef for Stew

  Beef for stew is usually cut from the chuck or round.
  

  Information Courtesy of the National Live Stock and Meat Board
  

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• Cooking Beef

  Preferred Cooking Methods

  
  
  

  BEEF CUT	Pan Sear	Grill	Oven Roast	Braise	Stir Fry
  Loin
  Tenderloin Roast
  Tenderloin Steak
  Boneless Strip Steak
  Porterhouse Steak
  T-Bone Steak
  Boneless Sirloin Steak
  Boneless Sirloin Roast
  Rib
  Semi-Boneless Rib Roast
  Boneless Rib Roast
  Rib-Eye Steak
  Round
  Top Round Roast
  Top Round Steak
  Eye Round Roast
  Eye Round Steak
  Beef Cutlet
  Sandwich Steak
  Round Cube Steak
  Flank
  Flank Steak
  Plate
  Skirt Steak
  Beef Shortribs
  Chuck
  Beef Stew Meat
  Boneless Chuck-Eye Steak
  Boneless Chuck Roast/Steak
  Boneless Shoulder Roast/Steak
  Brisket
  Center Cut Shank

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