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A Guide to Beef Cuts

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VARIETY CHARACTERISTICS SERVING SUGGESTIONS
Rib-Eye
Steak
Tender with a rich, hearty flavor. Excellent marbling. Grill, broil or pan-sear.

Top cooked steaks with:
• Blue cheese
• Garlic butter
• Sautéed mushrooms
• A drizzle of olive oil and fresh lemon juice

Wrap beef tenderloin with
bacon before cooking.
Porterhouse Steak One of the more tender cuts of beef. Includes a New York Strip on one side of the bone and a tenderloin on the other.
Beef Tenderloin Steak Fine, melt-in-your mouth texture. Most tender cut of beef. Mild flavor.

Top Round Steak Leaner cut of beef. Most tender of the round cuts. Use a tenderizing marinade (one with an acid such as wine, vinegar, or citrus juice), then grill or broil. Since these are lean cuts, they are best cooked no more than medium-rare.

Use for:
• Stir-fry recipes
• Steak sandwiches
• Fajitas
Eye Round Steak Leaner cut of beef with minimal marbling.
Flank Steak Lean and muscular. Should be sliced thinly against the grain for maximum tenderness.
Brisket Leaner cut of beef with minimal marbling. Rich flavor. Slow-cook methods yield tender results. Use moist heat cooking methods such as braising and pot-roasting. Slice or shred cooked beef for BBQ sandwiches.
Boneless Chuck Roast Lean cut with rich flavor. Slow-cook methods yield tender results.
Eye Round Roast Leaner cut of beef with minimal marbling. Slow-cook methods yield tender results. Braise or use a tenderizing marinade and grill or roast to no more than medium-rare.
Source: Lunds and Byerly ’s culinary experts | © Lund Food Holdings, Inc.
Photos: BeefItsWhats ForDinner.com