Filet Mignon
The most tender cut of beef you can buy. Filet mignon is buttery-soft with a mild, elegant flavor - perfect for special occasions, quick searing, or grilling when you want luxury without fuss.
Location:
Cut from the tenderloin, a small muscle that runs along the inside of the backbone. Because this muscle does very little work, it is exceptionally tender.
Best For:
Best for quick, high-heat cooking like grilling or pan-searing. Ideal when tenderness is the priority and minimal seasoning lets the beef shine.
Pro Tip:
Season simply and cook hot and fast - filet shines with salt, pepper, and a quick sear. Avoid overcooking to preserve its buttery tenderness.
Ribeye
Rich, juicy, and intensely flavorful thanks to its beautiful marbling. Ribeye is a steakhouse favorite that shines on the grill or in a cast-iron pan, delivering delicious flavor in every bite.
Location:
Comes from the rib section, located along the upper back between the shoulder and loin. This area develops rich marbling that creates ribeye’s signature flavor.
Best For:
Perfect for grilling or cast-iron searing. Its rich marbling makes it incredibly juicy and forgiving, even at higher heat.
Pro Tip:
Let it come to room temperature before cooking and use high heat. The marbling does the work—no marinade needed.
New York Strip
A perfect balance of tenderness and robust flavor. The New York Strip offers a firm, satisfying bite with excellent marbling - ideal for grilling, pan-searing, or anyone who loves a classic steak experience.
Location:
Cut from the short loin, just behind the rib section along the back. This area balances tenderness with strong beef flavor.
Best For:
Excellent for grilling or pan-searing when you want a classic steak with bold flavor and a satisfying bite. A great everyday steakhouse cut.
Pro Tip:
Sear hard, then finish gently. Rest the steak before slicing to keep it juicy and flavorful.
Sirloin
Lean, flavorful, and versatile. Sirloin delivers great beef taste without excess fat, making it a favorite for grilling, slicing for steak salads, or serving as an everyday, high-quality steak.
Location:
From the sirloin, located just behind the short loin and in front of the round. This area produces flavorful, moderately lean cuts used for steaks and roasts.
Best For:
Best for grilling, broiling, or slicing thin after cooking. A versatile steak that works well for steak dinners, salads, and sandwiches.
Pro Tip:
Don’t overcook - medium-rare to medium keeps sirloin tender. Slice against the grain for the best texture.
Minute/Cubed Steak
Thin-cut and tenderized for quick cooking. Minute steak is perfect for chicken-fried steak, sandwiches, stir-fry, or fast weeknight meals when you want real beef on the table in minutes.
Location:
Typically cut from the round or sirloin, then tenderized. These muscles come from the hind leg, which works harder and benefits from tenderization.
Best For:
Designed for fast cooking. Ideal for chicken-fried steak, sandwiches, stir-fries, or any dish that benefits from quick prep and tender bites.
Pro Tip:
Cook quickly and don’t crowd the pan. High heat and short cook times keep it tender.
Flank Steak
Lean, bold, and packed with beef flavor. Flank steak excels when marinated and sliced against the grain - perfect for fajitas, tacos, steak salads, and grilled dishes with big flavor.
Location:
Cut from the flank, located on the lower abdominal area behind the ribs. This muscle is long and lean, known for bold beef flavor.
Best For:
Best when marinated and cooked quickly over high heat, then sliced against the grain. Excellent for fajitas, tacos, steak salads, and wraps.
Pro Tip:
Always slice thin against the grain. This single step makes flank steak dramatically more tender.
Skirt Steak
Deeply flavorful and incredibly juicy. Skirt steak is the go-to cut for fajitas and tacos, prized for its intense beef taste and excellent performance on a hot grill or cast-iron skillet.
Location:
Taken from the plate section, found below the rib and along the belly. This area produces intensely flavorful cuts ideal for high-heat cooking.
Best For:
Perfect for hot-and-fast cooking on the grill or skillet. A favorite for fajitas, tacos, and bold, beef-forward dishes.
Pro Tip:
Cook very hot and very fast, then rest briefly before slicing. It loves bold seasoning and marinades.
Steak Burgers
Thick, flavorful, and made entirely from whole-muscle steak cuts. Steakburgers deliver a bold, beef-forward taste with exceptional juiciness, making them ideal for grilling or pan-searing when you want a burger that eats like a steak.
Location:
Formed from steak cuts, often from the chuck, sirloin, or rib areas, ground coarsely to preserve bold beef flavor and texture.
Best For:
Ideal for grilling or pan-searing when you want a thick, juicy burger with bold steak flavor. Best served simply to let the beef stand out.
Pro Tip:
Treat like a steak—high heat, minimal flipping, and season just before cooking for the best crust and flavor.
Ground Beef
Rich, juicy, and incredibly versatile. Our ground beef is made from a balanced blend of premium cuts for excellent flavor and texture - perfect for burgers, meatballs, tacos, sauces, and everyday meals that deserve better beef.
Location:
Made from a blend of multiple cuts, commonly including chuck, round, and trim from across the animal, balanced for flavor and juiciness.
Best For:
Best for burgers, meatballs, tacos, sauces, and everyday cooking. Versatile, flavorful, and easy to use across countless recipes.
Pro Tip:
Don’t overwork it. Gentle handling keeps burgers and meatballs juicy.
Brisket - Flat
Lean, sliceable, and classic. The brisket flat is ideal for smoking, braising, or slow roasting, producing tender slices with rich beef flavor - perfect for barbecue or traditional comfort meals.
Location:
From the brisket, located on the lower chest between the front legs. The flat is the leaner portion, prized for slicing after slow cooking.
Best For:
Best for slow smoking, braising, or roasting. Produces tender, sliceable beef ideal for barbecue or classic comfort meals.
Pro Tip:
Low and slow is key. Cook until probe-tender, not to a specific time - every brisket finishes differently.
Brisket - Tip
More marbled and extra juicy compared to the flat. Brisket tip is outstanding for slow cooking, shredding, or smoking when you want rich, fall-apart beef with maximum flavor.
Location:
Also from the brisket, but from the thicker, more marbled end. This portion stays especially juicy during long, slow cooking.
Best For:
Ideal for long, slow cooking where it can break down into juicy, flavorful meat. Great for shredding, smoking, or hearty braised dishes.
Pro Tip:
This cut rewards patience. Extra time breaks down the fat and turns it incredibly juicy and rich.
Short Ribs
Rich, meaty, and indulgent. Short ribs are made for slow braising or smoking, transforming into fork-tender beef with deep, savory flavor that elevates any comfort meal.
Location:
Cut from the plate or chuck, located beneath the rib section and near the shoulder. These heavily worked muscles develop deep flavor.
Best For:
Best when braised or slow-cooked. These transform into rich, fall-apart beef perfect for comforting, indulgent meals.
Pro Tip:
Brown first for flavor, then braise slowly. They’re even better the next day after resting in their juices.
Chuck Roast
One of the most flavorful cuts on the animal. Chuck roast shines in slow cooking, becoming tender, juicy, and perfect for pot roast, shredded beef, or hearty meals the whole family loves.
Location:
From the chuck, or shoulder area. This section supports much of the animal’s movement, producing flavorful cuts ideal for slow cooking.
Best For:
Ideal for pot roast, braising, or slow cooking. Becomes tender, juicy, and deeply flavorful with time and low heat.
Pro Tip:
Cook covered with moisture. Long, slow heat transforms this cut into fork-tender comfort food.
Arm Roast
Lean but full of classic beef flavor. Arm roast performs beautifully in slow cooking, producing tender slices or pull-apart beef that’s ideal for traditional roasts and comforting, homestyle meals.
Location:
Also from the chuck, specifically the upper foreleg and shoulder. Leaner than other chuck cuts but still rich in beef flavor.
Best For:
Best for slow roasting or braising. Produces tender slices or pull-apart beef for traditional roast dinners.
Pro Tip:
Slice thin after cooking and always against the grain. Moist heat helps keep it tender.
Rump Roast
Firm, lean, and beefy. Rump roast is excellent for slow roasting or braising and slices beautifully for sandwiches, roast beef dinners, or meal prep with bold flavor.
Location:
Cut from the round, located at the rear of the animal. This area produces lean, firm cuts well suited to roasting and slicing.
Best For:
Best when slow-roasted or braised and sliced thin. Excellent for roast beef dinners, sandwiches, and meal prep.
Pro Tip:
Cook low and slice thin. Perfect for roast beef when rested properly before carving.
Sirloin Tip
Lean, tender, and versatile. Sirloin tip works well for roasting, slicing thin for sandwiches, or cutting into steaks - great flavor with a lighter profile.
Location:
Cut from the round, located at the rear of the animal. This area produces lean, firm cuts well suited to roasting and slicing.
Best For:
Great for roasting, slicing thin, or cutting into cubes for kebabs. Lean and flavorful when cooked properly and not overdone.
Pro Tip:
Best when cooked just to medium and sliced thin. Overcooking can make it dry.
Pikes Peak Roast
Lean with outstanding beef flavor. Pikes Peak roast is ideal for slow cooking or roasting, delivering tender results when cooked low and slow - perfect for classic roast beef meals.
Location:
Cut from the round, specifically the bottom round area. This muscle is lean and benefits from slow, moist cooking.
Best For:
Best for slow cooking or braising. Produces tender, beefy results ideal for classic roast-style meals.
Pro Tip:
Braise or slow cook with liquid. This lean cut benefits from moisture and time.
Stew Meat
Hand-cut chunks of well-marbled beef. Stew meat is perfect for soups, stews, chili, and braises, breaking down into tender, flavorful bites that make rich, comforting dishes.
Location:
Typically cut from the chuck or round, using well-exercised muscles that become tender and flavorful when braised.
Best For:
Perfect for stews, soups, chili, and braises. Designed to cook low and slow until tender and full of flavor.
Pro Tip:
Don’t rush it. Gentle simmering allows the meat to become tender and deeply flavorful.
