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Individual Beef Cuts
Browse below for information about our individual beef cuts.
All standard Bare Bones Butchering cuts are listed below along with descriptions, uses, and cooking tips.
Individual cuts are grouped according to their respective primal/sub-primal.
CHUCK CUTS
Chuck Roast
Chuck Eye Steak
Chuck Roast
The chuck roast is a cut from the shoulder area of the beef cattle, known for its rich flavor and marbling. It's ideal for slow-cooking methods like braising and roasting.
Cooking Tip: To achieve tender, flavorful meat, cook the chuck roast low and slow. Braise it in a flavorful liquid with vegetables and herbs at a low temperature for
The chuck roast is a cut from the shoulder area of the beef cattle, known for its rich flavor and marbling. It's ideal for slow-cooking methods like braising and roasting.
Cooking Tip: To achieve tender, flavorful meat, cook the chuck roast low and slow. Braise it in a flavorful liquid with vegetables and herbs at a low temperature for several hours. This method breaks down the connective tissues, resulting in a melt-in-your-mouth texture.
Chuck Steak
Chuck Eye Steak
Chuck Roast
The shoulder steak, also known as the chuck steak, comes from the shoulder area and is known for its robust flavor. It's a versatile cut that can be grilled, broiled, or braised.
Cooking Tip: For grilling or broiling, marinate the shoulder steak for a few hours to tenderize it and enhance its flavor. Cook it over medium-high heat to your
The shoulder steak, also known as the chuck steak, comes from the shoulder area and is known for its robust flavor. It's a versatile cut that can be grilled, broiled, or braised.
Cooking Tip: For grilling or broiling, marinate the shoulder steak for a few hours to tenderize it and enhance its flavor. Cook it over medium-high heat to your desired doneness, but avoid overcooking to prevent it from becoming tough. For braising, cook it slowly in a liquid to keep it moist and tender.
Chuck Eye Steak
Chuck Eye Steak
Chuck Eye Steak
Chuck Eye Steak: The chuck eye steak is a cut from the rib end of the chuck primal, known for its tenderness and rich flavor. It's often referred to as the "poor man's ribeye" due to its similarity to the ribeye steak.
Cooking Tip: The chuck eye steak is best cooked quickly over high heat. Season it simply with salt and pepper, then sear
Chuck Eye Steak: The chuck eye steak is a cut from the rib end of the chuck primal, known for its tenderness and rich flavor. It's often referred to as the "poor man's ribeye" due to its similarity to the ribeye steak.
Cooking Tip: The chuck eye steak is best cooked quickly over high heat. Season it simply with salt and pepper, then sear it in a hot skillet or on the grill for a few minutes on each side until it reaches your desired doneness. Let it rest for a few minutes before serving to allow the juices to redistribute.
ARM CUTS
Arm Roast
Arm Roast
Arm Roast
The arm roast, also known as the arm chuck roast, comes from the upper front leg of the beef cattle. It is known for its robust flavor and is ideal for slow-cooking methods.
Cooking Tip: To achieve tender and flavorful meat, cook the arm roast low and slow. Braise it in a flavorful liquid with vegetables and herbs at a low temperature for
The arm roast, also known as the arm chuck roast, comes from the upper front leg of the beef cattle. It is known for its robust flavor and is ideal for slow-cooking methods.
Cooking Tip: To achieve tender and flavorful meat, cook the arm roast low and slow. Braise it in a flavorful liquid with vegetables and herbs at a low temperature for several hours. This method helps break down the connective tissues, resulting in a melt-in-your-mouth texture.
Arm Steak
Arm Roast
Arm Roast
The arm steak, also known as the arm chuck steak, is cut from the same area as the arm roast. It has a rich, beefy flavor and is suitable for various cooking methods.
Cooking Tip: For grilling or broiling, marinate the arm steak for a few hours to tenderize it and enhance its flavor. Cook it over medium-high heat to your desired doneness,
The arm steak, also known as the arm chuck steak, is cut from the same area as the arm roast. It has a rich, beefy flavor and is suitable for various cooking methods.
Cooking Tip: For grilling or broiling, marinate the arm steak for a few hours to tenderize it and enhance its flavor. Cook it over medium-high heat to your desired doneness, but avoid overcooking to prevent it from becoming tough. For braising, cook it slowly in a liquid to keep it moist and tender.
RIB CUTS
Rib Roast
Beef Back Ribs
Beef Back Ribs
The rib roast, also known as prime rib, is a cut from the rib section of the beef cattle. It is renowned for its tenderness, rich flavor, and marbling. This cut is perfect for special occasions and is often served as a centerpiece dish.
Cooking Tip: For a perfectly cooked rib roast, season it generously with salt, pepper, and your favorite
The rib roast, also known as prime rib, is a cut from the rib section of the beef cattle. It is renowned for its tenderness, rich flavor, and marbling. This cut is perfect for special occasions and is often served as a centerpiece dish.
Cooking Tip: For a perfectly cooked rib roast, season it generously with salt, pepper, and your favorite herbs. Roast it slowly in the oven at a low temperature to ensure even cooking and a juicy, tender result. Use a meat thermometer to monitor the internal temperature and remove the roast from the oven when it reaches your desired level of doneness. Let it rest before carving to allow the juices to redistribute.
Beef Back Ribs
Beef Back Ribs
Beef Back Ribs
Beef back ribs are cut from the rib section of the beef cattle, specifically from the upper part of the rib cage near the spine. They are known for their rich, beefy flavor and are typically larger and meatier than pork ribs.
Cooking Tip: Beef back ribs are best cooked using slow-cooking methods to break down the connective tissues and ac
Beef back ribs are cut from the rib section of the beef cattle, specifically from the upper part of the rib cage near the spine. They are known for their rich, beefy flavor and are typically larger and meatier than pork ribs.
Cooking Tip: Beef back ribs are best cooked using slow-cooking methods to break down the connective tissues and achieve tender, flavorful meat. One popular method is to smoke the ribs at a low temperature for several hours, which infuses them with a smoky flavor and makes the meat tender. Alternatively, you can braise the ribs in a flavorful liquid in the oven or slow cooker. For a delicious finish, brush the ribs with your favorite barbecue sauce and grill them for a few minutes to caramelize the sauce.
Delmonico
Delmonico
Delmonico
The Delmonico steak is a high-quality cut of beef that originates from Delmonico's restaurant in New York City. While there is some debate about the exact cut, it is generally agreed to be a thick, well-marbled steak from the rib or short loin section. It can be a boneless or bone-in ribeye, or a boneless or bone-in strip steak.
Cooking T
The Delmonico steak is a high-quality cut of beef that originates from Delmonico's restaurant in New York City. While there is some debate about the exact cut, it is generally agreed to be a thick, well-marbled steak from the rib or short loin section. It can be a boneless or bone-in ribeye, or a boneless or bone-in strip steak.
Cooking Tip: Delmonico steaks are best cooked using dry-heat methods such as grilling or broiling. Season the steak simply with salt and pepper to let its natural flavors shine. Sear it over high heat for a few minutes on each side until it reaches your desired doneness. For added flavor, you can baste the steak with butter and herbs during the last few minutes of cooking. Let the steak rest for a few minutes before serving to ensure the juices are evenly distributed.
Ribeye
Delmonico
Delmonico
The ribeye steak is cut from the rib section and is known for its exceptional marbling, which contributes to its rich, buttery flavor and tenderness. It is a favorite among steak lovers.
Cooking Tip: For a delicious ribeye steak, season it simply with salt and pepper. Sear it in a hot skillet or on the grill for a few minutes on each side
The ribeye steak is cut from the rib section and is known for its exceptional marbling, which contributes to its rich, buttery flavor and tenderness. It is a favorite among steak lovers.
Cooking Tip: For a delicious ribeye steak, season it simply with salt and pepper. Sear it in a hot skillet or on the grill for a few minutes on each side until it reaches your desired doneness. For added flavor, you can baste it with butter and herbs during the last few minutes of cooking. Let the steak rest for a few minutes before serving to ensure the juices are evenly distributed.
SHORT LOIN CUTS
Loin Roast
New York Strip
New York Strip
The loin roast, also known as the strip loin roast, comes from the loin section of the beef cattle. It is known for its tenderness and rich flavor.
Cooking Tip: For a perfectly cooked loin roast, season it generously with salt, pepper, and your favorite herbs. Roast it in the oven at a moderate temperature until it reaches your desired le
The loin roast, also known as the strip loin roast, comes from the loin section of the beef cattle. It is known for its tenderness and rich flavor.
Cooking Tip: For a perfectly cooked loin roast, season it generously with salt, pepper, and your favorite herbs. Roast it in the oven at a moderate temperature until it reaches your desired level of doneness. Use a meat thermometer to ensure accuracy. Let it rest before slicing to allow the juices to redistribute.
New York Strip
New York Strip
New York Strip
The NY strip, also known as the strip steak or Kansas City strip, is a cut from the short loin section. It is prized for its tenderness and robust flavor.
Cooking Tip: Season the NY strip steak simply with salt and pepper. Sear it in a hot skillet or on the grill for a few minutes on each side until it reaches your desired doneness. For a
The NY strip, also known as the strip steak or Kansas City strip, is a cut from the short loin section. It is prized for its tenderness and robust flavor.
Cooking Tip: Season the NY strip steak simply with salt and pepper. Sear it in a hot skillet or on the grill for a few minutes on each side until it reaches your desired doneness. For added flavor, you can baste it with butter and herbs during the last few minutes of cooking. Let it rest before serving.
Filet mignon
New York Strip
Filet mignon
The filet mignon is a cut from the tenderloin section of the beef cattle. It is known for its exceptional tenderness and mild flavor.
Cooking Tip: Season the filet mignon with salt and pepper. Sear it in a hot skillet or on the grill for a few minutes on each side until it reaches your desired doneness. For a luxurious touch, you can wrap
The filet mignon is a cut from the tenderloin section of the beef cattle. It is known for its exceptional tenderness and mild flavor.
Cooking Tip: Season the filet mignon with salt and pepper. Sear it in a hot skillet or on the grill for a few minutes on each side until it reaches your desired doneness. For a luxurious touch, you can wrap it in bacon before cooking or serve it with a rich sauce like béarnaise.
T-Bone Steak
Porterhouse Steak
Filet mignon
The T-bone steak is cut from the short loin and includes both the strip steak and a smaller portion of the tenderloin, separated by a T-shaped bone.
Cooking Tip: Season the T-bone steak with salt and pepper. Sear it in a hot skillet or on the grill for a few minutes on each side until it reaches your desired doneness. The bone helps to ret
The T-bone steak is cut from the short loin and includes both the strip steak and a smaller portion of the tenderloin, separated by a T-shaped bone.
Cooking Tip: Season the T-bone steak with salt and pepper. Sear it in a hot skillet or on the grill for a few minutes on each side until it reaches your desired doneness. The bone helps to retain moisture and flavor, so be sure to let it rest before serving.
Porterhouse Steak
Porterhouse Steak
Porterhouse Steak
The porterhouse steak is similar to the T-bone but has a larger portion of the tenderloin. It is cut from the rear end of the short loin.
Cooking Tip: Season the porterhouse steak with salt and pepper. Sear it in a hot skillet or on the grill for a few minutes on each side until it reaches your desired doneness. The larger tenderloin port
The porterhouse steak is similar to the T-bone but has a larger portion of the tenderloin. It is cut from the rear end of the short loin.
Cooking Tip: Season the porterhouse steak with salt and pepper. Sear it in a hot skillet or on the grill for a few minutes on each side until it reaches your desired doneness. The larger tenderloin portion makes it ideal for sharing. Let it rest before serving to ensure the juices are evenly distributed.
SIRLOIN CUTS
Sirloin Roast
Sirloin Roast
Sirloin Roast
The sirloin roast comes from the sirloin section of the beef cattle. It is known for its rich flavor and tenderness.
Cooking Tip: Season the sirloin roast with salt, pepper, and your favorite herbs. Roast it in the oven at a moderate temperature until it reaches your desired level of doneness. Use a meat thermometer for accuracy. Let it rest before slicing to allow the juices to redistribute.
Sirloin Steak
Sirloin Roast
Sirloin Roast
The sirloin steak is cut from the sirloin section and is known for its robust flavor and tenderness.
Cooking Tip: Season the sirloin steak with salt and pepper. Grill or broil it over medium-high heat for a few minutes on each side until it reaches your desired doneness. Let it rest before serving to ensure the juices are evenly distributed.
TIP CUTS
Tip Roast
Tip Roast
Tip Roast
The tip roast, also known as the sirloin tip roast, is a lean cut from the hindquarter. It is often used for roasting.
Cooking Tip: Season the tip roast with salt, pepper, and herbs. Roast it in the oven at a low temperature until it reaches your desired doneness. Let it rest before slicing thinly against the grain.
Tip Steak
Tip Roast
Tip Roast
The tip steak, also known as the sirloin tip steak, is a lean cut from the hindquarter. It is suitable for grilling or stir-frying.
Cooking Tip: Marinate the tip steak for a few hours to tenderize it and enhance its flavor. Grill or stir-fry it over medium-high heat until it reaches your desired doneness. Slice thinly against the grain for the best texture.
TRI-TIP CUTS
Tri-Tip Roast
Tri-Tip Roast
Tri-Tip Roast
The tri-tip roast is a triangular cut from the bottom sirloin. It is known for its rich flavor and is popular in Santa Maria-style barbecue.
Cooking Tip: Season the tri-tip roast with a dry rub or marinade. Grill or roast it over indirect heat until it reaches your desired doneness. Let it rest before slicing thinly against the grain.
Tri-Tip Steak
Tri-Tip Roast
Tri-Tip Roast
The tri-tip steak is cut from the tri-tip roast and is known for its rich flavor.
Cooking Tip: Season the tri-tip steak with salt and pepper. Grill or broil it over medium-high heat for a few minutes on each side until it reaches your desired doneness. Let it rest before serving.
BOTTOM ROUND
Bottom Round Roast
The bottom round roast is a lean cut from the rear leg. It is best suited for slow-cooking methods.
Cooking Tip: Season the bottom round roast with salt, pepper, and herbs. Braise it in a flavorful liquid in the oven or slow cooker until it becomes tender. Let it rest before slicing thinly against the grain.
TOP ROUND CUTS
Top Round Roast
Top Round Steak
Top Round Roast
The top round roast is a lean cut from the inside of the rear leg. It is often used for roasting.
Cooking Tip: Season the top round roast with salt, pepper, and herbs. Roast it in the oven at a low temperature until it reaches your desired doneness. Let it rest before slicing thinly against the grain.
London Broil
Top Round Steak
Top Round Roast
London broil is a method of preparing lean cuts like top round or flank steak. It is known for its robust flavor.
Cooking Tip: Marinate the meat for several hours to tenderize it and enhance its flavor. Broil or grill it over high heat until it reaches your desired doneness. Slice thinly against the grain for the best texture.
Top Round Steak
Top Round Steak
Top Round Steak
Top round steak, a lean and moderately tender beef cut, comes from the top round muscle in the cow’s hindquarters. Known for its low fat content and lack of tenderness but a robust beef flavor, it’s suitable for grilling, broiling, and slow cooking but benefits from marinating or tenderizing before cooking.
EYE OF ROUND
Eye of Round Roast
The eye of round roast is a very lean cut from the rear leg. It is best cooked using slow, moist-heat methods.
Cooking Tip: Season the eye of round roast with salt, pepper, and herbs. Braise it in a flavorful liquid in the oven or slow cooker until it becomes tender. Let it rest before slicing thinly against the grain.
PLATE AND FLANK CUTS
Short Ribs
Short Ribs
Short Ribs
Short ribs are cut from the plate or rib section of the beef cattle. They are known for their rich, beefy flavor and marbling, which makes them ideal for slow-cooking methods.
Cooking Tip: Short ribs are best cooked using slow, moist-heat methods like braising. Season them with salt, pepper, and your favorite herbs or spices. Brown them i
Short ribs are cut from the plate or rib section of the beef cattle. They are known for their rich, beefy flavor and marbling, which makes them ideal for slow-cooking methods.
Cooking Tip: Short ribs are best cooked using slow, moist-heat methods like braising. Season them with salt, pepper, and your favorite herbs or spices. Brown them in a hot skillet, then braise them in a flavorful liquid (such as beef broth, wine, or a combination) in the oven or slow cooker for several hours until they become tender and the meat easily pulls away from the bone. This method ensures a melt-in-your-mouth texture.
Texas Ribs
Short Ribs
Short Ribs
Texas ribs, are cut from the rib section and are known for their large size and robust flavor. They are a staple in Texas-style barbecue.
Cooking Tip: Texas ribs are best cooked low and slow, typically smoked to achieve a deep, smoky flavor. Season them with a dry rub made of salt, pepper, and other spices. Smoke the ribs at a low tempera
Texas ribs, are cut from the rib section and are known for their large size and robust flavor. They are a staple in Texas-style barbecue.
Cooking Tip: Texas ribs are best cooked low and slow, typically smoked to achieve a deep, smoky flavor. Season them with a dry rub made of salt, pepper, and other spices. Smoke the ribs at a low temperature for several hours until they are tender and the meat pulls away from the bone. You can also finish them with a barbecue sauce during the last hour of cooking for added flavor.