Easy Guide to Cooking

your new favorite cuts

A low-cost alternative to Rib Eye Steaks, Chuck Delmonico Steaks are a tender and savory cut great for grilling.

Denver Steaks are melt-in-your-mouth tender, well-marbled, and full of rich, beefy flavor. Enjoy these on the grill.

Packed full of flavor, Flank Steak is best when marinated and braised or grilled, then sliced thin for maximum tenderness.

Extremely tender, well-marbled, and flavorful, Flatiron Steaks are versatile and taste delicious when grilled, broiled, or skillet fried.

Affordable, lean, and versatile, Ranch Steaks are full of flavor and best when marinated and grilled or broiled.

Known for its robust flavor, Skirt Steak is best when marinated and grilled hot. Slice thin against the grain for maximum tenderness.

Western Griller Steaks are lean, best when tenderized with a marinade before grilling or broiling and sliced thin to serve.

Lean and marbled for a buttery flavor, Tri Tip Steaks are best grilled or broiled and sliced across the grain for maximum tenderness.

These small sirloin steaks are an economical cut of beef – lean and packed full of flavor. Marinate for maximum tenderness then grill.

Bavette Steaks come from the Sirloin Primal and are best when marinated and grilled or broiled, then sliced thin across the grain.

This lean cut is best when cooked slow over low heat or tenderized with a marinade and then grilled over medium heat.

These small medallions are tender, juicy, and full of flavor. A versatile cut that can be grilled, oven roasted, cooked in a skilled, or broiled.