Cuts of Beef
The Grade of Beef and the Cuts of Beef that you choose can make a big difference as to the cooking techniques and ultimately the taste. Below you will find the helpful information that you need.
USDA Beef Grades:
(Source: AskUSDA U.S. Department of Agriculture)
USDA Prime
Abundant marbling (flecks of fat within the lean) which enhances both flavor and juiciness.
USDA Choice
Less marbling than Prime but is of very high quality.
USDA Select
Very uniform in quality and normally leaner than the higher grades. It is fairly tender, but, because it has less marbling, it may lack some of the juiciness and flavor of the higher grades.
Popular Cuts of Beef:
Filet (Filet Mignon)
The most tender beef cut. Known for being lean but succulent and elegant. Good for grilling.
Flank
Lean but flavorable. Best when thinly sliced against the grain Ideal cut to marinade. Good for grilling.
Flat Iron
This is a juicy, richly flavored, well marbled cut of steak. Good for grilling especially if you are grilling more towards well done.
Ribeye (Delmonico)
This cut of steak comes either boneless or bone in. Due to its extensive marbling, it is known to be tender, juicy, and very flavorable. Great for grilling.
T-Bone
Consists of two lean cuts of meat (strip & tenderloin) seperated by a T shaped bone. This is one of the most recognized cuts of steak. It is well known to be very flavorable. Great for grilling.
Top Sirloin
This is one of the more affordable cuts of steak. It is lean, well flavored and moderately tender. Best when grilled or broiled.
Whole Brisket (Beef Brisket)
This cut of beef becomes tender when cooked slowly at low temperatures. One of the most popular cuts of meat for barbecue competitions. Great for smoking.
