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Beef sirloin from the beef loin primal cut is flavorful but chewy. Top sirloin steaks are best for grilling, and a tri-tip cut is good for roasting.| The Spruce Eats
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Chateaubriand is a culinary enigma, where no one knows quite what the word originally meant. Is it a cut of beef or a method of preparation?| The Spruce Eats
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Beef tenderloin, which gets cut from the cow's loin, contains the filet mignon. The especially tender meat can be prepared in a number of ways.| The Spruce Eats
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Strip steak, or New York strip, is juicy, flavorful, and moderately tender. It is grilled, broiled, or cooked in a cast-iron skillet on the stovetop.| The Spruce Eats
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Try Chateaubriand with a rich wine sauce, a French classic perfect for steaks and more, offering tender beef and easy preparation.| The Spruce Eats
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A rib-eye is a tender, juicy, and flavorful steak from the beef rib primal cut. Either boneless or bone-in, rib-eyes are among the most favored cuts.| The Spruce Eats
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Meat is expensive, and the most desirable cuts of meat are really expensive, but did you ever wonder why? The reason probably isn't what you thought.| The Spruce Eats
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Beef chuck, a big primal cut, is a mix of tender and less tender meat. It usually requires long, slow cooking to tenderize it and release its flavor.| The Spruce Eats
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Learn which beef cuts come from the rib primal—located under the front section of the cow’s backbone —and how to prepare them.| The Spruce Eats