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Types and Grades of Beef and What Beef Labels Mean
The labels on beef include grades and characteristics. Learn what organic, grass-fed, prime, choice and other terms mean for various cuts and grinds.| The Spruce Eats
The labels on beef include grades and characteristics. Learn what organic, grass-fed, prime, choice and other terms mean for various cuts and grinds.| The Spruce Eats
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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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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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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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The USDA beef grading system is based on the meat's maturity and level of fat marbling, both of which are good indicators of the meat's tenderness.| The Spruce Eats
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Prime rib, a roast beef from the beef rib primal cut, is tender and juicy. Roast it bone-in and serve it with a pan sauce from its natural juices.| The Spruce Eats
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Angus beef refers to meat from a breed of cattle that has become the most popular in the U.S. It has good marbling and is offered as Prime or Choice.| The Spruce Eats
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You can have that luxurious steakhouse experience right in your own kitchen. Cooking a perfect, juicy steak starts with choosing the right cut.| 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
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Flank steak is a long, flat cut from the abdominal muscles with a rich, beefy flavor. It is lean and used for fajitas, stir-fries, and as beef strips.| The Spruce Eats
