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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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Before you cook any kind of meat, find out what the internal temperature must be for it to be safe. Food poisoning should never be on the menu.| The Spruce Eats
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Ground beef can make you (or someone else) sick if you don't cook it properly. It's crucial to cook burgers thoroughly since they can harbor bacteria.| The Spruce Eats
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The beef chuck shoulder clod gives us three main muscles that are used for making roasts and steaks, some tender, some not so much.| The Spruce Eats
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Beef chuck roll is one of the two major boneless subprimal of the beef chuck. It's where we get chuck eye steaks, Sierra steaks, and Denver steaks.| 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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Beef chuck is a huge primal cut of meat with big, beefy flavor. It is tough and fatty and mostly braised and used for pot roast and ground beef.| 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