Recipes & Cuts

Our most marbled steak — rich, beefy, forgiving.

Cook it · Hot and fast; pull at medium-rare. Good at any temperature, but the rarer it is, the juicier.

Make it · A steakhouse dinner, or shaved thin for a Philly cheesesteak.

Firm, beefy, classic.

Cook it · Sear hard; don’t push past medium. The more done it gets, the less juicy and the tougher.

Make it · A steakhouse dinner, or slice it into strips.

Two steaks on one bone — NY Strip on the big side, filet on the small.

Cook it · Sear hard, then finish with indirect heat. The filet side cooks faster, so angle it away from the hottest part of the fire.

Make it · A steakhouse dinner for one, with a bone to gnaw on.

Lean, tender, mild — very little fat.

Cook it · High heat, rare to medium-rare only.

Make it · A steakhouse dinner, or diced into other dishes.

The “poor man’s ribeye” — the same muscle, one cut up the shoulder.

Cook it · Just like a ribeye; best at medium-rare.

Make it · A great steak on a smaller budget.

From the shoulder — the second-most-tender cut on the steer.

Cook it · Hot sear; trim the line of sinew down the center.

Make it · A great everyday grilling steak, easy on the budget.

Marbled, tender, and underrated — cut from the chuck.

Cook it · Sear hot and fast like a sirloin; slice against the grain.

Make it · A great steak on a smaller budget.

Lean, full-flavored, and the best value on the steak list.

Cook it · Sear and rest; don’t overcook.

Make it · Kebabs and skewers, shaved thin for a Philly, or a budget steakhouse plate.

A roast that grills like a giant steak — eats like a leaner sirloin.

Cook it · Reverse-sear whole, then slice thin against the grain.

Make it · A Sunday roast that carves like steak, or diced into chili and other beef-cube dishes.

The top-sirloin cap with the fat left on — the Brazilian steakhouse cut.

Cook it · Score the fat cap, grill, and slice across the grain.

Make it · Churrasco on the grill.

Strong, long grain; lean and bold.

Cook it · Marinate, grill hot and fast, slice thin against the grain.

Make it · Fajitas, carne asada, or sliced thin for stir-fry.

The fajita and carne asada cut — loose grain, extra beefy.

Cook it · Very hot, very fast; slice thin across the grain.

Make it · Fajitas and carne asada.

Lean and firm, cut from the hip.

Cook it · Roast it whole, or slice thin for stir-fry and kebabs.

Make it · Beef tips and gravy, stir-fry, kebabs and skewers.

Already sliced into strips — the prep is done.

Cook it · Very hot, very fast. Get the skillet screaming, work in batches so it sears instead of steams.

Make it · Fajitas, of course — but also stir-fry, steak tacos, or a rice bowl.

Not tender, despite the name — a lean braising roast.

Cook it · Low and slow with liquid only. Don’t grill it.

Make it · Pot roast, birria, or barbacoa.

Big and collagen-rich.

Cook it · Smoke or braise 10–14 hours; patience turns the collagen to silk.

Make it · Smoked brisket.

Rich and meaty on the bone.

Cook it · Braise until fork-tender, or smoke low and slow until it falls off the bone.

Make it · Braised or BBQ short ribs, birria, or barbacoa.

Trimmed pieces built for liquid.

Cook it · Brown first, then simmer in liquid until tender.

Make it · Beef stew, chunky chili, soups, beef tips and gravy.

Tender and mild once it’s cooked down.

Cook it · Simmer or braise until tender, peel, then slice.

Make it · Tacos de lengua.

The classic Sunday pot roast.

Cook it · Sear it hard, then braise covered at 300°F for 3–4 hours until it shreds with a fork.

Make it · Pot roast with carrots and potatoes, or shredded for sandwiches.

Leaner than the chuck, but it still wants time.

Cook it · Low and moist — braise or slow-cook. It will dry out if you roast it hot and dry.

Make it · Braised roast, or shredded for tacos and sandwiches.

Lean rear-leg roast with real beef flavor.

Cook it · Roast low (275°F) to medium-rare, no further — pull at 130°F and rest. Slice thin against the grain.

Make it · Roast beef for sandwiches, or a Sunday roast that carves clean.

Cross-cut shank, marrow bone in the middle — the whole point.

Cook it · Brown it, then braise covered in wine and stock for 2½–3 hours until it falls off the bone.

Make it · Classic osso bucco over risotto or polenta, finished with gremolata. Dig the marrow out.

Already tenderized and ready to go.

Cook it · Quick pan-fry, or smother and braise.

Make it · Chicken-fried steak.

The everyday workhorse of the freezer.

Cook it · Cook through to 160°F.

Make it · Burgers, tacos, sloppy joes, meat sauce, chili, meatloaf.

Pre-formed burgers, ready when you are.

Cook it · Straight to the grill or griddle; cook through to 160°F.

Make it · Burgers, fast.

The start of any good stock.

Cook it · Roast first, then simmer low and long.

Make it · Rich stock and bone broth.

Old-school, iron-rich, and cheap protein done right.

Cook it · Slice thin and cook FAST — 2 minutes a side, still pink inside. Overcook it and it turns to shoe leather. Soak in milk 30 minutes first to mellow it.

Make it · Liver and onions, or blitzed into a pâté.

Trim fat, packaged for rendering.

Cook it · Render it: cube small, melt low and slow (225°F) for a few hours, strain. Store the tallow in the fridge.

Make it · Beef tallow for frying, roasting potatoes, or searing steaks.