The most common questions we get from customers are about what cut of beef is what. We get it, there’s a LOT and different names for everything and it gets to be overwhelming before you even start thinking about cooking methods.
To keep it simple, here are some of our personal favorites:
STEAKS:
- NY STRIP: our owner’s favorite steak & what she calls the Goldilocks of steak: just the right size, tenderness, fat content. A nice reverse-seared NY strip is our go-to.
- RIBEYE: our most popular steak, by far. We cut ours 2” thick and it’s a giant, juicy, delicious cut of meat. This cut will have the highest fat content.
- FILET: a smaller, leaner, more flavorful and tender cut. This is the melt in your mouth steak!
- SIRLOIN: our largest and leanest steak. We’re talking dinner-plate-sized steak with less marbling but very versatile for any meal
ROASTS:
- CHUCK: probably the most versatile cut of beef of all and the most popular. Our favorite is smoked and sliced!
- EYE OF ROUND: not always the most popular cut but we think that is just because people haven’t tried it yet! We absolutely love it smoked to medium rare and sliced for sandwiches
OTHER CUTS:
- COUNTRY-STYLE RIBS: boneless ribs we love to throw in a crock pot and they’re fall-apart tender and full of flavor
- CUBE STEAK: who doesn’t love chicken fried steak?! Our owner can’t say no to chicken fried steak and eggs. Ever.
- BRISKET: we’re Texan. Our blood type is brisket + Dr Pepper. We smoke it or oven roast it, but the sky is the limit. You name it, we’ve used a brisket for it: omelets, bbq, sandwiches, tacos…
If you’re looking for even more information, we recommend the guide from Food Fire Friends:
Hunter Lewis Land & Cattle 