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RIBEYE STEAK (Boneless): 

Cut from the Rib Primal, it is exceptionally marbled with higher fat content than NY Sirloin. The added fat and proximity to the Chuck Primal makes it very juicy and full of flavor with great taste and tenderness. Outer fat is trimmed to 1/4" standard but may be left untrimmed by request for added flavor. Best when grilled but can also be pan-fried or broiled. Usually cut between 3/4" and 1-1/2" for grilling/broiling; or up to 3/4" for pan frying.

Recipes:  Grilled Ribeye w/ Smoky Rub, Ribeye w/ Tomato & Mushrooms, Hawaiian Ribeye

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TOMAHAWK & COWBOY STEAK (Bone-In Ribeye): 

Cut from the Rib Primal, these are bone-in versions of the Ribeye with the same exceptional  marbling and higher fat content; but more flavor courtesy of the bone. The Cowboy Steak has a short rib bone while the Tomahawk has the signature long-handled rib bone for a primitive-style plate presentation.  Best when grilled but can also be pan-fried or broiled. Cowboy is usually cut between 3/4" and 1-1/2" for grilling/broiling; or up to 3/4" for pan frying. The Tomahawk is a full rib cut which averages about 3 lb each; best for the grill. 

Recipes:  Texas Tomahawk Steak, Grilled Cowboy Steak, Spicy B/I Ribeye Steaks

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N.Y. SIRLOIN STRIP STEAK: 

Cut from the Loin Primal; it is exceptionally marbled with less fat content than the Ribeye. One of the most popular grilling steaks, this cut is juicy and full of flavor with great taste and tenderness. Outer fat layer is trimmed to 1/4" standard. A great alternative to Ribeye for those wanting a leaner steak. Best when grilled but can also be pan-fried or broiled.  Usually cut between 3/4" and 1-1/2" for grilling/broiling; or up to 1" for pan frying. 

Recipes:  Easy Beef Stroganoff, Breakfast Beef Burritos, Beef Roast w/ Green Beans

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PORTERHOUSE & T-BONE STEAK: 

Cut from the Loin Primal, it is highly marbled with medium fat content. This bone-in cut contains both the Strip Steak and Tenderloin for extra taste and tenderness. Outer fat is trimmed to 1/4" standard. Best when grilled but can also be pan-fried or broiled. Usually cut between 3/4" and 1-1/4" for grilling/broiling and up to 3/4" for pan frying. T-bone is smaller in overall size with less tenderloin than the Porterhouse.

Recipes:  Grilled Porterhouse & Peppers, T-Bone W/ BBQ Rub, Santa Fe Steaks & Corn

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TENDERLOIN STEAK & ROAST (Filet Mignon): 

Cut from the Loin Primal; it is lean, extremely tender, and fine textured. Considered the most tender cut of beef; it can be broiled or pan fried but is most commonly used grilled or roasted. Usually cut at 1"- 2" thick medallions for grilling, or left whole and tied for roasting. 

Recipes:  Individual Beef Wellingtons, Espresso-Bourbon Steaks, Herbed Beef Tenderloin

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TOP SIRLOIN STEAK (Center Cut): 

Cut from the Sirloin Primal, it is fairly lean with slight marbling. Attached to the loin on one side, this cut offers enough tenderness to be grilled yet is economically priced. Best when grilled, broiled, or pan-fried. Center-cut means the rump cap and fat is removed so that it consists of only one muscle-fiber direction for a leaner, more tender eating experience. Usually cut at 1/2" for frying; 3/4"-1" for grilling; or at 2" for broiling (London Broil).

Recipes:  Grilled Top Sirloin Filet, Beef Breakfast Sandwich, Top Sirloin Filet w/ Pesto

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Coulotte/Rump Cap (Picanha) & Tri Tip: 

Cut from the Sirloin Primal, these cuts are fairly lean with slight marbling. Considered prized cuts by Brazilians, they are the must have for any churrasco (BBQ). Best when grilled, but can also be roasted or smoked. Usually left whole or cut 3/4"-1" for grilling.

Recipes:  Grilled Top Sirloin Filet, Beef Breakfast Sandwich, Top Sirloin Filet w/ Pesto

Sirloin Tips / Bavette: 

Cut from the Sirloin Primal, its is fairly lean with exceptional marbling.  This cut is similar to skirt steak in flavor, tenderness, and appearance; but is larger and more economical. Best when grilled or pan-fried. Usually cut into 3/4"-1" thick strips for grilling or frying.

Recipes:  Grilled Top Sirloin Filet, Beef Breakfast Sandwich, Top Sirloin Filet w/ Pesto

Sirloin Tips / Bavette: 

Cut from the Sirloin Primal, its is fairly lean with exceptional marbling.  This cut is similar to skirt steak in flavor, tenderness, and appearance; but is larger and more economical. Best when grilled or pan-fried. Usually cut into 3/4"-1" thick strips for grilling or frying.

Recipes:  Grilled Top Sirloin Filet, Beef Breakfast Sandwich, Top Sirloin Filet w/ Pesto

TOP ROUND STEAK (Capless): 

Cut from the Round Primal, it is fairly lean with slight marbling. Best when broiled,  pan-fried, or used for stir fry. Cap is removed so that the steak consists of only one muscle with no outer fat layer. Usually cut at 1/4"- 3/4" for frying and at 2" for broiling (London Broil).

Recipes:  Sizzling Summer Beef Steak, Beef Pepper Steak, Asian BBQ Steak

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SIRLOIN TIP STEAK/ROAST: 

Cut from the Round Primal; it is fairly lean with limited marbling and is made up of 3 muscles with slightly different muscle-fiber directions. Best when pan-fried, roasted, or marinated.  Usually cut between 1/8" or 1/2" thick for frying and stir fry, or left whole for roasting. 

Recipes:  Easy Beef Stroganoff, Breakfast Beef Burritos, Beef Roast w/ Green Beans

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BOTTOM ROUND / RUMP ROAST: 

Cut from the Round Primal; it is fairly lean with minimal marbling and a bottom layer of fat. This value cut is best when roasted, slow-cooked, or used in a crock pot. Should be cooked whole then thinly sliced across the grain to achieve maximum tenderness. Trimmed and cut to any size preferred. Most commonly used for roast beef and pot roast.

Recipes: Southwest Pot Roast, Ridiculously Tasty Roast Beef, Slow-Cooked Shredded Beef