GUÍA de PLANIFICACIÓN

Economical and flavorful best when slow-cooked.

A bone in steak with a strip steak on one side of the bone and a tenderloin steak on the other.

Good value and ideal to slow-cook for the most tender finish.

A bone in steak with a strip steak on one side and a few bites of tenderloin on the other side.

A savory cut for roasting or slow-cooking to achieve a tender finish.

A flavorful cut that's versatile and juicy. Great served as a steak or cut into kabobs.

An inexpensive chuck cut with good flavor and good for roasting.

Lean cut that is a smaller version of the larger top sirloin roast and ideal for roasting.

Bone-in Rib roast perfect for roasting and entertaining.

A lean roast that should be slow-cooked to improve its tenderness and then sliced thinly across the grain.

This steak is rich, juicy and full-flavored with generous marbling throughout.

Thick and versatile weekday cut. Typically broiled or slow-cooked to bring out its best.