PLANNING
GUIDE

Identified by the 7-shaped bone it contains. Rich and flavorful, it's ideal for the slow-cooker.

With plenty of marbling, this is a juicy and savory roast. Best roasted in the oven or smoked slowly on the grill.

Great, rich flavor perfect for slow and low cooking.

Thick Cut but smaller diameter than a strip steak.

Extremely tender, well-marbled and flavorful and great for grilling. Cut from the Top Blade.

Boneless and lean and best for slow-cooking.

Home of the second most tender muscle and cut into top blade and flat iron steaks.

Boneless and fairly tender with full flavor. Roast or grill then slice across the grain.

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

Boneless and lean and best for slow-cooking.

This is the ultimate nexus of marbling and tenderness, the most flavorful steak.

A lean, flavorful cut often used for roast beef at the deli.