PLANNING
GUIDE

A center-cut cross-section of the leg typically braised to make flavorful, fork-tender dishes.

The most tender beef roast that is well known for being lean and succulent. Easy to carve with its fine texture.

This cut is a good value with loads of beef flavor. Roast to highlight natural tenderness and flavor.

The steak that is well known for being lean and succulent.

Cut from the center of the Under Blade, these steaks are extremely tender with a good amount of marbling and beef flavor. Best when cooked over high heat on the grill.

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

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A great value steak. Grill after marinating.

Savory and fine-textured with generous marbling. A classic holiday roast.

A tremendous value cut that is lean and boneless. Ideal for marinating then grilling or skillet cooking.

The "eye" in ribeye with all the other muscles and extra fat removed.

The leaner half of the whole brisket also known also as the 'first cut' this full-flavored meat can be sliced, or shredded, but it is better at the former.