PLANNING
GUIDE

Known for its robust flavor profile. Marinate and grill hot for fajitas or use for stir-fry.

A boneless cut with a hearty texture that's a good source for fajita meat. Marinate and grill or broil.

Meaty, boneless ribs that work best in a slow-cooker or slow-cooked and finished on the grill.

Roast from the lower half of the shoulder section.

A low-cost alternative to the ribeye steak. A tender and savory cut great for grilling.

The less lean half of the whole brisket that's juicy with full flavor, can be sliced, but better suited for shredding.

Good beef flavor. Good braised or on the grill

From the lower part of the jaw.

Good beef flavor. Good braised or on the grill with your favorite rub.

Lean and boneless with lots of intense beef flavor. Best when marinated and grilled or sliced thin and stir-fried.

Steak from the shoulder of the animal.

Front leg of the animal.