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RIB
CHUCK
BRISKET/PLATE/FLANK
ROUND
LOIN
VARIETY CUTS
OTHER CUTS
STRIP-LOIN

STRIP LOIN

Also known as New York Strip. Can easily be portioned into steaks
or cooked as a whole roast. Best prepared using dry heat
methods such as smoking, roasting or grilling.

TOP-BUTT-CLOSE-TRIM

TOP BUTT ( CLOSE TRIM )

Also known as Beef Loin, Top Sirloin or Top Sirloin Butt. This cut can be
prepared with dry heat methods such as smoking, roasting or grilling
but can also be prepared with moist high heat cooking.

TENDERLOIN

TENDERLOIN

Also known as Butt Tenderloin, Chateaubriand, Filet Mignon Roast. Best prepared using dry heat methods.

PEELED-TRI-TIP

PEELED TRI TIP

Best prepared using dry heat methods. Entire cut can be
roasted in the oven or grilled. This cut can also be cut
into steaks for grilling.