Guidance Beyond the Cut

Here you’ll find straightforward answers about cooking methods, internal temperatures, storage, and meat fundamentals — explained the way we do at the counter.

A Guide to Beef Cuts

CUT	LOCATION	COOKING INSTRUCTIONS
Beef Tenderloin (Filet Mignon)	Cut from the shortloin. Most tender and expensive cut on the animal — runs along the inside of the backbone, parallel to the new york strip. Very soft and mild in flavor.	Hot and fast; for steaks — grill or sear in pan; finish in oven for thicker steaks; for roast — 400 degrees, 12 minutes per pound
NY Strip Steak (Boneless)	Cut from the shortloin; extremely tender and well-marbled. Makes up the larger portion of a porterhouse steak.	Sear on high heat
Bone-In Strip Steak (Kansas City)	Cut from the shortloin; extremely tender and well-marbled. Makes up the larger portion of the porterhouse steak. Tender with big beefy flavor.	Hot and fast; grill or sear in pan; finish in oven for thicker steaks.
Ribeye, Bone-In	Cut from the rib section; extremely tender and well-marbled. Slightly richer than the NY Strip.	Hot and fast; grill or sear in pan; finish in oven for thicker steaks; for roast — 450 degrees for 30 minutes followed by 325 until done.
Ribeye Steak, Boneless	Cut from the rib section; extremely tender and well-marbled. Slightly richer than the NY Strip.	Hot and fast; grill or sear in pan; finish in oven for thicker steaks; for roast — 450 degrees for 30 minutes followed by 325 until done.
Flatiron Steak	A thin, flat steak cut from the top of the shoulder blade (aka top blade). Generally well-marbled, tender and flavorful. 2nd most tender cut on animal. Great cut for indecisive customers.	Hot and fast; grill or sear in pan — approx 4 minutes per side.
Top Sirloin, Boneless	Cut from the hip area; moderately tender and marbled; big beefy flavor; great grilling cut. Classic mid-priced steak.	Hot and fast; grill or sear in pan; finish in oven for thicker steaks; for roast – 450 degrees for 30 minutes followed by 325 until done.
Skirt Steak	Classic grilling cut; loose grain; great for marinating; muscle that supports the diaphragm from inside the ribcage.	Hot and fast; grill or sear in pan — approx 4 minutes per side.
Flank Steak	Classic grilling cut; tighter grain; great for marinating; cut from the “flank”; quite lean.	Hot and fast; grill or sear in pan — approx 4 minutes per side.
Hanger Steak	Classic grilling cut; loose grain; great for marinating. The only steak that there is only one of on the animal; rich flavor due to proximity to kidneys.	Hot and fast; grill or sear in pan — approx 4 minutes per side.
Chuck Eye	Big flavor; not particularly tender; very fatty; good for slow-and-low cooking methods (braising, stewing).	Braise, stew.
Shoulder Steak	Cut from the shoulder clod — good lean stew meat, big flavor, moderately tender, relatively lean, great value.	Braise, stew, make Julia Child’s Boeuf Bourguignon Recipe.
Denver Steak (Boneless Chuck Short Ribs)	Big buttery flavor, well-marbled, moderately tender; great for grilling or pan-searing; also, shorter braises. Employee favorite!	Hot and fast; grill or sear in pan — approx 4 minutes per side then finish in the oven; OR braise quick.
Beef Shoulder Tender (teres major)	Cut from the chuck – tender cut, great alternative to beef.	Hot and fast; sear in pan, finish in oven.
Brisket	Cut from the breast — very tough but very flavorful. Classically used for pastrami, corned beef, and pot roast. Ask customer whether they prefer fatty or lean; shreds very nicely.	Braise or barbecue.
Short Ribs (English Cut or Flanken)	Classic bone-in braising cut from the plate. Very fatty and tough — requires low and slow cooking, typically with liquid.	Braise or barbecue.

This Is Butchery, As It Should Be.

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For those who value trust over speed.

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