Beef Cut Guide | Clean Eating - Clean Eating Magazine

Know Your Beef Cuts

Chef Jo's guide ensures that you know exactly how to handle your beef, no matter which cut you choose!
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The key to cooking beef perfectly - and saving money at the butcher - is knowing your cuts of beef. The section of cow that your beef comes from drastically affects its flavor, texture and cook method, so as a home cook, it’s important to know your cuts. This can also help you save money, as you can easily turn inexpensive, tougher cuts of beef into melt-in-your-mouth meat by using the right cooking method.

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Here’s a rundown of cuts and how best to cook each:

Flank Steak (aka London Broil)
- Tough but flavorful and inexpensive
- Braise, or marinate before broiling, grilling or searing
- Be wary of overcooking; best cooked to medium or medium-rare

Eye of Round Roast or Steak
- Tough, inexpensive cut
- Great for stews or braising in slow and low heat
- If grilling or searing steak, marinate or tenderize before cooking

Tri-Tip Steak or Roast
- Lots of flavor for minimal cost
- Best marinated and broiled, grilled or seared to medium or medium-rare doneness

Top Sirloin Steak
- Tender, more expensive cut
- Broil, grill, sear or stir-fry

Chuck Shoulder Roast
- Very tough, inexpensive cut
- Braise in slow and low heat (your slow cooker is best!)
- Acidity will help tenderize, so add a touch of red wine to braising liquid

Beef Tenderloin
- Most tender, expensive cut
- Sear whole tenderloin and finish cooking in oven, or slice into steaks for filet mignon

Top Loin Strip Steak (aka NY Strip)
- Tender, more expensive steak
- Great balance of texture and flavor
- No need to marinate; simply season and broil, grill or sear