The Grocery Store Guide To The Best Cuts Of Beef
NEWS
By STEPHANIE MEE
Ribeye
Ribeye is the perfect steak for grilling. It comes from the cow's rib area, where the muscles don't get worked as much, so it has good intramuscular fat and a tender texture.
Chuck Steak
Chuck steaks are cut from a larger cut of meat called the chuck roast, which comes from the shoulder of a cow. These muscles get a good workout, making the meat tougher.
Chuck steak also contains a lot of connective tissue, which can become extremely chewy if not cooked properly. An effective way to cook chuck steak is to braise it or stew it.
New York Strip
Packed with beefy flavor, the New York strip comes from the short loin, which is located under a cow's backbone and home to some of the most succulent cuts of steak.
The New York strip is a great choice for a classic steak dinner because you can simply season it with salt and pepper or your favorite rub, then grill it, pan-sear it, or broil it.
Sirloin
Sirloin comes from the sirloin primal cut of the cow, which is behind the short loin closer to the cow's hind legs. This makes it slightly leaner than loin cuts.
However, it can still be juicy and flavorful with just a slight chew when grilled, braised, or roasted. Even better, sirloin steak is often cheaper than strip or ribeye steak.
Flank Steak
The flank is a primal cut that is located on the cow's belly under the loin. It's a versatile cut that works well on its own or in stir-fries and braised dishes.
Because flank steak is lean and full of beefy flavor, it's a great choice for dishes with strong-tasting sauces and spices like stir-fries and tacos.
