How to Select Cuts of Beef

Find the best cut of beef for your needs and budget, whether you are making an everyday dinner or preparing for a special occasion. There are many cuts to choose from, but with a little help from your Price Chopper Meat Department, you can select the best cut and cooking method to prepare flavorful, tender beef the whole family will love.

Cuts

First, let's learn some basics about cuts and where they come from. Note that the asterisks show the most popular cuts.

Let's Start with the Most Tender


Loin

1. Loin

This section of the cow is meant for the ultimate steak lover, and has the most tender and expensive cuts. We recommend using dry cooking methods for these, including broiling, grilling and roasting.

  • Shell Sirloin Steak (Bone-In)*
  • Boneless Sirloin Steak
  • Porterhouse Steak *
  • T-Bone Steak
  • NY Strip Steak (Boneless) *
  • Tenderloin Steak (Filet Mignon)
  • Whole Peeled Tenderloin
Rib

2. Rib

Meat from the rib section offers steaks and roasts that are tender and flavorful. These cuts are better when prepared with dry cooking methods, and not marinated.

  • Rib Eye Steak (Boneless)*
  • Rib Eye Steak (Bone In)
  • Rib Eye Roast (Boneless)
  • Rib Eye Roast (Bone In)
  • Beef Back Ribs

Now for the Less Tender, but Still Delicious


Chuck

3. Chuck

The chuck has some of the most economical, yet flavorful cuts. Since they can be tough, chuck cuts are best prepared with moist cooking methods.

  • Chuck Steak (Boneless)
  • Chuck Steak (Bone-In)
  • Chuck Roast (Boneless)*
  • Chuck Roast (Bone-In)
  • Chuck Eye Steak
  • Boneless Chuck Top Blade Steak
  • Boneless Shoulder Steak
  • Boneless Shoulder Roast
  • Boneless Shoulder London Broil*
  • Beef Cubed Steak
Shank

4. Shank

The shank cuts are best prepared with moist cooking methods, like braising or in stews and stock.

  • Beef Shank Center Cut
  • Beef Shank End Cut
  • Beef Stew Meat
Plate

5. Plate

The plate cuts can be medium in their toughness and are best braised and even boiled.

  • Boneless Stew Beef
  • Beef Short Ribs (Boneless or Bone In)
Flank

6. Flank

The most popular cut from the flank, the flank steak, can be very delicious grilled, as long as the meat is marinated first.

  • Flank Steak*
Round

7. Round

The round provides a variety of cuts that are a little tougher and leaner. Some, like the top round and the London broil, are more tender and can be prepared with dry methods as well as moist.

  • Bottom Round Steak
  • Bottom Round Roast*
  • Eye Round Steak
  • Eye Round Roast*
  • Eye Round Sandwich Steak
  • Top Round Steak
  • Top Round Roast*
  • Top Round Bracciole
  • Top Round Sandwich Steak
  • Top Round London Broil*
  • Sirloin Tip Steak
  • Sirloin Tip Roast*
  • Sirloin Tip Steak Silverside
  • Silver Tip Silverside Roast
  • Sirloin Tip Sandwich Steak
  • Beef Cubed Steak
Rump

8. Rump

This section of the cow has meat that can be tough to tender, so we recommend moist cooking methods.

  • Rump Roast
  • Beef Oxtails

Cooking Methods

Each cooking method brings out a different taste and texture in your cuts of beef, so take a moment to learn more about which method goes best with which cut.

Tender Cuts

For tender cuts, use dry techniques such as:

  • Broiling
  • Grilling
  • Sautéing
  • Roasting

Less Tender Cuts

The less tender portions of the cow can be tougher, so one rule of thumb to keep in mind is when cooking less tender pieces of beef, use long, slow, moist heat cooking methods:

  • Braising (cooking the beef in a small amount of liquid over a long period of time)
  • Boiling
  • Stewing