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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.
First, let's learn some basics about cuts and where they come from. Note that the asterisks show the most popular cuts.
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.
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.
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.
The shank cuts are best prepared with moist cooking methods, like braising or in stews and stock.
The plate cuts can be medium in their toughness and are best braised and even boiled.
The most popular cut from the flank, the flank steak, can be very delicious grilled, as long as the meat is marinated first.
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.
This section of the cow has meat that can be tough to tender, so we recommend moist 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.
For tender cuts, use dry techniques such as:
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: