Angus Beef Raised in the Badlands of South Dakota

What are the different cuts of beef? 

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• New York
  Commonly Called: New York Strip
  Well marbled, this cut consists of two lean tender steaks – the strip, and the tenderloin. * Custom cuts can combine NY and Filet for a T-Bone cut.

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• Tenderloins/Filets
  Commonly Called: Tenderloin Steak
  The most tender beef cut. Melts in your mouth with subtle flavor and compact shape.

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• Rib Steak
  Commonly Called: Ribeye
  This steak is rich, tender, juicy and full-flavored, with generous marbling throughout.

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• Flank Steak
  Lean and flavorful, and should be thinly sliced against the grain when carving. An ideal choice to marinate.

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• Sirloin Steak
  Commonly Called: Top Sirloin
  Versatile, juicy and delicious.

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• Skirt Steak
  Commonly Called: Outside Skirt Steak
  Boasts deep, rich, beefy flavor. Best when marinated before grilling; when slicing, cut against the grain.

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• Arm Roast
  Commonly Called: Arm Pot Roast
  The arm roast, which is cut from the beef chuck primal, is one of the most popular pot roasts.

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• Beef for Stew
  Commonly Called: Stew Meat
  Well-trimmed beef, cut into 3/4 to 1 1/2-inch pieces that is covered with liquid and simmered slowly in a covered pot. Commonly cut from the sirloin but can come from any tender cut.

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• Bottom Rounds
  Commonly Called: Bottom Round Roast / London Broil
  This lean steak is best in a tenderizing marinade and cooked no more than medium rare. Slice thin to maximize tenderness.

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• Brisket
  Commonly Called: Beef Brisket
  A flavorful cut that becomes tender when cooked slowly at low temperatures. The traditional cut used for corned beef, and popular as smoked barbecue.

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• Chuck Roast
  Commonly Called: Chuck Pot Roast
  This is the classic pot roast, becoming moist and tender when braised and full of rich, beef flavor.

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• Ground Beef
  Commonly Called: Hamburger
  Versatile, flavorful & economical. Shape into patties, meatballs or meatloaf; or brown and crumble for a variety of dishes.

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• Short Ribs
  Commonly Called: Ribs
  Ribs are commonly cooked on the bone, and are excellent when cooked on the BBQ or slow-cooked in the crockpot.

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• Soup Bones
  A shin, knuckle, or other bone suitable for making soup stock. Used for making soup or broth, or sometimes given to our pets.

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• Top Round
  Commonly Called: Top Round Pot Roast
  Economical, moderately tender and full-flavored. Slice thin against the grain.

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