Beef: Quick Cuts / Steaks

Lean, quick-cooking steaks, grill or sear to medium-rare

Rich flavor, loosely grained "bistro steak". Good for marinating.

Tender and flavorful, thick-cut on the bone with nice fat cap

Buttery flavor and tender texture, marbled, thick-cut on the bone

Tender and flavorful, thick-cut steak with nice fat cap

Buttery flavor and tender texture, marbled, thick-cut steak

Perfect for cheesesteaks

Well-marbled and tender steaks, a butcher's favorite

Petite, lean and tender, cook as a steak

Tender and flavorful, triangular muscle with a fat cap, great to grill, roast, or smoke (also known as sirloin cap)

Tender and flavorful with a fat cap, portioned for quick cooking

Well-marbled and flavorful, loosely grained steak cut from the shoulder

45-60 day dry-aged for deeper flavor and tenderness

45-60 day dry-aged for deeper flavor and tenderness

Thin lean strips

Lean with a loose grain, takes marinades well

Thin and incredibly tender cut from the shoulder, quick-cooking

Iron-rich and tender "bistro steak" with a loose grain

Large-format family steak, lean and flavorful, great for the grill

Classic steakhouse favorite, cut 2" thick, bone-in including strip steak and tenderloin

Lean and flavorful steak cut from the shoulder, grill or sear to medium-rare.

A favorite for grilling, takes marinades well

Great for the grill, quick cooking with tasty fat and a pleasing texture similar to skirt steak

Thin strips, lean and ready for quick-cooking

Classic steakhouse favorite, cut 2" thick, bone-in including strip steak with some tenderloin

Ultra-tender "filet mignon", portioned as 6-8oz medallions

Lean, quick-cooking steaks, grill or sear to medium-rare

Large, thick cut, tender with excellent flavor, a steakhouse classic

Flavorful, well-marbled with a pleasant texture, a popular whole-muscle cut to grill for a crowd