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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.
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
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
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
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
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
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)
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*
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
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
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
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
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
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
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
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)
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*
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
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
