Flank Steak
Lean and flavorful. Slice thin against the grain when carving. An ideal choice to marinate.
Choose a cut
[select a cut to learn more]
Cooking Method: Grilling
Top Round Steak
An economical and full-flavored cut. Best when marinated and thinly sliced against the grain
Brisket Point
A rich, flavorful portion of the whole brisket. Best when cooked slowly at low temperatures – smoked or braised.
Sirloin Tip Side Steak
Economical and lean, this steak is best when marinated and cooked to medium rare.
Tri-Tip Steak
Versatile, tender and juicy, this cut offers a rich beef flavor. Recognizable by its triangular shape.
Top Round London Broil
An economical and full-flavored cut. Best when marinated and thinkly sliced against the grain.
T-Bone Steak
This well-marbled cut consists of two lean, tender steaks – the strip and tenderloin – connected by a T-shaped bone. In a T-Bone, the tenderloin is between 1/2 and 1 1/4 inches in diameter.
Tenderloin Steak
The most tender beef cut. Lean with a mild flavor. Thought to be a very prestigeous cut.
Strip Steak
This premium steak is a steakhouse classic, known for its marbling, tenderness and flavor.
Top Round Steak
An econmical and full-flavored cut. Best when marinated and sliced thin against the grain.
Bottom Round Steak
Lean and economical, this steak is best when marinated and cooked to a medium rare doneness. Slice thin to maximize tenderness.
Bottom Round London Broil
Lean and economical, this steak is best when marinated and cooked to a medium rare doneness. Slice thin to maximize tenderness.
Top Blade Steak
This well-marbled steak is juicy with excellent beef flavor. Similar to the flat iron, but the connective tissue has not been removed.
Sirloin Steak
Economical and lean, well-flavored and moderately tender. Versatile, juicy and delicious.
Sierra Steak
This lean, versatile steak is best when marinated before grilling and should be sliced thin against the grain.
