Cooking Method: Grilling

Economical and versatile, this lean cut is best when marinated before grilling.

This lean, versatile steak is juicy, tender and flavorful.

One of the most tender beef cuts. Lean, juicy and versatile, with excellent flavor.

Lean and economical. Marinate overnight before grilling; best sliced thin.

This well-marbled classic steakhouse cut consists of two tender steaks – the strip and tenderloin – connected by a T-shaped bone. In a Porterhouse, the tenderloin is 1 1/4 inch or larger in diameter.

This cut is full of flavor. Best when marinated and cooked to medium rare or medium doneness.

Second in tenderness to the tenderloin steak, the flat iron is well-marbled, richly flavored and juicy. Best when cooked to medium doneness.

Short ribs cut thinly across the bones. Marinate before grilling to maximize tenderness.

Juicy and well-marbled with a rich, beefy taste. May be marinated for additional flavor.

The most tender beef cut. Lean with a mild flavor. Thought to be a very prestigeous cut.

One of the most tender cuts from the sirloin cap. Versatile and flavorful.

Rich in flavor and well-marbled. Can be braised in the classic style of short ribs; may also be cut into Denver Steaks for grilling when aged a minimum 28 days.

Similar to a ribeye steak, but at a more economical price. Richly marbled and flavorful. Can be marinated before grilling.

This boneless steak is rich, tender, juicy and full-flavored, with generous marbling throughout.

Boneless ribeye steak with the cap removed. Rich, beefy flavor and generous marbling.

A rib steak that is fine-grained and juicy. Rich, beefy flavor and generous marbling throughout. One of the most tender beef cuts.

Rich, juicy and flavorful, with generous marbling throughout. A cowboy steak has a short frenched bone; the tomahawk, a long frenched bone.