Grilling Archives - Page 2 of 5 - Certified Hereford Beef

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.

Sirloin Tip Steak

Lean and economical; best when marinated before grilling.

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.

Top Sirloin Steak

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

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.

Eye of Round Steak

A lean and economical cut. Best when marinated and cooked to medium rare.

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.

Strip Filet

This premium steak is well-marbled, tender and full of flavor.

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.

Sirloin Flap

Similar to skirt steak, with robust flavor. May be marinated before cooking.

Ranch Steak

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

Petite Tender (Teres Major)

One of the most versatile tender cuts that is juicy and flavorful. Can be cut into medallions before or after cooking.

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