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Cuts of Beef
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Spaghetti Squash with Meat Sauce
It’s easy to cut the carbs and get an extra serving of vegetables with this dish! Spaghetti squash is a great substitute for pasta. With this great taste, will you even miss the extra carbs?
Beef and Cream Cheese Bagelwich
Tired of the same sandwich? Sub in normal bread for a bagel and top it with roast beef for a fun lunch!
These delightful appetizers look pretty, but taste even better! A Certified Hereford Beef pot roast combines well with cheese and puff pastries to create these savory pinwheels.
Roasting Beef Tip
When roasting beef, reserve the pan drippings after cooking to create a flavorful gravy.
Flavorful, lean and very tender when braised or cooked in liquid (stewed).
Can be bone-in or boneless. Very flavorful, moist and tender when braised.
Top Round Roast
Economical, moderately tender and full-flavored. Slice thin against the grain.
Juicy, tender and versatile, this roast offers rich beef flavor. Easily recognized by its triangular shape, this West Coast favorite is gaining broader popularity.
Sirloin Tip Side Roast
Lean, tender and economical, this roast’s small size is perfect for an easy family dinner. Best when cooked to medium rare and sliced thin against the grain. May also be marinated.
Sirloin Tip Roast
A lean cut from the bottom sirloin, this economical choice is best when carved into thin slices.
Lean and economical, this cut is best when braised. Slice thin against the grain.
The most tender beef roast. Lean with a mild flavor.
Eye of Round Roast
Very lean and economical. Best when cooked to medium rare and sliced thin against the grain.
Tender and full of flavor.
Bottom Round Roast
Lean and economical, this cut is best enjoyed braised. Slice thin against the grain to maximize tenderness.
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.
Shoulder Clod Roast
Best when braised. May also be roasted in oven and thinly sliced.
Mock Tender Roast
Lean, economical roast; best sliced thin.
Made popular in Brazilian-style steakhouses, this versatile roast boasts ample flavor.
This is the classic pot roast, becoming moist and tender when braised and full of rich, beef flavor.
Farm to Fork