Cuts - Certified Hereford Beef

Back Ribs

Very flavorful, great when cooked on the grill.

Ground Round

Versatile, lean and economical. Ideal for recipes calling for browned, crumbled ground beef, such as chili, tacos and spaghetti sauce.

Skirt Steak

Provides a deep, rich, beefy flavor. Best when marinated before grilling. Cut against the grain when slicing.

Shank Cross-Cut

Flavorful, lean and very tender when braised or cooked in liquid (stewed).

Short Ribs

Can be bone-in or boneless. Very flavorful, moist and tender when braised.

Flank Steak

Lean and flavorful. Slice thin against the grain when carving. An ideal choice to marinate.

Top Round Steak

An economical and full-flavored cut. Best when marinated and thinly sliced against the grain

Top Round Roast

Economical, moderately tender and full-flavored. Slice thin against the grain.

Brisket Point

A rich, flavorful portion of the whole brisket. Best when cooked slowly at low temperatures – smoked or braised.

Brisket Flat

The leaner portion from a whole brisket. Should be cooked slowly at low temperatures to maximize its tenderness. The traditional cut used for corned beef, or smoked for BBQ.

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.

Tri-Tip Roast

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.

Top Sirloin Steak

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

Sirloin Tip Roast

A lean cut from the bottom sirloin, this economical choice is best when carved into thin slices.

Rump Roast

Lean and economical, this cut is best when braised. Slice thin 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.