Cuts - Certified Hereford Beef

Eye of Round Steak

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

Tenderloin Roast

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.

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.

Strip Roast

Tender and full of 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 Roast

Lean and economical, this cut is best enjoyed braised. Slice thin against the grain 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.

Sirloin Filet

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

Petite Tender Medallions

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

Shoulder Clod Roast

Best when braised. May also be roasted in oven and thinly sliced.

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