Innovative Beef Cuts
Ready to up your beef game with something different and delicious? This collection of up-and-coming beef cuts features the Flat Iron Steak, a new classic that your family will love. Haven’t tried it yet? It adds sizzle to any meal and is the second most tender beef cut available.
Flat Iron Steak
Extremely tender, well-marbled and flavorful and great for grilling. Cut from the Top Blade.
Country-Style Ribs
Meaty, boneless ribs that work best in a slow-cooker or slow-cooked and finished on the grill.
Denver Steak
Cut from the center of the Under Blade, these steaks are extremely tender with a good amount of marbling and beef flavor. Best when cooked over high heat on the grill.
Chuck Flap/Edge Roast
Richly flavored and finely textured. Best for slow-cooking whole or grilling if very thinly sliced across the grain.
Sirloin Bavette/Flap
A boneless cut with a hearty texture that’s a good source for fajita meat. Marinate and grill or broil.
Shoulder Petite Tender
Juicy and tender, it is shaped like the Tenderloin but is smaller and more affordable. Perfect to grill or broil.