Classic Beef Cuts
Whether it’s an all-time favorite or a more modern cut, you’ll find Beef’s “Greatest Hits” with this collection.
Bottom Round Roast
Great value and very lean. Best for roasting or slow-cooking and slicing thin.
Bottom Round Steak
A good everyday cut, boneless and lean. Marinate and broil or grill and slice thin. Learn more about this beef cut here.
Brisket Flat Half
The leaner half of the whole Brisket also known also as the “first cut,” this full-flavored meat can be sliced or shredded.
Chuck Eye Roast
This cut is a good value with loads of beef flavor. Roast to highlight natural tenderness and flavor.
Eye of Round Roast
A lean, flavorful cut often used for roast beef at the deli. Can be roasted or slow-cooked at home for an everyday meal.
Eye of Round Steak
A tremendous value cut that is lean and boneless. Ideal for marinating then grilling or skillet cooking.
Flat Iron Steak
Extremely tender, well-marbled and flavorful and great for grilling. Cut from the Top Blade.
Porterhouse Steak
Big flavor and often big enough for two. Simply season this sublime combination of Strip and Tenderloin for the grill or oven.
Ribeye Roast
Savory and fine-textured with generous marbling. A classic holiday roast.