Beef cut field guides

Know what you are buying.

Detailed guides to taste, tenderness, package labels, cooking methods, and value.

Chuck Eye Steak

Rich, juicy, and strongly beefy. Pan-sear or grill hot and fast.

Tender, well-marbled, and deeply savory. Grill or pan-sear.

Deep beef flavor with rich body after braising. Braise, slow cook, pressure cook, or smoke.

Marbled, juicy, and robust. Pan-sear, grill, or sous vide then sear.

Beefy, moderately tender, and leaner than ribeye. Grill or pan-sear.

Bold, beefy, and juicy with a firm bite. Roast, grill, or smoke.

Lean, clean beef flavor with a firm chew. Gentle roasting or quick broiling followed by thin slicing.

Deep, rich beef flavor. Smoke or braise low and slow.

Need a faster comparison? Use the interactive 20-cut library.