Flat iron steak is an extremely tender, grill-ready cut. It’s more marbled with fat than a chuck roast or short ribs, and doesn’t require slow cooking. In fact, a flat iron steak is best when grilled quickly over high heat.
Anything labeled “chuck” comes from the cow’s shoulder area. All chuck is known for having a rich, beefy flavor, and most (but not all) cuts of chuck are lean and grow more tender with longer cooking.
Short ribs are not to be confused with regular beef ribs, which come from the back of the cow. Like a chuck roast, short ribs require slow cooking or braising to bring out their tenderness.
The butcher can carve up a ribeye roast that’s bone-in or boneless. Either way, you'll love to have it for a roasted special dinner with your family.
You might know the Tenderloin Steak as a “Filet Mignon.” It is considered the most tender steak, which helps explain why it’s so popular. You can cook this tasty cut in a cast iron skillet, on the grill or under the broiler.
You might see it labeled as “top sirloin steak” or “top sirloin filet.” It’s extra-juicy, which makes it great for cubing, skewering with vegetables and grilling.