Guide to Beef Cuts
At Austin Brother’s Valley Farm, we offer the following beef cuts. This is our guide to the types of cuts that are available.
• Loin: Tenderloin Roast, Porterhouse Steak, T-bone Steak
• Round: Eye Round Roast, Top Round Steak and Roasts, London Broil
• Breast and Flank, Hanging Tender, Skirt Steak
• Rib: Rib Roast, Rib Steak, Rib Eye Steak
• Chuck: Chuck Roast, Chuck Steak
• Other: Hamburger, Sausage, Stew Beef, Soup Bones, Liver
CHUCK – BRISKET – SHANK - OX TAIL
How to cook: Slow Cook or Braise
Meat is basically muscle, and the chuck happens to be a heavily exercised area. Luckily, this area contains a great deal of connective tissue, including collagen. Collagen melts during cooking, making the meat intensely flavorful. Cuts from this area benefit from slow, wet cooking methods like stewing, braising or pot roasting.
RIBEYE – DELMONICO
How to cook: Sear or Grill
This is one of our favorite cuts! It has tons of flavor and is well marbled. Grill it over a medium heat with salt and pepper, season with your favorite dry rub at medium heat until desired tenderness.
How to Cook: Sear or Grill
This area of cuts boasts extremely tender cuts and can be prepared without the aid of moist heat or long cooking times. Cuts from the short loin may be sautéed, pan fried, broiled, pan broiled or grilled.
Porterhouse Steak is a very popular steak cut from the rear end of the short loin; the name originated from the days when it was served in public alehouses that also served a dark beer called porter. The porterhouse consists of both tenderloin and sirloin tip. The tenderloin is often served separately as filet mignon.
T-bone Steak is cut from the middle section of the short loin; similar to the porterhouse steak; has a smaller piece of the tenderloin; usually grilled or pan-fried.
Tenderloin is often considered the most tender cut of beef; responds well to sauces, meaning the meat does not overpower the flavor of the sauce. It can be cut as the whole strip, or into individual steaks for filet mignon.
The Strip Steak this full of flavor and juiciness of a ribeye but much leaner. Boneless and lean this cut is the perfect balance of tenderness and full flavor. Grill it up and serve with a fresh herb butter with chives and rosemary or butter and garlic
FLANK FLAT IRON - HANGER STEAKS
How to Cook: Grill or Sear
This meat is lean, muscular and very flavorful.
Flank is primarily used for flank steaks and rolled flank steaks. It can also be used for kabobs. Flank Steak has a great flavor and should be sliced thin against the grain for maximum chewability. Flat iron the second most tender steak is an anomaly. Full flavored, lean cut.
Hanger Steak, called the butchers steak for a reason. There is only one hanger steak on a steer, and it has tons of flavor. Serve medium rare be sure to slice against the grain. Short Ribs also come from this area.
How to Cook: London Broil
The round consists of lean meat well-suited to long, moist cooking methods. Top Round is the most tender part of the round; it can be prepared as pot roast or cut into thick steaks for braised dishes.
How to Cook: As you like!
Eye Round Roast is a very popular cut for pot roast but can also be roasted at low temperatures.
Standing Rib Roast is a classic holiday roast, perfect for impressing and feeding your family. Use the leftover bones for stock.
Top Round Roast is your grandfathers roast beef. Sliced thinly full of flavor. This is a great option for a dinner party and leftover shaved steak sandwiches.
Tenderloin Roast is the area below the backbone. It is very tender and can be roasted, broiled, grilled, etc.