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2008
Beef Tips - Shopping Tips
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| Less tender steaks. These are primarily from the more heavily exercised fore- and hindquarters and are better suited for moist-heat cooking. Some may be cooked by dry heat after being tenderized in a tenderizing marinade.
Less tender steaks include full-cut round, top round, eye round, bottom round, chuck, shoulder, chuck 7-bone, chuck arm, chuck blade, flank, and skirt.
Cubed steaks are mechanically tenderized steaks, usually from the round. |
| Tender steaks. Most tender steaks come from the center (rib and loin sections) of the animal are are usually cooked by dry-heat methods. Tender steaks can be categorized as premium steaks or as more affordable family-priced steaks.
Premium steaks include top loin (strip), T-bone, Porterhouse, rib-eye, rib, and tenderloin.
Family-priced steaks include shoulder center, top sirloin, top blade (flat iron), chuck eye, and round tip. |
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