Bone-in Ribeye
Beef · Steaks
Cut from the loin, bone left in. The marbling does the work.
Every cut, from one animal, from one farm.
Animal
Category
11 cuts
NY Strip
Beef · Steaks
From the strip loin. Tighter grain than a ribeye, cleaner beef flavor.
Tenderloin Filet
Beef · Steaks
The most tender cut on the animal and the leanest. Two per cow.
Flat Iron
Beef · Steaks
Cut from the shoulder. Second-most tender cut on the cow at a fraction of the attention.
Skirt Steak
Beef · Steaks
Loose grain, heavy beef flavor, built to take a marinade. Known as entraña in Argentina.
Bavette
Beef · Steaks
Flap from the sirloin. Coarse grain, deep flavor, underused in American kitchens.
Flank Steak
Beef · Steaks
Lean, long-grained, unforgiving past medium-rare and excellent before it.
Hanger Steak
Beef · Steaks
One per animal. Hangs off the diaphragm, which is why butchers used to keep it.
Eye of Round
Beef · Steaks
Very lean, very affordable per pound, rewards slow cooking or thin slicing.
Rack of Spare Ribs
Pork · Steaks
Two racks per hog. From the belly side, more fat and more flavor than baby backs.
Rack of Baby Back Ribs
Pork · Steaks
Two racks per hog. From the loin side. Leaner, faster, tender.