DFM GUIDE TO BEEF CUTS

CUT

LOCATION

COOKING INSTRUCTIONS

Beef Tenderloin

(Filet Mignon)

Cut from the shortloin.  Most tender and expensive cut on the animal -- runs along the inside of the backbone, parallel to the new york strip. Very soft and mild in flavor. 

hot and fast; for steaks -- grill or sear in pan; finish in oven for thicker steaks; for

roast -- 400 degrees, 12 minutes per pound

NY Strip Steak (Boneless)

Cut from the shortloin; extremely tender and well-marbled.  Makes up the larger portion of the porterhouse steak. Tender with big beefy flavor

hot and fast; grill or sear in pan; finish in oven for thicker steaks

Bone-In Strip Steak (Kansas City)

cut from the shortloin; extremely tender and well-marbled.  Makes up the larger portion of the porterhouse steak. Tender with big beefy flavor

hot and fast; grill or sear in pan; finish in oven for thicker steaks

Ribeye, Bone-In

cut from the rib section; extremely tender and well-marbled. Slightly richer than the NY Strip.

hot and fast; grill or sear in pan; finish in oven for thicker steaks; for roast -- 450 degrees for 30 minutes followed by 325 until done

Ribeye Steak, Boneless

cut from the rib section; extremely tender and well-marbled. Slightly richer than the NY Strip.

hot and fast; grill or sear in pan; finish in oven for thicker steaks; for roast -- 450 degrees for 30 minutes followed by 325 until done

Flatiron Steak

a thin, flat steak cut from the top of the shoulder blade (aka top-blade.)  Generally well-marbled, tender and flavorful. 2nd

most tender cut on animal. Great cut for indecisive customers

hot and fast; grill or sear in pan -- approx 4 minutes per side

Top Sirloin, Boneless

cut from the hip area; moderately tender and marbled; big beefy flavor; great grilling cut.  Classic mid-priced steak

hot and fast; grill or sear in pan; finish in oven for thicker steaks; for roast -- 450 degrees for 30 minutes followed by 325 until done

Skirt Steak

classic grilling cut; loose grain; great for marinating; muscle that supports the diaphragm from inside the ribcage

hot and fast; grill or sear in pan -- approx 4 minutes per side

Flank Steak

classic grilling cut; tighter grain; great for marinating; cut from the "flank"; quite lean

hot and fast; grill or sear in pan -- approx 4 minutes per side

Hanger Steak

classic grilling cut; loose grain; great for marinating; the only steak that there is only one of on the animal; rich flavor due to proximity to kidneys

hot and fast; grill or sear in pan -- approx 4 minutes per side

Chuck Eye

big flavor; not particularly tender; very fatty; good for slow-and-low cooking methods (braising, stewing)

braise, stew

Shoulder Steak

cut from the shoulder clod -- good lean stew meat, big flavor, moderately tender, relatively lean, great value

braise, stew, make Julia Child’s Boeuf Bourguignon Recipe

Denver Steak

(Boneless Chuck Short Ribs)

big buttery flavor, well-marbled, moderately tender; great for grilling or pan-searing; also, shorter braises.  Employee favorite!

hot and fast; grill or sear in pan -- approx 4

minutes per side then finish in the oven; OR braise quick

Beef Shoulder Tender (teres major)

cut from the chuck – tender cut, great alternative to beef tenderloin.  Lean. Great, underappreciated cut.

hot and fast; sear in pan, finish in oven

Brisket

cut from the breast -- very tough but very flavorful, classically used for pastrami and corned beef as well as pot roast; ask customer whether they prefer fatty or lean. Shreds very nicely

braise or barbecue

Short Ribs

(English Cut or Flanken)

classic bone-in braising cut from the plate; very fatty and tough -- requires low and slow cooking, typically with liquid

braise or barbecue

Short Ribs for Kalbi

classic Korean-American style barbecue.  Thin cut short ribs for grilling; very fatty.  Rendered tender by cutting thinly across the grain, cut from 5^th-9^th rib (best part)

marinate then grill

(Beef) Sirloin Filet

cut from the top sirloin (1 of 3 cuts from the top sirloin); lean cylindrical cut -- tender with big flavor. Good filet alternative

Roast in oven 400 degrees for 25-30 minutes

Sirloin Culotte (Picanha)

cut from the top sirloin (1 of 3 cuts from the top sirloin); when thick-cut as Picanha, this is a classic Brazilian spit-roasting cut.  When thinner cut, resembles a small, leaner NY Strip. 

grill, sear roast -- very versatile

Tri-Tip

Triangular shaped muscle cut from the bottom sirloin; classic California cut -- west coast barbecue cut.  Moderately tender, full flavor grain.  Can be substituted for brisket when shorter cook time is required

grill, barbecue or quick braise.  For grilling, best when cooked to medium.

Beef Round Skewers

thin cut strips from the sirloin tip cap. 

Small portion size -- great for kids.  Moderately tender

marinate then grill/sear quickly.  1-2 minutes per side

Sirloin Tip Center Roast

the center muscle from the sirloin tip (aka knuckle.)  Not a true sirloin cut -- this is from the leg/round.  Lean, moderately tender.  Mild flavor.

for roast -- 450 degrees for 30 minutes followed by 325 until done

Sirloin Tip Center Steak

the center muscle from the sirloin tip (aka knuckle.)  Not a true sirloin cut -- this is from the leg/round.  Lean, moderately tender.  Mild flavor.

hot and fast; grill or sear in pan; finish in oven for thicker steaks; Slice thinly

Top Round Roast

the large muscle on the inside of the leg.  Classic roast beef cut -- what we use at DFM. Very lean, moderately tender, fine grain.

for roast -- 450 degrees for 30 minutes followed by 325 until done.  Keep rare for best results due to lean-ness.

Eye Round

one of the leanest cuts on the animal, long cylindrical muscle cut from the round/leg (hamstring).  Suitable for braising or beef jerky. 

braise or jerky. 

Bottom Round

large tough muscle from the outside of the leg/round.  May look marbled, but in fact there is a web of connective tissue.  Best for lean stew meat or jerky

braise or jerky

Cross-Cut Beef Shanks

Cut from the shank. Bigger osso-bucco. Like platanillo, also from the shank, it is very flavorful but takes time to get tender.

Sear and braise.  Needs very long cooking

Center-Cut Marrow Bones

Very rich, nutrient-dense and fatty. Good for soups, eaten alone, or given to dogs (recommend to freeze for dogs)

Roast for about 15 minutes at 350 or 375.

Beef Bones

Either Knucklebones or Neck Bones

Use for making stock/broth. Good amount of collagen

Beef Liver

Big flavor.

Bake, broil, boil, fry, stir-fry or eat raw.

Beef Heart

Big beef flavor. Great for grilling

Quick-cook

Beef Suet

Beef fat from around the kidneys and loins. Very high smoke point, which makes it

perfect for deep-frying

High-heat cooking. Baking.

(Beef) Oxtails

The tail of the steer. Usually chopped between the joints but can be cooked whole. Valuable for being both very high in flavor and low in price. Great for soups and stews.

Stew, soups, braising.

Dry-Aged Ground Beef

Very versatile. Ours is made from sirloin, chuck and loin trim (all but shank), so it is tender and flavorful with a nice amount of fat. Can be used to make burgers, meatballs, lasagna, Bolognese, chili, etc., or cooked and eaten as it is.

Fast in a pan, or slow in chili, stew, etc.

Platanillo

Cut from just above the shank, the biceps muscle of the animal.  Very flavorful but requires long cooking in order to achieve palatable texture.  Essentially a boneless shank

Very low and slow braising.  Requires a long time to break down connective tissue and sinew

Palomilla

Cut from the chuck (shoulder), palomilla sits under the shoulder blade.  Takes a marinade nicely and best served sliced thinly against the grain.

Hot and fast.  Sear to mid-rare and slice against the grain.  Good for marinating

Merlot Steak

(Bistec Norteño)

Cut from the hind quarter, the only tender portion of the shank.  Intense beef flavor, leanest steak cut on the animal.

Sear on both sides, be careful not to cook too long as it will taste liver-y if overcooked

Beef and Bacon Burger

As the name implies, a decadent blend of aged ground beef (80%) and house-made bacon (20%) made into 8 oz patties

Sear on both sides in a hot cast iron skillet or pan or grill

Sierra Steak

Cut from the chuck, sits between the feather and the BCSR/Denver.  Like a small Flank steak. 

Marinate, pan sear or grill

Minute Steaks

Cut from the eye round (the hamstring of the steer) into very thin steaks for quick searing

Sear very quickly (30 sec/side)

Tri Tip Steak

Cut from the bottom of the sirloin muscle then cut into steaks.  Generally, has a nice fat cap and marbling. Great for the grill. 

Pan sear or grill.  Best when cooked to medium

Vacio/Bavette

Cut from the hind quarter, bottom sirloin, this thin cut, loose grain steak is a flavorful and easy to cook cut for the beginner or pro

good for marinating, grill or pan. Quick cook on high heat for a solid char

Feather Steak

thin shoulder cut, rectangular shape, semi-lean.  Good flavor but sometimes tough.

cook it rare for a nice slicing steak, great for sandwiches.  Good for sous vide