Beef Cuts AND RECOMMENDED COOKING METHODS CHUCK RIB LOIN SIRLOIN ROUND OTHER Blade Chuck Roast Cross Rib Chuck Roast Ribeye Roast, Bone-In Porterhouse Steak Sirloin Steak Top Round Steak* Kabobs* Blade Chuck Steak* Shoulder Roast Ribeye Steak, Bone-In T-Bone Steak Top Sirloin Steak Bottom Round Strips Roast 7-Bone Chuck Roast Shoulder Steak* Ribeye “Cowboy” Cut Strip Steak, Bone-In Top Sirloin Petite Bottom Round Cubed Steak Roast Steak* Chuck Center Roast Ranch Steak Back Ribs Strip Steak, Top Sirloin Filet Bottom Round Stew Meat Boneless Rump Roast Chuck Center Steak* Flat Iron Steak Ribeye Roast, Boneless Strip Petite Roast Coulotte Roast Eye of Round Roast Shank Cross Cut Denver Steak Top Blade Steak Ribeye Steak, Boneless Strip Filet Tri-Tip Roast Eye of Round Steak* Ground Beef and Ground Beef Patties Chuck Eye Roast Petite Tender Ribeye Cap Steak Tenderloin Roast Tri -Tip Steak Roast BRISKET PLATE & FLANK Chuck Eye Steak Petite Tender Ribeye Petite Roast Tenderloin Filet Petite Sirloin Steak Brisket Flat Skirt Steak* Medallions Country-Style Ribs Short Ribs, Bone-In Ribeye Filet Sirloin Bavette* Brisket Point Flank Steak* COOKING METHODS Short Ribs, Bone-In* MARINATE BEFORE COOKING FOR * per serving. 3½-oz Based servings, cooked trimmed. cholesterol on of 95 milligrams fat than less visible and fat saturated of less or 4.5 grams fat, total of 10 grams than less All beef lean have cuts IMAGES SUPPLIED BY THE BEEF CHECKOFF ©2019 RANGE® MEAT ACADEMY www.rangemeatacademy.com.