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Understanding Beef Cuts
At A & B Hill Ranch, we believe informed customers are satisfied customers. Understanding different beef cuts and their best cooking methods enhances your experience and helps you select the perfect cut every time.
Chuck
Location: Front Shoulder Area
Best for: Slow-cooking, roasting, stewing, and braising
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The chuck is flavorful and marbled, ideal for hearty dishes like pot roast or beef stew.
Cuts: - Chuck Roast
- Shoulder Roast,
- Chuck Steak,
- Flat Iron Steak,
- Country-style Ribs,
- Denver Steak
Brisket
Location: Lower Chest or Breast
Best for: Smoking, slow-roasting, braising
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A favorite for barbecue enthusiasts, brisket becomes incredibly tender when cooked low and slow.
Cuts: - Whole Brisket
- Brisket Flat,
- Brisket Point
Shank
Location: Upper leg, beneath brisket and chuck
Best for: Soups, Stews, Braising
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Due to its toughness and connective tissue, shank becomes deliciously tender and flavorful when cooked slowly in moisture-rich environments.
Cuts: - Shank Cross Cut,
- Soup Bones
Rib
Location: Rib section, behind the chuck
Best for: Grilling, Roasting
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Known for cuts like prime rib and ribeye steaks, this area yields tender, juicy meat with robust flavor.​
Cuts: - Ribeye Steak,
- Ribeye Roast (Prime Rib),
- Back Ribs,
- Rib Steak
Plate
Location: Below the Rib Section
Best for: Short Ribs, Skirt Steaks
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Perfect for grilling or braising, the plate offers intensely flavored cuts often used in fajitas and barbecued dishes.
Cuts: - Short Ribs,
- Skirt Steak,
- Hanger Steak
Loin
Location: Along the back, behind the rib section
Best for: Roasting, Searing, Grilling
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The loin provides premium, tender cuts suitable for grilling, pan-searing, and oven-roasting.
Cuts: - T-Bone,
- Porterhouse,
- Strip Steak (NY Strip),
- Tenderloin Steak (Filet Mignon),
- Top Sirloin Steak,
- Sirloin Tip Steak,
- Tri-Tip Roast,
- Ball Tip Roast
Flank
Location: Lower abdominal area
Best for: Grilling, stir-fry, marinating​
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Flank steak is lean and flavorful, best marinated and cooked quickly at high temperatures.
Cuts: - Flank Steak,
- London Broil
Round
Location: Rear Leg
Best for: Roasting, Braising, Jerky, Slow Cooking
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Round cuts are lean and muscular, making them great choices for slower cooking methods to ensure tenderness and flavor.
Cuts: - Top Round Steak/Roast,
- Bottom Round Steak/Roast,
- Eye of Round Roast,
- Round Tip Roast,
- Cube Steak,
- Sirloin Tip Roast,
- Jerky Cuts