This post was provided by Jason Slee on behalf
of Omaha Steaks. Jason is a weekend griller and enthusiast. He enjoys grilling
in warm weather and his favorite cut is the ribeye.
Rich in protein and
full of flavor, beef is often the centerpiece of a lavish dinner. It's so
versatile that it readily goes from humble burgers to steaks at the best
restaurant in town. Beef is as much a part of high-end celebratory dinners as
it is of picnics and backyard barbecues. Whether you enjoy beef as a comfort
food, a luxurious treat or an everyday entree, you can't go wrong with any of
the five most popular cuts of beef.
Chuck Pot Roast
Cut from the shoulder, chuck roasts have an optimal balance of lean meat to flavorful fat for grinding and roasting.A well-marbled chuck pot roast stays tender and flavorful on the stovetop or in the slow cooker. The ultimate comfort food, a chuck roast studded with cloves of garlic and cooked in its own juices makes a magnificent main dish for a Sunday meal or a dinner party. Chuck cuts are also some of the most economical, so you can feed a crowd on a single chuck pot roast.
New York Strip Steak
If you're looking for luxury, a New York strip steak is an excellent choice. You'll also find it listed as a short loin steak, Kansas City steak or just plain strip steak, but they all refer to the same piece of lean beef. The strip steak has so many names because it's so versatile. Leave a little of the neighboring tenderloin attached and you have a porterhouse; cut it with the bone and it becomes a T-bone steak. It's a well-marbled cut that lends itself to grilling, broiling and pan-searing.
Top Round Steak
Round steaks get their name from their origin, not their shape. They come from the round primal cut, the substantial portion of beef at the top of the hind legs. Top round steaks aren't too tender to stand up to bold marinades and strong spices. If you're watching your waistline, pick top round steaks; you'll get a lean, but tasty piece of beef that fills you up without breaking your calorie budget. These steaks are best sliced on the bias for delicious cheesesteak sandwiches, stir-fried dishes and London broils.
Top Sirloin Steak
Flavorful, juicy and tender, top sirloin is a luxury steak. Cut from the tender band of meat that runs just under the tenderloin, top sirloin steaks have more beefy flavor than tenderloin cuts like the filet mignon. You won't pay top dollar for top sirloin, either; this steak is one of the more affordable cuts. Another bonus: top sirloin is leaner than costlier tenderloin steaks.
T-Bone Steak
The T-bone is actually a few steaks in one. This immense steak cut includes a New York strip and a tenderloin steak in one kingly portion of beef. A T-bone steak is perfect broiled or grilled. Enjoy it with all the traditional trimmings like a fluffy baked potato and a robust spinach salad.
Chuck Pot Roast
Cut from the shoulder, chuck roasts have an optimal balance of lean meat to flavorful fat for grinding and roasting.A well-marbled chuck pot roast stays tender and flavorful on the stovetop or in the slow cooker. The ultimate comfort food, a chuck roast studded with cloves of garlic and cooked in its own juices makes a magnificent main dish for a Sunday meal or a dinner party. Chuck cuts are also some of the most economical, so you can feed a crowd on a single chuck pot roast.
New York Strip Steak
If you're looking for luxury, a New York strip steak is an excellent choice. You'll also find it listed as a short loin steak, Kansas City steak or just plain strip steak, but they all refer to the same piece of lean beef. The strip steak has so many names because it's so versatile. Leave a little of the neighboring tenderloin attached and you have a porterhouse; cut it with the bone and it becomes a T-bone steak. It's a well-marbled cut that lends itself to grilling, broiling and pan-searing.
Top Round Steak
Round steaks get their name from their origin, not their shape. They come from the round primal cut, the substantial portion of beef at the top of the hind legs. Top round steaks aren't too tender to stand up to bold marinades and strong spices. If you're watching your waistline, pick top round steaks; you'll get a lean, but tasty piece of beef that fills you up without breaking your calorie budget. These steaks are best sliced on the bias for delicious cheesesteak sandwiches, stir-fried dishes and London broils.
Top Sirloin Steak
Flavorful, juicy and tender, top sirloin is a luxury steak. Cut from the tender band of meat that runs just under the tenderloin, top sirloin steaks have more beefy flavor than tenderloin cuts like the filet mignon. You won't pay top dollar for top sirloin, either; this steak is one of the more affordable cuts. Another bonus: top sirloin is leaner than costlier tenderloin steaks.
T-Bone Steak
The T-bone is actually a few steaks in one. This immense steak cut includes a New York strip and a tenderloin steak in one kingly portion of beef. A T-bone steak is perfect broiled or grilled. Enjoy it with all the traditional trimmings like a fluffy baked potato and a robust spinach salad.
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