Second in tenderness to the tenderloin steak, the flat iron is well-marbled, richly flavored and juicy. Best when cooked to no more than medium doneness.
RIB CUTS
RIBEYE
AKA
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Delmonico Steak
Filet of Ribeye
This boneless steak is rich, tender, juicy and full-flavored, with generous marbling throughout.
SHORT LOIN CUTS
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BONELESS STRIP STEAK
AKA
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Kansas City Steak
Manhattan Steak
New York Strip
This premium lean steak is a steakhouse classic, known for its marbling, tenderness and flavor.
SIRLOIN CUTS
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CENTER-CUT TOP SIRLOIN STEAK
AKA
​
Baseball Cut
Baseball Steak
Center-Cut Sirloin
This versatile steak is cut from the top sirloin. Lean, juicy and tender, it boasts good flavor.
ROUND CUTS
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RUMP ROAST
AKA
​
Bottom Round Oven Roast
Bottom Round Roast
Lean and economical, this cut is best enjoyed braised. When roasted in the oven, slice thin against the grain to maximize tenderness.
FLANK/ PLATE
FLANK
AKA
​
FLANK
Lean and flavorful, and should be thinly sliced against the grain when carving. An ideal choice to marinate.
BRISKET/SHANK
WHOLE BRISKET
AKA
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Beef Brisket
Whole Brisket
A flavourful cut that becomes tender when cooked slowly at low temperatures. The traditional cut used for corned beef, and popular as smoked barbecue.
