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
Delmonico Steak
Filet of Ribeye
This boneless steak is rich, tender, juicy and full-flavored, with generous marbling throughout.
SHORT LOIN CUTS
BONELESS STRIP STEAK
AKA
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
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
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
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.
