top of page

Commonly unknown cuts and Recipes for them

Have you ever been looking at meat cuts and wondered "What is this even used for?"

The truth is so have we! So, in order to help our customers we decided to give you a

"Beef cheat sheet" in hopes that you can feel confident when your ordering, and maybe even add some new recipes that we chose for each

to the rotation with cuts you've never even heard of.

Here are the most frequently asked about cuts that you will find on our cut sheet!


Round Tip Roast

The sirloin tip roast (also known as round tip roast) is cut from the hindquarters, adjacent to the sirloin. The sirloin tip roast is flavorful, but like most lean cuts, it can be tough and should be braised or stewed. The sirloin tip roast can also be used for kebabs or slowly oven-roasted at a low temperature.

Top Round

Top Round steak is typically used as a lean cut of beef for homemade dishes such as beef carnitas, a chunky beef chili, or even a beef stew. It takes well to a saucy, liquid-based dish as it has a lack of natural fat for keeping it moist


Pikes Peak Roast

Pikes Peak roast is an underrated beef cut that deserves some barbecue love. From the lower part of the beef round primal, Pikes Peak is perfect for slow smoking, allowing the fat to render and infuse the meat with rich, beef flavor.


Tri Tip 


It’s a unique cut that is part steak, part roast. When grilled, you get that perfectly tender, pink center with a browned-to-a-crisp, caramelized exterior,  but it doesn’t take as long to cook as a full roast. It’s also cheaper than if you were to buy an equivalent amount of steak.



Similar to flank steak, skirt steak or hanger steak, bavette steak is lean, tender, incredibly flavorful and easy to cook. This tender, juicy steak is marinated in a simple marinade and then grilled to perfection. 

Skirt Steak

Skirt steak is a long and flat cut. It comes from the beef plate on the belly area right under the ribs. This cut is not the most tender cut of beef; however, it has a rich beefy flavor and turns out super delicious when cooked right. 


Flank Steak

It’s a tough and lean cut of beef.

Relatively long and flat, with good graining!

It is usually cut thinly against the grain!

Beef flank steak can be cooked through quick, high-heating methods such as grilling, pan-frying/searing, and broiling.

Always cook it to be rare to medium-rare, never medium or well-done


Flatiron Steaks

This steak is a cut from the shoulder blade, and it’s flavorful, tender, and juicy because

of its rich marbling. You can cook this steak in just 10 minutes.

bottom of page