Beef tenderloin is a long, lean, and narrow muscle cut from the back half of a cow, near the backbone, and is considered one of the most tender and prized cuts of beef

Meat Characteristics: fine-grained, lean meat with little fat or connective tissue

Porterhouse steak is a composite steak that comes from the rear end of the short loin, containing both the tenderloin and strip steak separated by a distinctive T-shaped bone, making it one of the most substantial and luxurious cuts of beef

Meat Characteristics: well-marbled meat combining the tenderness of filet mignon with the rich beef flavor of NY strip

A ribeye steak is a cut of beef from the rib section of cattle that includes a piece of rib bone. This cut can be prepared “bone-in” or “boneless”. Bone-in Rib Eye cuts tend to be thicker than Boneless cuts because their width is determined by the bone.

Meat Characteristics: extra flavorful due to marrow, moist, thick, with bone.

A tender, well-marbled cut from the short loin, prepared bone-in or boneless, with a rich, beefy flavor. Ideal for grilling or pan-searing to medium-rare for a juicy, flavorful steak dinner.

Meat Characteristics: fine-grained, notable fat marbling, robust beef flavor.

A prized cut featuring both tenderloin and strip steak separated by a T-shaped bone. Offers two distinct textures and flavors in one impressive cut, perfect for grilling and serving to steak enthusiasts.

Meat Characteristics: can be chewier, strong beef flavor, visually impressive presentation.

Lean yet flavorful cuts from the rear back portion of the cow. Versatile enough for steaks, roasts or stir-fries, sirloin offers good beef flavor at a value price point.

Meat Characteristics: tender, uniform, versatile

A lean, economical cut typically from the flank or top round that benefits from marinating. Best when sliced thinly against the grain after cooking quickly under high heat.

Meat Characteristics: lean, slightly tough, pronounced grain structure

Cubed beef typically cut from tougher parts of the animal, ideal for slow-cooking methods. Perfect for hearty stews, soups, and casseroles where the meat becomes tender and flavorful over time.

Meat Characteristics: Tough, chunky, flavorful

Nutrient-rich beef bones used to create flavorful broths and stocks. Excellent for making bone broth, enhancing soups, or as a treat for dogs.

Meat Characteristics: Gelatinous, marrow-rich, savory

A bony, gelatin-rich cut from the tail of cattle, prized for its deep flavor. Ideal for slow-cooking in stews, soups, and braised dishes, resulting in rich, tender meat.

Meat Characteristics: Gelatin-rich, bony, deeply-flavored

Various organ meats including liver, heart, kidney, and tripe, offering unique flavors and textures. Nutrient-dense and versatile, offal can be used in traditional dishes, pâtés, or as protein-rich pet food.

Meat Characteristics: Nutrient-dense, strong-flavored, tender (varies by specific organ)

A tough, flavorful cut from the leg of the cattle, rich in connective tissue and bone marrow. Ideal for slow-cooking methods like braising or in soups, where it becomes tender and contributes to a rich, gelatinous broth.

Meat Characteristics: Tough, sinewy, flavorful