Use the following information about cuts as a guide when selecting and preparing Ohio Signature Beef. Download a pdf of our Beef Made Easy cut chart for easy reference.
Chuck
Chuck is very flavorful beef. Cuts from this area benefit from slow, wet cooking methods like stewing, braising or pot-roasting.
Flank & Breast
Meat from this section is lean, muscular and very flavorful. The flank and breast offer an assortment of cuts, such as flank steak, brisket and short ribs. Flanks are primarily used for flank steaks, rolled flank steaks or kabobs.
Loin
This section yields very tender cuts that can be prepared without the need for moist heat or long cooking times. Cuts from the short loin may be sauteed, pan-fried, broiled, pan-broiled or grilled. Steak aficionados will agree, the most desirable cuts of steak come from the loin section. For example:
- Tenderloin. Considered by many to be the most tender cut of beef, tenderloin may be cut as the whole strip or into individual steaks for filet mignon. Because the meat flavor does not overpower the flavor of sauces or marinades, these are popular preparation methods.
- Porterhouse Steak. Cut from the rear of the short loin, a porterhouse consists of both the tenderloin and sirloin tip and is a very popular steak. The tenderloin is often served separately as filet mignon.
- T-Bone Steak. Cut from the middle section of the short loin, a T-bone steak is similar to a porterhouse, but has a smaller piece of the tenderloin. Typically grilled, broiled or pan-fried.
- Top Loin & Sirloin. The top loin and sirloin cuts yielding a variety of tender, boneless and bone-in steaks, such as sirloin steaks and sirloin tip roast. Sirloin cuts are often prepared with sautes, marinades, pan-frying, broiling, pan-broiling or grilling. However, many steak lovers wouldn’t dream of marinating or over-cooking these most flavorful cuts of beef.
Rib
From the rib come tender and flavorful cuts of beef. They include rib/ribeye steaks and rib/ribeye roasts. The steaks are great for grilling or broiling while the roasts make great prime rib.
Round
The round consists of lean meat that does well if cooked with moist heat or roasted. Top Round is the most tender part of the round and can be prepared as pot roast or cut into thick steaks for braised dishes. Rump Roast is a very popular cut for pot roast, but can also be roasted at low temperatures.
Shank/Brisket
Traditionally used for corned beef, brisket is best prepared with moist heat. Suitable preparation methods include stewing, braising and pot-roasting.
Short Plate
This section is best used for stew meat, where its rich, beefy flavor can be appreciated.