BEEF

A long, thin, and flavorful cut from the beef plate

London broil is an excellent, budget-friendly roast, it is a very lean, tough cut (usually top round or flank).

A tender, flavorful cut from the short loin of the cow, prized for its balance of tenderness and beefy flavor,

Beef marrow bones are nutrient-dense, flavorful, and versatile cuts, commonly taken from the femur or shank of cattle

A highly prized, flavorful, and tender cut of beef from the diaphragm muscle (

A large cut from the short loin, distinguished by a T-shaped bone that separates two different steaks: a beefy strip loin on one side and a tender filet mignon on the other

A large, bone-in cut of beef from the rib primal, prized for being tender, juicy, and flavorful

A premium, flavorful cut from the rib section, known for its rich marbling, tenderness, and juicy, beefy taste

A large, lean, and less tender primal cut from the cow's hind leg and rump

A lean, flavorful, and economical cut from the cow's hindquarters that requires low-and-slow cooking to become tende

A flavorful, moderately tender cut from the rear back of the cow

It is a boneless, well-marbled cut from the short loin area.

A smaller cut than a porterhouse from the short loin, distinguished by a T-shaped bone that separates two different steaks: a beefy strip loin on one side and a tender filet mignon on the other

A triangular, flavorful cut of beef from the bottom sirloin

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