Our new You Verify Choice Grade products include:
USDA Choice Beef Lip-on Ribeye, Boneless
If you're looking for a classic steak that delivers every time, then look no further. The Ribeye's generous marbling provides unmatched characteristics in juiciness and richness of flavor. This deliciously distinctive steak is best grilled and remains tender during cooking up to medium.
USDA Choice Beef Loin, Strip Loin Steak
Cut from the strip loin part of the sirloin, the N.Y. Strip is particularly tender with a punch of flavor. The N.Y. Strip not only exceeds expectations as a 'center of the plate' menu item, but it's also versatile enough to use for hors d'oeuvres or to top off a salad.
USDA Choice Beef Loin, Top Sirloin Butt Steak
The Sirloin is cut from the lower portion of the ribs and continues to the rump and tenderloin. Depending on the region from which it's cut, there are even variations of Top Sirloin to Bottom Sirloin. This lean and flavorful cut of beef is best when cooked by dry-heating methods such as grilling, sautéing or broiling. Sirloin steaks are great for barbeques, since grilling them maintains all their natural flavors.
USDA Choice Beef Loin, Tenderloin Steak
Since this muscle of the cattle does very little work, this is the most tender part of the beef and is cut into roasts or steaks. The Tenderloin is quite lean, making it a great choice for health conscious consumers, and delivers a uniquely delicate flavor. It can be used in several different cooking variations, from casual grilling of kabobs to an elegant dinner cooked to superb perfection in a Beurre Blanc Sauce.
USDA Choice Flank Primal, Flank Steak
The Flank steak, or bavette, is cut from the abdominal muscles or the area between the ribs and hip. It's a tougher, yet flavorful cut traditionally used for London Broil and is usually marinated before broiling or grilling. Thinly slicing on a diagonal, cross-grain cut makes for easier chewing. The Flank has become quite popular over the past two decades due to its use in fajitas and Asian stir fry.
USDA Choice Round Primal, Round Tip Steak
Also known as Top Round and Rump Roast, this cut comes from the back end and is the most tender of the Round steaks. Though very lean, it's not as tender and juicy as other cuts and should be marinated unless thinly sliced. Round Steak has great versatility, used in everything from London Broil, steak sandwiches and Italian Beef to stews, stir fries and kabobs.
If you're looking for a classic steak that delivers every time, then look no further. The Ribeye's generous marbling provides unmatched characteristics in juiciness and richness of flavor. This deliciously distinctive steak is best grilled and remains tender during cooking up to medium.
Cut from the strip loin part of the sirloin, the N.Y. Strip is particularly tender with a punch of flavor. The N.Y. Strip not only exceeds expectations as a 'center of the plate' menu item, but it's also versatile enough to use for hors d'oeuvres or to top off a salad.
The Sirloin is cut from the lower portion of the ribs and continues to the rump and tenderloin. Depending on the region from which it's cut, there are even variations of Top Sirloin to Bottom Sirloin. This lean and flavorful cut of beef is best when cooked by dry-heating methods such as grilling, sautéing or broiling. Sirloin steaks are great for barbeques, since grilling them maintains all their natural flavors.
Since this muscle of the cattle does very little work, this is the most tender part of the beef and is cut into roasts or steaks. The Tenderloin is quite lean, making it a great choice for health conscious consumers, and delivers a uniquely delicate flavor. It can be used in several different cooking variations, from casual grilling of kabobs to an elegant dinner cooked to superb perfection in a Beurre Blanc Sauce.
The Flank steak, or bavette, is cut from the abdominal muscles or the area between the ribs and hip. It's a tougher, yet flavorful cut traditionally used for London Broil and is usually marinated before broiling or grilling. Thinly slicing on a diagonal, cross-grain cut makes for easier chewing. The Flank has become quite popular over the past two decades due to its use in fajitas and Asian stir fry.
Also known as Top Round and Rump Roast, this cut comes from the back end and is the most tender of the Round steaks. Though very lean, it's not as tender and juicy as other cuts and should be marinated unless thinly sliced. Round Steak has great versatility, used in everything from London Broil, steak sandwiches and Italian Beef to stews, stir fries and kabobs.