Cut from the Rib, this is one of the most popular steaks in America as it is very flavorful and tender. Popular.
This high-end steak known for it's tenderness is derived from next to the Sirloin. It's a lean and succulent steak with subtle.
High in nutritional value, liver is often used sautéed or in stir fry. Best when cooked through, but not overcooked as it can.
Also known as Top Round, this beef is typically marinated and grilled or broiled and then cut across the grains into thin.
Both dry and moist cookery can be utilized. Ideal with a tenderizing marinade. For best quality, cook only to medium rare. Great.
The Chuck Eye Steak is a rare and popular cut from the 5th rib of the cow. It's close to a Rib.
A flavorful cut from the Bottom Sirloin. This is a thin steak, also know as Sirloin Flap, that tastes great with a.
A lean steak that can be a little tougher when sauteed, but has excellent taste and can be marinated and cooked slow.