As a rule of thumb, grill tender cuts of beef and cook tougher cuts low and slow!

Find Out Which Steak Cuts Are Best For The Grill

As a rule of thumb, grill tender cuts of beef and cook tougher cuts low and slow!

Make sure you pick the right cut for the occasion with our handy steak infographic guide...

How to choose your steak

Make sure you pick the right cut for the occasion with our handy steak infographic guide...

Working in a butcher shop I think I know all the steaks that come my way there, but some of these names I've never heard of. I guess everyone has a name for something. The steaks I know are round, sirloin, tenderloin, New York(/strip loin), t-bone(which is made up of a tenderloin and New York) and they have a bit of a different look than the ones pictured here. -megan

Cuts of Steak

Working in a butcher shop I think I know all the steaks that come my way there, but some of these names I've never heard of. I guess everyone has a name for something. The steaks I know are round, sirloin, tenderloin, New York(/strip loin), t-bone(which is made up of a tenderloin and New York) and they have a bit of a different look than the ones pictured here. -megan

For getting exactly the steak you want and the steak you need: | 17 Helpful Diagrams For People Who Truly Love Meat

For getting exactly the steak you want and the steak you need:

For getting exactly the steak you want and the steak you need: | 17 Helpful Diagrams For People Who Truly Love Meat

In just one cow, there are dozens of cuts waiting to make it to your dinner table, and all of them are different thanks to where they are on the cow. The degree of tenderness, flavor and color are based on the type cow: whether it was factory farmed or grass-fed in pasture, whether the particular muscle was well-worked or hardly used, how a butcher chooses to cut the meat, and more. For the full guide visit us here: http://paleo.co/beefcutsguide

The Cheat Sheet to Cuts of Beef

In just one cow, there are dozens of cuts waiting to make it to your dinner table, and all of them are different thanks to where they are on the cow. The degree of tenderness, flavor and color are based on the type cow: whether it was factory farmed or grass-fed in pasture, whether the particular muscle was well-worked or hardly used, how a butcher chooses to cut the meat, and more. For the full guide visit us here: http://paleo.co/beefcutsguide

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