which part of beef is best

These cuts—ribeye, New York strip loin, and filet mignon—can certainly be dubbed the best, and few will disagree. “Filet is the most tender cut, but has the least amount of flavor. Ribeye is the most flavorful, but the least tender of the three, and New York is in the middle.” Flannery explains.

Beef. It’s a staple of the American diet, a delicious dish that humans have enjoyed in one form or another since prehistoric times. And now that you’re no longer pursuing your dinner across a vast grassy plain, you can afford to be a bit choosy about which cut of beef you choose to grill, roast, or perhaps reverse sear (an all-time Primer favorite technique).

But unlike chicken or pork, ordering or buying and cooking beef can be a bit overwhelming. There are easily more than a dozen cuts of beef. You’ve probably heard of many of them–especially the popular steakhouse cuts like porterhouse, T-bone, New York strip, and sirloin. But do you know what differentiates tri-tip from flank steak? Or why to order–or how to cook–either of them?

The next time you’re in the mood for a steak dinner, do yourself (and any guests) a favor and familiarize yourself with the most common cuts of beef, what they’re good for, and the best way to cook each one. For example, don’t assume that you have to buy pricey filet mignon in order to have the best tasting, most flavorful meal. Prepared correctly, any of these cuts will be delicious.

To create this guide, I consulted with Lou from the famous Marconda’s butcher shop, right here at the Los Angeles Farmer’s Market. Family owned since 1941, Marconda’s knows a thing or two about beef. (Pro tip: if you want to get the best quality beef, seek out a local butcher.)

The New York strip is a cut from the short loin. The short loin is a large muscle that allows for thick cuts and gives an option for people that do not like significant internal fat content. The New York strip is packed with flavor and best cooked by grilling or pan-frying.

The rib eye is a cut from the rib section and is the most flavorful cut of meat and typically comes with very deep marbling. Because of the deep marbling on the rib eye, it is a great cut for grilling and slow roasting.

The top sirloin is cut from the loin and offers great flavors! Top sirloin is a very thick cut of meat, making it great for grilling, broiling, sauteing, or pan-frying. The best thickness for a top sirloin is 1 – 2 inches. The best thickness is 2inches because thicker steaks won’t dry out as easily.

The tenderloin is a cut from the loin of beef and is the most tender cut of beef. The best way to cook a tenderloin is by pan-searing it while topping it with a sprinkle of salt and pepper.

In this week’s Meat Tip Monday, we will be focusing on the top 5 most flavorful and desired cuts of beef! Want to try one of these cuts of beef? Stop by The Meat Market or Local Source Foods to pick up your favorite!

What is a roast?

A roast is a cut of meat that is usually cooked whole. Roasts serve several people, and often use the “roasting” cooking method, which is heating in a dry oven. Roasts can also be braised, which involves frying the outside of the meat and then cooking it slowly in a closed container, often with some sort of liquid (this step is also known as stewing).

Prime Rib, Rib Roast

The term prime rib is more likely to be seen in a restaurant than at the butchers counter. To be prime rib, it must be a rib roast from the most desirable part of the rib section. The flavor is closer to roast beef than a steak.

Well-marbled with fat, these are the bones the ribeye comes off of. Beef ribs can be chewy if not prepared correctly – flavorful and tender ribs take a few hours to cook.

These cuts—ribeye, New York strip loin, and filet mignon—can certainly be dubbed the best, and few will disagree. “Filet is the most tender cut, but has the least amount of flavor. Ribeye is the most flavorful, but the least tender of the three, and New York is in the middle.” Flannery explains.

FAQ

What is the best cut of beef?

Filet Mignon Steak The Filet Mignon, also known as the Tenderloin Steak, Beef Loin Steak, or Filet, is unrivaled as the superior cut of steak because of its tenderness.

What is the tastiest part of the beef?

The rib eye is a cut from the rib section and is the most flavorful cut of meat and typically comes with very deep marbling.

Which part of beef is most tender?

The most tender of all cuts of beef, tenderloin steaks are lean and known for their delicate, butter-like texture and thick cut. These mouthwatering steaks are so tender they can be “cut with a butter knife.” Tenderloin steaks are commonly known as filets or filet mignon.

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