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Meat Preparation

Beef Cut Skillet Grill or Broil Marinate &
Grill or Broil
Stir-Fry Roast Stew Braise Pot Roast

Chuck
Chuck 7-Bone Pot Roast              
Chuck Pot Roast (Boneless)              
Chuck Steak (Boneless)            
Chuck Eye Steak (Boneless)            
Shoulder Top Blade Steak            
Shoulder Top Blade Steak (Flat Iron)            
Shoulder Pot Roast (Boneless)              
Shoulder Steak (Boneless)            
Shoulder Center (Ranch Steak)              
Shoulder Petite Tender            
Shoulder Petite Tender Medallion              
Boneless Short Ribs              
 
Rib
Rib Roast              
Rib Steak              
Ribeye Roast (Boneless)              
Ribeye Steak (Boneless)            
Back Ribs              
 
Loin
Porterhouse Steak            
T-Bone Steak            
Top Loin Steak (Bone-In)            
Top Loin Steak (Boneless)            
Tenderloin Roast              
Tenderloin Steak            
 
Sirloin
Tri-Tip Roast            
Tri-Tip Steak              
Top Sirloin Steak (Boneless)              
 
Round
Top Round Steak              
Bottom Round Roast              
Bottom Round Steak (Western Griller)            
Eye Round Roast              
Eye Round Steak            
Round Tip Roast              
Round Tip Steak              
Sirloin Tip Center Roast              
Sirloin Tip Center Steak            
Sirloin Tip Side Steak              
 
Shank and Brisket
Shank Cross Cut              
Brisket Flat Cut              
 
Plate and Flank
Skirt Steak              
Flank Steak              
 
Other
Ground Beef          
Cubed Steak              
Beef for Stew              
Beef for Kabobs              
Beef for Stir-Fry or Fajitas              
  Launched in 1999 by the Texas Department of Agriculture, GO TEXAN promotes the products, culture and communities that call Texas home. When you see the GO TEXAN logo, you’ve found Lone Star pride.
Find out more at www.gotexan.org