Every cut decoded. Tenderness, fat marbling, collagen content, ideal doneness, and the best ways to cook each one.
Intensely marbled, rich, and juicy. The fat cap and intramuscular marbling make this the most forgiving premium steak to cook.
The most tender cut. Lean, buttery, and elegant. Demands precision — overcooking ruins its delicate texture.
Collagen-rich and demanding patience. 12-16 hours of smoking transforms this tough cut into smoky, melt-apart perfection.
Brazil's prized cut from the top sirloin cap. The thick fat cap bastes the meat as it grills, delivering incredible flavor.
Bone-in luxury. Packed with collagen and intramuscular fat, low-and-slow braising turns them fork-tender and deeply savory.
Intensely beefy with long, loose grain. Sear it screaming-hot and slice thin against the grain for tacos, fajitas, and more.
California's favorite roast. Lean but flavorful, it excels on the grill and in the oven. The two-grain structure requires careful slicing.
The butcher's secret — so named because butchers kept it for themselves. Rich, tender, and deeply beefy with a distinctive grain.
Bone-surrounded segments of rich, gelatinous meat. Hours of braising yield one of the most flavorful and satisfying beef dishes imaginable.
Lean, wide, and intensely beefy. Marinates beautifully, cooks fast over high heat, and slices into perfect strips for stir-fry and salads.
The workhorse cut with incredible marbling for its price. Transforms through braising into the ultimate comfort food — pot roast perfection.
Cross-cut leg with marrow bone center. Italian osso buco transforms this lean, tough cut into a gelatinous, deeply flavored masterpiece.