A chef seasons a rib rack with a barbecue rub

Beef Cut Information for Foodservice

A perfectly prepared beef dish can help make your restaurant memorable for your patrons whether you work in fine dining or fast casual.

On this page, you’ll find information about different cuts of beef and how to bring out maximum flavor and tenderness of each.

Chuck Roll

Chuck roll is taken from between the backbone and ribs. It is a mix of tough and tender meat.

LEARN MORE

Tyson Fresh Meats Foodservice chuck roll

Chuck Eye

Chuck eye steak shares many of the characteristics of a ribeye, which is why it is sometimes known as the mock ribeye steak. Chuck eye tends to be a more affordable cut of meat.

LEARN MORE

Tyson Fresh Meats Foodservice chuck eye steak

Denver Steak

Denver steak comes from the under blade portion of the chuck roll. Cooked properly, it has a nice texture and remains juicy. Denver steak is best served rare or medium-rare.

LEARN MORE

Tyson Fresh Meats Foodservice Denver steak

Shoulder Clod

Options for shoulder clod go beyond barbecue and steak. It can also be used as ground beef, cubed steak and sliced and diced meat. Shoulder clod is slightly leaner than other chuck cuts.

LEARN MORE

Tyson Fresh Meats Foodservice beef shoulder clod

Ranch Steak

Even though it has little fat, ranch steak is packed with flavor. Toughness can be avoided by using optimal cooking methods. Ranch steak is best-prepared medium-rare.

LEARN MORE

Tyson Fresh Meats Foodservice ranch steak

Connect With Us