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