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.
Flat Iron
Flat iron steak has nearly the same tenderness as the tenderloin but at a fraction of the cost. Cut from the top blade, flat iron steak is uniform in thickness and rectangular in shape. It is best cooked to no more than medium doneness.
Petite Tender
Petite tender is a small roast with a rich, beefy flavor. Tender and juicy, it is perfect for grilling and slicing into medallions.
Bone-in Ribeye
The bone-in ribeye is known for its exquisite flavor. During the cooking process, the generous fat in this cut melts and is distributed throughout the steak. The bone allows the steak to hold its shape.
Lip-on Ribeye
The lip is a portion of flesh that is left on the end of the ribeye muscle. Its taste and texture is similar to prime rib roast.
Ribeye Steak
Ribeye is very well-marbled with a high degree of tenderness. Its flavor is second to none.
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