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.
Ribeye Filet
Ribeye filet provides the tenderness and flavor of a good ribeye steak but without the external fat that some diners might not like.
Ribeye Cap Steak (Spinalis)
Ribeye cap is a juicy, tender cut that has more flavor and marbling than a tenderloin, but less fat than other ribeye cuts.
Back Ribs
Beef back ribs are cut from the dorsal area behind the shoulders. Beef back rib meat is what remains attached between the rib bones after the prime rib roast is cut.
Porterhouse
Porterhouse is prized at steakhouses as the classic "hanging off the edge of the plate" steak. It is the ultimate steak dinner for two.
T-Bone Steak
The T-bone offers the meaty flavor of a strip steak with the tenderness of a filet. The T-shaped bone adds to its hearty and satisfying flavor.
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