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16 Cattle Company Beef is providing the following information to guide you in getting to know the different cuts of beef.   

• Beef from the CHUCK: 

  • Brisket (great to smoke for several hours)

  • Chuck Roasts (numerous, delicious crock pot recipes for this dish)

  • Bone Broth for soups

  • Ground Beef

  • Stew Meat

• Beef from the RIB:

  • Ribeye steaks with/without bone​

  • Ribs: Plate ribs, flank-style ribs, short ribs

  • Ground Beef

  • Stew Meat

• Beef from the LOIN:

  • T-bones

  • N.Y. Strips with/without bone

  • Tenderloin

  • Tenderloin Filet​ (Filet Mignon)

• Beef from the SIRLOIN:

  • Center Cut Sirloin Steak - lean, juicy and tender

  • Top Sirloin Steak - lean, well-flavored and moderately tender

  • Tri Tip Steak - juicy and full of rich beef flavor that is great for grilling or stir frying

• Beef from the ROUND:

  • Round Steaks (usually tenderized) Great for chicken frying​

  • Rump Roast (numerous, delicious crock pot recipes for this dish)

  • Top Round London Broil (Best when marinated and broiled then sliced thinly against the grain)

  • Top Round Steak (Best when marinated, slow cooked, then sliced thinly against the grain)

• Beef from the FLANK:

  • Flank Steak (Bavette or London Broil)  This is a 'flat' steak and is versatile and flavorful and often used for fajitas and stir fried beef.

• Beef from the PLATE :

  • Short Ribs - flavorful, moist and tender when braised​

  • Inside & outside skirt steaks - (for fajitas)

• Beef from the BRISKET:

  • Whole Brisket - slow cooked at a low temperature for a flavorful fill

  • Brisket Flat - slow cook to maximize its tenderness also a traditional cut used for corned beef

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• Beef from the SHANK:
  • Osso Buco - superb, Italian dish that is slow cooked​

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