Retail cuts of meat

Front

This is one of the most expensive retail cuts from the short loin.

Back

T-Bone

Front

This retail cut is also a primal cut. It is known for having a fatty, tough texture and needs to be cooked slow. Sometimes it is featured on a Texas BBQ menu.

Back

Brisket

Front

This retail cut is from the round. It is inexpensive, lean cut.

Back

Eye Round

Front

This retail cut is from the loin. This cut is said to be more flavorful but less tender.

Back

Sirloin

Front

This retail cut of meat comes from the loin area and is one of the most tender cuts. This retail cut is where we get Filet Mignon.

Back

Tenderloin

Front

This retail cut of meat is also a wholesale cut. However, if you were to order 'short ribs' then this retail cut would come from the plate cut.

Back

Ribs

Front

This retail cut comes from the wholesale rib cut. This cut is also considered to be one of the more flavorful ones because of its marbling.

Back

Ribeye

Front

This retail cut is from the loin, also a very tender cut. This steak often has "New York" in the name.

Back

Strip Steak

Front

This retail cut is SUPER fatty which provides it with the flavor people love so much!

Back

Bacon

Front

While Moist Heat is better for leaner cuts of meat, Dry Heat is better for _____________ cuts.

Back

Fattier