7-Tips for Selecting a Good Cut of Beef

7-Best Meat Choices for Your Recipes

As a child growing up, my mother never spent much money on steak or roast. Because she had her bought of single parenthood, my brother and I were raised on a healthy diet of ground beef and chicken. My mom (also a cook at a local hospital) never enjoyed cooking when she came home, where making the family meal was left to my own devices. However, now that I’m much older I have discovered ways to select a healthy cut of meat, but it came with a lot of trials. I enjoy the Angus Beef found at Chicago Steak Company for the freshest choices. But, I'm sure you have your favorite source or butcher. Here are 7-tips how to select a good cut of beef that will enhance your culinary creations.

Tip 1: If you’re looking for a leaner cut of beef, select loin, short loin, or strip loin. We consider these the primal cut and offer a nice selection if you’re looking to cook on high heat. Some of these choices will include Porterhouse, Delmonico, T-Bone and New York Strip Steaks. Chef suggests getting a thicker cut with lots of marbling or fat speckle throughout and keeping bone in order to get the ultimate piece of protein.

Tip 2: Ask anyone who is doing KETO dieting if they would like a leaner cut of meat and they’ll most likely request a Trip-Tip, Top Sirloin and Filet Mignon as their 1st choice. Since this section comes from the rear of the cow, it will not have a lot of fat but should still have some white depending on the way the butcher prepped the beef. If you are dieting, then consider using more dry heat when prepping and to get the maximum flavor grill, stir-fry or broil for the best texture and want to slice easily. If this meat is tough, you over-cooked or didn’t get a prime selection.

Tip 3: If you’re looking to serve a juicy steak then hands down a good Ribeye is ideal. Also, in this Rib Cut category you’ll find roast, filet and ribs making the cut. However, when making dishes that require a long cooking process, you may find the result to include a lot of chewing. These meats are excellent to prepare with a searing technique to help lock in juices. No matter what the dish, the family will love a Rib Cut section.

Tip 4: If you’re thinking about stewing or making chili, you will cut back time with a cheek. The other options are ground beef, and strip steaks used for many Asian dishes.

Tip 5: Who doesn’t love a good brisket? This is a flatter piece of beef and will most likely give better results if marinated hours before grilling or using for a stew. Brisket cuts can be very tough and can be full of marbling or be very lean.

Tip 6: If you’re strictly looking for meat to toss on the grill, then ask the local butcher for a nice cut of bavette. This is what the pros may call medium temperature and preparation and not rare or well done.

Tip 7: One of the leanest selections is the onglet which is known in the U.S. as skirt or hanger steak. The prime choice is a French cut of beef and is almost shaped like a tube or a pork tenderloin. If you don’t see the word onglet ask for the skirt steak, as even Walmart sells them.

While these are a few suggestions for you to reference its best to speak with a butcher or a professional chef who can recommend other options. Not all may be available when you want to start your culinary execution. But you can always find what you’re looking for online and have it delivered right to your door. If you're still confused contact Chicago Steak Company who can help.

Until next time, keep cooking and showing us your meat!


  • Food and Writing
  • Food and Writing
  • Food and Writing
  • Food and Writing