3 lbs is a common choice. 1/2 lbs per person is a serving without any leftovers.
Lean all-purpose cut, can be grilled, roasted, or broiled. It can be dry and tough if overcooked or sliced too thickly.
Slightly chewier, but pleasant. With pronounced marbling and a looser grain, Bavette is particularly well-suited for high-heat cooking methods where the outside can achieve a caramelized crust while the inside remains tender and juicy.
This section of beef can be cut into a T-Bone steak and Butt Tender Steak or into Striploin and Tenderloin.
Considered one of the highest quality steaks. Great for grilling. Can feed more than 1 person.
From the thickest end of the tenderloin. Meat is very tender, suitable for roast or steak. Often served medium rare.
Excellent marbling and bold flavour. Great as a grilling steak. (Indicated in yellow)
The most tender meat. Soft, juicy, and flavourful. Great as a grilling steak and can also be roasted. Also known as "filet mignon." (Indicated in blue)
Lean, juicy and moderately tender. No bones and very little fat. Good as a grilling steak.
An extremely flavour cut of beef that is triangular in shape. Makes great grilling steaks, can be grilled whole and then sliced or cut into steaks and then grilled.
Inside round is a moderately tough, containing connective tissue and heavily exercised muscle. It is a good cut for slow roasting at low temperature.
Contains tough muscles and some connective tissue. Often used for roasting. Can also be cut into minute steaks.
Lean, less tender but flavourful. As a roast, the Eye of Round is good for slow-roasting, braising, slow-cooking, smoking and pressure-cooking. Also makes good stews.
A lean yet flavourful cut. Best if braised or stewed but can be marinated and used for Kabobs also.
Note: It is $1.50/lbs additional to have patties made
