Smart Shopping Tips

Which cuts? For succulent, tasty, sizzling beef, choose the most tender steaks when grilling or broiling. These are:

  • ribeye
  • rib
  • T-Bone
  • Porterhouse
  • top loin (strip)
  • tenderloin
  • shoulder top blade steak (Flat Iron)
  • shoulder center steak (Ranch Steak)
  • chuck eye
  • round sirloin tip center

Though not a steak, the beef tri-tip roast and shoulder petite tender roast, with their relatively thin uniform shape, fit nicely in this category, too.

HOW MUCH TO BUY?

Lean boneless beef steaks will yield 3-1/2 to 4 three-ounce servings of cooked, trimmed beef per pound.
Bone-in steaks and boneless beef steaks that need more trimming will yield 2-1/2 to 3 three-ounce servings of cooked, trimmed beef per pound.
Source: www.BeefItsWhatsForDinner.com

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