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Learning Center
Learn before you shop
You do not need to become a butcher. You just need enough information to know which questions to ask and which cuts make sense for the meal you are planning.
The better you understand the cut, the better you can plan the meal.
Choosing a SteakRib eye, strip, porterhouse, filet mignon, top sirloin and other grilling steaks.
Choosing a RoastWhy some roasts are best oven roasted and others become tender through slow, moist cooking.
Whole PrimalsSee how large cuts can be custom cut into steaks and roasts for your freezer.
Build a CowChoose the beef sub-primals your family actually wants.
How Much Meat Do I Need?Practical shopping guidelines for everyday meals and special occasions.
What Is London Broil?Why the name can refer to more than one cut.
Ground BeefLean percentages, flavor and choosing the grind that fits the meal.
Stew MeatChuck, round and sirloin do not all give the same result.
Fajita CutsSkirt steak is traditional, but it is not your only option.
Grilling TipsChoose the right cut and thickness before you light the grill.
Cooking MethodsMatch the cut to the way you plan to cook it.
Ask the ButcherStart with the meal when you are not sure what cut you need.
Cooking Guides & RecipesSimple starting points for steaks, roasts, stew and more — with print-friendly guides.
Not sure where to start?
Sometimes the most useful thing a customer can say is: “This is what I am trying to make. What should I use?”