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With friendly help from Food City Certified Butchers, you’ll find the right cut and seasonings for the perfect meal tonight.

Superior beef demands superior cattle. It’s that simple.

The juiciest, most tender, marbled and flavorful beef comes from the healthiest, best-of-the-best Angus cattle. Only those that meet 10 stringent quality standards—only 3 of every 10 Black Angus cattle—earn the official brand stamp and are labeled as Certified Angus Beef®. With friendly help from Food City Certified Butchers, you’ll find the right cut, determine that perfect seasoning and prepare your family meal like a true professional.

Beef Chuck are the very flavorful cuts from the neck, shoulder and upper arm of th cow; best for braising.

Respect the beef. Know your cuts: CHUCK

Flat Iron

As at home on the grill as it is in a pan, flat iron is versatile, inexpensive and a great value.

Chuck Steak

On the tougher end of the spectrum, chuck steak responds well to marinades and slow-cooking.

Chuck Roast

More fat means more flavor, so chuck roast is a great pick for grinding, shredding or pot roast.

Boneless Short Ribs

Sometimes, tasty things come to those who wait. This is a great pick for soups, stews and chili.

Beef Rib cuts consists of the top part of the center section of the rib and include the standing rib roast and ribeye steak.

Respect the beef. Know your cuts: RIB

Ribeye

Whether you grill it or pan fry it, steak fans swear by this excellent texture and flavor combo.

Back Ribs

Got a few hours to braise a few to perfection? Patience is rewarded as fat melts and flavors meld.

Prime/Rib Roast

Sometimes standing but prime for a reason, it’s universally respected for tenderness and flavor.

Short Ribs

If you’ve got the time to slow-roast these bigger-than-pork ribs, they’ll slide right off the bone.

The loin is located at the top of the steer directly behind the rib, and since it’s not a heavily used muscle, it’s very tender. The loin has two parts: shortloin and sirloin.

Respect the beef. Know your cuts: LOIN

Porterhouse

The perfect marriage of strip steak and filet, the porterhouse is a substantial and satisfying steak.

T-Bone

Another top-shelf cut, but slightly smaller than the porterhouse, it’s hard to beat a T-bone steak.

Filet Mignon

Thick, tender, juicy and beloved among steak fans the world over, here’s your gold standard.

NY Strip

Tender and delicious, some consider the NY strip the quintessential steak for backyard grilling.

The loin is located at the top of the steer directly behind the rib, and since it’s not a heavily used muscle, it’s very tender. The loin has two parts: shortloin and sirloin.

Respect the beef. Know your cuts: SIRLOIN

Sirloin

A juicy, delicious steak best cut lean and grilled fast, this is a flavorful, affordable cut.

Tri-Tip Steak

This lean, flavorful steak is low in fat and best grilled indirectly for half an hour or pan fried.

Tri-Tip Roast

Not as tender at first, this cut responds well to marinades and slow-roasts with rewarding flavors.

The round is a lean and inexpensive cut. It’s found at the cow’s rump and hind legs, so it’s sometimes tough: best for roasts and ground meat.

Respect the beef. Know your cuts: ROUND

Top Round

Marinade, then hit a hot grill. If you’re looking for a high-value cut and have the time, this is it.

Rump Roast

Perfect for pot roast, this cut cooks slow and low, creating tenderness and melding flavors.

The flank is located below the loin. It has no bones, and is very flavorful and very lean.

Respect the beef. Know your cuts: FLANK

Flank Steak

Lean and versatile, the flank steak is perfect for marinades and grilling with fajitas or stir fry.

The short plate, near the abdomen, provides provides slightly fattier ribs and cuts used for pastrami, fajitas and skirt steak.

Respect the beef. Know your cuts: SHORT PLATE

Skirt Steak

A popular cut for carne asada, like the flank steak, the skirt steak is great for marinated grilling.

The shank is located at the animal’s forearm in front of the brisket: best for stews and soups.

Respect the beef. Know your cuts: SHANK

Beef Shank

Making your own stock or trying an all-day stew? This tough, dry, sinewy but cheap cut is it.

The brisket is the steer’s breast. Best cooked low and slow for barbeque, corned beef and pastrami.

Respect the beef. Know your cuts: BRISKET

Beef Brisket

Exclusively slow-cooked, this delicious cut is great for flavorful barbecue, corn beef or pastrami.