Lean Beef Cuts
Forget about sacrificing taste for nutrition. These lean beef cuts are chock-full of flavor and 10 essential nutrients.
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Cuts in this Collection
Chuck Tender Steak
Lean cut that resembles a Tenderloin Steak but is not as tender. Slow-cook or tenderize with a marinade before grilling. Learn more about this beef cut here.
Chuck Tender Roast
Lean roast that requires slow-cooking to tenderize. Learn more about this beef cut here.
Tenderloin Roast
The most tender beef roast that is well known for being lean and succulent. Easy to carve with its fine texture. Learn more about this beef cut here.
Tenderloin Steak (Filet Mignon)
This is the most tender steak, lean yet succulent, with a fine buttery texture. This steak also meets government guidelines for lean. Learn more here.
Tenderloin Tips
Nicely trimmed, extremely tender and flavorful ends of the Tenderloin. Perfect for center of the plate, kabobs, stews and stir-fry. Learn more here.
Strip Filet
Thick cut but smaller diameter than Strip Steak with a robust taste. Season simply with salt and pepper or your favorite rub and grill. Learn more here.
Strip Petite Roast
A smaller roasting option than Strip Roast. Impressive looking, yet easy to cook, this juicy and flavorful cut is great for everyday dinners. Learn more here.
Strip Roast
This centerpiece roast is tender, juicy and full of flavor. Learn more about this beef cut here.
Shank Cross-Cut
A cross-section of the leg, which is used extensively for movement. It is typically braised to make flavorful, fork-tender dishes. Learn more here.
Tri-Tip Roast
Boneless and fairly tender with full flavor. Roast or grill then slice across the grain. Learn more about this beef cut here.
Tri-Tip Steak
Boneless and fairly tender with full flavor. Grill then slice across the grain. Learn more about this beef cut here.
Coulotte Steak
With plenty of marbling, this is a juicy and savory steak. Easy to prepare on the grill. Learn more about this beef cut here.
Top Sirloin Filet
Tender, thick and perfectly portioned from larger Top Sirloin Steaks. Season simply with salt and pepper or your favorite rub before grilling. Learn more here.
Top Sirloin Steak
A flavorful cut that’s versatile and juicy. Great served as a steak or cut into kabobs. Learn more about this beef cut here.
Eye of Round Roast
A lean, flavorful cut often used for roast beef at the deli. Can be roasted or slow-cooked at home for an everyday meal. Learn more about this beef cut here.
Eye of Round Steak
A tremendous value cut that is lean and boneless. Ideal for marinating then grilling or skillet cooking. Learn more about this beef cut here.
Sirloin Tip Roast
This boneless, lean cut is great value. Best when roasted and carved into thin slices. Learn more about this beef cut here.
Sirloin Tip Center Roast
Perfect for an easy family meal. Roast this lean cut, then thinly slice and serve. Learn more about this beef cut here.
Sirloin Tip Center Steak
Boneless, lean and a good value for this fairly tender cut. Marinate before grilling for the best experience. Learn more about this beef cut here.
Sirloin Tip Steak
This boneless, lean cut is great value. Makes good Kabobs, Stew Meat or Cubed Steak. Learn more about this beef cut here.
Sirloin Tip Side Roast
This cut is a good value and very lean, making it a great roast choice any night of the week. Learn more about this beef cut here.
Top Round Roast
A lean roast that should be slow-cooked to improve its tenderness and then sliced thinly across the grain. Learn more about this beef cut here.
Top Round Steak
Thick and versatile weekday cut. Typically broiled or slow-cooked to bring out its best. Learn more about this beef cut here.
