Best Cuts of Beef: A Butcher's Guide to Buying Smart

There's no single "best" cut of beef. I've been telling customers this for 40 years, and it's still the most important thing I can teach you. The ribeye that's perfect for a quick sear would make a terrible braise. The chuck that transforms into magic after 3 hours in the oven would be shoe leather if you threw it on a hot grill. The best cut is always the right cut for your cooking method, budget, and occasion.

So instead of giving you a simple ranking (which would be useless), I'm going to break down the best cuts for every situation. This is what I'd tell you if you walked into my shop and asked, "Frank, what should I buy?"

Best Cuts for Grilling

High-heat, fast-cooking methods demand tender cuts with good marbling. These muscles come from the center of the animal where they do relatively little work. You're paying a premium for cuts that can handle the heat without becoming tough.

1. Ribeye (My Top Pick)

The ribeye is my desert-island steak. The combination of intramuscular fat, beefy flavor, and that incredible spinalis cap (the curved muscle around the outside) makes it the most forgiving and flavorful cut you can grill. Even if you slightly overcook it, the fat keeps things moist.

What to buy: 1-1.5 inch thick, USDA Choice or higher. Look for white flecks of fat throughout (marbling), not just a fat cap on the outside.

Price: $16-$28/lb for Choice, $25-$45/lb for Prime.

2. New York Strip

The NY strip has slightly less fat than ribeye but a firmer, more "steak-like" bite that many people prefer. It's the most popular steakhouse cut for a reason — consistent thickness, easy to cook, classic presentation.

What to buy: Bone-in strips (sometimes called "Kansas City strips") have more flavor and look impressive. Go with 1.25-1.5 inch thickness for proper crust development.

Price: $14-$24/lb for Choice.

3. Flat Iron

This is the cut the beef industry didn't want you to know about. The flat iron comes from the chuck (shoulder), which is traditionally a braising primal. But the top blade muscle — properly seam-cut with the connective tissue removed — is actually the second-most tender muscle in the entire carcass. It has excellent marbling, intense beef flavor, and costs about half what a ribeye does.

What to buy: Look for uniform thickness and no visible silver skin. Some flat irons still have a line of gristle running through them from improper cutting — skip those.

Price: $8-$14/lb for Choice. Best value grilling steak on the market.

4. Flank Steak

The flank is a lean, flat muscle with pronounced grain that's perfect for marinades and slicing thin. This is your fajita and carne asada cut. The key is cooking it hot and fast (medium-rare max) and slicing against the grain.

What to buy: Look for even thickness throughout. Thicker flanks are more forgiving. Marinate 2-8 hours for maximum flavor penetration.

Price: $10-$15/lb. Used to be a budget cut, but popularity has driven prices up.

Honorable Mention: Tri-Tip

If you can find it (common in California, rare elsewhere), tri-tip is an excellent grilling cut from the bottom sirloin. Great for reverse searing — cook low in the oven to 115°F, then sear hard to finish. Slice thin against the grain.

For the science behind perfect grilling temperatures: The Science of Steak Temperatures

Best Cuts for Roasting

Roasting is forgiving if you choose the right cuts. You want something with enough fat to stay moist during a longer cook, ideally with a bone for added flavor and presentation.

1. Standing Rib Roast (Prime Rib)

This is the rib primal left intact — 3 to 7 ribs, bone-in, roasted whole. It's the same muscles as a ribeye steak, just prepared differently. A 3-bone standing rib roast feeds 6-8 people with leftovers and makes a centerpiece that actually impresses.

What to buy: Request the "first cut" (ribs 9-12) for a leaner roast or the "second cut" (ribs 6-9) for more fat and flavor. Plan 1 pound of bone-in meat per person.

Price: $15-$25/lb for Choice. Worth every penny for holidays.

2. Whole Tenderloin (Beef Tenderloin Roast)

The tenderloin is the most tender muscle in the carcass, making it ideal for roasting. A whole tenderloin (PSMO — peeled, side muscle on) can be trimmed and tied for a beautiful roast. This is your special-occasion cut when you want "melt in your mouth" texture.

What to buy: Buy the whole muscle and trim it yourself. The chain (side muscle) can be ground for burgers. Tie the roast every 2 inches for even cooking.

Price: $22-$35/lb for the whole PSMO (less expensive than pre-cut filets).

3. Top Sirloin Cap (Picanha)

This Brazilian steakhouse favorite has a thick fat cap on one side that bastes the meat during cooking. Roast it whole and slice against the grain for incredibly flavorful, juicy beef at a fraction of the price of premium cuts.

What to buy: Look for 2-3 lbs with the fat cap intact (at least 1/4 inch thick). Many butchers remove the cap, which defeats the purpose. Ask specifically for "picanha with fat cap."

Price: $10-$16/lb. Outstanding value.

Best Cuts for Braising

Braising is where tough, inexpensive cuts become extraordinary. Long, slow cooking in liquid breaks down collagen into gelatin, transforming chewy muscles into fork-tender, deeply flavorful meat. These cuts are actually better than premium steaks for braises — their higher collagen content creates a richness that tenderloin could never achieve.

1. Short Ribs (Bone-In)

Bone-in short ribs are the king of braised beef. The combination of meat, fat, and bone creates an intensely beefy, rich braise that's impossible to replicate with leaner cuts. English-cut (bones separated) is most common; flanken-cut (sliced across the bones) works well for Korean-style preparations.

What to buy: Look for thick, meaty ribs with good marbling. "Plate" short ribs (from the plate primal) are larger and meatier than "chuck" short ribs.

Price: $8-$15/lb. One of the best values in the case.

2. Chuck Roast

The classic pot roast cut. A chuck roast is a cross-section through the shoulder, giving you multiple muscles with varied textures in every slice. The fat and connective tissue melt into the braising liquid, creating a sauce that practically makes itself.

What to buy: 3-4 lbs for a family meal. Bone-in chuck roasts have more flavor but are harder to find. Look for visible marbling.

Price: $6-$10/lb for Choice. The best value braise in the market.

3. Brisket

The brisket is the chest muscle — incredibly tough when raw, impossibly tender when properly cooked. For braising (as opposed to smoking), the flat is easier to handle than a full packer. Jewish-style braised brisket, sliced thin and served in its sauce, is one of the great achievements of braised meat cookery.

What to buy: First-cut (flat) for braising — it slices more cleanly than the fattier point. 4-6 lbs for a generous family meal.

Price: $6-$12/lb for Choice.

4. Oxtail

Oxtail is collagen city — more connective tissue per pound than almost any other cut. The reward for 3-4 hours of braising is meat that falls off the bone and a sauce that's naturally thick and glossy from all that converted gelatin. It's become a culinary darling, which means prices have risen, but it's still an incredible eating experience.

What to buy: Look for meaty sections (the pieces vary in meatiness). Plan 1-1.5 lbs per person because of the bone weight.

Price: $8-$14/lb.

Best Budget Cuts (Under $10/lb)

Money doesn't have to dictate quality. Some of my favorite cuts cost a fraction of what you'd pay for ribeye, and with the right technique, they deliver just as much satisfaction.

1. Chuck Eye Steak

The butcher's secret. Chuck eye steaks are cut from the end of the ribeye muscle where it extends into the chuck primal. They have similar marbling and flavor to ribeye at literally half the price. The catch: there are only 2-3 per animal, so you need to ask specifically for them.

Price: $8-$12/lb.

2. Shoulder Tender (Teres Major)

Sometimes called "petite tender" or "shoulder filet," this small muscle from the shoulder is the third most tender in the carcass. It's shaped like a small tenderloin and cooks beautifully with a quick sear. Most grocery stores don't carry it — ask your butcher.

Price: $8-$12/lb.

3. Sirloin Flap (Bavette)

Popular in Europe, underrated in America. Sirloin flap has loose-grained, intensely beefy meat that absorbs marinades beautifully. Cook like flank steak — hot and fast, slice thin against the grain.

Price: $8-$12/lb.

4. Eye of Round

This is the leanest cut on the animal, which normally would make it a bad choice. But sliced paper-thin after roasting to medium-rare, it makes excellent roast beef for sandwiches at a fraction of the cost of premium cuts. Low and slow roasting (250°F to internal 130°F, then blast at 500°F to crust) is the key.

Price: $5-$8/lb.

Premium Cuts Worth the Splurge

When you want the absolute best, regardless of price, here's where to put your money.

1. Ribeye Cap (Spinalis Dorsi)

If your butcher offers the ribeye cap separated from the rest of the ribeye, buy it immediately. Don't even ask the price. This is the curved muscle that wraps around the outside of the ribeye, and it's the single best-eating piece of beef on the animal. Rich, buttery, and intensely flavored.

Price: $30-$50/lb when available.

2. American Wagyu Ribeye

American Wagyu from fullblood programs delivers marbling that exceeds USDA Prime, with a richer, more buttery flavor than conventional beef. It's the middle ground between a great American steak and the extreme richness of Japanese A5.

Price: $40-$80/lb.

Browse: American Wagyu at The Meatery

3. USDA Prime Dry-Aged

Dry aging concentrates beef flavor and develops nutty, funky compounds that fresh beef can't match. Prime-grade beef with 28-45 days of aging is a special-occasion splurge that genuinely delivers something you can't get any other way.

Price: $35-$55/lb.

4. Japanese A5 Wagyu

The pinnacle. Authentic Japanese A5 Wagyu has marbling that makes USDA Prime look lean. It's a fundamentally different product — eat it in small portions (3-4 oz), cooked simply, with nothing but salt. It melts on your tongue in a way that has to be experienced to be understood.

Price: $100-$200/lb for premium cuts.

Browse: Japanese A5 Wagyu at The Meatery

What I'd Skip

Not every cut is worth your money. Here's what I'd avoid:

• Pre-marinated cuts: They're usually lower-grade meat hiding behind seasonings. The margins are better for the store, not for you.
• Cubed "stew meat": Random trim from who-knows-where. Buy a chuck roast and cube it yourself — you'll know exactly what you're getting.
• Filet mignon (unless you love it): The tenderloin is tender but bland. For the price, I'd rather have ribeye or NY strip every time. That said, some people love it — no judgment.
• "Angus" without USDA grade: "Angus" just means breed. Without a USDA grade (Choice, Prime), it tells you nothing about quality. Don't pay extra for the word.

My Personal Picks

If I'm spending my own money:

Weeknight dinner: Flat iron steak. Great flavor, tender, easy to cook, $10/lb or less.

Weekend cookout: Bone-in ribeye, USDA Choice. Classic for a reason.

Company coming: Standing rib roast. Never fails to impress.

Comfort food Sunday: Chuck roast, braised with root vegetables. Soul-satisfying.

Special occasion: Dry-aged Prime ribeye or American Wagyu striploin.

The "best" cut is always the one that matches your method, budget, and moment. Learn the primals (see my complete guide), understand what each muscle does, and you'll never walk out of a butcher shop confused again.