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29 Lean Cuts of Beef

Twenty-nine cuts of Certified Hereford Beef® are considered lean cuts by the USDA. This means they contain less than 10 grams of fat, 4.5 grams or less od saturated fat, and less than 95 milligrams of cholesterol per 3.5 oz. serving.

  • T-Bone Steak
  • Round Tip Roast & Steak
  • Tenderloin Roast & Steak
  • Round Steak
  • NY Strip Steak
  • Shank Cross Cuts
  • Top Sirloin Steak
  • Sirloin Tip Center Roast & Steak
  • 95% Lean Ground Beef
  • Bottom Round Steak
  • Eye Round Roast & Steak
  • Shoulder Petite Tender & Medallions
  • Top Round Roast & Steak
  • Shoulder Center (Ranch) Steak
  • Bottom Round Roast & Steak
  • Tri-Tip Roast & Steak
  • Chuck Shoulder Pot Roast
  • Sirloin Tip Side Steak
  • Chuck Shoulder Steak
  • Flank Steak
  • Brisket, Flat Half

View Cuts: Great on the Grill | Marinade | Skillet

These days, it seems like the ole' dollar doesn't go too far, especially when it comes to everyday living. However, your local Certified Hereford Beef® meat market is making sure you get the most for your money.

Known as the value cuts, these new and exciting products offer you delicious and inexpensive beef choices at a fraction of the costs associated with the more familiar cuts. Even better, 6 of these value cuts are considered lean cuts by the USDA. This means they contain less than 10 grams of fat, 4.5 grams or less of saturated fat, and less than 95 milligrams of cholesterol per 3.5 oz. serving.

We have showcased some of the most juicy, tender, and flavorful beef cuts that are quick and easy to prepare. Best of all, they were created for the toughest panel of judges imaginable; you! Be sure to look for these exciting Certified Hereford Beef® cuts at your local grocery, and if you don't see them, ask the helpful and knowledgeable store personnel behind the meat counter.

Great on the Grill

Flat Iron Steak

Flat Iron Steak

  • Average weight: 6-7 oz.
  • Origin of cut: Chuck

This specific muscle ranks second in tenderness, only to be beat out by the infamous tenderloin steak. This steak is an excellent meal idea as it is naturally portioned in 6-7 oz. serving sizes and possesses excellent beef flavor. Best of all, the flat iron steak is quick, easy, and extremely versatile in many recipes.

Tri-Tip Roast

Tri-Tip Roast

  • Average weight: 2 to 2 ½ lbs
  • Origin of cut: Sirloin

Flavor, versatility, and ease of preparation make this cut an easy meal idea. Although well known to consumers in the western region of the U.S, this cut is slowly making its presence known in homes all around the U.S. As you can see, the tri-tip got its name due to the naturally occurring triangular shape of the cut. Highly marbled (those tiny specs of intramuscular fat that give beef its juiciness and flavor), tri-trips are excellent simply seasoned and cooked on the grill. Leftovers? Slice it thinly (across the grain of-course) and have fantastic sandwiches. Or, throw it in the oven for easy and hassle free London Broil!

Marinade

Flank Steak

Flank Steak

  • Average weight: 1 to 1 ½ lbs
  • Origin of cut: Flank

Who doesn't love a sizzling platter of fajitas or a flavorful and easy pin-wheel? For decades, many cultures have capitalized on the meal versatility of flank steaks. Although slow to catch on in the U.S, more and more people are realizing the unique texture and taste of this wonderful cut. Marinate and then pan sear, grill or braise for phenomenal fajitas. Feeling creative? Gather a few additional ingredients (see our recipe section) and make a colorful pin-wheel that will be sure to leave your guests "oohing & awing."

Note: Upon serving, be sure to slice the flank steak across the grain.

Skirt Steak

Skirt Steak

  • Average weight: 1 to 1 ½ lbs
  • Origin of cut: Plate

Similar to flank steaks, skirt steaks are most commonly marinated and prepared as fajitas. For tasty fajitas, marinade using your favorite recipe and then roll the skirt steak into a circle, resembling a pinwheel (use toothpicks to hold meat together). Place steak over medium-hot coals, making sure to turn as necessary, and cook to desired degree of doneness. Carve steak across the grain, and wha-lah!

Ranch Steak

Ranch Steak

  • Also known as Shoulder Center Cut Ranch Steak
  • Average weight: 6-8 oz.
  • Origin of cut: Chuck

Have a great marinade that you love to use any chance you get? Well look no further! As the name implies, our butchers take extra care to extract this lean cut from the chuck, yielding a very economical and flavorful cut. Marinate for tenderness as little as 30 minutes using your favorite recipe and cook by braising or grilling to a medium - medium rare degree of doneness.

Western Griller

Western Griller

  • Average weight: 5-7 oz
  • Origin of cut: Round

Perfectly portioned for single servings, Western Griller Steaks are noted for their leanness. This is a great steak to use along with your favorite marinade. Want to try something different? Ask you the Certified Hereford Beef meat personnel to pass it through the tenderizer, creating a wonderful Swiss-Steak!

Skillet

Sirloin Tip Side Steak

Sirloin Tip Side Steak

  • Average weight: 5-6 oz.
  • Origin of cut: Sirloin

Another one of Certified Hereford Beef's 29 lean cuts! Steak for breakfast! Sirloin tip side steaks are thinly sliced, making them an excellent choice for a hearty breakfast. Not a morning person? No problem! Heat up the skillet and use these steaks to create a stupendous stir-fry for family or guests. Sirloin tip side steaks are great for pan-frying also; see our recipe corner for meal ideas.