削减牛肉
找到你需要的食谱，开始烹饪.
适合烧烤的牛肉块
Cook these beef cuts low and slow, slather on a rich BBQ sauce and behold, a new family favorite.
最适合烤箱烤的牛肉块
Oven roasting is the simplest way to prepare beef – just season and let the oven do the rest.
最适合炒的牛肉块
These stir-fry-friendly beef cuts deliver a delicious one-skillet meal that’s sure to impress.
Braison削减
A small, round boneless cut that makes an Osso Buco-style roast after slow-cooking. 在这里了解更多关于牛肉切割的信息.
半胸肉
The leaner half of the whole Brisket also known also as the “first cut,这种味道浓郁的肉可以切片或切碎. 在这里了解更多关于这个切口的信息.
Chuck Flap/Edge Roast
味道浓郁，质地细腻. Best for slow-cooking whole or grilling if very thinly sliced across the grain. 点击这里了解更多.
乡村式的肋骨
Meaty, boneless ribs that work best in a slow-cooker or slow-cooked and finished on the grill. 在这里了解更多关于牛肉切割的信息.
丹佛的牛排
从剑下之刃的中心切开, these steaks are extremely tender with a good amount of marbling and beef flavor. 在这里了解更多关于牛肉切割的信息.
吊架牛排
A thicker cut within the Short Plate that’s full of flavor with a coarse texture. 腌制和烧烤. 在这里了解更多关于牛肉切割的信息.
里脊牛排尾
Cut from the underside or Flank portion of the beef hindquarter, ventral or under the Short Loin. 脂肪修剪水平由买方指定. 点击这里了解更多.
胸肉
Section of the pectoral muscle that remains in the Square-Cut Chuck primal after removal of the Brisket. 点击这里了解更多.
小里脊/球头
Small roast section of the Bottom Sirloin opposite the Sirloin Tip in the Round. 煮熟后切成薄片最好. 点击这里了解更多.
上等腰肉牛排
味道很浓，通常足够两个人吃. Simply season this sublime combination of Strip and Tenderloin for the grill or oven. 在这里了解更多关于这个切口的信息.
肋骨Oven-Prepared
Fall-off-the-bone tender, this flavorful cut is best when roasted. 在这里了解更多关于牛肉切割的信息.
短肋排
Full of beef flavor and fall-off-the-bone tender, but also available boneless. 烤或慢烤多汁的牛肉. 在这里了解更多关于这个切口的信息.
Ribeye小烤肉
A smaller and leaner, yet still flavorful, alternative to the 牛脊肉烤. 非常适合烘烤. 在这里了解更多关于牛肉切割的信息.
肋眼牛排
One of the most popular and tender cuts with marbling that adds flavor. 简单地调味和烧烤. 在这里了解更多关于牛肉切割的信息.
柄横切
A cross-section of the leg, which is used extensively for movement. 它通常被炖成美味的、用叉子叉的嫩菜. 点击这里了解更多.
塞拉牛排
Versatile cut with robust beef flavor and mimics the appearance of 牛腩排. 在烧烤前用嫩化的腌料. 在这里了解更多关于这个切口的信息.
牛腰肉/牛腰肉瓣
A boneless cut with a hearty texture that’s a good source for fajita meat. 腌制，烧烤或烤. 在这里了解更多关于牛肉切割的信息.
西冷牛排
This cut is a good value and very lean, making it a great roast choice any night of the week. 在这里了解更多关于牛肉切割的信息.
西冷牛排
无骨精瘦, this cut is inexpensive and ideal with a tenderizing marinade before grilling. 在这里了解更多关于牛肉切割的信息.
特殊的修剪
Trim pieces from any primal section other than Shanks or Heels that are at least 8 square inches on one side and no less than 1.任何地方都有5英寸厚.
片鱼片
Thick cut but smaller diameter than 带牛排 with a robust taste. Season simply with salt and pepper or your favorite rub and grill. 点击这里了解更多.
条状小烤肉
一个较小的烤选择比条状烤. Impressive looking, yet easy to cook, this juicy and flavorful cut is great for everyday dinners. 点击这里了解更多.
条
Weeknight dinner ingredient that’s easy to prepare, whether it’s for fajitas, salad or stir-fry. 点击这里了解更多.
丁骨牛排
比波特豪斯小, but delivers same optimal tenderness and satisfying flavor – all in a lean package that’s ready to be grilled. 点击这里了解更多.
里脊烤
The most tender beef roast that is well known for being lean and succulent. 质地细腻，易于雕刻. 在这里了解更多关于牛肉切割的信息.
里脊牛排(菲力牛排)
This is the most tender steak, lean yet succulent, with a fine buttery texture. 这种牛排也符合政府的瘦肉标准. 点击这里了解更多.
里脊技巧
Nicely trimmed, extremely tender and flavorful ends of the Tenderloin. 适合放在盘子中央，烤肉串，炖菜和炒菜. 点击这里了解更多.
上(内)圆，前侧肌肉(内)
Small, lean, fairly tender muscle often removed from the front side of the Top Round. 在这里了解更多关于牛肉切割的信息.
顶圆烤
A lean roast that should be slow-cooked to improve its tenderness and then sliced thinly across the grain. 在这里了解更多关于牛肉切割的信息.
上等西冷菲力
Tender, thick and perfectly portioned from larger 上等西冷牛排s. Season simply with salt and pepper or your favorite rub before grilling. 点击这里了解更多.
上面的西冷小烤
Lean cut that is a smaller version of the larger Top Sirloin Roast and ideal for roasting. 在这里了解更多关于牛肉切割的信息.
