Guide to Common Cuts of Beef

On Posted on by Hannah Patterson to Eats & Drinks, Lifestyle

cuts of beef

Confused by all the options at the supermarket when shopping for beef? Scroll through the slideshow to learn the difference between eight common cuts of beef and the best ways to prepare them.

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Filet mignon

Tenderloin Filet high res

Also known as tenderloin, this is a mild and very tender cut. This highly-prized filet mignon represents only about 2 to 3% of the meat on a 1,000-pound steer, which makes it more expensive than other steaks.

Grill: Grill over direct medium heat for 2 to 3 minutes per side.

Pan Sear: Sear in a pan with olive oil over medium-high heat for 3 to 4 minutes per side.

Recipe: Perfect Filet Mignon for Two

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* Note: Always season steaks with salt and pepper. Rubs including garlic, rosemary and other options can enhance flavor. All steak cooking times are based on 1-inch cuts cooked to medium-rare. Add time for thicker cuts to increase doneness.

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