Best steak cuts for the grill and buying tips
The National Cattlemen's Beef Association highlights 28 steak cuts with six favorites: boneless rib-eye, boneless strip, top sirloin, bone-in rib-eye, bone-in strip, and T-bone. Others include new cuts like flat iron. Marbling and USDA grades guide quality, with Prime, Choice, and Select.
MENTIONED IN THIS ARTICLE
United States
National Cattlemen’s Beef Association
Karli Millspaugh
Partment
Agriculture
Agricultural Marketing Service
Randy Wardner
Gibsons Restaurant Group
USDA
Morris
Knowledge Your Steaks Overview by Cut Names
A compact guide outlines steak cuts by section from the shoulder to sirloin. It covers shoulder top blade also known as Delmonico, bone in vs boneless, and notes rib and short loin distinctions with terms like New York strip and Kansas City strip.
MENTIONED IN THIS ARTICLE
Chuck
New York Strip
Kansas City
Flank steak cooking tips from London broil reference
Boneless flank steak guidance covers marinating before cooking and slicing across the grain for tenderness. Notes emphasize preparation style and proper cutting to maximize flavor and texture.
MENTIONED IN THIS ARTICLE
London
Skirt Steak Boneless Diaphragm Muscle Slice
Boneless skirt steak cut from the diaphragm muscle prepared for grilling. Sliced portions described as a short plate section suitable for quick cooking.
Growing herbs at home boosts flavor and savings
Herbal expert Linda Boyer outlines practical tips for growing basil thyme and rosemary in pots or garden beds. Harvest in sunny dry afternoons prune gently avoid full cuts store fresh in water for a week or freeze chopped herb cubes for winter use.
MENTIONED IN THIS ARTICLE
Melinda Boyer
Boyer
New Day Herb and
Native Plant Farm
Osher Lifelong Learning Institute
University of Kentucky
Country Herb Woman
No-cook sauces brighten summer pasta dishes
A compact guide to fast pasta sauces using pantry staples. It covers simple olive oil and cheese tosses, tomato basil mixtures with goat or mozzarella, and a pesto style mixture with basil, nuts, garlic, cheese, and olive oil.
Peppery Pecorino Pasta with Cracked Pepper
A simple pasta dish cooks al dente in salted water. Peppercorns are cracked, then mixed with pecorino Romano. Toss drained pasta with water, olive oil, cheese and pepper, then serve immediately on warmed dishes.
Also Mentioned on This Page
Craig Morris
Livestock, Poultry and Seed Program
U.S. de
Scott Fader
Petty’s Meats
Longwood
Fla
Porterhouse
Fredy Voigger
Tony Caputo
Market & Deli
Salt Lake City
Dad
The
New Food Lover's Companion
T-Bone
Oretta Zanini de Vita
Maureen B. Fant
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