Bulk Beef Cooking Guide
posted on
August 23, 2026
| If your package says… | What it is | Best way to cook it | Remember |
|---|---|---|---|
| Ground Beef | Ground beef from various parts of the animal | Burgers, tacos, meatballs, skillet dishes | Cook to 160°F |
| Ribeye | Rich, well-marbled steak | Grill or pan-sear in cast iron | Hot & fast; don't overcook |
| NY Strip | Tender, flavorful steak with fat cap | Grill or pan-sear in cast iron | Best around medium-rare to medium |
| Sirloin | Lean, moderately tender steak | Grill, pan-sear in cast iron, or kabobs | Avoid overcooking |
| Tenderloin / Filet | Extremely tender, lean steak | Pan-sear in cast iron or grill | Hot & fast |
| Coulotte Steak | Flavorful, tender steak from the sirloin with fat cap | Grill or pan-sear | Sear hot and slice against the grain |
| Flat-Iron Steak | Tender, well-marbled shoulder steak | Grill or pan-sear. Great on salads! | Hot & fast; slice against the grain |
| Flank Steak | Lean, flavorful steak with prominent muscle fibers | Grill, broil, or pan-sear. Great for tacos! | Cook quickly and slice thinly against the grain |
| Hanger Steak | Rich, beefy, tender steak | Grill or pan-sear | Hot & fast; best around medium-rare |
| Fajita Strips | Thinly sliced beef intended for quick cooking | Skillet, grill, or griddle | Cook quickly over high heat |
| Chuck Roast | Tough, flavorful shoulder cut | Braise, Dutch oven, or slow cooker | Low & slow until fork-tender |
| Arm Roast | Lean shoulder roast | Braise or slow cooker | Add moisture and cook slowly |
| Rump Roast | Lean hindquarter roast | Roast or slow cook | Don't overcook if slicing |
| Sirloin Tip Roast | Lean, moderately tender roast | Roast or slow cook | Slice thinly across the grain |
| Brisket | Tough, collagen-rich chest muscle | Smoke, braise, or slow roast | Needs lots of time |
| Short Ribs | Rich, collagen-rich rib cut | Braise or slow cook | Cook until falling-apart tender |
| Back Ribs | Meaty ribs from the rib section | Grill, smoke, or slow roast | Low & slow helps tenderize |
| Shank | Leg muscle with lots of connective tissue | Braise, soup, or osso buco | Low & slow |
| Stew Meat | Cubed pieces, often from tougher muscles | Stew, braise, or slow cooker | Don't boil hard; simmer gently |
| Knuckle Bones | Beef bones with connective tissue and cartilage | Bone broth, stock, or soups | Long, slow cooking releases collagen |
| Marrow Bones | Bones containing rich, fatty marrow | Roast, stock, or bone broth | Roast until marrow is soft and scoopable |
| Soup Bones | Beef bones with connective tissue and meat | Stock, soup, or bone broth | Long, gentle cooking |
