This large primal comes from the shoulder area and yields cuts known for their rich, beefy flavor. Features roasts ideal for slow-cooking as well as more tender, grill-ready cuts such as the Flat Iron Steak.

Beef tenderloin is cut from the loin of a buffalo. It comes from the short loin or the psoas major of the beef carcass. Because the muscle is not weight-bearing, it contains less connective tissue, which makes it tender.

Flank is a cut of beef steak taken from the flank, which lies forward of the rear quarter of a cow, behind the plate. The flank is relatively long and flat cut, with significant graining. Flavorful but chewy, it is characteristically cut thinly on the bias for ease of consumption.