- Beef
- Lamb
- Pork
Beef cuts 101
Common beef cuts and recommended cooking methods.
Knowing your cuts can make a world of difference when it comes to cooking. Click on any cut above to learn the specifics, as well as delicious cooking tips.
Ground beef:
Ground beef is a combination of cuts from chuck, round and sirloin. It’s versatile and can be prepared in a variety of ways, including burgers, lasagna and more
How to cook: Ground beef is best baked, broiled, grilled or sautéed at varying temps in a skillet, in the oven or on a grill.
Chuck steak:
This boneless cut comes from the Chuck Roll. The chuck steak is flavorful, juicy, versatile and it’s great braised, marinated or sautéed.
How to cook: Marinate overnight to make it as tender as possible. Try cooking in a crockpot or slow cooker but don’t overcook.
Chuck roast:
This cut is usually 2 to 2-1/2” thick. Cooking over moist heat will soften and tenderize the meat, yielding a hearty, beef flavor.
How to cook: Add a favorite rub and preheat oven to 350. Place on wire rack and add water to keep moist. Braise for about three hours.
Ribeye roast:
With a rich, beefy flavor, ribeye roast is juicy and tender with rich marbling throughout.
How to cook: Prepare to rare or medium-rare so as not to overcook or dry out the meat.
Ribeye steak:
This boneless cut is super tender and full of flavor. Serve individually or slice for salads, wraps, or sandwiches.
How to cook: Ribeyes cook quickly, either on the grill, under the broiler or in a skillet. Avoid high heat – medium ensures even cooking.
Beef tenderloin steak:
This high-quality steak boasts a fine texture and amazing flavor.
How to cook: Lightly season and sear quickly on high heat before moving to the cool side of the grill.
T-bone steak:
Lean and tender, T-bone is made from strip and tenderloin steaks and is unique for its T-shaped bone.
How to cook: Cook for about 10 minutes per side on medium- to medium-high heat. Steaks will come out a nice medium rare to medium depending on how well done you like it.
Strip steak:
This boneless steak (also called New York Strip Steak) is the perfect size for one person. Try grilling and slicing onto salads or in sandwiches.
How to cook: Cook quickly over medium heat on the grill or in a skillet on the stove. Let rest at least 5 minutes before slicing.
Top sirloin steak:
Extremely versatile, this steak is great for marinating. Its larger size gives you multiple portions for stir-frys, sandwiches, or skewers.
How to cook: Slice into thin strips for stir-frying, cut into 1-inch pieces for kabobs, or grill whole steaks on medium heat.
Stew meat:
This cut is usually found in the round, but may come from any lean cut.
How to cook: Toss some flour and seasonings in a plastic bag and add chunks of meat. Give it a shake and brown the meat in a hot pan. Place meat in crockpot and cook on medium for about six hours.
Bottom round roast:
If you like meat that warms the soul, this cut’s for you. It provides you with a lot of meat for the money and is ideal in the crockpot.
How to cook: Cook on low for 3 or 4 hours or until the internal temp reaches about 150. Be sure and add vegetables and seasonings!
Eye of round roast:
This cut of meat offers you a lot for your money. It’s great in a crockpot or braised, which will yield the best flavor.
How to cook: Preheat over to 500, season with salt and pepper, reduce heat to 475 and roast for approximately 21 minutes. Important: Don’t open oven door while roasting!
Sirloin tip roast:
Lean and nutritious, this value cut will cook quickly and is ideal for roasting or braising.
How to cook: Preheat oven to 500 and cook for 20 minutes. Remove from oven, lower heat to 350 and place back in oven to finish to desired temp.
Sirloin tip steak:
This is the most tender in the round. This value cut is very lean and is cut from the sirloin tip.
How to cook: Use a commercial grade meat tenderizer in combination with a good marinade and cook slowly in a stew or saucy dish.
Eye of Round Steak:
This affordable cut is best prepared in a crockpot or braised, which will yield the best flavor.
How to cook: Grilling is not recommended. Try marinating in a highly acidic liquid to tenderize the meat, then cook to only medium or medium-well.
Top Round (Also called London Broil):
This is an economical, full-flavored steak with an excellent nutrition profile.
How to cook: Marinate in a tenderizing marinade before cooking and cook only to medium rare (145°F) doneness.
Whole brisket:
Flavorful beef that becomes very tender during cooking. Try as an excellent substitute for roast in sandwiches, salads, and wraps. This is also a great beef cut for BBQ.
How to cook: Best cooked through braising, whole brisket is fork-tender when completely covered in liquid, such as broth, wine, water, or juice when cooking.
Whole brisket Flat:
Making up the majority of a whole brisket, the flat is the leaner portion of the brisket with delicious flavor and a rectangular shape.
How to cook: Slow roasting or smoking whole brisket flat creates tender meat perfect for any entrée. Brisket retains excellent flavor throughout the cooking process.
Skirt steak:
Think of this as the fajita steak! This cut boasts a rich, beefy flavor. Be sure and cut across the grain. Great on the grill and even better with a marinade.
How to cook: Dry the meat before grilling and cook uncovered and over very high heat. A couple of minutes per side will do for medium-rare.
Flank steak trayed:
This lean steak is perfect for marinating. It makes great fajitas, sandwiches and kabobs.
How to cook: Slice thinly across the grain for skillet cooking. Marinate up to 24 hours for grilling over medium heat or broiling.
Lamb cuts 101
Learn all about the different cuts of lamb as well as how best to prepare each one to your liking.
Knowing your cuts can make a world of difference when it comes to cooking. Click on any cut above to learn the specifics, as well as delicious cooking tips.
Rack of lamb (Frenched):
The rack of lamb is cut along the spine and includes 16 ribs or chops. “Frenching” means removing the meat and fat from the tip of the ribs, exposing the bone and creating a familiar, elegant presentation for the rack.
How to cook: For a rack weighing between 1 1/2 and 2 pounds, roast at 400°F for 7 minutes, then lower the heat to 300°F and cook for another 7 to 15 minutes, until the rack reaches an internal temperature of 135°F for medium-rare. Cooking times will vary depending on the rack’s size.
Lamb loin chops:
The most tender cuts of lamb come from its saddle, or loin—and loin chops are the most tender of them all. Deliciously flavorful, they cook best when cut thick.
How to cook: Lamb loin chops are best when broiled or grilled.
Boneless lamb leg:
The leg is a large, meaty portion of the lamb. The meat is lean, tender, yet firm, and suitable for many preparation methods. It can be cooked whole into an attention-grabbing main dish, or cut for use in stews, stir fries or kabobs.
How to cook: Season with a rub and marinade and roast in a roasting pan at 450°F for 20 minutes, then reduce the heat to 325°F and continue cooking about 30 to 35 minutes per pound (to cook to medium done).
Pork cuts 101
Common pork cuts and recommended cooking methods.
Knowing your cuts can make a world of difference when it comes to cooking. Click on any cut above to learn the specifics, as well as delicious cooking tips.
Boston butt:
This beautifully marbled cut is the #1 choice for low and slow barbecue. If you're a fan of homemade pulled pork, this is the cut you want.
How to cook: use your favorite rub and cook in smoker at around 200°F to 225°F until meat is at an internal temperature of 190°F to 205°F for pulled pork, about 1 1/2 to 2 hours.
Picnic Shoulder:
This is the lower part of the pork shoulder, and very similar to Boston butt.
How to cook: Picnic shoulder is usually made into smoked hams. It can also be barbecued for pulled pork much like Boston butt can, but with a slightly different flavor.
Available in select Clubs.
Pork loin boneless chops:
The most popular of the cuts of pork loin, they can be found under a variety of names including rib, loin, sirloin, top loin, blade chops.
How to cook: Rub each side with a few drops of olive oil and sprinkle with salt. Sauté in oil until the chops are lightly brown, about 3 to 5 minutes per side. Chops will be done when you cut close to the bone with a knife and the meat is still faintly pink.
Center loin roast:
The central part of the pork loin. The cut includes part of the backbone, but boneless center loin is commonly available.
How to cook: Season the pork with your favorite rub and roast in the oven for 10 minutes at 450°F, then lower the temperature to 250°F and roast for an additional 50-80 minutes, depending on the size of the roast (internal temperature should be 145°F).
Pork loin back ribs:
The most popular of the cuts of pork loin, they can be found under a variety of names including rib, loin, sirloin, top loin, blade chops.
How to cook: Rub each side with a few drops of olive oil and sprinkle with salt. Sauté in oil until the chops are lightly brown, about 3 to 5 minutes per side. Chops will be done when you cut close to the bone with a knife and the meat is still faintly pink.
Pork spareribs:
The spareribs are cut from the side of the pork and include long rib bones and the meat around them. They’re an inexpensive cut that’s very easy to season to your liking and turn into a flavorful dish.
How to cook: Spareribs are a versatile ingredient that is easy to cook. Marinate them or apply your favorite rub and bake at 325°F for 1 1/2 to 2 hours, or braise for about 1 1/2 hour.
Whole pork tenderloin:
This is the leanest, and the most tender, cut of pork there is. It's popular marinated with flavors like garlic, teriyaki, mustard, peppercorn and more.
How to cook: Since this is a lean cut, you should be careful not to overcook. Tenderloin lends itself to grilling, roasting, sautéing and braising—just make sure that it reaches an internal temperature of 145°F.
Pork side:
The pork side, or pork belly, is mainly used to make bacon, including regional varieties like pancetta. It's also a popular ingredient in Asian cuisines like Korean and Chinese.
How to cook: pork belly may be braised, broiled, roasted and even sliced and fried in a pan.
Fresh ham:
Not to be confused with cured ham, this is an uncured leg of pork, closer to pork loin in appearance and flavor. Sold bone-in or boneless, it can make for a great variation on the traditional Easter ham.
How to cook: place the ham in a roasting pan, with the fat side facing up, and cook in a 350°F oven to an internal temperature of 155°F. For a 5 pound to 8 pound ham, it should take between 30 to 35 minutes per pound.
Daily Chef™
Now quality and value have a new name - Daily Chef™ exclusively at Sam’s Club.
View Daily Chef™ Products»
Artisan Fresh™
The delicious taste you’ve come to expect from our Member’s Mark Deli and Bakery items under a new name.
View Artisan Fresh™ Products»
