What cuts of beef are available from most butchers?

Steaks:

* Tenderloin (Filet Mignon): The most tender cut, ideal for grilling or pan-searing.

* New York Strip (Kansas City Strip): Flavorful and tender, great for grilling or pan-searing.

* Ribeye: Marbled and flavorful, perfect for grilling or roasting.

* Top Sirloin: Leaner than ribeye, good for grilling or pan-searing.

* Sirloin Tip: Economical cut, suitable for grilling, stir-frying, or braising.

* Flank Steak: Lean and flavorful, ideal for grilling, marinating, and slicing thin.

* Skirt Steak: Very flavorful and tender when cooked quickly, great for grilling or stir-frying.

Roasts:

* Rib Roast: Prime rib, a classic holiday roast.

* Chuck Roast: Economical, flavorful, and great for braising or slow cooking.

* Brisket: A tough cut that becomes tender when slow-cooked, perfect for barbecue.

* Round Roast: Lean and great for roasting, pot roasts, or stews.

Ground Beef:

* Ground Chuck: A versatile cut, good for burgers, meatloaf, and chili.

* Ground Sirloin: Leaner than ground chuck, ideal for burgers or meatloaf.

* Ground Round: A lean and economical option for burgers or meatloaf.

Other Cuts:

* Short Ribs: Marbled and flavorful, perfect for braising or slow cooking.

* Beef Shanks: Great for soups and stews.

* Beef Cubes: Ideal for stews, soups, and stir-fries.

Specialty Cuts:

* Denver Steak: A flavorful and tender cut, popular for grilling or pan-searing.

* Flat Iron Steak: A tender and lean cut, perfect for grilling or pan-searing.

* Hanger Steak: A flavorful and tender cut, ideal for grilling or stir-frying.

Note: Availability may vary depending on the butcher shop and their sourcing. It's always best to ask your butcher what cuts they have available.