Step 1
Choose a beef tenderloin for Beef Wellington, recipes for making beef medallions and tornedos, or to have sliced for Filet Mignon. Beef tenderloin is the most tender of the beef cuts, and is in general the most expensive.
Step 2
Choose a top round, bottom round, or eye of round for recipes like Beef Stroganoff, Swiss steak or pot roast. These cuts of beef work well in recipes where the meat is cut into smaller chunks and cooked for longer periods of time. The round cuts are a popular choice for family budget cooking.
Step 3
Choose a flank steak cut for stir-fry, BBQ or steak sandwiches. Flank steak is affordable and has a great flavor.
Step 4
For chili, hamburgers, and other recipes that call for ground beef, your selection should be based on fat content. Ground beef that is higher in fat (20-25%) typically makes a "juicier" hamburger, or a moister meatloaf.
