Steak Cuts Ranked: The Best Beef for Your Business
Jun 20, 2025
Choosing the right steak cuts isn’t just about flavor—it’s a strategic decision that can elevate your brand, streamline prep, and boost profitability. Whether you’re planning a restaurant menu, expanding a meat case, or sourcing high-quality beef for distribution, understanding the differences between wholesale and retail cuts helps you balance cost, quality, and customer satisfaction.
In this guide, we’ll break down the best steak cuts ranked from top-tier to budget-friendly, explore where each beef cut comes from, and offer a handy beef cut chart so you can make the most informed decisions for your business.
Why the Right Steak Cuts Matter
From ribeye to top sirloin, each steak cut brings something different to the table. But when you’re balancing flavor, tenderness, prep time, and profitability, knowing how each cut stacks up is essential.
Whether you’re buying wholesale or stocking the meat case for retail, these rankings help you choose the right beef cuts for your goals—whether you’re aiming for gourmand menus, quick-turn prep, or high-margin performance.
Download the full rankings list.
Top 10 Steak Cuts Ranked by Flavor
- Winner: ribeye steak
- Chuck eye steak
- Denver steak
- Tri-tip steak
- Strip steak
- Porterhouse steak
- T-bone steak
- Top sirloin steak
- Flat iron steak
- Sirloin bavette steak
Top 10 Steak Cuts Ranked by Tenderness
- Winner: tenderloin steak
- Flat iron steak*
- Ribeye steak
- Porterhouse steak
- T-bone steak
- Strip steak
- Top blade steak
- Coulotte steak
- Denver steak
- Top sirloin steak
*A note on the flat iron steak—though it comes from the chuck primal, it’s a tender cut. The top blade (the source of the flat iron) is an exception within the chuck primal and is known for its tenderness.
Top 10 Steak Cuts Ranked by Prep Time
- Winner: tenderloin steak
- Strip steak
- Top sirloin steak
- Ribeye steak
- Flat iron steak
- T-bone steak
- Porterhouse steak
- Coulotte steak
- Denver steak
- Tri-tip steak
Retail Steak Cuts Ranked by Margin for You
Rankings are based on price sensitivity and consumer demand.
- Winner: eye of round steak
- Bottom round steak
- Top round steak
- Chuck eye steak
- Flank steak
- Tri-tip steak
- Coulotte steak
- Sirloin bavette steak
- Top blade steak
- Flat iron steak
- Top sirloin steak
- Denver steak
- Strip steak
- T-bone steak
- Porterhouse steak
- Ribeye steak
- Tenderloin steak
Foodservice Steak Cuts Ranked by Margin for You
Rankings are based on menu markup potential and cut versatility.
- Winner: Coulotte steak
- Sirloin bavette steak
- Chuck eye steak
- Flat iron steak
- Top blade steak
- Denver steak
- Tri-tip steak
- Flank steak
- Top sirloin steak
- Ribeye steak
- Strip steak
- Tenderloin steak
- Top round steak
- Bottom round steak
- Eye of round steak
- Porterhouse steak
- T-bone steak
Grades of Steak Cuts: Choosing the Right Cut
Beef quality varies not just by cut, but by grade. The USDA grading system (Prime, Choice, and Select) impacts flavor, tenderness, and price. Aspen Ridge® Natural Angus Beef is often USDA Choice or higher, offering consistently exceptional tenderness and quality across every cut.
Image via Beef. It’s What’s For Dinner.
- Prime: Ideal for high-end menus or grilling specialties
- Choice: Balanced value and tenderness, great for daily menus
- Select: Leaner, but less marbled; best for marinating or slow cooking
Where Top Steak Cuts Come From
Download the full charts here.
- Bottom round steak: round primal
- Chuck eye steak: chuck primal
- Coulotte steak: sirloin primal
- Denver steak: chuck primal
- Eye of round steak: round primal
- Flank steak: flank primal
- Flat iron steak: chuck primal
- Porterhouse steak: loin primal
- Ribeye steak: rib primal
- Sirloin bavette steak: sirloin primal
- Strip steak: loin primal
- T-bone steak: loin primal
- Tenderloin steak: loin primal
- Top blade steak: chuck primal
- Top round steak: round primal
- Top sirloin steak: sirloin primal
- Tri-tip steak: sirloin primal
Learn more about how primals measure up in flavor, tenderness, and marbling on our blog.
How to Choose the Best Steak Cuts for Your Menu or Case
Choosing the right steak cuts for your business is easier when you focus on balance: quality, prep time, and profit margin. Here are a few more tips to help guide your selections:
- Understand common customer pain points when buying beef and find out how to mitigate them
- Offer variety, as a mix of premium and value cuts attracts different customers
- Include a beef cuts chart in your training toolkit for staff education
- Revisit your steak cut choices regularly to reflect changes in consumer preferences, pricing, and availability
Mastering Steak Cuts: Your Guide to Better Margins, Menus & Meat Case Choices
Knowing all about steaks, understanding types of beef products, and having beef cut charts on hand all give you a competitive edge, whether you’re sourcing in bulk or crafting a standout menu. With Aspen Ridge Natural Angus Beef, you’re starting with premium quality. Add in the right knowledge and tools, and every dish you serve will be a cut above.
Looking for more guidance? Get ideas to promote beef to your customers here.
