best steak cuts for your business ranked

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.

Top 10 Steak Cuts ranked by flavor

Download the full rankings list.

Top 10 Steak Cuts Ranked by Flavor

  1. Winner: ribeye steak
  2. Chuck eye steak
  3. Denver steak
  4. Tri-tip steak
  5. Strip steak
  6. Porterhouse steak
  7. T-bone steak
  8. Top sirloin steak
  9. Flat iron steak
  10. Sirloin bavette steak

Top 10 Steak Cuts Ranked by Tenderness

  1. Winner: tenderloin steak
  2. Flat iron steak*
  3. Ribeye steak
  4. Porterhouse steak
  5. T-bone steak
  6. Strip steak
  7. Top blade steak
  8. Coulotte steak
  9. Denver steak
  10. 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

  1. Winner: tenderloin steak
  2. Strip steak
  3. Top sirloin steak
  4. Ribeye steak
  5. Flat iron steak
  6. T-bone steak
  7. Porterhouse steak
  8. Coulotte steak
  9. Denver steak
  10. Tri-tip steak

Retail Steak Cuts Ranked by Margin for You

Rankings are based on price sensitivity and consumer demand.

  1. Winner: eye of round steak
  2. Bottom round steak
  3. Top round steak
  4. Chuck eye steak
  5. Flank steak
  6. Tri-tip steak
  7. Coulotte steak
  8. Sirloin bavette steak
  9. Top blade steak
  10. Flat iron steak
  11. Top sirloin steak
  12. Denver steak
  13. Strip steak
  14. T-bone steak
  15. Porterhouse steak
  16. Ribeye steak
  17. Tenderloin steak

Foodservice Steak Cuts Ranked by Margin for You

Rankings are based on menu markup potential and cut versatility.

  1. Winner: Coulotte steak
  2. Sirloin bavette steak
  3. Chuck eye steak
  4. Flat iron steak
  5. Top blade steak
  6. Denver steak
  7. Tri-tip steak
  8. Flank steak
  9. Top sirloin steak
  10. Ribeye steak
  11. Strip steak
  12. Tenderloin steak
  13. Top round steak
  14. Bottom round steak
  15. Eye of round steak
  16. Porterhouse steak
  17. 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.

select vs choice vs prime beef cuts for business

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

beef steak cuts guide

Download the full charts here.

  1. Bottom round steak: round primal
  2. Chuck eye steak: chuck primal
  3. Coulotte steak: sirloin primal
  4. Denver steak: chuck primal
  5. Eye of round steak: round primal
  6. Flank steak: flank primal
  7. Flat iron steak: chuck primal
  8. Porterhouse steak: loin primal
  9. Ribeye steak: rib primal
  10. Sirloin bavette steak: sirloin primal
  11. Strip steak: loin primal
  12. T-bone steak: loin primal
  13. Tenderloin steak: loin primal
  14. Top blade steak: chuck primal
  15. Top round steak: round primal
  16. Top sirloin steak: sirloin primal
  17. 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:

  • 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.