Beef cuts and prices.

A hearty-textured sirloin flap steak with pronounced beef flavor.

Try it: Marinate, grill or broil, then slice thinly across the grain.

Rib bones with flavorful meat between them; different from meatier Short Ribs.

Try it: Season with a dry rub and grill indirectly or smoke until tender.

Meaty rib sections that become tender with moist, slow cooking.

Try it: Braise covered until fork-tender; they also suit a slow cooker.

A richly marbled rib steak with the bone left in.

Try it: Grill or sear, rest, then slice.

A flavorful roast from the lower sirloin.

Try it: Roast or grill, rest, then slice across the grain.

A beefy shoulder roast with connective tissue that softens slowly.

Try it: Braise or slow-cook for pot roast.

A thin steak mechanically tenderized for quick meals.

Try it: Pan-cook, including for chicken-fried steak.

A lean round roast often sliced for roast beef.

Try it: Roast or slow-cook and slice thinly.

A lean, flavorful steak with a visible grain.

Try it: Marinate and grill or stir-fry; slice thinly across the grain.

A tender, well-flavored steak from the shoulder.

Try it: Grill or pan-sear and slice across the grain.

Versatile ground beef in individual one-pound packages.

Try it: Use for burgers, tacos, chili or meat sauce; cook thoroughly.

A portion of brisket, a full-flavored cut from the breast.

Try it: Smoke or braise low and slow, then slice or shred.

A lean roast from the round.

Try it: Roast or slow-cook and slice thinly.

A sirloin steak; the exact sirloin subtype of this package is unconfirmed.

Try it: Grill or pan-sear according to thickness and desired doneness.

A lean, boneless roast that is good value.

Try it: Roast, rest, and carve thin slices.

A thin, boldly flavored steak with a distinct grain.

Try it: Marinate, grill hot, and slice thinly across the grain.

A bone-in steak combining strip and tenderloin.

Try it: Grill or broil and rest before serving.

A lean, exceptionally tender steak from the tenderloin.

Try it: Grill or sear gently and rest.

A lean round roast suited to thin slices.

Try it: Slow-roast and slice thinly across the grain.

A versatile, flavorful sirloin steak.

Try it: Grill or pan-sear; also works cut into kabobs.

A triangular, fairly tender sirloin roast.

Try it: Roast or grill, rest, then slice across the grain.