Cuts and Comparisons

Best Beef Cuts for Slow Cooking

Slow cooking is not a way of rescuing cheap beef. It is the correct method for the cuts that did the most work, and it is where the best flavor on the animal lives. Here is what to buy and what to lea

SF

Shipley Farms

October 3, 2026 · 3 min read

Cuts and Comparisons

Best Cuts of Beef for Grilling

A grill is hot, uneven and hard to take back. That favors cuts with fat to spare and penalizes lean ones. Here is what to put over the fire depending on whether you are cooking for two or for twenty.

SF

Shipley Farms

October 3, 2026 · 3 min read

Cuts and Comparisons

Flat Iron Steak vs. Flank Steak

Both are flat, both are cheaper than a ribeye, and they are not interchangeable. Flat iron is tender enough to serve as a steak. Flank needs a marinade and a sharp knife. Here is how to tell them apar

SF

Shipley Farms

October 3, 2026 · 3 min read

Cuts and Comparisons

What Are the Most Flavorful Cuts of Beef?

Flavor lives in the muscles that worked. That is the whole principle, and it is Gray Shipley's own explanation rather than something borrowed from a textbook. Here are the cuts it points you toward.

SF

Shipley Farms

October 3, 2026 · 3 min read

Cuts and Comparisons

What Are the Most Tender Cuts of Beef?

The tenderloin is the most tender cut on the animal. The useful question is whether that is what you want, because the muscles that stay tender are the ones that never did any work, and work is where

SF

Shipley Farms

October 3, 2026 · 3 min read

Cuts and Comparisons

What Is Beef Marbling and Why Does It Matter?

Marbling is the fine fat inside the muscle, not the fat around the edge. It melts as the steak cooks, which is why a well-marbled steak tastes of more and forgives you more. Here is what to look for.

SF

Shipley Farms

October 3, 2026 · 4 min read