Top Angus Beef Cuts You Should Know Before Buying

Angus beef is prized for its tenderness, flavor, and rich marbling – but not all Angus beef cuts are the same. Learn about the best Angus beef cuts—including Ribeye Angus, Striploin (New York Strip), Tenderloin (Filet Mignon), and more—so you can make the right choice for every meal.

Angus beef is celebrated for its consistent marbling, juiciness, and flavor. Compared to regular beef, it delivers a more premium eating experience. Choosing the right cut of Angus ensures you’ll enjoy all the benefits Angus steak has to offer. Beyond choosing the right cut, you should know how to cook each one.

Traceability and Farming Practices Matter

It’s not only about the cut – it’s also about how the Angus cattle are raised. Naturally raised Angus beef, free from added hormones and unnecessary antibiotics, develops richer flavor and healthier nutritional qualities thanks to pasture-based farming. Consumers today also care about traceability: knowing where the beef comes from, how it was raised, and how it reached your plate.

The Best Angus Beef Cuts to Try

Ribeye Angus

The Ribeye Angus steak is one of the most popular and flavorful cuts. Its rich marbling guarantees tenderness and juiciness, making it ideal for steak lovers who want a classic Angus ribeye experience. Best cooking methods: grilling, pan-searing, or reverse-searing.

New York Strip (Striploin, or Sirloin Strip)

This cut is slightly leaner than ribeye but still full of bold flavor. It offers a nice balance of tenderness and chew—perfect if you prefer a firm, beefy bite from your Angus strip steak. Best cooking methods: grilling, broiling, or pan-searing.

Tenderloin (Filet Mignon)

The tenderloin is the most tender Angus beef cut. It’s lean, buttery, and elegant, making it perfect for special occasions and fine dining at home. Best cooking methods: pan-searing and oven-finished, or grilling.

T-Bone and Porterhouse

These cuts feature both strip steak and tenderloin, separated by a T-shaped bone. Porterhouse includes a larger tenderloin portion, making it a premium choice for sharing an Angus steakhouse experience. Best cooking methods: grilling or broiling.

Brisket

From the chest of the steer, Angus brisket requires long, slow cooking. It’s rich in flavor and ideal for smoking or braising when you want melt-in-your-mouth results. Best cooking methods: smoking low and slow, braising, or roasting.

Chuck Roast

Affordable and hearty, chuck roast is perfect for slow-cooked meals. When braised, it becomes tender and full of deep, beefy flavor—an excellent Angus chuck option for comfort food. Best cooking methods: braising, stew, or cooking in a slow cooker.

Choosing the Right Angus Beef Cut

  • Steakhouse flavor: Ribeye Angus or New York Strip.
  • Elegant and ultra-tender: Tenderloin/Filet Mignon.
  • For sharing: Porterhouse or T-Bone.
  • Slow-cooked comfort: Brisket or Chuck Roast.

Understanding the different Angus beef cuts ensures you always get the perfect match for your meal. From juicy ribeye to fork-tender brisket, each cut has its own unique character.

Why Traceability Gives You Peace of Mind

Choosing naturally raised, fully traceable Angus beef means you’re not just getting tenderness and flavor – you’re also getting confidence that your beef is healthy, ethically raised, and responsibly sourced. At Mountain High Farms, every Angus cut is fully traceable from pasture to table, so you know exactly what you’re serving.

Leave a reply