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Butchers sell various cuts of beef at your local supermarket because different dishes call for certain types of beef. Thin strips of beef come in handy for stir frying, whereas thick cuts work better for roasts. When you need to buy an eye of round versus a chuck eye steak, this handy guide makes you a beef-buying expert in a hurry.

Bottom Round

A bottom round roast is a thick cut of meat that comes from the cow’s rump area. The U.S. Department of Agriculture lists bottom round as extra lean, which means it has 5 grams or less of total fat for every 3.5-ounce service. Bottom round is especially great for roasting in the oven.

Sirloin Tip

Sirloin tips originate from the top part of the animal behind the ribs and in front of the round portion by the rear end. Sirloin tips are very tender and juicy because the steer doesn’t use this area very much in terms of movement. Very lean cuts, sirloin tips are great for pan broiling at high temperatures. Lean meats contain 10 grams of total fat for every 3.5 ounces.

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