Beef Cuts

Confused at the meat case?

Whether you’re serving up a weekday meal or a special dinner, the choices at the meat case can be overwhelming. We hope these tips will help you navigate the meat case to make a great selection. If you have questions, feel free to ask the meat manager in your retail store or email us.

We’ve worked hard to make your selection job easier.
Nolan Ryan’s Beef is tender and all natural, with a bold flavor and taste. We’ve hand-selected every cut for taste and tenderness, so you can choose our meats with confidence. Here’s what to look for in selecting a steak.

Types of Steaks

Premium steaks come mainly from the Rib and Loin areas. The most tender steak is from the beef tenderloin (also known as the filet or Filet Mignon). Other more tender cuts include the Ribeye (Nolan’s favorite), the Porterhouse and T-Bone, the New York Strip or top loin, top sirloin, chuck eye and chuck top blade. All are ideal for grilling and only need the addition of your favorite seasoning.

Less tender cuts such as flank, skirt, top round and chuck shoulder steaks should be marinated for at least 6 hours or as long as overnight in a mixture containing a food acid (lemon juice, wine or vinegar) or tenderizing enzyme.

Bones or no bones

Most meat cases will display steak choices that are bone-in or have the bone removed. While it is a personal preference, it’s generally more economical to purchase boneless steaks because you won’t be paying for something you can’t consume. Some cooks prefer a bone-in steak for the way that it cooks and its appearance on the plate.


Unless you’re a pro, it’s tough not to overcook thin steaks, so we cut our steaks so they’re ¾” to 1¼” thick. With thicker steaks, you’ll want to sear the outside to seal in the juices, then use indirect heat to bring the center to the desired temperature. We also hand-select our steaks to be sure they’re uniform, so they cook evenly. Learn more tips for grilling here.

Other Beef Cuts

Ground Beef

At Nolan Ryan’s All-Natural Beef, we are proud to offer a variety of products for every taste and dietary need. You can also look for 90% Lean Gourmet Ground Beef, 90% Ground Sirloin, 85% Ground Chuck, 80% Lean Premium Ground Beef and 85% Lean Ground Chuck Patties.


If you grew up enjoying pot roast, it likely was a roast that came from the Chuck or Round. Chuck roasts (shoulder roast, chuck arm roast, chuck blade roast) are from well-developed, heavily exercised muscles. These cuts require braising — moist heat cooking — to soften and tenderize them. Their biggest asset is their robust, beefy flavor. Pot roast is great when cooked in an oven cooking bag, slow cooker or a pressure cooker. Beef Rump or Bottom Round roasts are a great way to stretch your beef dollars. They can be cooked the same as a chuck roast, but take care not to overcook as their firm texture can become coarse and dry if left cooking too long. Premium roasts are cut from the same place as steaks. Consider a ribeye roast or sirloin tip roast for occasions when you want to make a big impact.

Barbeque Staples

Nolan and his family love to barbeque, so it should be no surprise the company that bears his name is “BBQ Headquarters.” Brisket is another type of roast and enjoyed as a barbeque and is a southwest favorite. Smothered with sauce or with a dry rub, brisket becomes tender and delicious with long, slow cooking. And don’t forget the Ribs. Boneless Texas-style ribs, short ribs and cross-cut short ribs can be the star of your next backyard gathering.

A Word on Marbling

All beef has some amount of marbling. It’s those little white flecks of fat in the meat that make the meat moist and juicy. The more flecks, the more fat and juice. The flecks melt away during cooking, keeping the steak moist. Most beef lovers want great taste with less fat. You can have both with Nolan’s beef. We hand select for tenderness and flavor so that you will have a great eating experience — or your money back! While we’re on the subject of fat, Nolan Ryan’s steaks are already trimmed, so you can leave the fat on the outside edge of the steak while cooking to keep the meat moist. Once cooked, you can trim any excess fat before serving.