Not all beef is created equal — and not all cuts belong on the grill. At Brown Pearcy, we’ve been raising and selecting Prime Angus beef for over 75 years, and when it comes to choosing cuts for flavor, tenderness, and versatility, here’s what we recommend.
Whether you’re grilling, slow-roasting, or stocking the freezer, these are the five cuts that always deliver.
1. Ribeye — The King of Flavor
If there’s one steak that makes people say “wow,” it’s the ribeye. With heavy marbling and melt-in-your-mouth richness, this cut is best for high-heat searing or reverse searing. Perfect for steak night when you want to impress (or just treat yourself).
Best For: Grilling, cast-iron searing
Pro Tip: Let it rest. The juices need a few minutes to settle before slicing.
2. KC Strip — Bold and Beautiful
Cut from the short loin, our Kansas City Strip steaks are thick, juicy, and full of beefy flavor. Less fatty than a ribeye but still tender, it’s a crowd-pleaser for any weeknight dinner or weekend grill session.
Best For: Grilling, broiling
Pro Tip: Salt generously before cooking to create that crave-worthy crust.
3. Chuck Roast — The Weeknight Hero
Slow-cooked chuck roast is one of the most forgiving and flavorful cuts around. Ours is marbled for tenderness and raised right here in Missouri. Great for families, leftovers, and anyone who loves a no-fuss, hearty meal.
Best For: Crockpot, Dutch oven, pressure cooker
Pro Tip: Shred and serve with tortillas, mashed potatoes, or in sandwiches.
4. Flank Steak — Lean, Mean, and Versatile
Don’t let the leanness fool you—flank steak packs a punch of flavor. It shines in fajitas, stir-fries, and marinated grilled dishes. Slice it thin across the grain and you’ve got one of the most versatile cuts in your kitchen.
Best For: Marinating, grilling, slicing thin
Pro Tip: Cook to medium-rare and don’t overdo it—it’s lean and can dry quickly.
5. Steak Burgers — Backyard Favorite
Made from our premium Prime Angus beef trimmings, these burgers aren’t your average patties. Thick, juicy, and pre-formed for the perfect sear, they’re ready to turn any cookout into an event.
Best For: Grilling, skillet, weeknight dinners
Pro Tip: Add just salt, pepper, and a hot flame — no filler needed.
Where to Get the Best Cuts
At Brown Pearcy, we dry-age every cut for flavor and texture, raise our herds on pasture, and never use added growth hormones or antibiotics. Every box is built by hand and shipped directly from our Missouri ranch.
Looking for these cuts and more?
👉 Build Your Own Meat Box starting at $149 with free shipping.
