Large Beef Cuts for a Crowd

For gatherings big or small, these beef cuts are easy-to-prepare, taste delicious and are sure to satisfy even the pickiest eaters in your group.

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Cuts in this Collection

Chuck Eye Roast

This cut is a good value with loads of beef flavor. Roast to highlight natural tenderness and flavor. Learn more about this beef cut here.

7-Bone Chuck Roast

Identified by the 7-shaped bone it contains. Slow-cook to bring out its full, savory flavor. Learn more about this beef cut here.

Tenderloin Roast

The most tender beef roast that is well known for being lean and succulent. Easy to carve with its fine texture. Learn more about this beef cut here.

Ground Beef

Versatility and rich flavor make it ideal for burgers, tacos or wraps. Perfect for breakfast, lunch and everything in-between. Learn more here.

Stew Meat

A full-flavored staple. Great for slow-cooking, chili and stews. Learn more here.

Bottom Round Roast

Great value and very lean. Best for roasting or slow-cooking and slicing thin. Learn more about this beef cut here.

Eye of Round Roast

A lean, flavorful cut often used for roast beef at the deli. Can be roasted or slow-cooked at home for an everyday meal. Learn more about this beef cut here.

Top Round Roast

A lean roast that should be slow-cooked to improve its tenderness and then sliced thinly across the grain. Learn more about this beef cut here.

Brisket Flat Half

The leaner half of the whole Brisket also known also as the “first cut,” this full-flavored meat can be sliced or shredded. Learn more about this cut here.