Beef Portions Made Easy

Buying the right amount of beef is simple when you know how much each cut serves. Use this guide to shop confidently, plan your meals, and make the most of every pound.

Beef Cut
1 Pound Makes
Steak (Ribeye, Sirloin, Strip, Filet)
2 steaks (8 oz each)
Ground Beef
4–5 servings (4–5 oz each)
Roast (Chuck, Round, Brisket, Boneless)
2–3 servings (8 oz each)
Short Ribs / Bone-in Cuts
1–2 servings (12 oz each)
Stew Meat / Cubed Beef
2–3 servings (8 oz each)
Three medium-rare steak slices with herbs stacked on a fork against a smoky black background.

Tips for Easy Planning

Adults: ~1/2 pound raw beef per person for main dishes

Children: ~1/4–1/3 pound per child

Bone-in cuts: Add 15–20% extra to account for bones

The Best Cuts for Every Recipe

When it comes to cooking, not all beef cuts are created equal. This guide makes it easy to match each cut with the meals it’s best suited for. Whether you’re grilling, roasting, braising, or stir-frying, you’ll find tips and recipe ideas to get the most flavor and tenderness from every cut.

Beef Cut
Beef Type
Cooking Methods
Meal Suggestions
Tenderloin Steak (Filet Mignon)
Steak
Grilling, Pan-Searing, Broiling
Grilled steakhouse-style steaks, kabobs, stir-fries
Porterhouse Steak
Steak
Grilling, Broiling
Grilled steakhouse-style steaks
T-Bone Steak
Steak
Grilling, Broiling
Grilled steakhouse-style steaks
Strip or Top Loin Steak
Steak
Grilling, Broiling, Pan-Searing
Grilled steakhouse-style steaks, Steak Diane
Rib Steak / Ribeye Steak
Steak
Grilling, Broiling, Pan-Searing
Grilled steakhouse-style steaks, kabobs, steak sandwiches
Flat Iron Steak
Steak
Grilling, Pan-Searing, Stir-Frying
Grilled steakhouse-style steaks, kabobs, stir-fries, steak sandwiches
Sirloin / Top Sirloin (not sirloin tip)
Steak
Grilling, Broiling, Stir-Frying
Grilled steakhouse-style steaks, fajitas, kabobs, stir-fries, London Broil
Flank Steak
Steak
Marinating & Grilling, Broiling
Marinate & grill steaks, fajitas, kabobs, stir-fries, London Broil
Skirt Steak
Steak
Marinating & Grilling, Broiling
Marinate & grill steaks, fajitas
Top Round Steak
Steak
Marinating & Grilling, Broiling
Marinate & grill steaks, stir-fries, London Broil
Eye Round Steak
Steak
Marinating & Grilling, Broiling
Marinate & grill steaks
Round / Sirloin Tip Steaks (thin)
Steak
Marinating & Grilling, Broiling, Slow Cooking
Marinate & grill steaks, stir-fries, steak sandwiches, slow cooker pot roast / shredded
Chuck Shoulder Steak
Steak
Marinating & Grilling, Braising, Slow Cooking
Marinate & grill steaks, stews & soups, chilies
Rib Roast / Standing Rib / Prime Rib
Roast
Roasting, Oven-Braising
Roast
Chuck Pot Roast
Roast
Slow Cooking, Braising, Oven-Roasting
Pot roasts, stews & soups, chilies, slow cooker pot roast / shredded
Rump or Bottom Round Roast
Roast
Slow Cooking, Braising, Oven-Roasting
Pot roasts, stews & soups, chilies, slow cooker pot roast / shredded
Brisket
Roast
Slow Cooking, Smoking, Braising
Pot roasts, slow cooker pot roast / shredded
Ground Beef – Lean
Ground
Sautéing, Baking, Simmering
Meatballs, meatloaf, sloppy joes, spaghetti sauce
Ground Beef – Chuck
Ground
Sautéing, Baking, Simmering
Chilies, burgers, meatballs, meatloaf, sloppy joes, tacos, spaghetti sauce, casseroles, enchiladas

Beef Storage Basics

Proper storage is essential to keep your beef safe, fresh, and full of flavor. Temperature is the most important factor, but how you package and handle beef also matters. Use this guide to make the most of your beef, whether it’s raw, cooked, or ready for the freezer.

Beef Type
Refrigerator (35–40°F)
Freezer (0°F or colder)
Tips
Raw Steaks & Roasts
3–4 days
6–12 months
Keep in original packaging or wrap tightly in foil/plastic wrap to prevent freezer burn.
Raw Stew Beef, Kabobs & Strips
2–3 days
6–12 months
Store in airtight containers or freezer bags; label with date.
Raw Ground Beef
1–2 days
3–4 months
Freeze in small portions for easier thawing; keep tightly wrapped to avoid drying out.
Cooked Leftover Beef
3–4 days
2–3 months
Cool completely before storing; use shallow containers for faster cooling.