Chuck Roast
Anything labeled chuck comes from the cows shoulder area.
In other wordsperfect for the Crock Pot!
This includes any chuck labeled as roast, which would be perfect for thisUltimate Pot Roast Recipe.
Chuck Roast Substitutes:Sometimes, chuck roast is labeled as blade roast, 7-bone roast or arm roast.
(Try cooking short ribs usingthis Contest-Winning Braised Short Ribs recipe.)
Flat Iron Steak
Flat iron steak is an extremely tender, grill-ready cut.
Its more marbled with fat than a chuck roast or short ribs, and doesnt require slow cooking.
In fact, a flat iron steak is best when grilled quickly over high heat.
This tender Blue Cheese Flat Iron Steak is drool-worthy!
Flat Iron Steak Substitutes:Flank steakor skirt steak work really well if you cant find flat iron steak.
They cook up similarly, but you will want tomarinatethem before hitting the grill.
Back Ribs
Back ribs, also called beef ribs, arethesignature ribs for barbecue.
Its a flavorful cut thats great with a smoky dry rub or tangy sauce.
Youll want to cook low-and-slow for the most tender and flavorful meatlike in this recipe forBarbecued Beef Ribs.
Back Ribs Substitutes:This is a hard one.
Ribeye Roast
The butcher can carve up a ribeye roast thats bone-in or boneless.
Either wayits perfect roasted for a special dinner.This Seasoned Ribeye Roastwould be the centerpiece at any table.
You could also use the eye of round roast, which is sometimes called the poor mansprime rib.
Ribeye Steak
This bone-in steak is beautifully marbleized, making it extremely rich and juicy.
Its a hearty fill-the-plate cut thats great with a baked potato or corn on the cob.
For a special dinner on the grill, youll want to grab some ribeyes and trythese Garlic Grilled Steaks.
Ribeye Steak Substitutes:You have several options here.
A New York strip steak is a good choice because it has a similar level of marbling.
Tenderloin
You might know the Tenderloin Steak as a Filet Mignon.
It is considered the most tender steak, which helps explain why its so popular.
Tenderloin Roast is similarly tender and carves up beautifully for dinner.
Psst…a Porterhouse Steak is a combination of Tenderloin and Strip steaks.
Flank Steak
Flank steak is lean and boneless with lots of beef flavor.
Its best when marinated and grilled such as inthis Grilled Flank Steak recipe, or sliced thin and stir-fired.
(Just keep in mind that slicing beef against the grain is important.)
If you were planning to use flank steak for London broil, look for top round steak instead.
Sirloin Steak
You might see it labeled as top sirloin steak or top sirloin filet.
Its extra-juicy, which makes it great for cubing, skewering with vegetables and grilling.
(The recipe for Summer Steak Kabobswill have you lighting the grill!)
For a moreeconomical option, look to round steak or flank steak.
That makes it perfect for a weeknight pot roast orclassic roast beef.
Dont miss all our best pot roasts!
If you cant find either, chuck roast makes a great swap, although it contains more fat.
If you prefer a leaner swap, look to top sirloin roast or shoulder clod.
Its worth the waityour finished dish will be tasty and full-flavored.
(See how brisket works its magic.)
For braised and smoked recipes, chuck roast is a good swap.
It has a robust flavor thats perfect for fajitas or in a stir-fry.
(Try it in one of ourTop 10 Fajita recipes.)
If you cant find that, look to flank steak.
Thinly sliced beef tenderloin also works here, too, in a pinch.
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