Valentine’s Cuts


Today, I was asked what cuts would be ideal for a Valentine’s Day dinner. The following are what may be considered “top shelf” selections–from both beef and lamb–that would set the stage for a memorable (even unforgettable) meal this Valentine’s Day:


Tenderloin Steak

The most tender cut of beef–and arguably the most desirable–a tenderloin steak is also called a filet mignon.

New York Strip Steak

“A stellar cut. The stuff carnivore dreams are made of,” (Mark Schatzker in Steak: One Man’s Search for the World’s Tastiest Piece of Beef).

Delmonico Steak

Named after the famous 19th Century New York City restaurant, the Delmonico steak is taken from the short loin.

Ribeye Steak

“An emperor among steaks. Bow down and weep at its beauty,” (Mark Schatzker in Steak: One Man’s Search for the World’s Tastiest Piece of Beef).

Prime Rib Roast

The ultimate in comfort food, the prime rib roast is used to celebrate life’s festive occasions. Roasted slowly at low temperatures it is tender, succulent, and flavorful.

Sirloin Tip Roast

Slow-cooked, this tender, juicy, and flavorful roast is the perfect accompaniment for Valentine’s Day. Drink with a glass of Burgundy or other full bodied red wine.



Perhaps no other cut looks as appealing on the plate as the shank. Bone-in–and thus flavorful–braise or roast the shank, allowing it to “caramelize” and develop a rich flavor that is best described as savory.

Leg of Lamb

Great for roasting, broiling, or braising, the leg of lamb is the perfect way to mark a festive occasion.



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