Casino Cut Beef
at NYY Steak
A lean, flavorful cut often used for roast beef at the deli. Can be roasted or slow-cooked at home for an everyday meal.
NYY Steak's signature Butcher Shop perfects the old-world practices of dry-aged beef to deliver arguably the best meats you have ever tasted. Speak with an NYY Steak butcher and select your perfect hand-cut USDA Prime steak to be exquisitely prepared and served with class. Our butchers will even recommend the perfect steak based on your temperature preference.
Meat
- The Certified Angus Beef ® brand is the best Angus brand available. It's a cut above USDA Prime, Choice and Select. Ten quality standards — including abundant marbling, ensure every bite is exceptionally flavorful, incredibly tender and naturally juicy.
- Cut from the rear end of the loin, this cut of beef features two steaks, connected by a T-shaped bone: the larger strip steak, which packs a flavorful punch, and the smaller, incredibly tender filet mignon. Along with the ribeye, this is one of Lou's top two steaks.
NYY Steak uses certified USDA Prime beef and lamb in select entrées to ensure an unbeatable steakhouse experience. The certified USDA Prime beef served at NYY Steak is less than 2% of all beef produced in the U.S.
Dry-Aging Process
Casino Cut Beef Tips
NYY Steak utilizes the dry-aging process to perfect each cut of beef and lamb to ensure that its quality and flavor are second-to-none. Dry-aging is the process by which large cuts of beef are aged through natural enzymatic processes that break down the connective tissue and fibers. This process enhances the beef and lamb’s flavor and tenderness before they are trimmed into steaks and chops. NYY Steak’s USDA Prime steaks are dry-aged 21-28 days and USDA Prime lamb is dry-aged 14-21 days. In order to maximize flavor and tenderness, NYY Steak uses Himalayan Pink Salt to absorb the beef and lamb’s intramuscular moisture within the in-house dry-aging room.
Himalayan Pink Salt
Himalayan Pink Salt is mined by hand from deep within the Himalayan Mountains, the tallest mountain range in the world. Kept in a pristine environment that is surrounded by snow and ice year-round, this salt is not affected by pollution now present in most of the world’s seas and oceans where sea salt is produced. Himalayan Pink Salt is extracted from the mine by hand, according to longstanding tradition, without the use of any mechanical devices or explosion techniques. After being brought from beneath the mountain, this diamond-like crystal salt is hand-selected, hand-crushed, hand-washed and sun-dried. Analyses of this pure salt reveals 84 minerals and trace elements essential to health. Because food preserved in the salt retains its nutritional properties for several months, Himalayan people have long used it to keep fish and meat all year long. Similarly, at NYY Steak, we use Himalayan Pink Salt blocks to line the walls of our dry-aging room to reduce moisture and assist in the meat aging process.
How well do you know your beef roast cuts? Not all roasts make an excellent pot roast. Some cuts are far too lean and don’t have enough marbling or fat to break apart in the slow cooker or the oven.
Some beef roasts are optimal for slicing for roast beef, while others shred easily, making a perfect option for barbacoa beef or shredded beef for tacos, salads, enchiladas, and more.
Whether you’re looking for a lean cut for a weeknight family dinner or a large, tender cut for your holiday roast, this guide will provide you with everything you need to choose the perfect roast cut next time you’re at the meat case.
Safeway’s Denver Division exclusively Colorado Angus USDA Choice Beef and the cuts each have a label showing it’s certified Colorado Angus beef.
All of Safeway’s beef is hand-cut in each store, by expert butchers so you know the beef is fresh and hasn’t traveled far to get to the store. You can always request a custom cut every day.
The beef cuts diagram (courtesy of the Cattleman’s Beef Board) highlights the various beef cut primal areas. Beef roasts are cut from the chuck or shoulder; the rib and loin areas; the round, or butt and back leg, and the brisket, or chest.
The most tender (and expensive) roasts come from the parts that move the least (like the rib roast and tenderloin). Alternatively, the tougher roasts that are more affordable, come from the areas that get the most exercise, like the round and the chuck (shoulder).
Casino Cut Beef Recipes
Boneless Chuck Roast
Also known as a chuck center roast, this is a budget-friendly cut from the shoulder, with marbling throughout, making it ideal for oven roasting or slow cooking. It is a heavily exercised muscle, which gives the beef good flavor but it also makes it tough. Chuck is often ground for hamburger meat because of its high ratio of fat to meat.
Chuck can be used for a pot roast or beef stew when cubed because the connective tissue melts as the roast braises and bastes the beef, making it very tender. It’s also an ideal cut for shredded beef because of the higher fat ratio – the meat falls apart easily and can be shredded with a fork.
Recipes for chuck roast:
Chuck Cross-Rib Roast
A savory cut for roasting or slow-cooking to achieve a tender finish. The name originates from the muscle groups extending across the main rib bones of the Chuck, thus the name “Cross-Rib”. This roast is always tied with twine because it has a seam of tissue through the center, which melts during the roasting or slow cooking process, yielding a delicious flavor.
While the cross rib roast comes from the chuck primal, the cross-rib roast has slightly less fat than a center chuck roast.
In my opinion, the cross-rib roast is the best cut for a pot-roast. The roast falls apart after 6 hours in the slow cooker and yields the most tender and flavorful meat imaginable. You can still cut it into chunks, or shred it, depending on how you plan to serve it.
Recipes using Cross-Rib Roast
Bottom Round Roast
Also Known As Bottom Round Oven Roast; Bottom Round Pot Roast; Bottom Round Rump Roast; Round Roast
Great value roast and very lean. Best for roasting or slow-cooking and slicing thin. This cut comes from the primal section from the rump and hind legs. The muscles in this area are used for movement, so the beef is leaner and less tender.
This roast is best prepared roasted in the oven with a braising liquid or slow-cooked in a crockpot. Because it is lean meat, you won’t get the fall-apart texture that you would with a cross-rib roast or chuck roast. This is a good slicing roast.
Recipes for Bottom Round Roast
Eye of Round Roast
A circular, very lean roast from the bottom round primal. Like the other rump roasts, it’s best when roasted and thinly sliced. The roast is often used in pho and ramen.
While similar in appearance to the tenderloin, it is actually lean and tough because it is cut from a well-exercised muscle, unlike the tenderloin which is cut from the loin. Eye of round can be cooked by searing over high-heat and slow roasting or braising.
However, because it is very flavorful, it can also be cooked as roast beef. Like with other tough cuts, the eye of round should always be thinly sliced against the grain.
Recipes for Eye of Round Roast:
Top Round Roast
A cut from the inside of the animal’s back leg, similar to the top sirloin in fat and flavor. This is what’s typically used for deli roast beef. The top round is not a heavily worked muscle, which results in a roast that’s more tender and flavorful than other cuts from the round.
How to Cook a Top Round Roast – coat with olive oil and dry herb rub of choice and place in a roasting pan. Cook on high heat (450) for 15 minutes to sear the outside, then reduce heat to 325 for 60-70 minutes, depending on the size of the roast. You want it to reach 135 degrees for medium-rare or 145 degrees for medium. Cover and let it rest for 15 to 20 minutes. Thinly slice it against the grain.
Rib Roast
Also known as standing rib roast or prime rib. The quintessential holiday roast, a full prime rib roast is 7 ribs, or close to 18 – 22 pounds, and will feed 16 – 20 people. For a generous serving of roast, plan for two people per rib. The Rib-Eye Roast is the boneless center cut of the rib section. Very well-marbled, tender, and flavorful, it is the most desirable and one of the most expensive of the roasts.
Recipes for Rib Roast:
Tenderloin Roast
Casino Cut Beef Steak
Also known as Filet Mingon Roast, or Chateaubriand Tenderloin Roast this roast is the most tender and luxurious of all the roasts. The tenderloin beef roast is well known for being lean and succulent. The tenderloin comes from the loin, under the spine with very little fat. The most expensive of the roasts, the tenderloin price is driven by the labor involved in trimming the roast to get it to market.
How to Cook a Tenderloin Roast:
You can roast it, broil it, grill it or prepare by sous vide. It’s important to tie the roast with kitchen twine before roasting so that it has an even thickness throughout the roasting process. Roast tenderloin in 425°F oven 45 to 55 minutes for medium-rare; 55 to 65 minutes for medium doneness. Remove roast when meat thermometer registers 135°F for medium-rare; 145°F for medium. Tent with foil. Let stand 20 minutes.
Recipes for Tenderloin Roast
Safeway has fantastic beef roast sales throughout the year. This week, you can get several roasts on sale for $3.77/lb. Choose from boneless chuck roasts, chuck cross rib roasts, bottom round roasts, and eye of round roasts. Additionally, you can get boneless bottom round, chuck, or chuck cross-rib steaks on sale for $3.99/lb.
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Casino Cut Beef Brisket
* Please note – Savings information is based on Colorado pricing and the Safeway Coupon Policy for the Denver Division which includes Colorado, Nebraska, New Mexico, Wyoming and South Dakota. Your market may vary. *