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Beef
Primal Cuts
Retail Cuts
Comments
Chuck
Roasts: cross-rib, shoulder, chuck, neck, blade, 7- Not very tender but flavorful and
bone, eye
reasonably priced
Steaks: shoulder, arm, eye, mock tender, 7-bone,
top blade
Other cuts: chuck flat ribs, short ribs
Rib
Roasts: rib, rib-eye
Steaks: rib, rib-eye
This primal cut is divided into large end and
short end
Other cuts: short ribs, back ribs
Loin
Short loin cut into top loin, T-bone, porterhouse Divided into short loin and sirloin. Most
and tenderloin steaks.
Sirloin cut into sirloin, top sirloin and tri-tip
tender, highest priced beef. Sirloin may be
bottom or top cut
steaks or left whole as tenderloin tip roast
Round
Shank
Roasts: rump, eye of round, tip and round
Steaks: eye round, top round, round, round tip
Not tender but reasonably priced. Not as
good flavor as chuck. Divided into top and
bottom rounds
Cross-cut, center-cut. Commonly used for ground Tough meat full of connective tissues. Low-
meat
priced, high in flavor. Excellent for slow-
cooking, soups
Brisket
Plate
Brisket
Tough, coarse meat, highly flavored, low-
priced. Needs marinating or tenderizing
Skirt steak, skirt steak roll, plate roll, short rib, Tough, coarse meat with good flavor,
spare rib. Commonly cut for stew meat or ground medium-priced. Needs marinating or
up
tenderizing
Flank
Flank steak, may be rolled into flank roast. Tough, coarse meat, medium-priced. Flank
Tenderized into cube steak steak benefits from tenderizing
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