Your Cuts Guide.

There are 8 prime cuts on a beef, with subprimal cuts for individual cuts of steak, roasts, etc. Learn about each type of cut!

Chuck

Chuck is the meat that comes from the shoulder. Sometimes considered tough, it's nevertheless super flavorful!

TYPES OF CUTS YOU'LL SEE FROM THE CHUCK REGION:

Ground Chuck (Hamburger)
Flat-Iron Steak
Chuck Short Ribs
Shoulder Tender Medallions
Pot Roast
Boneless Chuck Short Ribs
Stew Meat
Shoulder Pot Roast
Flanken-Style Ribs
Rib Roast
Country Style Ribs

Just because all those cuts come from the same area doesn't mean that you’re going to get every one of them - some cuts take specific areas of the beef to get one type of cut, using the same meat that could be needed for another type of cut. The processor will make his cuts depending on your order.

Pot roast cuts are the tenderest, with the best flavor. They cook with consistently melt-in-your-mouth flavor and texture, while the chuck area meat is great for stews or barbecued beef.

Plate

This source of short ribs is found near the abdomen and carries a little more fat.

THIS MEAT IS USUALLY USED FOR:

Fajitas
Skirt Steak (Cut Into Carne Asada Cut)
Short Ribs

Loin

The most sought-after – and the most delicious – cuts of meat come from the loin. Located at the top, directly behind the ribs, the loin muscles are rarely used and are therefore very tender. There are two sections here: the short loin and the sirloin.

POPULAR CUTS FROM THE SHORT LOIN ARE:

Filet Mignon
Tenderloin Steak
T-Bone Steak
Porterhouse Steak
Strip Steak
New York Strip Steak
Top Loin Steak

THE SIRLOIN AREA IS THOUGHT TO BE A LITTLE LESS TENDER THAN THE SHORT LOIN, BUT IT HAS MORE FLAVOR. SOME COMMON CUTS ARE:

Sirloin Steak
Center Cut Sirloin Steak
Top Sirloin
Bottom Sirloin
Tri-Tip Steak

Ribs

Of the beef’s 13 pairs of ribs, it’s the last section – sets 6 through 12 – that make up the prime section. The others are considered chuck meat.

TYPES OF CUTS AVAILABLE FROM THE RIBS SECTION:

Delmonico Steak

Boneless Ribeye Roast

Cowboy Steak

Ribeye Steaks

Beef Short Ribs

Rib Roast

Back Ribs

Brisket

This cut has a lot of fat in it and usually requires tenderizing. This cut has to be cooked low and slow. Barbecued brisket, corned beef, and pastrami are all examples of the uses for this cut of meat.

Shank

The shank is where we get our soup bones. If you love soup, you will not want to waste the soup bones. More than a bone, the shank comes with meat attached, which when boiled into a broth makes delicious soup with deep rich flavors.

Round

SOME OF THE CUTS THAT YOU GET FROM THIS AREA:

Round Steak
Eye Of Round
Tip Steak
Tip Roast
Top Round
Bottom Round Roast
Boneless Rump Roast

Flank

THE TWO MAIN CUTS FROM THE FLANK AREA ARE:

Flank Steak
London Broil