Beef Cuts Explained

Here’s a breakdown of the main primal cuts and what cuts are available from each section:

1. Chuck (Shoulder)

• Location: Front shoulder

• Characteristics: Tougher, more flavorful, well-marbled

• Best Cooking Methods: Slow cooking, braising, roasting, grinding into ground beef

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• Cuts available:

• Chuck Roast (Pot Roast)

• Chuck Steak

• Arm Roast

• Cross Rib Roast

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2. Rib

• Location: Upper rib section (ribs 6-12)

• Characteristics: Tender, well-marbled, full of flavor

• Best Cooking Methods: Grilling, roasting, searing

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• Cuts available:

• Rib Steaks

• Prime Rib Roast

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3. Loin

• Location: Middle back, behind the ribs

• Characteristics: Most tender part of the cow, expensive cuts

• Best Cooking Methods: Grilling, pan-searing

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• Cuts available:

• T-Bone & Porterhouse Steak

• New York Steak & Tenderloin

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4. Sirloin

• Location: Just behind the loin, toward the rear

• Characteristics: Slightly tougher than the loin but still flavorful

• Best Cooking Methods: Grilling, roasting, broiling

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• Cuts available:

• Top Sirloin Roast or Steak

• Tri-Tip Roast

5. Round (Hindquarters)

• Location: Rear leg

• Characteristics: Lean, less tender, good for roasting or grinding

• Best Cooking Methods: Slow roasting, braising, grinding

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• Cuts available:

• Top Round Roast or London Broil or Top Round Steak

• Bottom Round Roast or Cube Steak

• Eye of Round Roast

• Sirloin Tip Roast

• Rump Roast

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6. Brisket

• Location: Chest/breast area

• Characteristics: Tough but becomes very tender when cooked low and slow

• Best Cooking Methods: Smoking, braising, slow-cooking

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• Cuts available:

• Whole Brisket 

• Brisket Flat and Point (cut brisket in half, only available by special request)

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7. Plate (Short Plate)

• Location: Below the rib, near the belly

• Characteristics: Fatty, flavorful, good for slow cooking

• Best Cooking Methods: Braising, grilling, slow-cooking

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• Cuts available:

• Skirt Steak 

• Short Ribs or Thins Cut Ribs

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8. Flank

• Location: Lower belly

• Characteristics: Lean, flavorful, best when marinated and cooked quickly

• Best Cooking Methods: Grilling, broiling

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• Cuts available:

• Flank Steak 

• Bavette

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9. Shank

• Location: Lower leg (front and rear)

• Characteristics: Very tough, best for soups and stews

• Best Cooking Methods: Braising, slow-cooking

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• Cuts available:

• Osso Buco (cross-cut shank .. Only available on half or whole orders by special request)

• Soup/marrow bones (used for stocks, soups)

• Dog/knuckle bones (used for stocks, soups or given to dogs to chew on)

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10. Stew meat

• Location: from all over

• Characteristics: Contain connective tissue that turns into gelatin, adding richness to dishes. 

• Best Cooking Methods: Braising, slow-cooking, pressure cooking, Dutch oven cooking