Cuts of Beef

Cuts of Beef

Beef is divided into eight primal cuts, which are then further subdivided into sub-primals and finally into individual cuts.

Primal Cuts

1. Chuck: comes from the shoulder and neck area, often used for ground beef.
2. Rib: comes from the ribcage area, known for its tenderness and flavor.
3. Loin: comes from the back of the animal, includes tender cuts like tenderloin and strip loin.
4. Round: comes from the hindquarters, often used for roasts and steaks.
5. Brisket: comes from the breast or lower chest area, often cured or smoked.
6. Shank: comes from the legs, often used for soups and stews.
7. Flank: comes from the belly area, often used for stir-fries and fajitas.
8. Short Plate: comes from the front belly area, often used for short ribs and skirt steaks.

Sub-Primal Cuts

• Chuck Roll: a sub-primal cut from the chuck, often used for steaks and roasts.
• Ribeye Roll: a sub-primal cut from the rib, known for its marbling and flavor.
• Tenderloin: a sub-primal cut from the loin, one of the most tender cuts of beef.
• Tri-Tip: a sub-primal cut from the bottom sirloin, often used for grilling and pan-frying.

Common Beef Cuts

• Steaks: Ribeye, Sirloin, T-bone, Porterhouse, Filet Mignon
• Roasts: Chuck Roast, Rib Roast, Rump Roast, Beef Brisket
• Ground Beef: Ground Chuck, Ground Round, Ground Sirloin
• Other Cuts: Flank Steak, Skirt Steak, Tri-Tip, Short Ribs

Cuts of Beef

Primal Cuts

• Beef is divided into 8 primal cuts.
• Chuck: comes from the shoulder and neck area, often used for ground beef.
• Rib: comes from the ribcage area, known for its tenderness and flavor.
• Loin: comes from the back of the animal, includes tender cuts like tenderloin and strip loin.
• Round: comes from the hindquarters, often used for roasts and steaks.
• Brisket: comes from the breast or lower chest area, often cured or smoked.
• Shank: comes from the legs, often used for soups and stews.
• Flank: comes from the belly area, often used for stir-fries and fajitas.
• Short Plate: comes from the front belly area, often used for short ribs and skirt steaks.

Sub-Primal Cuts

• Chuck Roll: a sub-primal cut from the chuck, often used for steaks and roasts.
• Ribeye Roll: a sub-primal cut from the rib, known for its marbling and flavor.
• Tenderloin: a sub-primal cut from the loin, one of the most tender cuts of beef.
• Tri-Tip: a sub-primal cut from the bottom sirloin, often used for grilling and pan-frying.

Common Beef Cuts

• Steaks: include Ribeye, Sirloin, T-bone, Porterhouse, and Filet Mignon.
• Roasts: include Chuck Roast, Rib Roast, Rump Roast, and Beef Brisket.
• Ground Beef: includes Ground Chuck, Ground Round, and Ground Sirloin.
• Other Cuts: include Flank Steak, Skirt Steak, Tri-Tip, and Short Ribs.