Beef Cuts
Primal cuts
Primal cuts are the basic sections from which steaks and other subdivisions are cut. Click on one of the primal cuts to see a list of the secondary cuts from that section.
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For the entire carcass:
22% Steaks
22% Roasts
26% Ground Beef & Stew Meats
30% Bone, Fat, & Shrinkage |
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Chuck
- Chuck Eye Roast, Boneless
- Top Blade Steak, Boneless
- Arm Pot Roast
- Shoulder Pot Roast, Boneless
- Mock Tender Roast
- Blade Roast
- Under Blade Pot Roast
- 7-Bone Pot Roast
- Short Ribs
- Flanken-Style Ribs
- Cross Rib Pot Roast
- Ground Beef
- Beef for Stew
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Brisket
- Whole Brisket
- Brisket, Point Half
- Brisket, Flat Half
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Fore Shank
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Rib
- Rib Roast, Large End
- Rib Roast, Small End
- Rib Steak, Small End
- Rib Eye Steak
- Rib Eye Roast
- Back Ribs
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Short Plate
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Short Loin
- Top Loin Steak, Boneless
- T-Bone Steak
- Porterhouse Steak
- Tenderloin Roast/Steak
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Flank
- Flank Steak
- Flank Steak Rolls
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Sirloin
- Top Sirloin Steak
- Sirloin Steak
- Tenderloin Roast/Steak
- Beef Tri-Tip
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Round
- Round Steak
- Top Round Roast
- Top Round Steak
- Bottom Round Roast
- Tip Roast Cap Off
- Eye Round Roast
- Under Blade Pot Roast
- Tip Steak
- Boneless Rump Roast
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