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.

For the entire carcass:

22% Steaks

22% Roasts

26% Ground Beef
        & Stew Meats

30% Bone, Fat,
        & Shrinkage


  • 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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  • Whole Brisket
  • Brisket, Point Half
  • Brisket, Flat Half

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Fore Shank

  • Shank Cross Cut

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  • 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

  • Skirt Steak

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Short Loin

  • Top Loin Steak, Boneless
  • T-Bone Steak
  • Porterhouse Steak
  • Tenderloin Roast/Steak

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  • Flank Steak
  • Flank Steak Rolls

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  • Top Sirloin Steak
  • Sirloin Steak
  • Tenderloin Roast/Steak
  • Beef Tri-Tip

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  • 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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