Cuts of Beef

Guide Note

Beef can come in several different cuts, with up to 13 sub-categories delineating the tenderness and quality of the meat. The eight top-level categories of beef are considered primal cuts.

Fast Facts

1. Meat toward the middle back is more tender
2. Popular American Cuts: Sirloin, Rib, Chuck, Round
3. Ground Beef for hamburgers is most often made from Chuck

1. Chuck Steak: Used to make pot roast, short ribs and is frequently ground up for burgers.
2. Rib: Known as standing rib roast, this cut produces prime rib and rib eye steaks.
3. Brisket: Meat from the lower chest, brisket is used for barbecue and is frequently braised and included in stews.
4. Plate: A tough cut below the ribs, it produces skirt steak and hanger steak.
5. Short Loin - Used for strip steak and is part of the porterhouse cut, also called the T-Bone, which contains some of the tenderloin for filet mignon.
6. Sirloin - The most prized and flavorful steak, from the lower back, the sirloin contains all tenderloin cuts and the filet mignon.
7. Round: A tough, lean cut from the back of the steer, round steaks are often braised or included in chicken fried steak.
8. Flank: Flank steaks are used in the London Broil and are frequently shredded and tenderized for Mexican dishes.