Identifying Your Cuts
There are 8 main primal cuts of beef that are then cut down into portion cuts. These primal cuts include: Chuck, Rib, Loin, Round, Flank, Plate, Brisket, and Shank. Each primal cut comes from a different area of the cow, which give each portion cut its own unique characteristics and marbling, giving it the desired flavor and texture.
Primal Cut |
Examples of Portion Cuts |
Tenderness/Flavor |
| Chuck | Chuck Roast, Arm Roast, Blade Roast, Shoulder Roast, Short Ribs, Pot Roast, Chuck Steaks, Flat Iron Steak | Braise, Roast, Stew, or Grill for best tenderness and flavor. |
| Brisket | Whole Brisket, Point Half Brisket, Brisket Flat Half | Cooked low and slow for best tenderness and flavor |
| Shank | Shank Cross Cut, Shank Center Cut | Braise or stew for best tenderness and flavor |
| Ribs | Boneless Ribeye Steak, Back Ribs, Short Ribs, Ribeye Roast Boneless, Rib Steak, Rib Roast, Prime Rib | Smoke, Roast, Braise, Grill, or Broil for best tenderness and flavor. |
| Plate | Skirt Steak, Ground Beef | Fast high heat cooking for the best tenderness and flavor. |
| Loin (Sirloin & Short Loin) |
Sirloin: Tri Tip Steak, Top Sirloin Steak, Tri Tip Roast Short Loin: Top Loin Steak, Tenderloin Roast, T-Bone Steak, Tenderloin Steak, Porterhouse Steak, NY Strip Steak |
Grill, Broil, or Pan-Sear for best tenderness and flavor. |
| Round | Round Tip Roast, Eye Round Steak, Eye Round Roast, Sirloin Tip Steak, Bottom Round Roast, Top Round Roast, Round Tip Steak, Rump Roast | Braise, Roast, Grill or Pan-Sear for best tenderness and flavor. |
| Flank | Flank Steak | Grill, Broil, or Braise for best tenderness and flavor. |
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