Charting Cuts of Beef and What to Do with Them

Written by Staff Writer

Cows are large animals, and raw beef comes in a wide variety of cuts. Fortunately, with a basic understanding of how butchers process cattle, you can gain a clearer understanding of your options when shopping for beef, whether for yourself or for a commercial kitchen.

In this guide, you will find a helpful cuts of beef chart, along with all the fundamental info you need to tell a chuck roast from a brisket. Whether you are a home cook or an aspiring butcher, the following information will be helpful.

Keep in mind that this information is based on the U.S. approach to cattle processing. Different countries and cultures won’t necessarily follow the exact same guidelines when processing cattle or other animals.

From Cow to Counter: How Beef Is Broken Down

Cattle used for beef production weigh between 1,100 and 1,400 pounds, sometimes up to 2,000 pounds. That’s a lot of carcass to process, which is why meat producers and butchers break the animal down into smaller usable parts.

This typically follows a three-tier process: First, beef cows are divided into large sections called primal cuts. These are then divided into smaller subprimal cuts and ultimately made into retail cuts.

Primal cuts of beef serve an important function beyond convenience. They inform the character of the meat they contain. In general, hardworking muscles are tougher but more flavorful. Less-developed muscles are more tender, but milder in flavor.

Processing starts with splitting the carcass along the spine into two mirrored parts, which are then cut into the forequarter (front) and hindquarter (back). With that done, processors divide the body into sections of tougher, more flavorful parts and tender, milder parts.

The Primal Cuts: A Section-By-Section Breakdown

You can find each of the nine major portions labeled on the beef cuts chart below. This detailed chart of butcher-recommended divisions will help you find the perfect portion of beef for any recipe.

Chuck

Found in the front shoulder, this is one of the hardest-working muscle groups on the bovine body. That means it is tough but packed with beefy flavor. It’s high in connective tissue and collagen, which breaks down well with low-and-slow cooking methods.

Common cuts of beef that come from this section include chuck roast, chuck steak, flat iron steak, stew meat and chuck short ribs. A large percentage of ground beef comes from chuck trimmings.

Because beef from this section tends to be tougher, chuck is uniquely suited to braising, slow cooking and smoking.

Rib

Here’s where you’ll find many popular steak cuts. This section of beef is found along the upper back, between the chuck and the loin. It does very little work, making it naturally tender and well-marbled.

Marbling refers to the white flecks and streaks of intramuscular fat running through the meat, resembling the colored veins found in the stone of the same name. Thorough marbling means more flavor, juiciness and tenderness as the fat melts into the flesh during cooking. The U.S. Department of Agriculture (USDA) uses marbling as a primary factor in its quality grading system (prime, choice, select).

The rib is home to some of the most prized and recognizable cuts of beef in the butcher’s case, including ribeye steak, prime rib, back ribs and tomahawk steak. Ribeye steaks are cut from ribs six through 12, while prime rib is typically a roast drawn from the same section (also called a standing rib roast).

High-heat cooking methods, like grilling, roasting and pan searing, yield show-stopping results because they best highlight the rich fat content. Because all steak is cut across the grain, sealing in the fat with a crisp crust is essential to prevent the steak from drying out during grilling.

Loin

The loin is the area below the backbone that runs behind the rib section. Here is where you’ll find some of the most tender and popular sections of the animal. The muscles in this area are rarely used, making the loin one of the tenderest cuts. There is less marbling here than in the ribs, though, so the flavor is milder overall.

T-bone steak, porterhouse steak, New York strip steak and tenderloin all come from this section. The tenderloin is, as the name implies, the tenderest cut on the entire animal because the muscles here are especially soft and underdeveloped. It’s also where filet mignon steak comes from.

Grilling, pan-searing and broiling are preferred for most parts of the loin, leaving a crisp crust with a center that cuts with a fork.

Sirloin

Another popular area of the animal, the sirloin primal is first separated into the top sirloin butt and the bottom sirloin butt. From the top sirloin come a variety of steaks, while the bottom provides trendy options like tri-tip and sirloin bavette (flap steak).

The top sirloin is considered one of the better value cuts of beef in the butcher’s case. It’s tender enough to grill and flavorful at the same time, a nice balance between harder-working and less-developed muscles. It’s also more affordable than ribeye and strip steaks due to its generally tougher texture.

Grilling, roasting and pan-searing are still great cooking methods for each cut here. But achieving the best results may require more time and care.

Round

The round is the rear leg portion of the animal. It includes the rump and rear leg, which are heavily developed muscles required to move more than 1,000 pounds of cow around the pasture. This section is leaner and tougher than many others.

Top round, bottom round, eye of round, round roast and sirloin tip all come from this primal. The top round is used for London broil and deli roast beef. Eye of round is one of the leanest cuts available.

The lower fat content here requires moist-heat cooking or thin slices made against the grain. Braising, roasting low and slow, or slicing thin for stir-fry are good cooking options.

Shank

This is the animal's lower leg. It is the most exercised muscle group, even more than the round. It’s extremely tough and high in collagen.

Beef shank is almost exclusively used for long braises or stocks. Probably the most common and familiar cut used here is the crosscut preparation, which is used in osso buco, a classic braised Italian beef dish.

Braising or slow simmering is needed to unlock the rich, gelatinous qualities of this primal section.

Brisket

Beef brisket is found in the lower chest area of the animal. It supports and protects a significant portion of the animal’s weight, leading to dense, tough muscles loaded with collagen and connective tissue. When cooked low and slow, collagen converts to gelatin. This produces the tender, juicy texture that barbecue brisket is famous for.

Briskets are primarily divided into flat (first cut) and point (second cut/deckle) portions. The flat is leaner and more uniform, while the point is fattier and is prized for its juiciness. Burnt ends are produced using point briskets.

Smoking, braising and slow roasting, including pit cooking, are the traditional preparations here. Patience is required. Without time, brisket becomes tough and dry. Nobody wants a dry roast.

Plate

Representing the lower chest and belly of the animal, the plate is found right below the rib section. Portions here tend to be thin and long compared to some of the areas already discussed.

Common plate products include skirt steak, hanger steak and short ribs. Skirt steak is traditionally used in beef fajitas. It offers an intense, beefy flavor and a noticeable grain. Marinating and cutting against the grain create optimal flavor and texture.

Hanger steaks are special. Drawn from the diaphragm, there is only enough here for one cut per animal. Sometimes called butcher’s steak, this cut got its nickname because the butcher often kept this prized portion for themselves.

High-heat grilling, searing and other quick-cooking approaches make the most of these unique selections. Otherwise, the meat can become tough.

Flank

The flank is located in the abdominal area between the animal’s ribs and hips. Flank steak is, appropriately, the primary cut from this region. It’s one large, flat muscle that surrounds the lower abdomen.

Flank is a similar cut to skirt in that it’s a lean, flavorful cut that must be sliced against the grain. While they are similar, the flank is the milder of the two. It’s popular for grilling, stir-fry and tacos.

Marinating followed by a high-heat grill or broil is best here. Aim for medium rare and slice it thin.

How to Choose the Right Cooking Method

The best cooking method depends on the specific cut of meat you are using. That said, you can rely on a couple of general safety principles to ensure optimal results in most cases. Tough cuts need time and moisture, while tender cuts need high heat and speed.

Low-and-slow methods include braising, smoking and slow roasting. Most recipes that use chuck roast, brisket, short ribs, shank and round roasts call for such methods. High-heat methods include grilling, searing and broiling. Ribeye, strip, tenderloin, sirloin, skirt steak, hanger steak and flank steak all benefit from using these cooking methods.

The USDA recommends cooking whole muscles to a minimum internal temperature of 145 degrees Fahrenheit. It recommends an internal temperature of 160 degrees Fahrenheit for ground beef.

How to Shop for Cuts of Beef

If you feel a little unsure of how to shop for the perfect portion of beef for your recipe, you are not alone. Luckily, you can make the process easier. With a little practice, you’ll be ordering with confidence to get exactly what you need every time.

• Check the color. Bright cherry red indicates freshness, although some vacuum-sealed cuts may appear as a darker purplish-red that will bloom back to red when exposed to air. Avoid dull or discolored products.
• Choose marbling based on cooking method. When you grill or broil, heavily marbled cuts will yield more tender, flavorful results. On the other hand, too much marbling can make a slow-cooked dish greasier than you like.
• Know your grades. The USDA grades beef three ways, from rarest and most desirable to most common and budget-friendly. Top-grade beef is labeled prime, with choice coming second and select third.
• Pay attention to primal cut terms over marketing. Top round tells you where a cut comes from and how to prepare it. London broil is a marketing term for top round and may not be as useful when choosing your dinner.
• Ask the butcher. Even if you know the basics of cattle processing, it helps to consult the experts. The butcher can give you direct recommendations, suggest alternatives and point you towards products you’ll find most satisfying.

The Value Cuts

Meat is a high-ticket item in any dish. It’s more important than ever to know your cuts to produce the tastiest meals. When you want to save money, it can be useful to know your way around the value cuts. They take more skill and time to cook but can be just as flavorful (or more so) than premium options.

Some of the best values include:

• Chuck roast – Rich, deeply beefy, ideal for pot roast or smoking
• Flat iron steak – Tender, well-marbled, grills beautifully, fraction of the cost of ribeye
• Hanger steak – Bold flavor, one per animal, often overlooked
• Skirt steak – Famous for fajitas, quick-cooking, widely available
• Brisket – Low cost per pound, exceptional with the right technique
• Short ribs – Rich and gelatinous when braised, impressive results for the price

Consult our downloadable chart for more information about any of these high-impact, low-cost cuts.

When trying any of these cuts of beef out for the first time, make sure to find a recipe first and follow it closely. You can achieve incredible meals, whether your grill is located in the backyard or a professional kitchen. But first, you need to learn to cook them properly. Sticking close to a recipe or two first will show you how to master the quirks and give you confidence to experiment in the future.

Food Safety Education You Can Depend On

Education is the foundation of success, including in the kitchen. Following proper safety protocols and techniques keeps both you and the customers you serve safe from everything from disappointing results to foodborne illnesses. Adhering to food safety standards also reduces stress, making the whole process more enjoyable.

At StateFoodSafety, we offer effective, state-approved online education courses that help food service workers meet safety standards and regulatory requirements. Enroll today in food handler training or other programs to advance your career and ensure you meet the demands of any position.