Explore the Cuts of Beef
Welcome to our interactive steer! This animal is a representative of one of our steers that has been finished on corn and butchered for purchase. Each region can be clicked on to show the description of that region, the cuts found in that region of the steer, and how to cook many of the cuts from that region. There are eight primal cuts from the animal: Chuck, Rib, Loin, Round, Short Plate, Flank, Shank, and Brisket. Within the Loin are the two subprimals of Short Loin and Sirloin. There are also other rare cuts from the head and tail of the animal such as cheeks and oxtail that are outside of these primal regions.
Chuck
Description: The chuck is located near the shoulder and neck area of the animal.
Cuts: 7-bone pot roast, arm pot roast, blade roast, under blade pot roast, chuck pot roast, chuck short ribs, chuck eye steak, mock tender roast, chuck roll, flat iron steak, chuck arm, and Teres Major.
How to Cook: Chuck steaks are great for grilling and other cooking methods such as sous vide and reverse seared. Chuck roasts and short ribs are best cooking using low and slow cooking methods such as braising.
Head
Description: The head is found in the front of the animal. This area of the cow contains the tongue and cheeks.
Cuts: Tongue, Cheek
How to Cook: Tongue can be cooked many ways such as boiled, pickled, braised in a sauce, or broiled. Beef cheeks are best cooked moist and slow.
Ribs
Description: There are thirteen ribs down each side of an animal covering quite a lot of area. From the breastbone to the backbone the ribs take up three linear feet and from the shoulder to the last rib they take up about three to four feet. The Rib primal includes the 6th through the 12th rib of the animal not including the bottom portion which is in the plate of the animal.
Cuts: large end rib roast, small end rib roast, boneless ribeye roast, boneless ribeye, ribeye bone-in, ribeye cap, and back ribs.
How to Cook: Cuts from the Rib primal are best when grilled or smoked.
Short Loin
Description: The short loin is from the loin primal and is located in the back of the animal directly behind the ribs. The Loin pirmal is tender and one of the most desirable areas of the animal.
Cuts: top loin steak, t-bone steak, porterhouse steak, tenderloin roast, tenderloin steak, bone in New York, end cut New York, and New York strip.
How to Cook: Steaks from the short loin section of the animal are incredible when grilled but can also be cooked using pan-sear, sous vide, pan roast, or reverse sear method depending upon the cut.
Sirloin
Description: The sirloin is part of the loin primal in the back of the animal directly behind the short loin.
Cuts: flat bone sirloin steak, round bone sirloin steak, top sirloin steak, tri tip roast, tenderloin roast, tenderloin steak, sirloin bavette/flap, coulotte, sirloin tip roast, and tri tip steak.
How to Cook: Sirloin cuts are best grilled but can also be broiled, sautéed, and pan-fried. These cuts are enjoyable with just salt and pepper to taste the amazing beef flavor but can also be marinated.
Round
Description: The round which can also be called the rump is a lean area of the animal with very minimal fat. This primal is located in the back of the animal behind the rear legs.
Cuts: round steak, bottom round roast, bottom round steak, eye round roast, eye round steak, top round steak, top round roast, boneless rump roast, cap off tip roast, sirloin tip roast, and sirloin tip steak.
How to Cook: Cuts from this primal are best cooked using low and slow cooking methods such as braising, roasting, smoking, or grilling using indirect heat.
Brisket
Description: Brisket is cut from the lower breast portion under the first five ribs and is one of the nine primal regions of the animal. A full brisket weighs in at about 12-16 pounds! The brisket contains two sections: the point cut and the flat cut. The point cut has more fat and is more flavorful when compared to the flat cut.
Cuts: whole brisket, flat cut brisket, and point cut brisket.
How to Cook: The Brisket benefits from long and slow cooking methods. Smoking, curing, braising, or corning are all great cooking methods for this cut.
Short Plate
Description: The plate is located on the front belly of the animal below the rib and short loin. This area has amazing flavor.
Cuts: skirt steak, hanger steak, plate short ribs.
How to Cook: Steaks from this primal are best when marinated and cooked on the grill over high heat. Plate short ribs are best when braised or smoked.
Flank
Description: The flank is the abdominal muscles of the animal located below the sirloin subprimal. This area is lean and very flavorful.
Types: flank steak.
How to Cook: Flank steaks are amazing marinated and cooked whole over high heat on the grill. When serving it is best to cut the meat against the grain.
Shank
Description: The hind shank and the fore shank are the leg portions of the animal.
Cuts: Beef Shank
How to Cook: Being a heavily used muscle, beef shanks benefit from long, slow, and moist methods of cooking such as braising. Beef shanks are often used for Osso Buco.
Shank
Description: The hind shank and the fore shank are the leg portions of the animal.
Cuts: Beef Shank
How to Cook: Being a heavily used muscle, beef shanks benefit from long, slow, and moist methods of cooking such as braising. Beef shanks are often used for Osso Buco.
Tail
Description: The tail is located at the back of the animal. Before being cut, the tail of the animal weighs from 7-8 pounds! Each cut of oxtail is a different size as the tail of the animal narrows towards the end.
Cuts: Oxtail
How to Cook: Due to the high amount of bone and cartilage, oxtail cross sections are best cooked braised low and slow in the oven, pressure cooker, or slow cooker. This cut also makes a wonderful soup or stew. Oxtail is also a great Contender for making beef stock.