Beef is divided into several primary cuts, each
offering unique flavors and textures. Here's a
quick breakdown of the most common cuts:
Primal Cuts
These are the large initial sections from which
smaller cuts are derived:
Chuck: Found near
the shoulder; flavorful but tough. Used for chuck
roast, ground beef, or pot roast.
Rib: From the upper
rib section; known for rich marbling. Includes prime
rib, ribeye, and short ribs.
Short Loin: Tender
and prized cuts. Includes porterhouse, T-bone, and
filet mignon.
-
Sirloin: Found near the
back, behind the short loin. Includes top sirloin
(lean and flavorful) and bottom sirloin.
Round: From the rear
leg; lean but less tender. Includes eye of round,
top round, and bottom round.
Brisket: From the chest.
Tough but flavorful; great for slow cooking, smoking,
or braising.
-
Shank: From the forearm;
very tough but ideal for stews and soups
(e.g., osso buco).
Plate: Below the rib
section; includes skirt steak and hanger steak—great
for fajitas or grilling.
Flank: From the lower
belly; lean and best for marinating and grilling.
Includes flank steak.
Popular Cuts
Ribeye Steak: Rich,
juicy, and full of marbling.
Tenderloin/Filet Mignon:
Incredibly tender and lean.
Sirloin Steak:
Affordable and versatile.
Porterhouse/T-Bone:
Combines the strip steak and tenderloin.
Skirt/Flank Steak:
Perfect for stir-fries, tacos, and marinades.
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