1. Chuck (Shoulder Area)
Flavorful, budget-friendly, and great for slow cooking
| Cut | Common Uses |
|---|---|
| Chuck Roast | Pot roast, shredded beef tacos, beef stew |
| Chuck Steak | Grilled steak, stir-fry |
| Shoulder Clod | Slow-cooked BBQ beef, fajitas |
| Flat Iron Steak | Grilled or pan-seared steak |
| Denver Steak | Marinated grilled steak, steak sandwiches |
2. Rib (Upper Back, Behind the Shoulder)
Tender, marbled, and premium cuts
| Cut | Common Uses |
|---|---|
| Ribeye Steak | Grilled steak, pan-seared with butter |
| Prime Rib (Standing Rib Roast) | Holiday roast, special occasions |
| Back Ribs | BBQ ribs, smoked ribs |
3. Loin (Upper Mid-Back)
The most tender cuts — premium steaks and roasts
| Cut | Common Uses |
|---|---|
| Tenderloin (Filet Mignon) | High-end steak dinners, pan-seared or grilled |
| Strip Steak (New York Strip) | Classic steakhouse meal |
| T-Bone | Grilled steak (strip + tenderloin combo) |
| Porterhouse | Larger version of T-bone (great for sharing) |
| Sirloin | Grilled steak, steak tips, kabobs |
4. Round (Back Leg)
Lean, less tender, great for roasting or slicing thin
| Cut | Common Uses |
|---|---|
| Top Round | Roast beef, deli-style sandwiches |
| Bottom Round | London broil, beef jerky |
| Eye of Round | Roast beef, slow cooker meals |
| Rump Roast | Slow-cooked pot roast, pulled beef |
5. Brisket (Chest/Breast)
Tough but flavorful — shines when slow-cooked
| Cut | Common Uses |
|---|---|
| Whole Brisket (Flat + Point) | Smoked BBQ brisket, corned beef |
| Brisket Flat | Braised brisket, sliced for sandwiches |
| Brisket Point | Burnt ends, shredded beef |
6. Plate (Below the Rib, Near Belly)
Rich in fat, used in flavorful dishes
| Cut | Common Uses |
|---|---|
| Skirt Steak | Fajitas, stir-fry, steak tacos |
| Hanger Steak | Grilled steak, bistro steak frites |
| Short Ribs | Braised short ribs, Korean BBQ (Galbi) |
7. Flank (Abdominal Area)
Lean and fibrous — best when marinated and sliced thin
| Cut | Common Uses |
|---|---|
| Flank Steak | Carne asada, stir-fry, London broil |
8. Shank (Forearm/Legs)
Very tough, but full of connective tissue — ideal for slow cooking
| Cut | Common Uses |
|---|---|
| Shank Cross-Cut | Osso buco, beef bone broth, stew meat |
Bonus: Ground Beef
Made from trimmings of various cuts
| Type | Common Uses |
|---|---|
| 80/20 Ground Chuck | Hamburgers, meatballs |
| Lean Ground Beef | Tacos, chili, stuffed peppers |
| Extra Lean Ground Round | Healthy meat sauces, casseroles |