A Beef Cut Chart With Explanations & Cooking Tips

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A home cook's guide to the prime cuts of beef
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Wondering what the best cuts of beef are? Whether you’re looking for something tender, lean, or inexpensive, you’re in the right place. We’re here to help you make sense of the labels at the butcher counter with this deep dive into the cuts of beef, cooking tips, and expert advice from professional chefs.

What are the 8 cuts of beef?

The 8 main—or primal—cuts of beef are chuck, brisket, rib, plate and flank, loin, sirloin, round, and shank. Each of these cuts is then broken down into smaller sections called subprimals. Subprimals are the cuts most of us are familiar with, like steaks and roasts.

Section 1 of 10:

8 Primal Cuts of Beef

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  1. When a cow is butchered, it’s cut in half lengthwise. Each half is then broken down into 8 primal cuts. From there, a butcher will divide the primal cuts into subprimals, which are the consumer-sized cuts you might recognize from the butcher counter or grocery store. [1] The 8 primal cuts are:
    • Chuck: The cow’s front shoulder. Chuck meat tends to be tough but flavorful. Common cuts from this section include budget-friendly options like chuck roasts, flat iron steaks, and ground chuck.
    • Brisket: Located below the chuck on the front of the chest. Brisket is fatty and can be tough if cooked improperly, but is tender and juicy when cooked low and slow.
    • Rib: Ribs are cut from the side of the cow. Beef from this section is tender and well-marbled. Popular cuts include ribeye steaks and back ribs.
    • Plate & Flank: The plate is located just behind the front leg along the belly section and the flank is right behind that. These cuts have long fibers so they need to be sliced against the grain. Hanger steak, skirt steak, and flank steak are all popular, inexpensive cuts from this section.
    • Loin: The area right behind the rib. Loin cuts are tender and flavorful—they include steakhouse favorites like the Porterhouse, T-bone, and NY strip.
    • Sirloin: Located just behind the loin. Sirloin cuts tend to be lean. Sirloin steaks and tri-tip roasts are common cuts from this section.
    • Round: Behind the flank and above the rear shank. Round cuts are lean and tough, but can be made tender with slow cooking. Common cuts include roasts and round steaks.
    • Shank: Shank cuts come from the cow’s legs. They’re often sold cross-cut with the bone intact and are best when braised or stewed.
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    Helen Rennie is a chef based in Natick, Massachusetts. She is both the owner of a cooking school and the creator of Helen’s Kitchen, a YouTube channel where she teaches cooking techniques and food science to over 560K subscribers. Helen’s classes and videos focus on many topics, including knife skills, fish, meat, poultry, sauces, vegetables, beans, grains, pies, tarts, pastry, pizza, pasta, grilling, and more. She started her cooking career with an internship in Casablanca Restaurant, and eventually earned a teaching position at the Cambridge Center for Adult Education. In 2005, she founded Helen's Kitchen, her culinary education business where she teaches people to cook. Since its founding, Helen’s Kitchen has taught 1,000+ students. Helen's cooking philosophy centers on finding creative ways to prepare local ingredients. She teaches cooking classes in her house in Natick with a strong focus on culinary techniques and food science. She received a BS in Computer Science from Carnegie Mellon University.
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    Cuts from the back of the animal will be most tender. The ribeye steak, tenderloin, and other cuts from the animal’s back will be more tender because those muscles don’t tend to do a lot of work. Cuts like the chuck, shank, or short ribs on a cow are muscles that do work, so they need to be braised until they fall apart.

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Section 2 of 10:

Chuck Cuts

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  1. The chuck contains a significant amount of the usable meat on a cow—about 26%. Because the front shoulder is one of the hardest-working areas on the cow, most of the meat from the chuck is fairly tough, but it’s also loaded with flavor. It’s usually budget-friendly, and when it’s cooked properly, it can be very tender. [2] Common chuck cuts include:
    • Chuck roasts: Chuck provides tough but well-marbled roasts that are good for braising.
    • Flat iron steak: This steak cut from the top of the cow’s shoulder blade is surprisingly tender and very flavorful.
    • Chuck short ribs: Chuck ribs are available boneless or bone-in. They’re inexpensive and perfect for braising. [3]
    • Chuck roll: A chuck roll is tender for a chuck cut. It’s also very flavorful and can be used for roasts or sliced into country-style ribs or steaks.
    • Shoulder petite roast (Petite tender): This tender, lean roast is similar to a tenderloin. It can be roasted whole or sliced. [4]
    • Ground chuck: Ground chuck is flavorful 80-20 beef—it’s a popular choice for burgers.
    • Stew meat: Chuck roast is sliced into smaller pieces for beef stew.
  2. If you have a larger chuck cut, like a chuck roast or chuck ribs, braising will help break down the tough muscle fibers and connective tissue, leaving you with tender, flavorful meat. [5] To braise , season the meat and brown it on all sides. Transfer it to a Dutch oven or crockpot and add beef stock, red wine, or another braising liquid to the pot. Use enough braising liquid to cover about half of the meat. Cook at around 325 °F (163 °C) until the beef is tender enough to fall apart—usually around 2–4 hours. [6]
    • Use ground chuck for burgers, meatballs, chili, and tacos. Ground chuck is usually around 20% fat, so it’s great for pretty much any recipe that calls for ground beef. [7]
    • Cook flat-iron steaks over dry heat. Flat iron steaks are more tender than other chuck cuts, so they can be cooked with dry heat, like grilling, pan-searing, or broiling . Slice them against the grain for a juicy, flavorful steak that’s great in fajitas or stir-fry.
    • Cook stew meat slowly to make it tender. According to Marrow Private Chefs, “When you’re making beef stew, cook it low and slow. Don’t rush—the longer you cook it, the more tender the beef will be.
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Section 3 of 10:

Brisket Cuts

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  1. This is another working muscle, so the brisket is tough, but it’s also fatty and flavorful. And as that fat renders, it results in a tender, flavorful meat that can be chopped or sliced . [8] It’s usually not very expensive, and because the meat is so rich, a single brisket can feed several people. [9] Brisket is usually cut into two subprimals:
    • Flat cut (first cut): The flat cut of the brisket is the rear section of this cut. It has a roughly rectangular shape. [10]
    • Point cut (second cut/deckle): The point cut is taken from the front of the brisket and has more of a triangular shape.
  2. It’s a favorite for barbecue—just wrap it in aluminum foil and grill or smoke it at around 215–225 °F (102–107 °C) for 10–12 hours. [11] When prepared properly, brisket will form a “bark,” or crust, on the outside, and it will be almost impossibly juicy inside. Slice it against the grain and enjoy! [12]
    • Marinate the brisket to make corned beef. Marinate the roast for 5–7 days in a brine made with pickling spices. Then, simmer the corned beef or cook it in a slow cooker for several hours until it’s fork-tender. [13]
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Section 4 of 10:

Rib Cuts

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  1. This section starts at the top of the cow, running down between the 6th and 12th ribs. This part of the cow isn’t responsible for much heavy lifting, so it’s an especially tender cut with a lot of marbling—and the fat cap running across this section keeps it juicy while you’re cooking. [14] Common rib cuts include:
    • Standing rib roast: This roast comes from the end of the rib cut. It contains several rib bones and is often roasted. [15]
    • Ribeye steak: These well-marbled steaks are high-quality. They can be a little pricy—especially specialty steaks like the Delmonico and cowboy cuts—but they’re tender and flavorful.
    • Back ribs: Beef ribs are lean and tasty. They tend to be budget-friendly and do best when they’re cooked low and slow.
  2. It doesn’t get much easier than working with rib cuts. These cuts are already tender, so they don’t need braising or slow cooking—and they’re flavorful, so they don’t need a lot of seasoning. Try grilling, broiling, roasting, or pan-searing—just don’t overcook these cuts, or they’ll dry out. [16]
    • Roast a standing rib roast with veggies for an all-in-one meal. Season your roast with salt, pepper, and your favorite herbs and seasonings. Place the bone-in roast in a roasting pan with onions, potatoes, and carrots and cook it at 325 °F (163 °C) for about 2 hours.
    • Add beef ribs to your next BBQ. Braise, smoke, or grill beef back ribs to get them nice and tender. [17]
    • Sear ribeye steaks to keep them tender. Ribeye steaks are tender enough for grilling or pan-frying . [18]
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Section 5 of 10:

Plate & Flank Cuts

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  1. The plate is just behind the front shank, and the flank is just behind that. The plate and flank are both somewhat tough, but they’re also flavorful and fairly inexpensive. [19] Common cuts include:
    • Hanger steak and skirt steak (Plate): Skirt steaks and hanger steaks are inexpensive and flavorful, and because they can be chewy, they should be sliced thinly against the grain after they’re cooked. [20]
    • Short ribs (Plate): Short ribs from the plate are short, rectangular-shaped cuts with rib bones and visible fat layering. [21]
    • Flank steak (Flank): Flank steaks are long, flat, and lean. Like other plate and flank cuts, they do best when cut across the grain.
  2. Hanger, skirt, and flank steaks are made up of fairly loose fibers, which means they pick up the flavors of a marinade extremely well. After you marinate these cuts, pat them dry, then sear them on a hot grill or in a skillet to about a medium-rare. Serve them sliced thinly against the grain. [22]
    • Grill short ribs: Korean BBQ expert Hans Cho says, “Boneless beef short ribs can be cooked in a cast iron skillet, frying pan, or broiled in the oven. But if it’s possible, grilling them is the best way to cook them.”
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    Markeicha Dulaney

    Personal Chef
    Chef Markeicha Dulaney is a Personal Chef and Founder of Sweet Monáe Personal Chef Services in 2015 in South Florida. She has over 22 years of experience in the kitchen and provides customizable menus to meet the dietary needs, taste preferences, style, and budget of each client. She also specializes in weekly in-home chef services, all-inclusive pro-chef services, boutique catering, and pantry organizing services. She was featured in The Knot's "Table for Two" YouTube episodes and has also been featured in Real Simple Magazine article on "What routines save you the most time.” Chef Markeicha Dulaney graduated with an Associate's Degree from the Pennsylvania Culinary Institute of Culinary Arts and is a longtime member of the USPCA (United States Personal Chef Association).
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    Use flank steak or skirt steak for tacos. Grill the meat either outside or on a grill pan. Let it rest, then thinly slice it to use in tacos or fajitas.

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Section 6 of 10:

Loin Cuts

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  1. Also called the short loin, this section contains some of the most tender and flavorful cuts of beef that you can buy. As a result, cuts from the loin section also tend to be some of the most expensive. [23] Common loin cuts include:
    • Strip steaks (NY strip): Strip steaks are available bone-in or boneless. It’s a nice balanced option—good marbling, decently tender, and extremely flavorful. [24]
    • T-bone: Maybe the most iconic of all beef cuts, the T-bone steak is cut so it contains some of the tenderloin and some of the strip (where the strip steaks are cut).
    • Porterhouse steaks: A favorite of steak lovers, the Porterhouse has both tenderloin and strip, with a little more tenderloin than the T-bone.
    • Filet mignon: One of the most tender—and expensive—steaks, this round cut is taken from the tenderloin.
    • Tenderloin: The tenderloin is a tender and flavorful cut that can be roasted whole or cut into rounds.
  2. The steaks from this cut are tender, juicy, and flavorful, so they’re best seared over high heat, like in a hot pan or on a grill. These are high-quality steaks, so keep the seasoning fairly simple—salt, pepper, and maybe a little garlic or thyme. Serve with your favorite steak accompaniments. [25]
    • Roast the tenderloin whole. The tenderloin can be cooked whole on the grill, roasted in the oven, or even pan-seared in a skillet and finished in the oven. [26]
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Section 7 of 10:

Sirloin Cuts

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  1. The muscles in the sirloin work a little harder than the ones in the short loin, so it’s not quite as tender. The top half of the sirloin is usually sliced into sirloin steaks, which are a good choice if you’re looking for a leaner steak option. The bottom half is cut into larger cuts, including: [27]
    • Tri-tip roast: Tri-tip roasts are lean, fairly inexpensive, and triangle-shaped. The roast may also be sliced into tri-tip steaks.
    • Sirloin steaks: Sirloin steaks cut from the top of this primal—called top sirloin—are lean, tender, and tend to cost more. Round sirloin steaks come from lower on the sirloin and are less expensive but also tougher. [28]
  2. Sirloin steaks and tri-tip will be the most tender if you grill or smoke them to medium-rare. You can also marinate them first and grill them or slice them thinly and add them to stir-frys, fajitas, and other dishes. [29]
    • Cook tri-tip roasts low and slow to make them tender. You can wrap them in foil and put them on the grill, braise them, or roast them in the oven. [30]
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Section 8 of 10:

Round Cuts

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  1. These are hard-working muscles, and they’re lean and tough as a result. But round cuts are pretty inexpensive, so they’re worth the extra time it takes to make them tender. Round cuts are often used for lean ground beef, deli roast beef, and beef jerky. [31] Round cuts for cooking include:
    • Round steaks: This lean steak has a round bone and can be cut from the top, bottom, and eye sections of the round. It’s also sold with the bone removed. [32]
    • Top round roast (London Broil): This boneless roast comes from the top of the round.
    • Tip roast: This is a wedge-shaped roast that comes from the thin side of the round primal. Unlike other round cuts, this roast has a fat cap, although the cap is sometimes removed before selling.
    • Bottom round roast (rump roast): This is a lean roast with a triangular shape. It can be cooked with dry or moist heat.
    • Eye of round roast: This roast is cut from the long center muscle—or eye—of the round primal. Like other round cuts, it’s very lean.
  2. These cuts are lean and can easily become tough and dry if they’re overcooked. To avoid that, simmer them in a flavorful broth, cut them into smaller pieces and stew them down, or pop them into a slow-cooker for a hands-free dinner. [33]
    • Cook top round or eye of round in a hot oven. Personal chef Jennifer Levasseur says, “Season the roast with salt, then sear the sides in a cast iron pan. Place it into the oven at 375 °F (191 °C) until the roast reaches 125 °F (52 °C). Let the roast rest for at least 30 minutes before you slice it.”
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Section 9 of 10:

Shank Cuts

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  1. These are typically some of the leanest, toughest cuts of beef, with little fat and lots of collagen. They’re usually inexpensive, although they can be difficult to find. They do have a lot of flavor though, and if you take the time to cook shanks right, they can be exceptional—so they’re a nice option for a special meal. [34] Shanks are usually cut into:
    • Cross-shanks: The shank is cross-cut into sections about 1–2.5 in (2.5–6.4 cm) thick. It can be sold with or without the bone. [35]
    • Whole shank: While cross-cut shanks are more common, you will sometimes see the whole shank sold intact. Whether cut or whole, shanks need to be braised until they’re tender.
  2. They can be boiled, like in a stew, or seared and then braised. You can do this in a Dutch oven or a slow cooker. When you cook them over low heat for a long time—usually at least 3 hours—the connective tissue cooks down into a rich, silky broth and the meat becomes tender. [36]
    • Try your hand at osso buco. This popular Italian recipe calls for braising beef shanks (often veal), and then serving them topped with a vibrant garnish of parsley, lemon, and garlic. Osso buco takes patience, but it’s so flavorful and delicious that it’s worth it.
    • Boil the shanks to make beef broth. Toss the beef shanks into a stock pot with plenty of water, salt, and a few aromatics—onions, carrots, celery, whatever you have on hand. Bring the water to a boil then drop it down to low heat. Simmer the broth for 3.5–4 hours, then use it in soups or stews (pho, anyone?). [37]
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Section 10 of 10:

FAQs

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  1. 1
    What are the most tender cuts of beef? Cuts from the rib and loin section—like strip steaks, filet mignons, and ribeyes—are considered the most tender. Flat iron steaks are also very tender.
  2. 2
    What are the cheapest cuts of beef? Chuck roasts, bottom round roasts, flat iron steaks, sirloin tips, and flank steaks tend to be some of the cheapest cuts of beef.
  3. 3
    What do the labels Select, Choice, and Prime mean? Prime, Choice, and Select are ratings that the USDA uses to classify the quality of beef. The beef is judged on factors like the marbling, flavor, tenderness, and juiciness. [38]
    • Prime is the highest quality, Choice is intermediate, and Select is average. But note that this isn’t the same as low-quality—the beef still must meet certain quality standards to qualify as Select.
    • If you’re looking for leaner beef, opt for Choice or Select—Prime usually has the most marbling. [39]
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      References

      1. ↑ https://www.thekitchn.com/a-home-cooks-guide-to-all-the-cuts-of-beef-23589249
      2. ↑ https://www.escoffier.edu/blog/culinary-arts/cuts-of-beef-every-professional-cook-should-know/
      3. ↑ https://mjdoamag.com/cuts-of-beef-series-the-basics/
      4. ↑ https://www.bonappetit.com/test-kitchen/ingredients/article/best-cheap-meat-butcher-cuts
      5. ↑ https://www.thekitchn.com/a-home-cooks-guide-to-all-the-cuts-of-beef-23589249
      6. ↑ https://www.thekitchn.com/braised-beef-recipe-23281056
      7. ↑ https://www.thekitchn.com/a-home-cooks-guide-to-all-the-cuts-of-beef-23589249
      8. ↑ https://www.thekitchn.com/a-home-cooks-guide-to-all-the-cuts-of-beef-23589249
      9. ↑ https://www.bbcgoodfood.com/howto/guide/cheap-cuts-how-buy-beef
      1. ↑ https://agriculture.okstate.edu/departments-programs/afs/site-files/docs/meat-science/beef-retail-id.pdf
      2. ↑ https://www.seriouseats.com/barbecue-brisket-recipe
      3. ↑ https://www.thekitchn.com/a-home-cooks-guide-to-all-the-cuts-of-beef-23589249
      4. ↑ https://www.simplyrecipes.com/recipes/home_cured_corned_beef/
      5. ↑ https://www.thekitchn.com/a-home-cooks-guide-to-all-the-cuts-of-beef-23589249
      6. ↑ https://agriculture.okstate.edu/departments-programs/afs/site-files/docs/meat-science/beef-retail-id.pdf
      7. ↑ https://www.thekitchn.com/a-home-cooks-guide-to-all-the-cuts-of-beef-23589249
      8. ↑ https://www.usfoods.com/great-food/great-food-resources/cop-resources/cuts-of-beef.html
      9. ↑ https://www.usfoods.com/great-food/great-food-resources/cop-resources/cuts-of-beef.html
      10. ↑ https://www.thekitchn.com/a-home-cooks-guide-to-all-the-cuts-of-beef-23589249
      11. ↑ https://www.tastingtable.com/695592/steak-guide-cuts-types/
      12. ↑ https://agriculture.okstate.edu/departments-programs/afs/site-files/docs/meat-science/beef-retail-id.pdf
      13. ↑ https://www.thekitchn.com/a-home-cooks-guide-to-all-the-cuts-of-beef-23589249
      14. ↑ https://www.thekitchn.com/a-home-cooks-guide-to-all-the-cuts-of-beef-23589249
      15. ↑ https://www.tastingtable.com/695592/steak-guide-cuts-types/
      16. ↑ https://www.escoffier.edu/blog/culinary-arts/cuts-of-beef-every-professional-cook-should-know/
      17. ↑ https://www.usfoods.com/great-food/great-food-resources/cop-resources/cuts-of-beef.html
      18. ↑ https://www.thekitchn.com/a-home-cooks-guide-to-all-the-cuts-of-beef-23589249
      19. ↑ https://www.tastingtable.com/695592/steak-guide-cuts-types/
      20. ↑ https://www.usfoods.com/great-food/great-food-resources/cop-resources/cuts-of-beef.html
      21. ↑ https://www.usfoods.com/great-food/great-food-resources/cop-resources/cuts-of-beef.html
      22. ↑ https://www.thekitchn.com/a-home-cooks-guide-to-all-the-cuts-of-beef-23589249
      23. ↑ https://agriculture.okstate.edu/departments-programs/afs/site-files/docs/meat-science/beef-retail-id.pdf
      24. ↑ https://www.escoffier.edu/blog/culinary-arts/cuts-of-beef-every-professional-cook-should-know/
      25. ↑ https://www.escoffier.edu/blog/culinary-arts/cuts-of-beef-every-professional-cook-should-know/
      26. ↑ https://agriculture.okstate.edu/departments-programs/afs/site-files/docs/meat-science/beef-retail-id.pdf
      27. ↑ https://www.thekitchn.com/a-home-cooks-guide-to-all-the-cuts-of-beef-23589249
      28. ↑ https://www.epicurious.com/recipes/food/views/beef-shank-stock-388951
      29. ↑ https://www.escoffier.edu/blog/culinary-arts/cuts-of-beef-every-professional-cook-should-know/
      30. ↑ https://www.mayoclinic.org/healthy-lifestyle/nutrition-and-healthy-eating/in-depth/cuts-of-beef/art-20043833

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