ANGUS BEEF CHART RIB
OTHER CUTS Beef for Stew
Cubed Steak
Rib Roast, Large End
Rib Roast, Small End
Rib Steak, Small End
LOIN
SIRLOIN
Top Loin Steak
Sirloin Steak, Flat Bone
Boneless
A1 Ground Beef Beef for Stew
A3 Arm Pot Roast Chuck Pot Roast
A2 Blade Roast Chuck Eye Roast
A4 Flanken Style Ribs
A2
A1 Beef for Kabobs
Ground Beef
Ribeye Roast Boneless
Back Ribs
Ribeye Steak Boneless
T-Bone Steak
Porterhouse Steak
Tri-Tip Roast
C1 A4 F3
C2
B2 G1
D3 D1 D2 E4
H1
G2
E2 E3
E1 Boneless Rump Roast F1 Shank Cross Cut F2 Ground Beef Beef for Stew
7-Bone Pot Roast
D3 Wedge Bone Sirloin
E1 C3
Tri-Tip Steak
CHUCK
D2 Flat Bone Sirloin
B1
F1 Tenderloin Steak (Filet Mignon)
D1 Pin Bone Sirloin
C3 Porterhouse Steak
Boneless
F2
D1, D2, D3 Boneless Sirloin Steak
C1, C2 T-Bone Steak
Top Sirloin Steak
A3
Tenderloin Roast (Filet Mignon)
C1, C2, C3 Top Loin Steak Tenderloin Roast Tenderloin Steak
B2 Back Ribs
A3, A4 Short Ribs Mock Tender
Sirloin Steak, Round Bone
B1 Rib Roast Rib Steak Ribeye Roast Ribeye Steak
F3 Brisket
G1, G2 Beef for Stew G1 Short Ribs G2 Ground Beef Skirt Steak
H1 Flank Steak Flank Steak Rolls Ground Beef Inside Skirt
E2 Top Round Roast Round Steak Bottom Round Roast Eye Round Steak Cubed Steak E3 Ground Beef E4 Tip Steak Tip Roast Cubes for Kabobs
Arm Pot Roast
Blade Roast
ROUND Round Steak
Bottom Round Roast
Bottom Round Steak
Eye Round Roast
Eye Round Steak
Top Round Steak
Boneless Rump Roast
Tip Roast, Cap Off
Tip Steak
Boneless
Under Blade Pot Roast
SHORT LOIN 8%
RIB 9.5%
Chuck Pot Roast
CHUCK 26% Chuck Eye Roast
Short Ribs
Mock Tender Roast
Chuck Top Blade Steak
Shoulder Petite Tender
Shoulder Petite Tender Medallions
SIRLOIN 9% ROUND 27%
Flanken Style Ribs
BRISKET 6%
Shoulder Top Blade Steak (Flat Iron)
FORE SHANK 4%
FLANK 4%
SHORT PLATE 5.5%
A 1200 pound, Yield Grade 1 steer yields 518 pounds of retail cuts from a 750 pound carcass.
SHORT PLATE & FLANK Skirt Steak
Flank Steak
A 1200 pound, Yield Grade 2 steer yields 502 pounds of retail cuts from a 750 pound carcass.
BRISKET & FORESHANK Brisket, Whole
Brisket, Flat Half
A 1200 pound, Yield Grade 3 steer yields 435 pounds of retail cuts from a 750 pound carcass. Brisket, Point Half
Shank Cross Cut
Key to Recommended Cooking Methods Grill or Broil
Roast
Marinate & Grill or Broil
Stew
American Angus Association
Skillet
Braise
3201 Frederick Ave., St. Joseph, MO 64506 (816) 383-5100 • www.angus.org
Stir-Fry
Pot Roast
Of the retail cuts, on a carcass weight basis: 31% are steaks 31% are roasts 38% is ground beef and stew meat Meat cut photos and key to recommended cooking methods courtesy of The Beef Checkoff. 01/07