Beef Cut Chart

Page 1

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


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