1. BEEF PRIMALS Brisket is between the legs 4 62 TOTAL CUTS Loin RIB 12 6
Chuck 11
Round 14
Plate 2
Flank 1
Shank 2
Brisket
is between
the legs 4

2. BEEF CHUCK
11 TOTAL CUTS
Chuck 11

3. Beef Chuck Arm Roast- B-C-03-M
NOTE Round Bicep is ALWAYS by ARM bone & long pectoral muscle is always near Bicep. Both together make a “pistol” shape
Beef Chuck Arm Roast- B-C-03-M

4. Beef Chuck Eye Roast, Bnls- B-C-13-M

5. Beef Chuck Eye Steak, Bnls- B-C-45-M

6. Beef Chuck Top Blade Steak (Flat Iron)
PECTORAL BICEP
Beef Chuck Top Blade Steak (Flat Iron)
B-C-58-D

7. Beef Chuck Arm Pot Roast Boneless
BICEP
PECTORAL
Beef Chuck Arm Pot Roast Boneless
B-C-04-M

8. Beef Chuck Petite Tender- B-C-21-D

9. Beef Chuck Blade Roast- B-C-06-M
Bone
Beef Chuck Blade Roast- B-C-06-M
Although this has a Rib & a Blade in it the Blade bone ALWAYS trumps the
other bone and is what the cut is named after.

10. Beef Chuck 7-bone Roast- B-C-26-M

11. Beef Chuck Eye Roast- B-C-13- M

12. Beef Chuck Mock Tender Steak- B-C-48-M
Can be “butterflied” in appearance often has a film on outside OR a squiggly curve of fat in middle.
FILM
Beef Chuck Mock Tender Steak- B-C-48-M

13. Beef Chuck Mock Tender Roast- B-C-20-M

14. Beef Chuck Shoulder Pot Roast- B-C-29-D/M

15. BEEF SHANK
2 TOTAL CUTS
Shank 2

16. BEEF PLATE
2 TOTAL CUTS
Plate 2

17. Beef Plate Short Ribs- B-G-28-M
BONES
Beef Plate Short Ribs- B-G-28-M

18. Beef Plate Skirt Steak (no bones)
B-G-54-D/M

19. BEEF BRISKET
4 TOTAL CUTS
Brisket
is between
the legs 4

20. Beef Brisket Brisket, Whole boneless
B-B-10-M
(Two samples one with fat on top, one without; both are just thicker than flank which looks similar. Note angular striping to muscle—this is in ALL brisket cuts.)

21. Beef Brisket Flat Half, Boneless
B-B-15-M

22. BEEF FLANK
1 TOTAL CUTS
Flank 1

23. Beef Flank Flank Steak- B-D-47-D/M
(Note muscle fibers are longways—not vertical like Brisket Usually not as thick as brisket too Ignore knife cuts in this meat cut)

24. BEEF RIB
6 TOTAL CUTS
RIB 6

25. Beef Rib Rib Eye Steak- B-H-45-D
ALWAYS HAS EYEBROW SHAPED MUSCLE ABOVE EYE MUSCLE (Which often has a bunny shape…
can you see the bunny?)
Usually little to no tail
Beef Rib Rib Eye Steak- B-H-45-D

26. Beef Rib Rib Eye Roast Bnls- B-H-13-D
ALWAYS HAS EYEBROW SHAPED MUSCLE ABOVE EYE MUSCLE (Which often has a bunny shape…
can you see the bunny? Probably not here because you have to look straight on at the side.)
Beef Rib Rib Eye Roast Bnls- B-H-13-D

27. Beef Rib- Rib Roast- B-H-22-D
Chine
----->
Normally cut
chine bone off
like one on above
Beef Rib- Rib Roast-
B-H-22-D
(3 different samples, ALL with curved rib bone and one main muscle(the rib eye). Note Eyebrow muscle is small & that is why it is called small end. You can see the “bunny” still in 2 of these cuts)

28. Beef Rib Ribeye Steak- Lip-on- B-H-50-D
Notice –basically ribeye with a tail
(See the “bunny” & the “eyebrow”)

29. BEEF LOIN
12 TOTAL CUTS
Loin 12

30. Beef Loin T-Bone Steak – B-F-55-D
Note full T bone----has two muscles: The big muscle is the Top Loin also called the longissimus dorsi & the little muscle is the tenderloin also called the psoas)

31. Beef Loin Porterhouse Steak- B-F-49-D
(two samples: one on left is missing some of the lower part of the “T” as it is cut between the T’s in the vertebraes; the other has a full T bone----Both have two muscles: The big muscle is the Top Loin also called the longissimus dorsi & the little muscle is the tenderloin also called the psoas)

32. Beef Loin Tenderloin Steak- B-F-56-D
(2 samples…...See where the T bone was;
This cut is usually THICK 1-2”)

33. Beef Loin Tenderloin Roast – B-F-34-D
(has more fat (usually than eye) & is a flatter and not as big)
(sometimes one end is shaped like a cigar)

34. Beef Loin Top Loin Steak- B-F-59-D

35. Beef Loin Top Loin Steak, Boneless B-F-60-D (see where the T bone was)

36. Beef Loin Tri Tip Roast- B-F-40-D
Large Cut

37. Beef Loin Top Sirloin Cap Steak
B-F-64-D

38. Beef Loin Top Sirloin Steak, Bnls, Cap off
B-F-63-D

39. Above line is top sirloin boneless. adding tenderloin
CIGAR SHAPED MUSCLE
Above line is top sirloin boneless.
adding tenderloin
below line makes it a bonelees sirloin.
Beef Loin Sirloin Steak Boneless- B-F-62-D
HAS 3 MUSCLES. Note tenderloin muscle attached lower right.

40. Beef Loin Top Sirloin, Boneless Steak HAS 2 MUSCLES
CIGAR SHAPED MUSCLE
Beef Loin Top Sirloin, Boneless Steak HAS 2 MUSCLES

41. BEEF ROUND
14 TOTAL CUTS
Round 14

42. Beef Round Round Steak B-I-51-M
BOTTOM SIDE TOP SIDE
EYE
Beef Round Round Steak B-I-51-M
Bone is always right by edge at side of cut

43. Beef Round Round Steak, boneless- B-I-52-M
BOTTOM SIDE TOP SIDE
EYE
Beef Round Round Steak, boneless- B-I-52-M

44. Beef Round Bottom Round Steak – B-I-43-M
Both are same cut:
One is sometimes just cut shorter than the other
Beef Round Bottom Round Steak –
B-I-43-M
(Always has the “crack of the bottom” running up & down)

45. Beef Round Bottom Round Roast – B-I-08-D/M
Note crack of the bottom runs straight up & down

46. Beef Round Top Round Steak- B-I-61-D
10-12" long
Beef Round Top Round Steak- B-I-61-D
(This is from the Top side of the round…Thus the name: 2 samples some have has a line of fat running through the top long ways… others do not(like lower right) Both are big long pieces of meat)

47. Beef Round Top Round Roast – B-I-39-D
(Some, like this one, has a line of fat running through the top long ways)
(can be 2 even as much as 6” thick)

48. Looks like a tenderloin steak BUT ALWAYS thinner…usually ½” thick
Beef Round Eye of the Round Steak- B-I-46-D/M
Looks like a tenderloin steak BUT ALWAYS thinner…usually ½” thick

49. Beef Round Eye of the Round Roast- B-I-14-D/M

50. Beef Round Rump Roast Boneless- B-I-09-D/M
This is the only cut from the beef with strings. If it does not have strings it is shaped like a wedge…like the one on the left.
Beef Round Rump Roast Boneless- B-I-09-D/M

51. Beef Round Tip Roast, cap off- B-I-36-D/M
(notice all tip steaks & roast have U ligament or two running up and down—this is not a line of fat)

52. Beef Round Tip Steak, cap off- B-I-57-D
(notice all tip steaks & roast have U ligament or two running up and down—this is not a line of fat)

53. Beef Various Beef for Stew
B-N-82-M

54. Beef Various Cubed Steak- B-N-83-D/M

55. Beef Various Ground Beef
B-N-84-D

56. REVIEW OF BEEF PRIMALS Brisket is between the legs 4 62 TOTAL CUTS
Loin 12
RIB 6
Chuck 11
Round 14
Plate 2
Flank 1
Shank 2
Brisket
is between
the legs 4

57. BEEF STEAKS w/ BONES & HOW THEY FIT TOGETHER
62 TOTAL CUTS
Loin 12
RIB 6
Chuck 11
Round 14
Plate 2
Flank 1
Shank 2
Brisket
is between
the legs 4

58. REVIEW THIS LESSON UNTIL YOU GET A FEEL FOR MOST OF THE NAMES OF RETAIL BEEF CUTS