1. Beef Retail Cut Session Home

2. Chuck Arm Roast Chuck Arm Roast (Boneless) Chuck Arm Steak Chuck Arm Steak (Boneless) Chuck Blade Roast Chuck Blade Steak Chuck Eye Roast (Boneless) Chuck Mock Tender Roast Chuck Mock Tender Steak Chuck Seven Bone Roast Chuck Seven Bone Steak Shank Cross Cut Shank Cross Cut (Boneless) Brisket (Boneless, Whole) Brisket Corned (Boneless) Brisket Flat Half (Boneless) Brisket Point Half (Boneless) Rib Ribeye Roast Rib Ribeye Steak Rib Roast Large End Rib Roast Small End Rib Roast Small End (Boneless) Chuck Arm Roast Chuck Arm Roast (Boneless) Chuck Arm Steak Chuck Arm Steak (Boneless) Chuck Blade Roast Chuck Blade Steak Chuck Eye Roast (Boneless) Chuck Mock Tender Roast Chuck Mock Tender Steak Chuck Seven Bone Roast Chuck Seven Bone Steak Shank Cross Cut Shank Cross Cut (Boneless) Brisket (Boneless, Whole) Brisket Corned (Boneless) Brisket Flat Half (Boneless) Brisket Point Half (Boneless) Rib Ribeye Roast Rib Ribeye Steak Rib Roast Large End Rib Roast Small End Rib Roast Small End (Boneless) Click on the name of a cut to go to photographs OR use the navigation buttons to move through the presentation. Home Back one frame Beginshow Table of contents Link to information C carcass Rib Steak Small End Rib Steak Small End (Boneless) Plate Short Ribs Plate Skirt Steak (Boneless) Loin Porterhouse Steak Loin T-bone Steak Loin Tenderloin Roast (Whole) Loin Tenderloin Steak Loin Top Loin Steak Loin Top Loin Steak (Boneless) Loin Sirloin Steak (Boneless) Loin Top Sirloin Steak (Boneless) Loin Sirloin Steak, Pin Bone Loin Sirloin Steak, Flat Bone Loin Sirloin Steak, Round Bone Loin Sirloin Steak, Shell Loin Sirloin Steak, Wedge Bone Flank Steak Round Bottom Round Roast Round Bottom Round Steak Round Eye Round Roast Round Eye Round Steak Rib Steak Small End Rib Steak Small End (Boneless) Plate Short Ribs Plate Skirt Steak (Boneless) Loin Porterhouse Steak Loin T-bone Steak Loin Tenderloin Roast (Whole) Loin Tenderloin Steak Loin Top Loin Steak Loin Top Loin Steak (Boneless) Loin Sirloin Steak (Boneless) Loin Top Sirloin Steak (Boneless) Loin Sirloin Steak, Pin Bone Loin Sirloin Steak, Flat Bone Loin Sirloin Steak, Round Bone Loin Sirloin Steak, Shell Loin Sirloin Steak, Wedge Bone Flank Steak Round Bottom Round Roast Round Bottom Round Steak Round Eye Round Roast Round Eye Round Steak Round Heel of Round Roast Round Steak Round Steak (Boneless) Round Rump Roast (Boneless) Round Tip Roast Round Tip Steak Round Heel of Round Roast Round Steak Round Steak (Boneless) Round Rump Roast (Boneless) Round Tip Roast Round Tip Steak Round Tip Roast Cap Off Round Tip Steak Cap Off Round Tip Roast Cap Off Round Tip Steak Cap Off Round Top Round Roast Round Top Round Steak Cubed Steak Beef for Stew Ground Beef Round Top Round Roast Round Top Round Steak Cubed Steak Beef for Stew Ground Beef

3. Rib Ribeye Roast C Contains the large center ribeye muscle and one thin capping muscle of the rib. All other major muscles, bones, and most seam fat are removed. Contains the large center ribeye muscle and one thin capping muscle of the rib. All other major muscles, bones, and most seam fat are removed. Ribeye Muscle (Longissimus dorsi) Ribeye Muscle (Longissimus dorsi) Cap Muscle (Spinalis dorsi) Cap Muscle (Spinalis dorsi)

4. Rib Ribeye Steak C Cut from the ribeye muscle with a thin capping rib muscle. Can be identified by the fat seam dividing the muscles and no bones. Cut from the ribeye muscle with a thin capping rib muscle. Can be identified by the fat seam dividing the muscles and no bones. Ribeye Muscle (Longissimus dorsi) Ribeye Muscle (Longissimus dorsi) Fat Seam Cap Muscle (Spinalis dorsi) Cap Muscle (Spinalis dorsi)

5. Rib Roast Large End C Cut from the rib, usually from the 5 th to 9 th rib. It contains 2 to 3 rib bones, part of the backbones, and ribeye muscle. Cut from the rib, usually from the 5 th to 9 th rib. It contains 2 to 3 rib bones, part of the backbones, and ribeye muscle. Rib Bones BackbonesBackbones Ribeye Muscle (Longissimus dorsi) Ribeye Muscle (Longissimus dorsi)

6. Rib Roast Small End C Cut from the small end of the rib. It contains the large ribeye muscle and two or more ribs. Cut from the small end of the rib. It contains the large ribeye muscle and two or more ribs. Rib Bone Ribeye Muscle (Longissimus dorsi) Ribeye Muscle (Longissimus dorsi)

7. Rib Roast Small End (Boneless) C Rib Eye Muscle (Longissimus dorsi) Rib Eye Muscle (Longissimus dorsi) Cut from the small end of the rib. It contains the large rib- eye muscle with the ribs removed. It may have a small muscle and fat along the edge. Cut from the small end of the rib. It contains the large rib- eye muscle with the ribs removed. It may have a small muscle and fat along the edge.

8. Rib Steak Small End C Cut between the 9 th and 12 th rib on the loin end. It contains a large ribeye muscle and rib bone. More palatable than steaks from the blade end. Cut between the 9 th and 12 th rib on the loin end. It contains a large ribeye muscle and rib bone. More palatable than steaks from the blade end. Rib Bone Ribeye Muscle (Longissimus dorsi) Ribeye Muscle (Longissimus dorsi) Cap Muscle (Spinalis dorsi) Cap Muscle (Spinalis dorsi)

9. Rib Steak Small End (Boneless) C Ribeye Muscle (Longissimus dorsi) Ribeye Muscle (Longissimus dorsi) Cap Muscle (Spinalis dorsi) Cap Muscle (Spinalis dorsi) Cut between the 9 th and 12 th rib on the loin end. It contains a large ribeye muscle, small cap muscle, and no bones. Cut between the 9 th and 12 th rib on the loin end. It contains a large ribeye muscle, small cap muscle, and no bones.

10. Plate Short Ribs C Crosscut sections of the rib bones with layers of fat and lean. Can be identified by their rectangular shape and bone exposed. Crosscut sections of the rib bones with layers of fat and lean. Can be identified by their rectangular shape and bone exposed. Rib Bone LeanLean

11. Plate Skirt Steak (Boneless) C Is the diaphragm muscle with the surface connective tissue removed. The cut can be rolled and tied or skewered. Can be identified by the thin layer of lean with long, dark muscle fibers. Is the diaphragm muscle with the surface connective tissue removed. The cut can be rolled and tied or skewered. Can be identified by the thin layer of lean with long, dark muscle fibers. Dark Fibers

12. Loin Porterhouse Steak C Cut from the rear portion of the mid-loin. It contains the top loin muscles, tenderloin, backbone, and a finger bone. The tenderloin must be at least 1 ¼ inches across at the narrowest point. Cut from the rear portion of the mid-loin. It contains the top loin muscles, tenderloin, backbone, and a finger bone. The tenderloin must be at least 1 ¼ inches across at the narrowest point. Top Loin Muscles Finger Bone (Transverse Process) Finger Bone (Transverse Process) TenderloinTenderloin BackboneBackbone

13. Loin T-Bone Steak C Derives its name from the shape of the finger bone and backbone. It contains the top loin and tenderloin, which is ½ to 1 ¼ inches across at the widest point. Derives its name from the shape of the finger bone and backbone. It contains the top loin and tenderloin, which is ½ to 1 ¼ inches across at the widest point. Top Loin Finger Bone (Transverse Process) Finger Bone (Transverse Process) TenderloinTenderloin BackboneBackbone

14. Loin Tenderloin Roast (Whole) C Is a long, round cut, with a large end gradually tapering to a thin, flat end. The cut is comprised of two muscles. Is a long, round cut, with a large end gradually tapering to a thin, flat end. The cut is comprised of two muscles.

15. Loin Tenderloin Steak C Cut from the tenderloin muscle after it has been removed from the loin. It is small, oval-shaped cut, known as a “Filet Mignon”. Cut from the tenderloin muscle after it has been removed from the loin. It is small, oval-shaped cut, known as a “Filet Mignon”.

16. Loin Top Loin Steak C Contains the top loin muscle with the backbone and finger bone or portion of the 13 th rib running the length of the cut. The tenderloin is removed and it may have fat along one edge. Contains the top loin muscle with the backbone and finger bone or portion of the 13 th rib running the length of the cut. The tenderloin is removed and it may have fat along one edge. BackboneBackbone Finger Bone (Transverse Process) Finger Bone (Transverse Process) Top Loin Muscle

17. Loin Top Loin Steak (Boneless) C Contains the top loin muscle with the backbone and finger bone removed. The tenderloin is removed and it may have fat along one edge. Known as a “Kansas City Strip Steak.” Contains the top loin muscle with the backbone and finger bone removed. The tenderloin is removed and it may have fat along one edge. Known as a “Kansas City Strip Steak.” Top Loin Muscle

18. Loin Sirloin Steak (Boneless) C Comprised of any of the sirloin steaks with the bones removed. The muscle structure varies with the kind of sirloin. Comprised of any of the sirloin steaks with the bones removed. The muscle structure varies with the kind of sirloin.

19. Loin Top Sirloin Steak (Boneless) C Made by removing all bones, extra fat, and the tenderloin muscle from the sirloin steak. It ranges from a slightly oval shape to a lopsided triangular shape. Made by removing all bones, extra fat, and the tenderloin muscle from the sirloin steak. It ranges from a slightly oval shape to a lopsided triangular shape.

20. Loin Sirloin Steak, Pin Bone C Contains the top sirloin and tenderloin muscles. It also includes the backbone and an oval-shaped cross-section of the pin bone. Contains the top sirloin and tenderloin muscles. It also includes the backbone and an oval-shaped cross-section of the pin bone. Pin Bone Top Sirloin TenderloinTenderloin BackboneBackbone

21. Loin Sirloin Steak, Flat Bone C Contains the top sirloin and tenderloin muscles. The flat bone shape is long and flat. Contains the top sirloin and tenderloin muscles. The flat bone shape is long and flat. Flat Bone Top Sirloin TenderloinTenderloin

22. Loin Sirloin Steak, Round Bone C Contains the hipbone that is shaped to resemble a round bone and may have portions of the backbone displayed. Muscles include the top sirloin and tenderloin, which is intercepted with fat. Contains the hipbone that is shaped to resemble a round bone and may have portions of the backbone displayed. Muscles include the top sirloin and tenderloin, which is intercepted with fat. Top Sirloin Round Bone TenderloinTenderloin

23. Loin Sirloin Steak, Shell C Resembles other sirloin steaks except the tenderloin muscle has been removed. Hipbone can be identified. Resembles other sirloin steaks except the tenderloin muscle has been removed. Hipbone can be identified. Top Sirloin HipboneHipbone

24. Loin Sirloin Steak, Wedge Bone C Contains a portion of the backbone and wedge bone. The shape of the pelvic bone resembles a wedge. The large muscle is the top sirloin. Contains a portion of the backbone and wedge bone. The shape of the pelvic bone resembles a wedge. The large muscle is the top sirloin. Top Sirloin Wedge Bone

25. Ribeye Roast Cut from the beef rib between the 6 th and 12 th rib. All bones are removed. C

26. Proper Name Beef Ribeye Roast Other Names  Delmonico Pot-Roast  Delmonico Roast  Ribeye Pot-Roast  Regular Roll Roast Cooking Methods  Roast or Grill

27. Ribeye Steak Cut from any portion of the beef rib with the bone removed. C

28. Proper Name Beef Ribeye Steak Other Names  Delmonico Steak  Boneless Ribeye Steak  Fillet Steak  Spencer Steak  Beauty Steak Cooking Methods  Grill, Broil, Pan-broil, or Pan-fry

29. Rib Roast Large End Cut from the front portion of the beef rib, between the 6 th and 9 th rib. C

30. Proper Name Beef Rib Roast Large End Other Names  Rib Roast Oven Ready  Standing Rib Roast  Rib Pot-Roast  Rib Roast 8-9 or 6-7 Cooking Method  Roast

31. Rib Roast Small End Cut from the rear portion of the beef rib, between the 9 th and 12 th rib. C

32. Proper Name Beef Rib Roast Small End Other Names  Rib Roast Oven Ready  Standing Rib Roast  Sirloin Rib Roast  Rib Roast 9-10, 11-12, or 10-12 Cooking Methods  Roast or Grill

33. Rib Roast Small End (Boneless) Cut from the rear portion of the beef rib, between the 9 th and 12 th rib. Rib bones are removed. C

34. Proper Name Beef Rib Roast Small End Boneless Other Names  Boneless Rib Roast Oven Ready  Boneless Standing Rib Roast  Boneless Sirloin Rib Roast  Boneless Rib Roast 9-10, 11-12, or 10-12 Cooking Methods  Roast or Grill

35. Rib Steak Small End Cross cut of the beef rib between the 11 th and 12 th rib. C

36. Proper Name Beef Rib Steak Small End Other Names  Rib Steak  Beef Rib BI Cooking Methods  Grill, Broil, Pan-broil, or Pan-fry

37. Rib Steak Small End (Boneless) Cross cut of the beef rib between the 9 th and 12 th rib. Rib bone is removed. C

38. Proper Name Beef Rib Steak Small End Boneless Other Names  Beef Rib Steak Boneless  Spencer Steak Boneless Cooking Methods  Grill, Broil, Pan-broil, or Pan-fry

39. Plate Short Ribs Cut from the top, front portion of the beef plate between the 6 th and 8 th rib. C

40. Proper Name Beef Plate Short Ribs Other Names  Short Ribs  Plate Ribs Cooking Methods  Braise, Grill, or Cook in Liquid

41. Plate Skirt Steak (Boneless) Cut from the inside area of the beef plate. C

42. Proper Name Beef Plate Skirt Steak Boneless Other Names  Skirt Steak  Diaphragm Cooking Methods  Braise, Broil, Grill, Pan-broil, or Pan-fry

43. Loin Porterhouse Steak Cut from the front region of the short loin. C

44. Proper Name Beef Loin Porterhouse Steak Other Names  Porterhouse Steak  Porterhouse  Large Loin Steak Cooking Methods  Grill, Broil, Pan-broil, or Pan-fry

45. Loin T-Bone Steak Cut from the middle region of the short loin. C

46. Proper Name Beef Loin T-Bone Steak Other Names  T-Bone Steak  T-Bone  Loin T-Bone Cooking Methods  Grill, Broil, Pan-broil, or Pan-fry

47. Loin Sirloin Steak (Boneless) Cut from any region of the sirloin. All bones are removed. C

48. Proper Name Beef Loin Sirloin Steak Boneless Other Names  Sirloin Steak Boneless  Rump Steak Cooking Methods  Grill, Broil, Pan-broil, or Pan-fry

49. Loin Top Sirloin Steak (Boneless) Cut from any region of the top half of the short loin. C

50. Proper Name Beef Loin Top Sirloin Steak Boneless Other Names  Top Sirloin Steak  Boneless Sirloin Steak Cooking Methods  Grill, Broil, Pan-broil, or Pan-fry

51. Loin Tenderloin Roast (Whole) Cut from the inside region of the short loin and loin. C

52. Proper Name Beef Loin Tenderloin Roast Whole Other Names  Tenderloin Tip Roast  Fillet Mignon Roast  Tenderloin Chauteaubriand Cooking Methods  Roast, Grill, or Broil

53. Loin Tenderloin Steak Cross cut of the Tenderloin muscle. C

54. Proper Name Beef Loin Tenderloin Steak Other Names  Filet Mignon  Fillet Steak  Tenderloin Fillet DeBoeuf  Tender Steak Cooking Methods  Grill, Broil, Stir-fry, Pan-broil, or Pan-fry

55. Loin Top Loin Steak Cross cut from any region of the short loin. C

56. Proper Name Beef Loin Top Loin Steak Other Names  Strip Steak  Club Steak  Country Club Steak  Sirloin Strip Steak Cooking Methods  Grill, Broil, Pan-broil, or Pan-fry

57. Loin Top Loin Steak (Boneless) Cross cut from any region of the short loin with the bone removed. C

58. Proper Name Beef Loin Top Loin Steak Boneless Other Names  Kansas City Strip Steak  New York Strip Steak  Hotel Style Strip Steak Cooking Methods  Grill, Broil, Pan-broil, or Pan-fry

59. Loin Sirloin Steak, Pin Bone Whole cross cut of the back half of the sirloin in the pin bone region. C

60. Proper Name Beef Loin Sirloin Steak Pin Bone Other Names  Sirloin Steak  Pin Bone Steak  Loin Pin Bone Steak Cooking Methods  Broil, Grill, Stir-fry, Pan-broil, or Pan-fry

61. Loin Sirloin Steak, Flat Bone Whole cross cut of the middle half of the sirloin in the flat bone region. C

62. Proper Name Beef Loin Sirloin Steak Flat Bone Other Names  Flat Bone Sirloin Steak  Sirloin Steak  Flat Bone Steak Cooking Methods  Broil, Grill, Stir-fry, Pan-broil, or Pan-fry

63. Loin Sirloin Steak, Round Bone Whole cross cut slightly behind the front half of the sirloin in the round bone region. C

64. Proper Name Beef Loin Sirloin Steak Round Bone Other Names  Sirloin Steak  Round Bone Steak  Round Bone Sirloin Steak Cooking Methods  Broil, Grill, Stir-fry, Pan-broil, or Pan-fry

65. Loin Sirloin Steak, Shell Whole cross cut from any region of the sirloin with the tenderloin removed. C

66. Proper Name Beef Loin Sirloin Steak Shell Other Names  Sirloin Steak  New York Steak BI  New York Sirloin Steak Cooking Methods  Broil, Grill, Stir-fry, Pan-broil, or Pan-fry

67. Loin Sirloin Steak, Wedge Bone Whole cross cut of the front half of the sirloin in the wedge bone region. C

68. Proper Name Beef Loin Sirloin Steak Wedge Bone Other Names  Wedge Bone Steak  Sirloin Steak  Sirloin Steak, Short Cut Cooking Methods  Broil, Grill, Stir-fry, Pan-broil, or Pan-fry