Beef Cuts.pdf

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NCBA Beef cuts mini.w
Retail Beef Cuts…From the Meat Case to the Dinner Table
BEEF MADE EASY
TM
CHUCK 1
SHORT LOIN 3
SIRLOIN 4
Chuck Arm
Pot Roast,
Boneless
Top Loin
(Strip) Steak,
Boneless
Top Sirloin Steak
Chuck Shoulder
Pot Roast,
Boneless
T-Bone Steak
Tri-Tip Roast
Chuck Shoulder
Steak,
Boneless
Porterhouse Steak
Tri-Tip Steak
Chuck Eye Steak
Tenderloin Roast,
Premium
ROUND 5
Top Round Steak
Chuck Top
Blade Steak,
Boneless
Tenderloin Steaks
Round Tip Steak,
Thin Cut
Chuck Mock
Tender Steak
Chuck Blade
Steak,
Boneless
1
2
3 4 5
Round Tip Roast
7
6
8
9
Chuck 7-Bone
Pot Roast
RECOMMENDED COOKING METHOD
SKILLET
GRILL/BROIL
MARINATE & GRILL/MARINATE & BROIL
STIR-FRY
ROAST
STEWING
STEAKS FOR BRAISING
POT ROAST
Bottom Round
Roast
Chuck Short Ribs
Eye Round Roast
RIB 2
Rib Roast,
Small End, Premium
SHANK 6
& BRISKET 7
Eye Round Steak
Rib Steak,
Small End
Shank Cross Cut
OTHER CUTS
Ground Beef
Ribeye Roast,
Premium
Brisket, Whole
Cubed Steak
Ribeye Steak
Brisket, Flat Cut,
Boneless
PLATE 8
& FLANK 9
Beef for Kabobs
Back Ribs
Beef for Stew
Skirt Steak
Flank Steak
Beef for Stir-Fry
Funded by America’s Beef Producers. SM
Copyright ©2000, NATIONAL CATTLEMEN’S BEEF ASSOCIATION AND THE BEEF BOARD
10-502 112000
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