Types of Beef Cuts

Beef is a staple in the traditional American diet. The cow is divided into cuts by a butcher, then crafted into the steaks, roasts and ribs.

Chuck

The shoulder area of the cow is known as the chuck region. Cuts from this area include pot roast, short ribs and blade steaks.

Flank

The flank is the lower center of the cow. Flank steaks and skirt steaks are cut from this fleshy area.

Sirloin

The midhind region of the cow is the location for all sirloin cuts. This area is typically cut into steaks or ground for quality hamburgers and casserole dishes.

Round

Round is cut from the hind legs and rump area of the cow. Specified cuts from this region are rump roast, round steak and tip steak.

Short Loin

The loin region is located in the upper center section of the cow. Porterhouse, T-bone and tenderloin steaks are cut from this area.

Ribs

Located between the shoulders and the loin region are the rib cuts. These cuts include ribeye steaks, rib roasts and the back ribs.

References

• Different Cuts of Beef
• Beef Food Service
• Ask the Meat Man

Resources

• Cuts of Beef

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