Ribs

This primal cut of beef is taken between the sixth and twelfth Rib of the animal. The Ribs are used for Rib Roasts, Prime Rib, Rib Eye Steak and Rack of Ribs. Because the Rib section is a tender cut of meat it is suited for various forms of dry heat cooking.

Chuck

The beef Chuck is composed from the neck and shoulder of the animal. Although the Chuck has excellent marbling and flavor it is slightly tougher than other cuts making it more suited for roasts. The Chuck is used for Chuck Roast, Shoulder Roast and Flat Iron Steak. The best Cooking methods for the Chuck include Braising, Slow cooking, and Stewing the meat. Because of the fat content and flavor, Chuck also makes great ground beef.

Plate

The Plate, also known as the Short Plate comes from the lower rib section of the animal. this is the cut traditionally used to make Carne Asada. The Plate is also used for Short Ribs, Skirt Steak and Ground Beef. Because Beef Plate contains a large amount of cartilage it is well suited for Braising or Slow Cooking.

Brisket

The Brisket comes from between the front legs of the animal. The Brisket can be a tougher cut, but with the correct cooking methods can be an excellent cut. The Brisket is used for Pot Roast, Corned Beef and Smoked Beef Brisket. Cooking methods include Braising, Slow cooking and Smoking.

Front Shank

The Front Beef Shank comes from the front legs of the animal. It is one of the toughest cuts of beef. The Front Shank is typically used for Ground Beef and Soup Bones.

Short Loin

Short Loin is an extremely tender primal cut and is best suited for dry heat cooking methods. Common cuts from this primal include filet mignon, T-Bone Steak, and Beef Tenderloin.

Top Sirloin

Top Sirloin is a very tender primal cut that can either be roasted or grilled. Common cuts from the Top Sirloin include the Tri-Tip Steak and the Sirloin Steak.

Tenderloin

The tenderloin is an oblong shape spanning two primal cuts: the short loin and the sirloin. The tenderloin sits beneath the ribs, next to the backbone. Tenderloin steaks are best cooked hot and fast and benefit from their time on the grill. Marinades are not required as long as you don't over cook the meat. You might want to add a little additional flavor in the form of a spice rub.

Sirloin

This primal cut is from the loin of the animal. Sirloin is a boneless cut of meat that is used to make Sirloin Tip Steak, Sandwich Steak and Ground Beef. Sirloin steaks are best prepared by grilling or broiling.

Bottom Sirloin

The Bottom Sirloin is also a boneless primal cut. The Bottom Sirloin has excellent flavor and is a tender cut of meat that requires minimal preparation. Common cuts from this primal include the Bottom Round Roast, Round Roast, and Ground Beef. Bottom Sirloin roasts are best braised or slow cooked.

Flank

The Flank is located below the loin of the animal. Flank Steak and Ground Beef are the most common cuts from the Flank. Flank Steak is best suited for braising but can also be grilled if it is marinated first.

Round

This primal cut is located in the rump of the animal. The Round is a lean cut that is not nearly as tender as the loins. The round is best suited for braising, slow cooking or stewing. Common cuts from the Round include Sirloin Tips, Round Steak, Tri-Tip Roast, Round Roast and Ground Beef.

Rear Shank

As the name implies the Rear Shank is from the hind legs of the animal. It is a tough cut of meat that is commonly used for Ground Beef and Soup Bones.