Beef Cutting Diagram
Explore the Beef: From Chuck to Round
Beef butchery starts with understanding the big picture. The diagram above breaks down a side of beef into its primal cuts—the large sections a butcher begins with. Each primal contains a range of retail cuts you’ll find at the store, each with its own characteristics, cooking methods, and flavor profiles.
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Primal Percentages of Carcass & Additional Data:
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CHUCK
Chuck Primal
27% of Hot Carcass Weight (HCW)
The Chuck comes from the shoulder region of the cow and includes parts of the neck, shoulder blade, and upper arm. It’s known for its rich flavor and relatively higher fat content, making it ideal for slow-cooking methods like braising or stewing. While typically more affordable, many chuck cuts become incredibly tender and flavorful when cooked low and slow.
| Boneless Cut Options | % of HCW |
|---|---|
|
Chuck eye roasts or steaks
|
4.1
|
|
Mock tender roasts or steaks
|
0.8
|
|
Flat iron steaks
|
1.3
|
|
Shoulder petite tender steaks
|
0.3
|
|
Ranch steaks or arm roasts
|
1.5
|
|
Denver steaks
|
0.8
|
|
Boneless short ribs
|
0.3
|
|
Ground beef / stew meat
|
12.8
|
|
Fat and bone
|
3.8
|
| Bone-in Cut Options | Percent of HCW |
|---|---|
|
Blade roasts and steaks
|
10.2
|
|
Bone-in arm roasts and steaks
|
10.2
|
|
Ground beef / stew meat
|
5.0
|
|
Fat and bone
|
2.8
|
Please Note:
Chart data is based on an 800-pound, Low Choice, Yield Grade 3 carcass and represents an industry average. A 3% shrink (cooler shrink and cutting loss) is assumed. All values are approximate
Some Cut Possibilities from the Chuck
Please Note: You won’t receive all cuts listed below from a single animal. The final options depend on what you prioritize, and what your processor is able to provide. Depending on the number of cut options available from a single muscle, you can typically choose between two and four options for each primal area.
- Cooking Guide
- Pot Roast
A flavorful bone-in roast named for its “7” shaped shoulder bone. Best suited for slow roasting until fall-apart tender.
- Cooking Guide
- Pot Roast
A leaner, well-exercised cut from the shoulder. Ideal for pot roasting with plenty of moisture to keep it tender.
- Cooking Guide
- Braise
Cut from the chuck primal with rich marbling. Excellent for braising or slow roasting to bring out deep, beefy flavor.
- Cooking Guide
- Pot Roast
From beneath the shoulder blade, this cut is well-marbled and ideal for low, moist heat cooking methods.
- Cooking Guide
- Marinate & Grill
Cut from the center of the Denver Roast/Under Blade, these steaks are extremely tender with a good amount of marbling and beef flavor.
- Cooking Guide
- Pot Roast
Pot roast cut with generous marbling and connective tissue. Best slow-cooked to build flavor.
- Cooking Guide
- Braise
Juicy and richly marbled, the chuck eye roast is sometimes called the “poor man’s ribeye.” Great for braising.
- Cooking Guide
- Stew
- Braise
Meaty ribs full of connective tissue and fat. Braise or stew for hours to achieve ultra-tender, flavorful results.
- Cooking Guide
- Roast
Despite its name, this cut is quite firm. It benefits from long braising or moist roasting to soften the muscle fibers.
- Cooking Guide
- Grill or Broil
- Skillet
A tender, flavorful steak perfect for the grill it’s best marinated and cooked quickly over high heat.
- Cooking Guide
- Grill or Broil
- Skillet
Ideal for marinating and grilling or pan-searing with a quick, even cook.
- Cooking Guide
- Grill or Broil
- Roast
- Cooking Guide
- Skillet
Sliced from the petite tender, these lean medallions cook quickly and evenly in a skillet or grill pan.
- Cooking Guide
- Grilling
- Skillet Cooking
- Braising
Perfect for everyday meals, this versatile blend browns evenly and quickly, ideal for skillets, sauces, and hearty dishes.
Special Thanks To:
Primal Percentages of Carcass & Additional Data:
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RIB
Rib Primal
10% of Hot Carcass Weight (HCW)
The Rib comes from the upper middle section of the cow, spanning ribs six through twelve. It’s prized for its tenderness, marbling, and deep, beefy flavor. Cuts from the rib are often well-suited for roasting or grilling, making them favorites for premium steaks and prime rib dishes.
| Boneless Cut Options | Percent of HCW |
|---|---|
|
Ribeye steaks or boneless rib roasts
|
3.5
|
|
Back ribs
|
1.0
|
|
Ground beef or stew meat
|
3.2
|
|
Fat and bone
|
1.8
|
| Bone-in Cut Options | Percent of HCW |
|---|---|
|
Bone-in ribeye steaks or roasts
|
4.5
|
|
Ground beef / stew meat
|
3.2
|
|
Fat and bone
|
1.8
|
Please Note:
Chart data is based on an 800-pound, Low Choice, Yield Grade 3 carcass and represents an industry average. A 3% shrink (cooler shrink and cutting loss) is assumed. All values are approximate
Some Cut Possibilities from the Rib
Please Note: You won’t receive all cuts listed below from a single animal. The final options depend on what you prioritize, and what your processor is able to provide. Depending on the number of cut options available from a single muscle, you can typically choose between two and four options for each primal area.
- Cooking Guide:
- Roast
This richly marbled roast is intensely flavorful and ideal for slow roasting.
- Cooking Guide:
- Grill or Broil
Bone-in and cut from the small end of the rib roast, this steak delivers full flavor and tenderness — perfect for grilling.
- Cooking Guide:
- Roast
A boneless version of the rib roast prized for its marbling, a holiday classic. Roast slowly to retain its juiciness and buttery texture.
- Cooking Guide:
- Grill or Broil
- Skillet
This bone-in ribeye offers rich marbling and bold flavor, best seared then finished in the oven or on the grill.
- Cooking Guide:
- Grill or Broil
- Skillet
Highly marbled and exceptionally tender, this boneless steak cooks beautifully on the grill, skillet, or broiler.
- Cooking Guide:
- Grill or Broil
Left behind after rib roasts are cut, these bones have less meat but lots of flavor. Great for slow grilling or smoking.
- Cooking Guide:
- Grill or Broil
Cut from the rib section, these meaty, flavorful ribs become tender and juicy with slow braising or smoking.
Special Thanks To:
Primal Percentages of Carcass & Additional Data:
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LOIN
Loin
10% of Hot Carcas Weight (HCW)
The Loin is located behind the rib section and is known for yielding some of the most tender and desirable cuts. With a fine texture and relatively low fat content compared to the rib, loin cuts are best suited for quick-cooking methods like grilling, broiling, or pan-searing.
| Boneless Cut Options | Percent of HCW |
|---|---|
|
Strip loin steaks
|
3.1
|
|
Tenderloin steaks or roasts
|
1.5
|
|
Top sirloin steaks (cap-off)
|
2.1
|
|
Ground beef
|
4.2
|
|
Fat and bone
|
3.7
|
| Bone-in Cut Options | Percent of HCW |
|---|---|
|
T-bones and porterhouses
|
4.5
|
|
Bone-in sirloin steaks
|
3.1
|
|
Ground beef
|
4.2
|
|
Fat and bone
|
3.2
|
Please Note:
Chart data is based on an 800-pound, Low Choice, Yield Grade 3 carcass and represents an industry average. A 3% shrink (cooler shrink and cutting loss) is assumed. All values are approximate
Some Cut Possibilities from the Loin
Please Note: You won’t receive all cuts listed below from a single animal. The final options depend on what you prioritize, and what your processor is able to provide. Depending on the number of cut options available from a single muscle, you can typically choose between two and four options for each primal area.
- Cooking Guide:
- Grill or Broil
- Skillet
Also known as a NY Strip Steak, this boneless cut is lean, tender, and ideal for quick, dry-heat cooking like grilling or broiling.
- Cooking Guide:
- Grill or Broil
- Skillet
A classic cut featuring both the tenderloin and strip on either side of the bone.
- Cooking Guide:
- Grill or Broil
- Skillet
Similar to the T-bone but with a larger portion of tenderloin. A premium steakhouse favorite!
- Cooking Guide:
- Roast
The most tender beef roast with fine texture and mild flavor. Best roasted whole or sliced into medallions for elegant presentation.
- Cooking Guide:
- Grill or Broil
- Skillet
Exceptionally tender with minimal fat, this steak is best cooked quickly over high heat and served medium-rare to preserve juiciness.
Special Thanks To:
Primal Percentages of Carcass & Additional Data:
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SIRLOIN
Sirloin
7% of Hot Carcas Weight (HCW)
The Sirloin sits just behind the loin and offers a balance of tenderness and robust beef flavor. It’s typically more affordable than loin cuts while still remaining relatively tender. Sirloin is versatile, making it great for grilling, roasting, or pan-frying.
| Boneless Cut Options | Percent of HCW |
|---|---|
|
Tri tip roast
|
1.1
|
|
Ground beef
|
4.2
|
|
Fat and bone
|
3.7
|
| Bone-in Cut Options | Percent of HCW |
|---|---|
|
Ground beef
|
4.2
|
|
Fat and bone
|
3.2
|
Please Note:
Chart data is based on an 800-pound, Low Choice, Yield Grade 3 carcass and represents an industry average. A 3% shrink (cooler shrink and cutting loss) is assumed. All values are approximate
Some Cut Possibilities from the Sirloin
Please Note: You won’t receive all cuts listed below from a single animal. The final options depend on what you prioritize, and what your processor is able to provide. Depending on the number of cut options available from a single muscle, you can typically choose between two and four options for each primal area.
- Cooking Guide:
- Grill or Broil
Cut from the tri-tip roast, this steak is lean, flavorful, and perfect for grilling or broiling with a simple dry rub.
- Cooking Guide:
- Roast
A triangular, boneless roast from the bottom sirloin. Known for its robust flavor, it’s ideal for roasting or slow grilling.
- Cooking Guide:
- Grill or Broil
A lean, boneless steak cut from the top of the sirloin. Bold in flavor, it performs best grilled or broiled.
Special Thanks To:
Primal Percentages of Carcass & Additional Data:
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ROUND
Round
22% of Hot Carcas Weight (HCW)
The Round comes from the rear leg of the cow and is known for being lean and moderately tough. Because of its low fat content, round cuts are best when slow-cooked, braised, or roasted at low temperatures to maintain moisture and enhance tenderness.
| Boneless Cut Options | Percent of HCW |
|---|---|
|
Top round steaks and roasts
|
5.6
|
|
Bottom round steaks and roasts
|
3.7
|
|
Eye of round steaks and roasts
|
1.3
|
|
Tip steaks and roasts
|
2.9
|
|
Ground beef / stew meat / kabob
meat |
2.9
|
|
Fat and bone
|
4.4
|
| Bone-in Cut Options | Percent of HCW |
|---|---|
|
Top round steaks and roasts
|
5.6
|
|
Bottom round steaks and roasts
|
3.7
|
|
Eye of round steaks and roasts
|
1.3
|
|
Tip steaks and roasts
|
2.9
|
|
Ground beef / stew meat / kabob
meat |
2.9
|
|
Fat and bone
|
4.4
|
Please Note:
Chart data is based on an 800-pound, Low Choice, Yield Grade 3 carcass and represents an industry average. A 3% shrink (cooler shrink and cutting loss) is assumed. All values are approximate
Some Cut Possibilities from the Round
Please Note: You won’t receive all cuts listed below from a single animal. The final options depend on what you prioritize, and what your processor is able to provide. Depending on the number of cut options available from a single muscle, you can typically choose between two and four options for each primal area.
- Cooking Guide:
- Pot Roast
A flavorful but lean roast from the outside round. Ideal for slow-cooking methods and slicing thin for sandwiches.
- Cooking Guide:
- Marinate & Grill or Broil
- Braise
Cut from the bottom round roast, this steak is best marinated and grilled quickly and sliced across the grain.
- Cooking Guide:
- Roast
A very lean, cylindrical roast with minimal fat. Best roasted slowly and sliced thin — often used for deli-style roast beef.
- Cooking Guide:
- Marinate & Grill or Broil
- Braise
Thin and lean, this steak benefits from marinating and quick searing or braising to help retain tenderness.
- Cooking Guide:
- Marinate & Grill or Broil
Slightly more tender than other round steaks. Ideal for marinating and grilling or slicing thin for sandwiches.
- Cooking Guide:
- Roast
A lean, boneless roast with robust flavor. Excellent for oven roasting, slicing thin, or using in pot roast applications.
- Cooking Guide:
- Roast
Cut from the knuckle, this lean roast is flavorful and best cooked medium-rare and sliced thin across the grain.
- Cooking Guide:
- Skillet
A small, lean steak from the round tip. Quick-cooking and best prepared in a skillet or on the grill with a marinade.
- Cooking Guide:
- Roast
- Braise
Lean and moderately tender, this roast is ideal for slow roasting or slicing thin for sandwiches and stir-fry.
- Cooking Guide
- Grilling
- Skillet Cooking
- Braising
Perfect for everyday meals, this versatile blend browns evenly and quickly, ideal for skillets, sauces, and hearty dishes.
Special Thanks To:
Primal Percentages of Carcass & Additional Data:
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BRISKET
Brisket Primal
4% of Hot Carcas Weight (HCW)
The Brisket comes from the breast or lower chest area and is one of the tougher primal cuts due to its heavy use. However, when cooked slowly over low heat, brisket becomes tender and flavorful. It’s a favorite for smoking, braising, and barbecuing.
| Boneless Cut Options | Percent of HCW |
|---|---|
|
Brisket
|
3.2
|
| Bone-in Cut Options | Percent of HCW |
|---|---|
|
Brisket
|
3.2
|
Please Note:
Chart data is based on an 800-pound, Low Choice, Yield Grade 3 carcass and represents an industry average. A 3% shrink (cooler shrink and cutting loss) is assumed. All values are approximate
Some Cut Possibilities from the Brisket
Please Note: You won’t receive all cuts listed below from a single animal. The final options depend on what you prioritize, and what your processor is able to provide. Depending on the number of cut options available from a single muscle, you can typically choose between two and four options for each primal area.
- Cooking Guide:
- Grill or Broil
- Skillet
A large, full-cut brisket that includes both the flat and point sections. Best cooked low and slow — ideal for smoking or braising.
- Cooking Guide:
- Grill or Broil
- Skillet
The leaner half of the brisket, known for its uniform shape. Slices neatly and shines in slow roasts, braises, or traditional barbecue recipes.
- Cooking Guide:
- Grill or Broil
- Skillet
- Stir-Fry
More marbled than the flat, this portion is rich and juicy. Perfect for shredding after smoking or slow braising for deep flavor
Special Thanks To:
Primal Percentages of Carcass & Additional Data:
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PLATE
Plate
9% of Hot Carcas Weight (HCW)
The Plate is located just below the rib section and in front of the flank. It contains cuts that are flavorful but fairly fatty and tough. These cuts benefit from slow-cooking techniques like braising and are also commonly used for making ground beef and short ribs.
Some Cut Possibilities from the Plate
Please Note: You won’t receive all cuts listed below from a single animal. The final options depend on what you prioritize, and what your processor is able to provide. Depending on the number of cut options available from a single muscle, you can typically choose between two and four options for each primal area.
- Cooking Guide:
- Grill or Broil
- Skillet
Also called the “butcher’s steak,” this cut is prized for its loose grain and rich flavor. Best marinated and grilled quickly over high heat.
- Cooking Guide:
- Grill or Broil
- Skillet
- Stir-Fry
A thin, fibrous cut with intense flavor. Benefits from marinating and high-heat searing; slice thin against the grain to maximize tenderness.
- Cooking Guide:
- Grill or Broil
- Skillet
- Stir-Fry
The outside skirt is thicker and more tender than inside skirt, making this cut perfect for fajitas. Grill or broil fast over high heat for best results.
- Cooking Guide:
- Roast
- Braise
Cut across the rib bones, these meaty ribs shine when grilled or slow-cooked. Rich marbling makes them deeply flavorful when braised or barbecued.
- Cooking Guide:
- Grill or Broil
Sliced thin across the bones, this style cooks quickly. Popular in Korean BBQ — best grilled or broiled after marinating.
- Cooking Guide:
- Grill or Broil
- Skillet
- Roast
From near the diaphragm, this tender cut delivers bold, beefy taste. Grill or pan-sear over high heat and serve medium-rare for best texture.
Special Thanks To:
Primal Percentages of Carcass & Additional Data:
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FLANK
Flank
5% of Hot Carcas Weight (HCW)
The Flank comes from the abdominal muscles of the cow and is known for its lean texture and strong beefy flavor. Though naturally tougher, flank cuts can become tender when marinated and quickly grilled or seared against the grain.
Some Cut Possibilities from the Flank
Please Note: You won’t receive all cuts listed below from a single animal. The final options depend on what you prioritize, and what your processor is able to provide. Depending on the number of cut options available from a single muscle, you can typically choose between two and four options for each primal area.
- Cooking Guide:
- Marinate & Grill or Broil
A long, flat cut known for its bold beefy flavor. Best grilled or broiled and sliced thinly across the grain for tenderness.
Special Thanks To:
Primal Percentages of Carcass & Additional Data:
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SHANK
Shank
3% of Hot Carcas Weight (HCW)
The Shank is cut from the leg portion and is among the toughest cuts due to the dense connective tissue. It’s ideal for moist, slow-cooking methods like braising, where the collagen breaks down to create rich, flavorful dishes like osso buco or beef stew.
Some Cut Possibilities from the Shank
Please Note: You won’t receive all cuts listed below from a single animal. The final options depend on what you prioritize, and what your processor is able to provide. Depending on the number of cut options available from a single muscle, you can typically choose between two and four options for each primal area.
- Cooking Guide:
- Stew
Sliced across the leg bone, this cut includes bone marrow and connective tissue. Best when stewed for deep, rich flavor.
- Cooking Guide:
- Stew
Taken from the thickest part of the shank, this cut is ideal for slow-cooking. Delivers tender, flavorful meat with rich marrow.
Special Thanks To:
Primal Percentages of Carcass & Additional Data:
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SHANK
Shank
3% of Hot Carcas Weight (HCW)
The Shank is cut from the leg portion and is among the toughest cuts due to the dense connective tissue. It’s ideal for moist, slow-cooking methods like braising, where the collagen breaks down to create rich, flavorful dishes like osso buco or beef stew.
Some Cut Possibilities from the Shank
Please Note: You won’t receive all cuts listed below from a single animal. The final options depend on what you prioritize, and what your processor is able to provide. Depending on the number of cut options available from a single muscle, you can typically choose between two and four options for each primal area.
- Cooking Guide:
- Stew
Sliced across the leg bone, this cut includes bone marrow and connective tissue. Best when stewed for deep, rich flavor.
- Cooking Guide:
- Stew
Taken from the thickest part of the shank, this cut is ideal for slow-cooking. Delivers tender, flavorful meat with rich marrow.
Special Thanks To:
Primal Percentages of Carcass & Additional Data:
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