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.

Special Thanks To:

Primal Percentages of Carcass & Additional Data:

Adapted from Beef Processing Options for Consumers by Travis O’Quinn et al., Kansas State University (2018).

Meat Cut Photos:

Courtesy of the Beef Checkoff/BeefItsWhatsForDinner.com

This material is based upon work supported by USDA/NIFA under Award Number 2022-70419-38562.

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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.

7-Bone Pot Roast

A flavorful bone-in roast named for its “7” shaped shoulder bone. Best suited for slow roasting until fall-apart tender.

Arm Pot Roast

A leaner, well-exercised cut from the shoulder. Ideal for pot roasting with plenty of moisture to keep it tender.

Blade Roast

Cut from the chuck primal with rich marbling. Excellent for braising or slow roasting to bring out deep, beefy flavor.

Under Blade Pot Roast

From beneath the shoulder blade, this cut is well-marbled and ideal for low, moist heat cooking methods.

Chuck Pot Roast

Pot roast cut with generous marbling and connective tissue. Best slow-cooked to build flavor.

Chuck Eye Roast

Juicy and richly marbled, the chuck eye roast is sometimes called the “poor man’s ribeye.” Great for braising.

Short Ribs

Meaty ribs full of connective tissue and fat. Braise or stew for hours to achieve ultra-tender, flavorful results.

Mock Tender Roast

Despite its name, this cut is quite firm. It benefits from long braising or moist roasting to soften the muscle fibers.

Chuck Top Blade Steak

A tender, flavorful steak perfect for the grill. Also known as the “flat iron,” it’s best cooked quickly over high heat.

Flat Iron Steak

Cut from the top blade and known for its tenderness. Ideal for grilling or pan-searing with a quick, even cook.

Shoulder Petite Tender

A small, lean roast resembling a pork tenderloin. Roast or grill whole for a flavorful, elegant presentation.

Shoulder Petite Tender Medallions

Sliced from the petite tender, these lean medallions cook quickly and evenly in a skillet or grill pan.

Special Thanks To:

Primal Percentages of Carcass & Additional Data:

Adapted from Beef Processing Options for Consumers by Travis O’Quinn et al., Kansas State University (2018).

Meat Cut Photos:

Courtesy of the Beef Checkoff/BeefItsWhatsForDinner.com

This material is based upon work supported by USDA/NIFA under Award Number 2022-70419-38562.

Edit Template

RIB

Rib

9.5% of Hot Carcas Weight (HCW)

Lipsum….

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

data from https://bookstore.ksre.ksu.edu/pubs/beef-processing-options-for-consumers_MF3395.pdf

Some Cut Possibilities from the Chuck

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.

Rib Roast, Large End

This richly marbled roast includes more connective tissue than the small end, making it intensely flavorful and ideal for slow roasting.

Rib Roast, Small End

A more uniform and tender roast with less connective tissue. Sliced into ribeye steaks or roasted whole for premium presentation.

Rib Steak, Small End

Bone-in and cut from the small end of the rib roast, this steak delivers full flavor and tenderness — perfect for grilling.

Ribeye Roast

A boneless version of the rib roast prized for its marbling. Roast slowly to retain its juiciness and buttery texture.

Ribeye Steak

Highly marbled and exceptionally tender, this boneless steak cooks beautifully on the grill, skillet, or broiler with quick high heat.

Back Ribs

Left behind after rib roasts are cut, these bones have less meat but lots of flavor. Great for slow grilling or smoking.

LOIN

Loin

9.5% of Hot Carcas Weight (HCW)

Lipsum….

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

data from https://bookstore.ksre.ksu.edu/pubs/beef-processing-options-for-consumers_MF3395.pdf

Some Cut Possibilities from the Loin

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.

Top Loin Steak

Also known as a strip steak, this boneless cut is lean, tender, and ideal for quick, dry-heat cooking like grilling or broiling.

T-Bone Steak

A classic cut featuring both the tenderloin and strip on either side of the bone. Best grilled or pan-seared and finished in the oven.

Porterhouse Steak

Similar to the T-bone but with a larger portion of tenderloin. A premium steakhouse favorite — great for high-heat searing or grilling.

Tenderloin Roast (Filet Mignon)

The most tender beef roast with fine texture and mild flavor. Best roasted whole or sliced into medallions for elegant presentation.

Tenderloin Steak (Filet Mignon)

Exceptionally tender with minimal fat, this steak is best cooked quickly over high heat and served medium-rare to preserve juiciness.

SIRLOIN

Sirloin

9.5% of Hot Carcas Weight (HCW)

Lipsum….

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

data from https://bookstore.ksre.ksu.edu/pubs/beef-processing-options-for-consumers_MF3395.pdf

Some Cut Possibilities from the Sirloin

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.

Sirloin Steak, Flat Bone

A bone-in steak from the sirloin area. Bold in flavor with moderate tenderness — perfect for grilling over high heat.

Sirloin Steak, Round Bone

Cut closer to the hip, this bone-in steak offers rich beefy flavor and is best when grilled or broiled to medium-rare.

Top Sirloin Steak

A lean, boneless steak cut from the top of the sirloin. Bold in flavor, it performs best grilled or broiled.

Tri-Tip Roast

A triangular, boneless roast from the bottom sirloin. Known for its robust flavor, it’s ideal for roasting or slow grilling.

Tri-Tip Steak

Cut from the tri-tip roast, this steak is lean, flavorful, and perfect for grilling or broiling with a simple dry rub.

ROUND

Round

9.5% of Hot Carcas Weight (HCW)

Lipsum….

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

data from https://bookstore.ksre.ksu.edu/pubs/beef-processing-options-for-consumers_MF3395.pdf

Some Cut Possibilities from the Round

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.

Round Steak

A large, lean steak with minimal marbling. Often marinated and grilled or braised to tenderize its naturally firm texture.

Bottom Round Roast

A flavorful but lean roast from the outside round. Ideal for slow-cooking methods and slicing thin for sandwiches.

Bottom Round Steak

Cut from the bottom round roast, this steak is best marinated and grilled quickly and sliced across the grain.

Eye Round Roast

A very lean, cylindrical roast with minimal fat. Best roasted slowly and sliced thin — often used for deli-style roast beef.

Eye Round Steak

Thin and lean, this steak benefits from marinating and quick searing or braising to help retain tenderness.

Top Round Steak

Slightly more tender than other round steaks. Ideal for marinating and grilling or slicing thin for sandwiches.

Boneless Rump Roast

A lean, boneless roast with robust flavor. Excellent for oven roasting, slicing thin, or using in pot roast applications.

Tip Roast, Cap Off

Cut from the knuckle, this lean roast is flavorful and best cooked medium-rare and sliced thin across the grain.

Tip Steak

A small, lean steak from the round tip. Quick-cooking and best prepared in a skillet or on the grill with a marinade.

BRISKET

Brisket

9.5% of Hot Carcas Weight (HCW)

Lipsum….

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

data from https://bookstore.ksre.ksu.edu/pubs/beef-processing-options-for-consumers_MF3395.pdf

Some Cut Possibilities from the Brisket

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.

Brisket, Whole

A large, full-cut brisket that includes both the flat and point sections. Best cooked low and slow — ideal for smoking or braising.

Brisket, Flat Half

The leaner half of the brisket, known for its uniform shape. Slices neatly and shines in slow roasts, braises, or traditional barbecue recipes.

Brisket, Point Half

More marbled than the flat, this portion is rich and juicy. Perfect for shredding after smoking or slow braising for deep flavor

PLATE

Plate

9.5% of Hot Carcas Weight (HCW)

Lipsum….

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

data from https://bookstore.ksre.ksu.edu/pubs/beef-processing-options-for-consumers_MF3395.pdf

Some Cut Possibilities from the Plate

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.

Hanger Steak

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.

Inside Skirt

A thin, fibrous cut with intense flavor. Benefits from marinating and high-heat searing; slice thin against the grain to maximize tenderness.

Outside Skirt

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.

Plate Short Ribs

Cut across the rib bones, these meaty ribs shine when grilled or slow-cooked. Rich marbling makes them deeply flavorful when braised or barbecued.

Flanken Style Short Ribs

Sliced thin across the bones, this style cooks quickly. Popular in Korean BBQ — best grilled or broiled after marinating.

Hanging Tender

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.

FLANK

Flank

9.5% of Hot Carcas Weight (HCW)

Lipsum….

data from https://bookstore.ksre.ksu.edu/pubs/beef-processing-options-for-consumers_MF3395.pdf

Some Cut Possibilities from the Flank

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.

Flank Steak

A long, flat cut known for its bold beefy flavor. Best grilled or broiled and sliced thinly across the grain for tenderness.

SHANK

Shank

9.5% of Hot Carcas Weight (HCW)

Lipsum….

Some Cut Possibilities from the Shank

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.

Shank Cross Cut

Sliced across the leg bone, this cut includes bone marrow and connective tissue. Best when braised or stewed for deep, rich flavor.

Shank Center Cut

Taken from the thickest part of the shank, this cut is ideal for slow-cooking. Delivers tender, flavorful meat with rich marrow.

SHANK

Shank

9.5% of Hot Carcas Weight (HCW)

Lipsum….

Some Cut Possibilities from the Shank

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.

Shank Cross Cut

Sliced across the leg bone, this cut includes bone marrow and connective tissue. Best when braised or stewed for deep, rich flavor.

Shank Center Cut

Taken from the thickest part of the shank, this cut is ideal for slow-cooking. Delivers tender, flavorful meat with rich marrow.