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Beef Retail Cut Session

Explore a variety of beef cuts for home cooking. Click on the name of a cut to see photos or use the navigation buttons to explore different cuts. From chuck to rib to round, learn about the different cuts and discover how to best prepare them for delicious meals.

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Beef Retail Cut Session

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  1. Beef Retail Cut Session Home

  2. C Click on thename of a cut to go to photographs OR use the navigation buttons to move through the presentation. Chuck Arm RoastChuck Arm Roast (Boneless)Chuck Arm SteakChuck Arm Steak (Boneless)Chuck Blade RoastChuck Blade SteakChuck Eye Roast (Boneless)Chuck Mock Tender RoastChuck Mock Tender SteakChuck Seven Bone RoastChuck Seven Bone SteakShank Cross CutShank Cross Cut (Boneless)Brisket (Boneless, Whole)Brisket Corned (Boneless)Brisket Flat Half (Boneless)Brisket Point Half (Boneless)Rib Ribeye RoastRib Ribeye SteakRib Roast Large EndRib Roast Small EndRib Roast Small End (Boneless) Rib Steak Small EndRib Steak Small End (Boneless)Plate Short RibsPlate Skirt Steak (Boneless)Loin Porterhouse SteakLoin T-bone SteakLoin Tenderloin Roast (Whole)Loin Tenderloin SteakLoin Top Loin SteakLoin Top Loin Steak (Boneless) Loin Sirloin Steak (Boneless)Loin Top Sirloin Steak (Boneless)Loin Sirloin Steak, Pin BoneLoin Sirloin Steak, Flat BoneLoin Sirloin Steak, Round BoneLoin Sirloin Steak, ShellLoin Sirloin Steak, Wedge Bone Flank SteakRound Bottom Round RoastRound Bottom Round SteakRound Eye Round RoastRound Eye Round Steak Round Heel of Round RoastRound SteakRound Steak (Boneless)Round Rump Roast (Boneless)Round Tip RoastRound Tip Steak Round Tip Roast Cap OffRound Tip Steak Cap Off Round Top Round RoastRound Top Round SteakCubed SteakBeef for StewGround Beef Home Back oneframe Table of contents Link to carcass Link to information Begin show

  3. Is a thin, fan-shaped muscle cut from the flank. The muscle fibers run the length of the steak in a parallel direction. Has very little fat and the surface may be scored. Parallel Flow Flank Steak C

  4. Cut from the outside of the round. Consists of two muscles, with or without the eye of round. Eye of Round Round Bottom Round Roast C

  5. Cut from the outside half of a round roast. Can display two major muscles, with or without the eye of the round. Eye of Round Round Bottom Round Steak C

  6. Round Eye Round Roast Cut from the eye round muscle which has been removed from the bottom round. The cut is naturally elongated, boneless, cylindrical in shape, and has a slight amount of fat covering. C

  7. Round Eye Round Steak Is a circular or oval, elongated, and naturally boneless cut. Texture is slightly coarse with large bundles of muscle fibers. C

  8. Round Heel of Round Roast Is a boneless, wedge-shaped roast from the shank region of the round. Tendon attachments can be identified on the tapered end. C

  9. A large steak cut from the end of the round. It is usually ½ to ¾ inch thick, with three major muscles and a round bone displayed. Bottom Round Round Bone Eye Round Top Round Round Steak C

  10. Same cut as the Round Steak with the round bone removed. The muscles displayed include the top, bottom, and eye of round. Bottom Round Eye Round Top Round Round Steak (Boneless) C

  11. Cut from the upper end of the round. It is somewhat wedge- shaped with subcutaneous fat on one surface and mostly lean tissue on the other surfaces. It is usually tied or netted. Tied Round Rump Roast (Boneless) C

  12. Cut from the front side of the round. It consists of four major muscles along with other small muscles, connective tissue sheaths or streaks, and thin external fat. Contains the sirloin cap muscle. Sirloin Cap Seam Fat Seam Fat Round Tip Roast C

  13. Cut from the front of the round. It contains four major muscles as well as the adjacent small muscles, connective tissue, and fat. The sirloin cap muscle and external fat are present. Sirloin Cap Round Tip Steak C

  14. Is a wedge cylindrical-shaped cut from the front of the round. The sirloin cap muscle and outer fat are removed. Cap Region Round Tip Roast Cap Off C

  15. Is a boneless, lean steak with only a slight amount of outer fat. The cap muscle is removed from the cut. Cap Region Round Tip Steak Cap Off C

  16. Round Top Round Roast Contains the large inside top muscle of the round. It is a boneless cut with a small amount of fat on the outer surface. C

  17. Round Top Round Steak Cut from the top half of a round roast. It is a large oval-shaped, elongated, boneless cut and appears to consist almost entirely of one muscle. Contains minimal fat within the cut. C

  18. It is an irregular-shaped cut. Cubed effect on the surface is made by a mechanical tenderizing machine. Made from less tender areas of several different primal cuts. Mechanical Tenderization Cubed Steak C

  19. Beef for Stew Comprised of lean, meaty chunks cut from the round, loin, chuck, flank, or brisket. The pieces are usually 1 to 2 inches square with small amounts of fat. C

  20. Ground from a variety of lean cuts and trimmings. It can be identified by the deeper cherry red color than ground pork. Cherry Red Color Ground Beef C

  21. The End

  22. Flank Steak Meaty portion of the flank with parallel flowing muscle fibers. C

  23. Proper Name Beef Flank Steak Other Names • Flank Steak Filet • Plank Steak • London Broil • Jiffy Steak Cooking Methods • Grill, Pan-fry, Pan-broil, Braise, or Broil

  24. Round Bottom Round Roast Cut from the outside portion of the round, in the bottom region. C

  25. Proper Name Beef Round Bottom Round Roast Other Names • Bottom Round Pot-Roast • Bottom Round Oven Roast • Bottom Round Steak Pot-Roast Cooking Methods • Cook in Liquid, Braise, or Roast (high quality cuts)

  26. Round Bottom Round Steak Cut from the outside portion of the round, in the bottom region. C

  27. Proper Name Beef Round Bottom Round Steak Other Name • Bottom Round Steak Cooking Methods • Cook in Liquid, Braise, or Pan-fry

  28. Round Eye Round Roast Single muscle cut from outside portion of the round. C

  29. Proper Name Beef Round Eye Round Roast Other Names • Eye Round Roast • Round Eye Pot-Roast • Round Pot-Roast • Round Eye Roast Cooking Methods • Braise, Cook in Liquid, or Roast (high quality cuts)

  30. Round Eye Round Steak Cross cut of the Round Eye Round. C

  31. Proper Name Beef Round Eye Round Steak Other Names • Eye Round Steak • Round Eye Steak Cooking Methods • Grill, Cook in Liquid, Braise, Pan-broil, or Pan-fry

  32. Round Heel of Round Roast Cut from the bottom portion of the round. C

  33. Proper Name Beef Round Heel of Round Roast Other Names • Round Heel Pot-Roast • Pike’s Peak Roast • Denver Pot-Roast Cooking Methods • Braise or Cook in Liquid

  34. Round Steak Cross cut of the round and includes the top, eye, and bottom round. C

  35. Proper Name Beef Round Steak Other Names • Round Steak, Center Cut • Round Steak, Full Cut Cooking Methods • Braise, Cook in Liquid, or Pan-fry

  36. Round Steak (Boneless) Cross cut of the round and includes the top, eye, and bottom round with the bone removed. C

  37. Proper Name Beef Round Steak Boneless Other Names • Round Steak, Center Cut Boneless • Round, Full Cut Boneless • Boneless Round Steak Cooking Methods • Braise, Cook in Liquid, or Pan-fry

  38. Round Rump Roast (Boneless) Cut from the top half of the round. C

  39. Proper Name Beef Round Rump Roast Boneless Other Names • Round Boneless Rump • Round Rump Roast, Rolled Cooking Methods • Braise, Cook in Liquid, or Roast (high quality cuts)

  40. Round Tip Roast Cut from inner side of the round and is comprised of the tip muscle. C

  41. Proper Name Beef Round Tip Roast Other Names • Sirloin Tip Roast • Face Round Roast • Tip Sirloin Roast • Crescent Roast Cooking Methods • Cook in Liquid, Grill, Braise, or Roast (high quality cuts)

  42. Round Tip Steak Cross cut of the round tip muscle. C

  43. Proper Name Beef Round Tip Steak Other Names • Sirloin Tip Steak • Top Sirloin Steak Cooking Methods • Grill, Broil, Stir-fry, Pan-broil, or Pan-fry

  44. Round Tip Roast Cap Off Cut from inner side of the round and is comprised of the tip with the cap muscle removed. C

  45. Proper Name Beef Round Tip Roast Cap Off Other Names • Ball Tip Roast • Full Trimmed Tip Roast Cooking Methods • Braise, Cook in Liquid, Grill, or Roast (high quality cuts)

  46. Round Tip Steak Cap Off Cross cut of the tip with the cap muscle removed. C

  47. Proper Name Beef Round Tip Steak Cap Off Other Names • Ball Tip Steak • Trimmed Tip Steak Cooking Methods • Grill, Broil, Stir-fry, Pan-broil, or Pan-fry

  48. Round Top Round Roast Cut from inner portion of the round, above the bone. C

  49. Proper Name Beef Round Top Round Roast Other Names • Top Round Roast • Top Round Roast Center Cooking Methods • Roast or Grill

  50. Round Top Round Steak Cut from inner portion of the round, above the bone. C

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