beef chuck cuts. beef : chuck : arm roast cookery method –moist contains round arm bone and may...

Beef Chuck CutsBeef Chuck Cuts

Beef : Chuck : Arm RoastBeef : Chuck : Arm Roast

Cookery MethodCookery Method– MoistMoist

Contains round arm Contains round arm bone and may contain bone and may contain cross sections of rib cross sections of rib bones. Includes bones. Includes several muscles several muscles separated by separated by connective tissue.connective tissue.

Beef : Chuck : Arm Roast (bnls)Beef : Chuck : Arm Roast (bnls)


Same as arm roast Same as arm roast except arm bone and except arm bone and ribs are removed.ribs are removed.

Beef : Chuck : Arm SteakBeef : Chuck : Arm Steak


Same muscle structure Same muscle structure and bones as arm and bones as arm roast except cut roast except cut thinner, usually about thinner, usually about ½ inch thick.½ inch thick.

Beef : Chuck : Arm Steak (bnls)Beef : Chuck : Arm Steak (bnls)


Same as arm steak, Same as arm steak, except arm bone and except arm bone and ribs are removed.ribs are removed.

Beef : Chuck : 7-Bone RoastBeef : Chuck : 7-Bone Roast


Cut from the center of Cut from the center of the chuck and is the chuck and is identifiable by the 7-identifiable by the 7-shaped blade bone. shaped blade bone. Also contains Also contains backbone, rib bones backbone, rib bones and a variety of and a variety of muscles.muscles.

Beef : Chuck : 7-Bone SteakBeef : Chuck : 7-Bone Steak

Cookery MethodCookery Method– Dry/MoistDry/Moist

Same a 7-bone roast, Same a 7-bone roast, except cut usually except cut usually about 1 inch thickabout 1 inch thick

Beef : Chuck : Blade RoastBeef : Chuck : Blade Roast


Contains the blade bone, Contains the blade bone, backbone, ribs, and a backbone, ribs, and a variety of muscles. variety of muscles. Usually cut about 2 Usually cut about 2 inches thick.inches thick.

Beef : Chuck : Blade SteakBeef : Chuck : Blade Steak


Same muscle structure Same muscle structure and bones as blade and bones as blade roast except cut roast except cut thinner.thinner.

Beef : Chuck : Chuck Eye RoastBeef : Chuck : Chuck Eye Roast


Boneless cut that Boneless cut that contains the muscles contains the muscles located in the inner located in the inner portion of the blade portion of the blade region of the chuck. region of the chuck. The large oval muscle The large oval muscle is a continuation of the is a continuation of the ribeye muscle from the ribeye muscle from the rib.rib.

Beef : Chuck : Mock Tender RoastBeef : Chuck : Mock Tender Roast


Boneless cut removed Boneless cut removed from above the ridge from above the ridge of the blade bone. of the blade bone. Consists of one single Consists of one single tapering muscle that tapering muscle that possesses minimal fat possesses minimal fat covering.covering.

Beef : Chuck : Mock Tender SteakBeef : Chuck : Mock Tender Steak


Steak cut from the mock Steak cut from the mock tender roast, usually 1 tender roast, usually 1 inch or less thick. inch or less thick. Generally appears Generally appears course textured with course textured with minimal marbling.minimal marbling.

Beef : Chuck : Top Blade Steak Beef : Chuck : Top Blade Steak (bnls)(bnls)


Boneless oval shaped Boneless oval shaped steaks originating from steaks originating from under the blade bone. under the blade bone. Contains a thick piece Contains a thick piece of connective tissue of connective tissue down the center down the center portion of the steak.portion of the steak.

Beef Brisket CutsBeef Brisket Cuts

Beef : Brisket : Brisket (whole bnls)Beef : Brisket : Brisket (whole bnls)


Boneless cut from the Boneless cut from the breast section, breast section, between the foreshank between the foreshank and plate. Contains a and plate. Contains a large fat pad and is large fat pad and is usually triangular in usually triangular in shape.shape.

Beef : Brisket : Flat Half (bnls)Beef : Brisket : Flat Half (bnls)


The rear portion of the The rear portion of the whole brisket. Side a whole brisket. Side a generally almost generally almost parallel.parallel.

Beef : Brisket : Point Half (bnls)Beef : Brisket : Point Half (bnls)


The forward portion of The forward portion of the whole brisket, the whole brisket, tapering to a point. tapering to a point. Contains a fat layer .Contains a fat layer .

Beef : Brisket : Brisket, CornedBeef : Brisket : Brisket, Corned


Any form of brisket that Any form of brisket that has been cured with a has been cured with a salt brine (pickle). salt brine (pickle). Generally, spices and Generally, spices and seasonings can be seasonings can be seen on the outer seen on the outer surface.surface.

Beef Shank CutsBeef Shank Cuts

Beef : Shank : Cross-CutBeef : Shank : Cross-Cut


Cut from the hindshank Cut from the hindshank or the foreshank, or the foreshank, perpendicular to the perpendicular to the bone. Usually 1 to 2½ bone. Usually 1 to 2½ inches thick.inches thick.

Beef : Shank : Cross-Cut (bnls)Beef : Shank : Cross-Cut (bnls)


Same muscle structure Same muscle structure as the cross cut as the cross cut shank, but with the shank, but with the bone removed.bone removed.

Beef Rib CutsBeef Rib Cuts

Beef : Rib: Large End RoastBeef : Rib: Large End Roast

Cookery MethodCookery Method– DryDry

Cut from the large end of the Cut from the large end of the rib, usually containing 2-3 rib, usually containing 2-3 ribs. Contains ribeye ribs. Contains ribeye muscle and smaller muscle and smaller surrounding muscles with surrounding muscles with the spinalis extending more the spinalis extending more than half the distance of than half the distance of the ribeye muslce.the ribeye muslce.

Beef : Rib: Small End RoastBeef : Rib: Small End Roast


Cut from the smaller end of Cut from the smaller end of the rib, usually containing the rib, usually containing 2-3 ribs. Contains large 2-3 ribs. Contains large ribeye muscle and small ribeye muscle and small surrounding muscles. surrounding muscles. Spinalis is small and does Spinalis is small and does not extend over half the not extend over half the distance of the ribeye distance of the ribeye muscle.muscle.

Beef : Rib: Small End SteakBeef : Rib: Small End Steak


Same muscle structure Same muscle structure as Rib Roast Small as Rib Roast Small End, usually cut into 1 End, usually cut into 1 inch thick steaks.inch thick steaks.

Beef : Rib: Small End Steak (bnls)Beef : Rib: Small End Steak (bnls)


Same as Rib Steak Same as Rib Steak Small End, but with Small End, but with the bones removed.the bones removed.

Beef : Rib: Eye RoastBeef : Rib: Eye Roast


Boneless roast from the Boneless roast from the rib. Primary muscle is rib. Primary muscle is the large center the large center muscle (ribeye) of the muscle (ribeye) of the rib. rib.

Beef : Rib : Eye SteakBeef : Rib : Eye Steak


Cut from the boneless Cut from the boneless ribeye roast, across ribeye roast, across the grain, with little to the grain, with little to no fat cover.no fat cover.

Beef Plate CutsBeef Plate Cuts

Beef : Plate : Skirt SteakBeef : Plate : Skirt Steak


The “skirt” is the The “skirt” is the diaphragm muscle, an diaphragm muscle, an elongated muscle elongated muscle which typically exhibits which typically exhibits a very course texture.a very course texture.

Beef : Plate : Short RibsBeef : Plate : Short Ribs


Rectangular-shaped, Rectangular-shaped, with alternating layers with alternating layers of lean and fat. of lean and fat. Contains rib bones.Contains rib bones.

Beef Loin CutsBeef Loin Cuts

Beef : Loin : Top Loin SteakBeef : Loin : Top Loin Steak


Contains the loin muscle Contains the loin muscle and part of the “T” and part of the “T” bone. The tenderloin bone. The tenderloin muscle has been muscle has been removed.removed.

Beef : Loin : Top Loin Steak (bnls)Beef : Loin : Top Loin Steak (bnls)


Same as top loin steak, Same as top loin steak, but with the bone but with the bone removed.removed.

Beef : Loin : T- Bone SteakBeef : Loin : T- Bone Steak


Contains the “T” shaped Contains the “T” shaped bone, the top loin and bone, the top loin and the tenderloin the tenderloin muscles. Tenderloin muscles. Tenderloin muscle measures muscle measures between ½ and 1¼ between ½ and 1¼ inches, measured inches, measured across the center of across the center of the tenderloin. the tenderloin.

Beef : Loin : Porterhouse SteakBeef : Loin : Porterhouse Steak


Similar to the T-bone Similar to the T-bone Steak, but with the Steak, but with the tenderloin muscle at tenderloin muscle at least 1¼ inches at the least 1¼ inches at the center.center.

Beef : Loin : Top Sirloin Steak Beef : Loin : Top Sirloin Steak (bnls)(bnls)


Boneless cut from the Boneless cut from the sirloin containing two sirloin containing two large muscles : the large muscles : the biceps femoris and biceps femoris and gluteus mediusgluteus medius

Beef : Loin : Tenderloin RoastBeef : Loin : Tenderloin Roast


Cut from the tenderloin Cut from the tenderloin muscle, and may taper muscle, and may taper from one end. Usually from one end. Usually contains very little fat contains very little fat outer fat covering, with outer fat covering, with more fat being present more fat being present in the form of in the form of marbling.marbling.

Beef : Loin : Tenderloin SteakBeef : Loin : Tenderloin Steak


Cut from the tenderloin Cut from the tenderloin roast. Vary in roast. Vary in thickness from 1 to 2 thickness from 1 to 2 inches. Usually inches. Usually contains large amount contains large amount of marbling, which of marbling, which appears to be very appears to be very veiny. veiny.

Beef Flank CutsBeef Flank Cuts

Beef : Flank : Flank SteakBeef : Flank : Flank Steak


Boneless, flat, oval Boneless, flat, oval shaped cut containing shaped cut containing elongated muscle elongated muscle fibers and very little fibers and very little fat.fat.

Beef Round CutsBeef Round Cuts

Beef : Round : Round SteakBeef : Round : Round Steak


Lean cut containing a Lean cut containing a round bone and three round bone and three major muscle groups: major muscle groups: top, bottom, and eye.top, bottom, and eye.

Beef : Round : Round Steak (bnls)Beef : Round : Round Steak (bnls)


Same as round steak, Same as round steak, except round bone has except round bone has been removed.been removed.

Beef : Round : Top Round RoastBeef : Round : Top Round Roast


Boneless roast Boneless roast comprised of mainly comprised of mainly one muscle (top) of one muscle (top) of the round.the round.

Beef : Round : Top Round SteakBeef : Round : Top Round Steak


Same as top round Same as top round roast, except usually roast, except usually cut 1 inch or less in cut 1 inch or less in thickness.thickness.

Beef : Round : Bottom Round Beef : Round : Bottom Round RoastRoast


Thick irregular shaped Thick irregular shaped cut from the bottom cut from the bottom (outside) section of the (outside) section of the round. Usually in a round. Usually in a exhibited in a exhibited in a triangular shape.triangular shape.

Beef : Round : Bottom Round Beef : Round : Bottom Round SteakSteak


Same a bottom round Same a bottom round roast, usually in the roast, usually in the same similar triangular same similar triangular shape. Often cut into shape. Often cut into thin steaks, ½ in thin steaks, ½ in thickness.thickness.

Beef : Round : Bottom Round Beef : Round : Bottom Round Rump RoastRump Roast


Irregular shaped cut Irregular shaped cut from the sirloin end of from the sirloin end of the bottom round. the bottom round. Usually has little fat Usually has little fat cover and little cover and little marbling.marbling.

Beef : Round : Eye Round RoastBeef : Round : Eye Round Roast


Cut from the eye of the Cut from the eye of the round muscle, which is round muscle, which is separated from the separated from the bottom round. Has bottom round. Has little fat covering, and little fat covering, and minimal marbling.minimal marbling.

Beef : Round : Eye Round SteakBeef : Round : Eye Round Steak


Steaks cut from the eye Steaks cut from the eye of the round roast, of the round roast, usually less than 1 usually less than 1 inch. Has very little fat inch. Has very little fat covering, and even covering, and even less marbling.less marbling.

Beef : Round : Tip RoastBeef : Round : Tip Roast


Wedge-shaped cut from Wedge-shaped cut from the thin side of the the thin side of the round. Contains the round. Contains the cap muscle of the cap muscle of the sirloin. sirloin.

Beef : Round : Tip SteakBeef : Round : Tip Steak


Same muscle structure Same muscle structure as the Round Tip as the Round Tip Roast, however it is Roast, however it is cut into thin steaks cut into thin steaks usually about 1 inch usually about 1 inch thick.thick.

Beef : Round : Tip Roast, Cap OffBeef : Round : Tip Roast, Cap Off


Same muscle structure Same muscle structure of the Round Tip of the Round Tip Roast, however the Roast, however the cap muscle of the cap muscle of the sirloin has been sirloin has been removed along with removed along with most all external fat.most all external fat.

Beef : Round : Tip Steak, Cap OffBeef : Round : Tip Steak, Cap Off


Similar to Tip Roast, Cap Similar to Tip Roast, Cap Off except cut thinner, Off except cut thinner, usually about 1 inch in usually about 1 inch in thickness.thickness.

Beef : Round : Heel of Round Beef : Round : Heel of Round RoastRoast


Boneless, wedge-Boneless, wedge-shaped cut from the shaped cut from the lower round section. lower round section. Contains considerable Contains considerable amounts of connective amounts of connective tissue.tissue.

Beef Various CutsBeef Various Cuts

Beef : Various : Cube SteakBeef : Various : Cube Steak


Square or rectangular Square or rectangular shaped whole lean cut. shaped whole lean cut. Cubed effects are Cubed effects are made by machine that made by machine that mechanically mechanically tenderizes.tenderizes.

Beef : Various : Beef for StewBeef : Various : Beef for Stew


Lean pieces of beef cut Lean pieces of beef cut into uniform cubes, into uniform cubes, usually 1 to 1½ inches usually 1 to 1½ inches in size. Contains little in size. Contains little fat.fat.

Beef : Various : Ground BeefBeef : Various : Ground Beef


Ground beef in made by Ground beef in made by mechanically grinding mechanically grinding lean meat and/or lean meat and/or trimmings from several trimmings from several lean cuts. Usually lean cuts. Usually merchandised based merchandised based upon it composition.upon it composition.

Beef Variety CutsBeef Variety Cuts

Beef Variety Meat HeartBeef Variety Meat Heart


Generally heart shaped Generally heart shaped and contains more fat and contains more fat than hearts from other than hearts from other species. Generally species. Generally exhibited spit or cut.exhibited spit or cut.

Beef Variety Meat KidneyBeef Variety Meat Kidney


Beef kidneys are Beef kidneys are generally dark brown generally dark brown to dark red in color, to dark red in color, and contain many and contain many more lobes than more lobes than kidneys from other kidneys from other species.species.

Beef Variety Meat LiverBeef Variety Meat Liver


Beef livers are typically Beef livers are typically dark purple in color dark purple in color and are comprised of and are comprised of two lobes with one two lobes with one lobe being much larger lobe being much larger than the other.than the other.

Beef Variety Meat OxtailBeef Variety Meat Oxtail


The tail portion of the The tail portion of the beef, usually removed beef, usually removed between the 2between the 2ndnd and and 33rdrd coccygeal coccygeal vertebrae. The last vertebrae. The last few vertebrae are few vertebrae are removed from the tip.removed from the tip.

Beef Variety Meat SweetbreadBeef Variety Meat Sweetbread


Thymus gland. Creamy Thymus gland. Creamy white consistency white consistency covered with a thin covered with a thin membrane. membrane.

Beef Variety Meat TongueBeef Variety Meat Tongue


Rough skin covered Rough skin covered muscles of the tongue, muscles of the tongue, including the base. including the base. Beef tongues are Beef tongues are generally rough to the generally rough to the touch and two-toned in touch and two-toned in color, with a majority color, with a majority of the skin color being of the skin color being bluish-black.bluish-black.

Beef Variety Meat TripeBeef Variety Meat Tripe


Usually taken from the Usually taken from the first, second, or third first, second, or third stomach of ruminant stomach of ruminant animals. Honeycomb animals. Honeycomb tripe is shown here. tripe is shown here. Usually it is bleached Usually it is bleached prior to retail.prior to retail.

beef chuck cuts. beef : chuck : arm roast cookery method –moist contains round arm bone and may...

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