Also represents the most desirable cuts and accounts�for about 90% of the retail value of a carcass

A 1200 pound steer yields 500 pounds of retail cuts from�a 750 pound carcass.��22% are steaks�22% are roasts�26% is ground beef and stew meat�30% is made-up of fat, bone & shrinkage

Steaks and roasts suitable for broiling, panbroiling and roasting

Thrifty cuts requiring longer cooking methods

OTHER CUTSGROUND BEEF

Broil, Panfry, Panbroil, Roast (Bake)

CUBED STEAKPanfry, Braise

BEEF FOR STEWBraise, Cook in Liquid

CUBES FOR KABOBSBroil, Braise

RIB

RIB STEAK, SMALL ENDBroil, Panbroil, Panfry

RIB EYE ROASTRoast

RIB EYE STEAKBroil, Panbroil, Panfry

BACK RIBSBraise, Cook in Liquid, Roast

RIB ROAST, LARGE ENDRoast

RIB ROAST, SMALL ENDRoast

SHORT LOIN

PORTERHOUSE STEAKBroil, Panbroil, Panfry

TENDERLOIN ROAST (FILET MIGNON)Roast, Broil

TENDERLOIN STEAK (FILET MIGNON)Broil, Panbroil, Panfry

BONELESS TOP LOIN STEAKBroil, Panbroil, Panfry

T-BONE STEAKBroil, Panbroil, Panfry

SIRLOIN

SIRLOIN STEAK, ROUND BONEBroil, Panbroil, Panfry

TOP SIRLOIN STEAKBroil, Panbroil, Panfry

SIRLOIN STEAK, FLAT BONEBroil, Panbroil, Panfry

ROUND

TOP ROUND STEAKBroil, Panbroil, Panfry

BONELESS RUMP ROASTRoast, Braise

BOTTOM ROUND ROASTBraise, Roast

TIP ROAST, CAP OFFRoast, Braise

EYE ROUND ROASTBraise, Roast

TIP STEAKBroil, Panbroil, Panfry

ROUND STEAKBraise, Panfry

TOP ROUND ROASTRoast

VARIETY MEATSTONGUESimmer

LIVERBraise, Panbroil

KIDNEYSimmer, Braise

HEARTSimmer, Braise, Bake

BRISKET & FORE SHANKSHANK CROSS CUTBraise, Cook in Liquid

BRISKET, WHOLEBraise, Cook in Liquid

CORNED BRISKET, POINT HALFBraise, Cook in Liquid

BRISKET, FLAT HALFBraise

CHUCK

BONELESS TOP BLADE STEAKBraise, Panfry

ARM POT ROASTBraise

BONELESS CHUCK POT ROASTBraise

CROSS RIB POT ROASTBraise

MOCK TENDERBraise

7-BONE POT ROASTBraise

BLADE ROASTBraise

UNDER BLADE POT ROASTBraise, Roast

SHORT RIBSBraise, Cook in Liquid

FLANKEN-STYLE RIBSBraise, Cook in Liquid

CHUCK EYE ROASTBraise, Roast

Meat cut art courtesy of National Cattlemens Beef Association

American Angus Association3201 Frederick Ave., St. Joseph, MO 64506

816-383-5100 • www.angus.org

SHORT PLATE & FLANKFLANK STEAK

Broil, Braise, Panfry

FLANK STEAK ROLLSBraise, Broil, Panbroil, Panfry

SKIRT STEAK (FAJITA MEAT)Braise, Broil, Panbroil, Panfry

A1 A2

A3 A4

B1

B2

C1C2

C3D1

D3D2

E4

E1

H1G1

G2F3F2

F1

E2E3

CHUCK

SHORT LOINSHORT LOINSHORT LOINROUNDROUNDROUND

FLANKSHORT PLATE

FORE SHANKFORE SHANKFORE SHANK

BRISKET

SIRLOINSIRLOINSIRLOIN

RIBRIBRIB

RIB ROASTRIB STEAKRIB EYE ROASTRIB EYE STEAK

BACK RIBS

TOP LOIN STEAK

T-BONE STEAK

TENDERLOIN STEAK

PORTERHOUSE STEAK

BONELESS SIRLOINSTEAK

PIN-BONE SIRLOIN

FLAT-BONE SIRLOIN

WEDGE-BONE SIRLOIN

BONELESS RUMP ROAST

TOP ROUND STEAKROUND STEAKBOTTOM ROUND ROASTEYE ROUND STEAKCUBED STEAK

GROUND BEEF

TIP STEAKTIP ROASTCUBES FOR KABOBS

SHANK CROSS CUT

BEEF FOR STEWGROUND BEEF

BRISKET

F1

F2

F3

G1,G2

G1

G2

BEEF FOR STEW

SHORT RIBS

GROUND BEEFSKIRT STEAK

H1 FLANK STEAKFLANK STEAK ROLLSGROUND BEEFINSIDE SKIRT

B1

B2

C1,C2,C3

C1,C2

C2

C3

D1,D2,D3

D1

D2

D3

E1

E2

E3

E4

GROUND BEEFBEEF FOR STEW

CHUCK EYE ROASTBLADE ROAST

SHORT RIBSMOCK TENDER

ARM POT ROASTBONELESS CHUCK POT ROAST

CROSS RIB POT ROASTFLANKEN RIBS

A1

A2

A3,A4

A3

A4

RIB�9.5%

SHORT LOIN�8%

SIRLOIN�9%

ROUND�27%

CHUCK�26%

SHORT PLATE�5.5%

FLANK�4%FORE SHANK�

4%BRISKET�

6%

ANGUS BEEF CHART