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Beef Cuts Beef Cuts

American Beef Cuts

Brittish Beef Cuts

The following is a list of the American primal cuts, ordered front to back, then top to bottom. The short loin and the sirloin are sometimes considered as one section.

Upper Half


One of the most common sources for hamburgers.
Beef Cuts Cross Rib Roast
Beef Cuts Chuck Pot Roast
Beef Cuts Mock Tender Steak


Short ribs, rib eye steak.

Short Loin

From which porterhouse steaks are cut.


Less tender than short loin, but more flavorful.
Beef Cuts Sirloin Steak


The most tender, from which filet mignon is served.
Beef Cuts Filet Mignon
Beef Cuts Porterhouse

Top sirloin

Beef Cuts T-bone Steak
Beef Cuts Top Sirloin Steak
Beef Cuts Tri-Tip Roast


Lean cut, moderately tough. Lack of fat and marbling does not allow round steak to tenderize quickly. The bottom round is usually divided into two smaller cuts: the bottom round roast and the rump roast.
Beef Cuts London Broil
Beef Cuts Top Round Roast
Beef Cuts Rump Roast

Lower Half


often associated with barbecue beef brisket.


used primarily for stews and soups, but is not usually served another way, due to it being the toughest of the cuts.


produces types of steak such as the skirt steak and hanger steak. It is typically a cheap, tough, and fatty meat.


Long and flat, the flank steak's best known application is London Broil. One of the most affordable steaks on the market, it is substantially tougher than the loin and rib steaks,


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