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

Chuck

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

Rib

Short ribs, rib eye steak.

Short Loin

From which porterhouse steaks are cut.

Sirloin

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

Tenderloin

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

Top sirloin

T-bone Steak
Top Sirloin Steak
Tri-Tip Roast

Round

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.
London Broil
Top Round Roast
Rump Roast

Lower Half

Brisket

often associated with barbecue beef brisket.

Shank

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

Plate

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

Flank

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,