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.
One of the most common sources for hamburgers.
Cross Rib Roast
Chuck Pot Roast
Mock Tender Steak
Short ribs, rib eye steak.
From which porterhouse steaks are cut.
Less tender than short loin, but more flavorful.
The most tender, from which filet mignon is served.
Top Sirloin Steak
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.
Top Round Roast
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,