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Beef, Lamb, Veal, and Pork Cuts
Appears in
Published 2025
Beef Primal Cuts and Fabricated Cuts
| Primal | Major Bones | Common Fabricated Cuts | Primary Cooking Methods |
| Forequarter | |||
| Chuck (square cut) | Ribs 1–5 | Shoulder clod | Moist heat |
| Blade bone | Triangle | ||
| Backbone (including chine and feather bones) | Boneless inside chuck Chuck tender |
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| Neck bones | Chuck short ribs | ||
| Arm bone | Cubed steaks | ||
| Stew meat | |||
| Ground chuck | |||
| Brisket | Rib bones | Boneless brisket and corned beef brisket | Moist heat |
| Rib cartilage | Ground beef | ||
| Breastbone | Stew meat | ||
| Shank | Shankbone | Ground beef | Moist heat |
| Note: Square-cut chuck, brisket, and shank, in one piece, are called cross-cut chuck. | |||
| Rib | Ribs 6–12 | Rib roasts (prime rib) | Dry heat |
| Backbone (chine and feather bones) | Rib steaks | ||
| Short ribs | Moist heat | ||
| Short plate | Rib bones | Short ribs | Moist heat |
| Tip of breastbone | Stew meat | ||
| Rib cartilage | Ground beef | ||
| Hindquarter | |||
| (Full loin) | Full tenderloin (to have tenderloin in one piece, it must be stripped out of loin before loin is split into short loin and sirloin) | Dry heat | |
| Short loin | Rib 13 | Club steaks | Dry heat |
| Backbone (chine, feather bones, finger bones; see Note 1) | T-bone steaks | ||
| Porterhouse steaks | |||
| Strip loin | |||
| Strip loin steaks | |||
| Short tenderloin | |||
| Sirloin | Backbone | Top sirloin butt | Dry heat |
| Hip bone (part of pelvis) | Bottom sirloin butt | ||
| Butt tenderloin | |||
| Flank | Tip of rib 13 | Flank steakGround beef | Moist heat (exception: flank steak cooked as London broil) |
| Round | Round (leg) bone | Knuckle (sirloin tip) | Moist heat and dry heat |
| Aitch bone (part of pelvis) | Inside (top) round | ||
| Shankbone | Outside (bottom) round | ||
| Tailbone | Eye of round (part of outside round) | ||
| Rump | |||
| Hind shank |