Transcript Slide 1
Beef Retail
Cut Session
Home
Click on the name of a cut to go to photographs OR use the navigation buttons to
move through the presentation.
Chuck Arm Roast
Chuck Arm Roast (Boneless)
Chuck Arm Steak
Chuck Arm Steak (Boneless)
Chuck Blade Roast
Chuck Blade Steak
Chuck Eye Roast (Boneless)
Chuck Mock Tender Roast
Chuck Mock Tender Steak
Chuck Seven Bone Roast
Chuck Seven Bone Steak
Shank Cross Cut
Shank Cross Cut (Boneless)
Brisket (Boneless, Whole)
Brisket Corned (Boneless)
Brisket Flat Half (Boneless)
Brisket Point Half (Boneless)
Rib Ribeye Roast
Rib Ribeye Steak
Rib Roast Large End
Rib Roast Small End
Rib Roast Small End (Boneless)
Back one
frame
Table of
contents
Rib Steak Small End
Rib Steak Small End (Boneless)
Plate Short Ribs
Plate Skirt Steak (Boneless)
Loin Porterhouse Steak
Loin T-bone Steak
Loin Tenderloin Roast (Whole)
Loin Tenderloin Steak
Loin Top Loin Steak
Loin Top Loin Steak (Boneless)
Loin Sirloin Steak (Boneless)
Loin Top Sirloin Steak (Boneless)
Loin Sirloin Steak, Pin Bone
Loin Sirloin Steak, Flat Bone
Loin Sirloin Steak, Round Bone
Loin Sirloin Steak, Shell
Loin Sirloin Steak, Wedge Bone
Flank Steak
Round Bottom Round Roast
Round Bottom Round Steak
Round Eye Round Roast
Round Eye Round Steak
C
Link to
carcass
Round Heel of Round Roast
Round Steak
Round Steak (Boneless)
Round Rump Roast (Boneless)
Round Tip Roast
Round Tip Steak
Round Tip Roast Cap Off
Round Tip Steak Cap Off
Round Top Round Roast
Round Top Round Steak
Cubed Steak
Beef for Stew
Ground Beef
Home
Link to
information
Begin
show
Chuck Arm Roast
Contains the circular arm bone and sometimes cross
sections of rib bones. Can be identified by three
sections comprising one muscle.
Arm Bone
One Muscle
C
Chuck Arm Roast (Boneless)
The circular arm bone is removed leaving an opening. Can
be identified by three sections comprising one muscle.
One Muscle
Arm Bone Cavity
C
Chuck Arm Steak
Cut from the shank side of the square-cut chuck. It is a semiovalshaped cut with a circular bone located off center. Contains the
same three sections to comprise one muscle.
Arm Bone
C
Chuck Arm Steak (Boneless)
Cut from the shank side of the square-cut chuck. It is a semiovalshaped cut with a circular bone located off center removed.
Contains the same three sections to form one muscle.
Arm Bone Cavity
C
Chuck Blade Roast
Cut from the blade side of the chuck. It contains the blade
bone, backbone, rib bone, and a variety of muscles.
Blade Bone
Backbone
Rib Bone
C
Chuck Blade Steak
Cut from the blade side of the chuck. It contains the blade bone,
backbone, rib bone, and a variety of muscles including the inside
chuck and clod.
Backbone
Rib Bone
Blade Bone
C
Chuck Eye Roast (Boneless)
Contains meaty inside muscles of the blade chuck, some
seam fat, and little to no fat cover.
Seam Fat
C
Chuck Mock Tender Roast
Cut from above the blade bone and is naturally boneless. Is
smaller than the tenderloin and is comprised of one muscle.
C
Chuck Mock Tender Steak
Cut from the Chuck Mock Tender Roast. Can be identified
by the natural split and seam in the center.
Seam
C
Chuck Seven Bone Roast
Cut from the center of the blade portion of the chuck. Can be
identified by a 7 or reverse 7-shaped blade bone. It contains
the backbone, rib bone, and a variety of muscles.
Backbone
Rib Bone
7-shape Blade Bone
C
Chuck Seven Bone Steak
Cut from the center of the blade portion of the chuck. It is a large
steak, with a 7-shaped blade bone, a backbone, rib bone, and a
variety of muscles. The steak is less than 1 ½ inches thick.
Rib Bone
Backbone
7-shape Blade Bone
C
Shank Cross Cut
Crosscut of the foreshank or hindshank, with a round to
triangular-shaped bone, located near one side. It is
usually 1 ½ to 2 inches thick.
Round Bone
C
Shank Cross Cut (Boneless)
Crosscut of the fore shank or hind shank, with the bone
removed. It is usually 1 ½ to 2 inches thick.
C
Brisket (Boneless, Whole)
Whole cut from the section between the foreshank and the
plate. Contains layers of fat and lean, with the sternum and
rib bones removed from the flat half.
Flat Half
Point Half
C
Brisket Corned (Boneless)
Can be cut from any section of the brisket between the foreshank
and the plate. Sternum and rib bones are removed and is cured
in salt brine (pickled). Typically darker in color.
Darker Color
C
Brisket Flat Half (Boneless)
Cut from the rear portion of the brisket, closest to the
plate layers. The sternum and rib bones are removed.
Flat End
C
Brisket Point Half (Boneless)
Cut from the sternum section of the brisket between the foreshank
and plate. It contains layers of fat and lean but no bones.
Point End
C
Chuck Arm Roast
Cut from arm side of the chuck,
in front of the ribs.
C
Proper Name
Beef Chuck Arm Roast
Other Names
Arm Chuck Roast
Chuck Round Bone Cut
Round Bone Pot-Roast
Round Bone Roast
Cooking Method
Braise or Cook in Liquid
Chuck Arm Roast (Boneless)
Cut from the arm side of the chuck, in
front of the ribs, with the round bone
removed.
C
Proper Name
Beef Chuck Arm Roast
Boneless
Other Name
Chuck Arm-Pot Roast Boneless
Cooking Method
Braise or Cook in Liquid
Chuck Arm Steak
Cut from arm side of the chuck,
in front of the ribs.
C
Proper Name
Beef Chuck Arm Steak
Other Names
Arm Chuck Steak
Arm Steak Beef Chuck
Arm Swiss Steak
Round Bone Steak
Cooking Method
Braise or Cook in Liquid
Chuck Arm Steak (Boneless)
Cut from the arm side of the chuck, in
front of the ribs, with the round bone
removed.
C
Proper Name
Beef Chuck Arm Steak
Boneless
Other Names
Boneless Arm Steak
Boneless Round Bone Steak
Boneless Swiss Steak
Cooking Method
Braise or Cook in Liquid
Chuck Blade Roast
Cut from the blade portion of the chuck
between the 4th and 5th ribs.
C
Proper Name
Beef Chuck Blade Roast
Other Names
Blade Chuck Roast
Chuck Roast Blade Cut
Chuck Roast 1st Cut
Cooking Methods
Braise, Cook in Liquid, or Roast (high quality
cuts)
Chuck Blade Steak
Cut from the blade portion of the chuck
between the 4th and 5th rib.
C
Proper Name
Beef Chuck Blade Steak
Other Names
Blade Steak
Chuck Steak Blade Cut
Chuck Steak, 1st Cut
Cooking Methods
Braise, Broil, Grill, Cook in Liquid, or Pan-broil
(high quality cuts)
Chuck Eye Roast (Boneless)
Cut from the blade portion of the chuck
in the tender areas of the rib.
C
Proper Name
Beef Chuck Eye Roast Boneless
Other Names
Boneless Chuck Roll
Boneless Chuck Fillet
Chuck Eye Roast
Inside Chuck Roll
Cooking Methods
Grill, Broil, Pan-fry, Pan-broil, Braise, or Roast
Chuck Mock Tender Roast
Cut from the top area of the blade
portion of the chuck, just behind
the neck region.
C
Proper Name
Beef Chuck Mock Tender Roast
Other Names
Chuck Eye
Chuck Fillet
Chuck Tender
Fish Muscle
Medallion Pot-Roast
Scotch Tender
Cooking Methods
Braise or Cook in Liquid
Chuck Mock Tender Steak
Cross cut of the Mock Tender in the
thickest region of the muscle.
C
Proper Name
Beef Chuck Mock Tender Steak
Other Names
Chuck Eye Steak
Chuck Fillet Steak
Chuck Tender Steak
Fish Muscle Steak
Scotch Tender Steak
Cooking Methods
Braise or Cook in Liquid
Chuck Seven Bone Roast
Cut from the blade portion of the chuck
between the 1st and 3rd rib.
C
Proper Name
Beef Chuck Seven Bone
Roast
Other Names
Center Cut Pot-Roast
Chuck Roast Center Cut
7-Bone Roast
Cooking Methods
Braise or Cook in Liquid
Chuck Seven Bone Steak
Cut from the blade portion of the chuck
between the 1st and 3rd rib.
C
Proper Name
Beef Chuck Seven Bone
Steak
Other Names
Center Cut Steak
Chuck Steak Center Cut
7-Bone Steak
Cooking Methods
Braise, Broil, Grill, or Cook in Liquid
Shank Cross Cut
Cross cut from the shank portion of the
fore or hind shank.
C
Proper Name
Beef Shank Cross Cut
Other Names
Center Beef Shanks
Cross Cut Shanks
Fore Shank for Soup
Meat, Bone-In
Cooking Methods
Braise or Cook in Liquid
Shank Cross Cut (Boneless)
Cross cut from the shank portion of the fore
or hind shank. The bone is removed.
C
Proper Name
Beef Shank Cross Cut
Boneless
Other Names
Boneless Beef Shanks
Cross Cut Shanks, Boneless
Fore Shank for Soup
Meat, Boneless
Cooking Methods
Braise or Cook in Liquid
Brisket (Boneless, Whole)
Whole cut from the area behind the shank
with all bones removed.
C
Proper Name
Beef Brisket
Whole Boneless
Other Names
Boneless Brisket
Brisket Boneless
Fresh Beef Brisket
Whole Brisket
Cooking Methods
Braise or Cook in Liquid
Brisket Corned (Boneless)
Cut from any area behind the shank with
all bones removed.
C
Proper Name
Beef Brisket Corned
Boneless
Other Names
Corned Brisket
Corned Whole Brisket
Corned Flat Half Brisket
Corned Point Half Brisket
Cooking Method
Braise or Cook in Liquid
Brisket Flat Half (Boneless)
Cross cut of the last 3rd of the rear
portion of the brisket.
C
Proper Name
Beef Brisket Flat Half
Boneless
Other Names
Brisket First Cut
Brisket Flat Cut
Brisket Thin Cut
Cooking Method
Braise or Cook in Liquid
Brisket Point Half (Boneless)
Cross cut of the first 3rd of the front
portion of the brisket.
C
Proper Name
Beef Brisket Point Half
Boneless
Other Names
Brisket Point Cut
Brisket Thick Cut
Brisket Front Cut
Cooking Methods
Braise or Cook in Liquid