This chart shows the basic American beef cuts. Use this to decide which cut will suit your meal.
|Chuck||Most hamburger meat is made from this.|
|Rib||Rib eye steak or short ribs come from here.|
|Short Loin||Porterhouse steaks come from this cut.|
|Sirloin||This is more flavorful than short loin, though less tender.|
|Tenderloin||This is the most tender cut of meat. Filet mignon is made from this.|
|Top Sirloin||This can be used for steaks, strips, cubes or roasts.|
|Round||Round is very lean, and lacks the fat to tenderize quickly. This is used for steaks, cubes, strips or roasts.|
|Brisket|| BBQ beef brisket is a popular use for this cut.
|Plate|| Skirt steak is produced from this. It is usually a fatty, tough, and cheap cut of beef.
|Flank|| This inexpensive cut produces a tough steak, and is therefore usually tenderized with pounding or messaging. This is the cut usually associated with London Broil.
|Shank||This is the toughest of cuts, and is mainly used for soups and stews.|