This chart shows the basic American beef cuts. Use this to decide which cut will suit your meal.
Upper Half
| Portion | Uses/Comments |
| 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. |
Bottom Half
| Portion | Uses/Comments |
| 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. |