This chart shows the basic American beef cuts. Use this to decide which cut will suit your meal.

Beef Cut chart
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.