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. |