Ordering a whole or half beef can feel overwhelming at first — there are a lot of cuts to choose from! This guide walks you through what each cut is and how it's best cooked, so you can fill out your cutsheet with confidence. Cuts are organized by the section of the animal they come from (called the 'primal').
Chuck (Shoulder)
Cut | What it is | Best for |
Chuck Roast | A flavorful, well-marbled cut from the shoulder. Contains connective tissue that breaks down with slow cooking. | Perfect for slow cooking or pot roast. Great for feeding a crowd. |
Chuck Eye Steak | Often called the 'poor man's ribeye,' this cut sits adjacent to the ribeye and shares its rich marbling. | Best grilled or pan-seared. A budget-friendly alternative to ribeye. |
Flat Iron Steak | Cut from the shoulder blade, it's one of the most tender cuts on the animal with a bold, beefy flavor. | Great for grilling or pan-searing. Versatile and crowd-pleasing. |
Rib
Cut | What it is | Best for |
Ribeye Steak | Considered the king of steaks, this heavily marbled cut from ribs 6-12 delivers intense flavor and tenderness. | Best grilled or pan-seared. A premium choice for steak lovers. |
Prime Rib (Standing Rib Roast) | A showstopping roast of 2-7 rib bones. The generous fat cap and marbling self-baste the meat during roasting. | A showstopping roast for special occasions. Best slow-roasted. |
Back Ribs | Cut from the rib section after the ribeye is removed. Less meaty than short ribs but richly flavored. | Great for barbecue. Best smoked or oven-baked low and slow. |
Short Ribs | Meaty, bone-in strips with heavy marbling and collagen. Among the most indulgent cuts on the animal. | Perfect for braising. Rich and indulgent for a special dinner. |
Short Loin
Cut | What it is | Best for |
T-Bone Steak | Two cuts in one — NY strip on one side, tenderloin on the other, separated by the T-shaped bone. | Great for grilling. Two cuts in one — ideal for big appetites. |
Porterhouse Steak | Similar to the T-bone but cut further back, offering a larger tenderloin section (at least 1.25 inches wide). | Best grilled. A generous, premium steak perfect for sharing. |
New York Strip | A lean yet flavorful steak with a firm texture and a fat cap along one edge that adds richness. | Excellent for grilling or pan-searing. A classic steakhouse cut. |
Tenderloin
Cut | What it is | Best for |
Filet Mignon | The most tender cut on the animal with a mild, buttery flavor. Very lean with little connective tissue. | Best pan-seared or grilled. A tender, elegant choice for a special meal. |
Sirloin
Cut | What it is | Best for |
Top Sirloin | A versatile, moderately tender steak with good flavor. Less marbling than rib or loin cuts but more economical. | Versatile and affordable. Great for grilling, stir-fry, or fajitas. |
Tri-Tip | A triangular cut with excellent marbling and a bold, beefy flavor. Popular in California BBQ culture. | Excellent for grilling or barbecue. Great for slicing and serving a group. |
Sirloin Tip (Round Tip) | A lean, economical cut taken from the front of the round. Tougher than top sirloin but full of flavor. | Best roasted or sliced thin for stir-fry. A lean, economical option. |
Round (Rear Leg)
Cut | What it is | Best for |
Eye of Round Roast | Very lean, cylindrical cut from the rear leg. Low fat content makes it prone to drying out if overcooked. | Best slow-roasted and sliced thin. Ideal for deli-style roast beef sandwiches. |
Top Round (London Broil) | A large, lean cut often sold as 'London Broil.' Has a coarser grain but responds well to marinades. | Best broiled or grilled and sliced thin. Great for meal prep and sandwiches. |
Bottom Round Roast | Lean and tough, this cut comes from the outer rear leg and is best suited to long, moist-heat cooking. | Perfect for pot roast or slow cooking. An affordable family favorite. |
Rump Roast | Cut from the upper hind quarter, it's lean with moderate flavor. Benefits greatly from slow, moist cooking. | Great for pot roast or the slow cooker. Reliable and budget-friendly. |
Brisket
Cut | What it is | Best for |
Brisket Flat | The leaner half of the whole brisket. The preferred cut for corned beef and classic sliced BBQ brisket. | Classic barbecue cut. Best smoked low and slow for gatherings. |
Brisket Point | The fattier, thicker end of the brisket. Intense marbling makes it incredibly moist and rich when cooked properly. | The fattier, more indulgent half of the brisket. Perfect for burnt ends. |
Plate
Cut | What it is | Best for |
Skirt Steak | Long, thin, and heavily marbled with visible grain. Intensely beefy flavor — one of the most flavorful cuts. | Great for tacos, fajitas, and stir-fry. Quick to cook and full of flavor. |
Hanger Steak | Called the 'butcher's secret' — there is only one per animal. Rich, coarse texture with deep mineral flavor. | Best grilled or pan-seared. A flavorful 'butcher's secret' cut. |
Plate Short Ribs | Thick, meaty ribs from the lower rib section (ribs 6-8). More meat than back ribs with abundant marbling. | Outstanding for smoking. A dramatic, meaty cut for serious barbecue. |
Flank
Cut | What it is | Best for |
Flank Steak | Lean and flat with very pronounced grain. A workhorse cut used globally in stir-fries, tacos, and fajitas. | Versatile and lean. Great for grilling, tacos, or Asian-style dishes. |
Shank & Other
Cut | What it is | Best for |
Osso Buco (Cross-Cut Shank) | Bone-in cross-sections of the leg with rich marrow-filled bones. Surrounded by tough but flavorful meat. | Perfect for braising. A classic Italian slow-cooked dish for dinner parties. |
Oxtail | Gelatin-rich, bone-in tail sections with incredibly deep, rich flavor. The collagen creates a luxurious sauce. | Best slow-braised or in soups. Rich, gelatinous, and deeply comforting. |
Have questions about a cut? Reach out to your processor — they're happy to help you make the best choices for your household!