ANGUS BEEF CHART

Steaks and roasts suitable for broiling, panbroiling and roasting

Also represents the most desirable cuts and accounts for about 90% of the retail value of a carcass

RIB
RIB ROAST, LARGE END
Roast

SHORT LOIN
RIB ROAST, SMALL END
Roast

SIRLOIN
SIRLOIN STEAK, FLAT BONE
Broil, Panbroil, Panfry

A1 GROUND BEEF BEEF FOR STEW A2 CHUCK EYE ROAST BLADE ROAST A3,A4 SHORT RIBS MOCK TENDER A3 ARM POT ROAST BONELESS CHUCK POT ROAST B1 RIB ROAST RIB STEAK RIB EYE ROAST RIB EYE STEAK B2 BACK RIBS

BONELESS TOP LOIN STEAK

Broil, Panbroil, Panfry

D1,D2,D3 BONELESS SIRLOIN STEAK C1,C2,C3 TOP LOIN STEAK C1,C2 T-BONE STEAK C2 TENDERLOIN STEAK C3 PORTERHOUSE STEAK D1 PIN-BONE SIRLOIN D2 FLAT-BONE SIRLOIN D3 WEDGE-BONE SIRLOIN E1 BONELESS RUMP ROAST E2 TOP ROUND STEAK ROUND STEAK BOTTOM ROUND ROAST EYE ROUND STEAK CUBED STEAK E3 GROUND BEEF E4 TIP STEAK TIP ROAST CUBES FOR KABOBS

Thrifty cuts requiring longer cooking methods

RIB STEAK, SMALL END
Broil, Panbroil, Panfry

A4 CROSS RIB POT ROAST FLANKEN RIBS

RIB EYE ROAST

Roast

T-BONE STEAK
Broil, Panbroil, Panfry

PORTERHOUSE STEAK
Broil, Panbroil, Panfry

SIRLOIN STEAK, ROUND BONE

Broil, Panbroil, Panfry

OTHER CUTS
GROUND BEEF
Broil, Panfry, Panbroil, Roast (Bake)

A1
CUBED STEAK
Panfry, Braise

A2

B1

BEEF FOR STEW

Braise, Cook in Liquid

CUBES FOR KABOBS

Broil, Braise

CHUCK
A3
RIB EYE STEAK
Broil, Panbroil, Panfry

RIB
A4 F3 B2 G1

C1

C2

E1 C3 D3 D1 D2

ROUND
E2 E4

BACK RIBS
Braise, Cook in Liquid, Roast

TENDERLOIN ROAST (FILET MIGNON) TENDERLOIN STEAK (FILET MIGNON)

Roast, Broil Broil, Panbroil, Panfry

TOP SIRLOIN STEAK

Broil, Panbroil, Panfry

SHORT LOIN FLANK

G2
H1 FLANK STEAK FLANK STEAK ROLLS GROUND BEEF INSIDE SKIRT

SIRLOIN
H1

FORE SHANK
F1 F2

E3

BRISKET SHORT PLATE

F1 SHANK CROSS CUT F2 BEEF FOR STEW GROUND BEEF F3 BRISKET G1 SHORT RIBS

G1,G2 BEEF FOR STEW G2 GROUND BEEF SKIRT STEAK

CHUCK
CHUCK EYE ROAST
Braise, Roast

ROUND
ROUND STEAK
Braise, Panfry

TOP ROUND ROAST

Roast

BONELESS TOP BLADE STEAK

Braise, Panfry

ARM POT ROAST

Braise

CHUCK 26%
MOCK TENDER
Braise

RIB 9.5%

SHORT LOIN 8%

SIRLOIN 9%

ROUND 27%

TOP ROUND STEAK

Broil, Panbroil, Panfry

BONELESS RUMP ROAST

Roast, Braise

BONELESS CHUCK POT ROAST

Braise

CROSS RIB POT ROAST

Braise

BOTTOM ROUND ROAST

Braise, Roast

TIP ROAST, CAP OFF

Roast, Braise

BLADE ROAST
Braise

UNDER BLADE POT ROAST

Braise, Roast

7-BONE POT ROAST

Braise

BRISKET 6%

FORE SHANK 4%

SHORT PLATE 5.5%

FLANK 4%
EYE ROUND ROAST
Braise, Roast

TIP STEAK
Broil, Panbroil, Panfry

SHORT RIBS
Braise, Cook in Liquid

FLANKEN-STYLE RIBS
Braise, Cook in Liquid

SHORT PLATE & FLANK BRISKET & FORE SHANK

SHANK CROSS CUT
Braise, Cook in Liquid

FLANK STEAK BRISKET, WHOLE

Broil, Braise, Panfry

FLANK STEAK ROLLS

Braise, Broil, Panbroil, Panfry

SKIRT STEAK (FAJITA MEAT)

Braise, Broil, Panbroil, Panfry

VARIETY MEATS
TONGUE
Simmer

Braise, Cook in Liquid

LIVER
Braise, Panbroil

CORNED BRISKET, POINT HALF

Braise, Cook in Liquid

BRISKET, FLAT HALF

Braise

A 1200 pound steer yields 500 pounds of retail cuts from a 750 pound carcass. 22% are steaks 22% are roasts 26% is ground beef and stew meat 30% is made-up of fat, bone & shrinkage

KIDNEY
Simmer, Braise

HEART
Simmer, Braise, Bake

American Angus Association

3201 Frederick Ave., St. Joseph, MO 64506 816-383-5100 www.angus.org

Meat cut art courtesy of National Cattlemens Beef Association