Beef Made Easy

Retail Beef Cuts and Recommended Cooking Methods

Rib Loin

Chuck Sirloin

Shank Round

Brisket Plate Flank

Chuck

CHUCK 7-BONE CHUCK POT ROAST CHUCK STEAK CHUCK EYE STEAK SHOULDER TOP BLADE SHOULDER TOP BLADE
POT ROAST Boneless Boneless Boneless STEAK STEAK Flat Iron

SHOULDER POT ROAST * SHOULDER STEAK * SHOULDER CENTER * SHOULDER PETITE SHOULDER PETITE TENDER BONELESS SHORT RIBS
Boneless Boneless Ranch Steak TENDER * MEDALLIONS *

Rib

RIB ROAST RIB STEAK RIBEYE ROAST RIBEYE STEAK BACK RIBS
Boneless Boneless

Loin

PORTERHOUSE
STEAK
T-BONE STEAK * TOP LOIN STEAK
Bone-in
* TOP LOIN STEAK
Boneless
* TENDERLOIN ROAST * TENDERLOIN STEAK *

Sirloin Key to Recommended

Cooking Methods

TOP SIRLOIN STEAK * Skillet

TRI-TIP ROAST * TRI-TIP STEAK * Boneless
Grill or Broil
Round Marinate &
Grill or Broil

Stir-Fry
TOP ROUND STEAK * BOTTOM ROUND BOTTOM ROUND STEAK * EYE ROUND ROAST * EYE ROUND STEAK *
ROAST * Western Griller Roast

Stew

Braise

Pot Roast
ROUND TIP ROAST * ROUND TIP STEAK * SIRLOIN TIP CENTER SIRLOIN TIP CENTER SIRLOIN TIP SIDE
ROAST * STEAK * STEAK *
Shank Plate * These cuts meet government
guidelines for “lean” and are
and and based on cooked servings
with visible fat trimmed.
Brisket Flank Lean is defined as less than
SHANK CROSS CUT * BRISKET FLAT CUT * SKIRT STEAK FLANK STEAK * 10 grams of total fat, 4.5 grams
of saturated fat, and less than
95 milligrams of cholesterol
Other per serving and per 100
grams (3.5 oz).

GROUND BEEF CUBED STEAK BEEF FOR STEW BEEF FOR KABOBS BEEF FOR STIR-FRY
OR FAJITAS

©2005 CATTLEMEN'S BEEF BOARD AND NATIONAL CATTLEMEN'S BEEF ASSOCIATION #10503