CUTS OF BEEF

Beef carcasses are split along

the axis of symmetry into
"halves", then across into front
and back "quarters"
(forequarters and
hindquarters).
 Forequarter cuts
The chuck is the source of bone-in 
chuck steaks and roasts (arm or
blade), and boneless clod steaks and
roasts, most commonly. The trimmings
and some whole boneless chucks are
ground forhamburgers.
The rib contains part of
the short ribs, the 
prime rib and rib eye
 steaks.
Brisket, primarily used for
barbecue, corned beef or 
pastrami.
The foreshank or shank is
used primarily for stews and
soups; it is not usually served
any other way because it is
the toughest of the cuts.
The plate is the other source of short
ribs, used for pot roasting, and the
outside skirt steak, which is used for 
fajitas. The navel section is also
commonly used to make pastrami. The
remainder is usually ground, as it is
typically a tough and fatty meat.
 Hindquarter cuts
The loin has two subprimals, or three if boneless:
the short loin, from which the 
T-bone and porterhouse steaks are
cut if bone-in, or strip steak.
the sirloin, which is less tender
than short loin, but more flavorful,
can be further divided into 
top sirloin and bottom sirloin
 (including tri-tip)
the tenderloin, which is the most tender,
can be removed as a separate subprimal,
and cut into filet mignons, tournedos or
tenderloin steaks, and roasts (such as for 
beef Wellington). They can also be cut bone-
in to make parts of the T-bone and 
porterhouse loin steaks.
The round contains lean, moderately
tough, lower fat (less marbling) cuts,
which require moist or rare cooking.
Some representative cuts are 
round steak, eye of round, top round,
and bottom round steaks and roasts.
The flank is used mostly for grinding, except for the
long and flat flank steak, best known for use in 
London broil, and the inside skirt steak, also used
for fajitas. Flank steaks were once one of the most
affordable steaks, because they are substantially
tougher than the more desirable loin and rib steaks.
Many modern recipes for flank steak use
marinades or moist cooking methods, such as
braising, to improve the tenderness and flavor.
This, combined with a new interest in these cuts'
natural leanness, has increased the price of the
flank steak.
FOREQUARTER CUTS
CHUCK
RIB
BRISKET
SHANK OR FORESHANK
PLATE
HINDQUARTER CUTS SHORTLOIN
SIRLOIN
TENDERLOIN
ROUND
FLANK