Choosing the right cut of beef doesn’t have to be confusing. Understanding cuts of beef is simple once you know where each cut comes from on the cow. Every steak, roast, and pound of ground beef comes from one of the eight primal cuts. In this guide, a cattle farmer explains the beef cuts chart and how to cook each one.
If you’re looking for more details about where beef cuts are located on the cow, see our What Everybody Ought to Know About Beef Cuts: A Farmer’s Guide to the 8 Primal Cuts of Beef
This post was originally published in 2016, and updated in March 2026 with new charts and tips.
Have You Ever Felt Confused by Cuts of Beef?
If you’ve ever stood at the meat counter with a blank stare of confusion, I get it! I used to do the same thing! Then, I married a cattle farmer and went from a girl living in a subdivision to one living on a cattle farm. Today, we raise Angus cattle on our farm and knowing where each cut comes from is everyday life on our farm.
When I had to learn the different beef cuts, I discovered beef cuts aren’t random. They follow a logical system based on where the cut comes from on the cow. Using the beef cuts diagram and beef cuts chart below, I’ll walk you through what cuts are best for grilling, roasting, slow cooking and everyday meals — just like I explain it in my kitchen.
Jump to:
- Have You Ever Felt Confused by Cuts of Beef?
- Why Location Matters When Choosing a Cut of Beef
- Cuts of Beef Chart
- Cuts of Beef Diagram
- What Are the Primal Cuts of Beef?
- Printable Beef Cuts Cheat Sheet Chart
- Chuck Primal Cut: Best for roasts, stew meat, ground beef
- Rib Primal Cut: Steakhouse favorites (ribeye, prime rib)
- Loin Primal Cut: Tender cuts (filet mignon, strip steak, T-bone)
- Round Primal Cut: Lean roasts and budget steaks
- Brisket Primal Cut: BBQ favorite for slow cooking
- Flank & Plate Primal Cut: Great for fajitas, kabobs, grilling
- Shank Primal Cut: soups, stews, and beef stock
- How to Choose the Best Cooking Method
- Best Beef Cuts for Every Occasion
- Best cuts for grilling & for steak lovers
- Best cuts for entertaining
- Best cuts for slow cooking
- Buying Beef: Farmer vs. the Grocery Store
- What to Look for When Buying Beef at the Store
- FAQs
- Join us!
- More Beef Tips & Recipes to Try:
Why Location Matters When Choosing a Cut of Beef
Before diving into individual cuts, here’s the most helpful thing to know: Beef gets more tender the farther it is from the head and hooves.
Muscles in the legs, neck and shoulders of the animal work harder, which makes those cuts tougher, but also more flavorful. Muscles in the center of the animal don’t work as much, which makes those cuts more tender and more expensive.
This one concept explains things like why ribeye and filets are tender, why chuck and brisket need slow cooking, and why some cuts cost more than others.
Cuts of Beef Chart
You don’t need to memorize these charts. They should be used as a decision tool. If you’re asking, “what cut should I cook and how?” — this chart answers that question.
| Primal Cut | Location on the Steer | Common Retail Cuts | General Characteristics |
| Chuck | Shoulder | Chuck roast, flat iron steak, ground beef | Flavorful, firm texture, well-marbled |
| Rib | Upper rib / mid-back | Ribeye steak, rib steak, prime rib roast | Very tender, rich, heavily marbled |
| Loin | Top center, behind ribs | T-bone steak, Porterhouse steak, strip steak, filet mignon | Most tender cuts, mild flavor |
| Round | Rump and hind leg | Top round, bottom round, eye of round, ground beef | Lean, firm, less marbling |
| Flank | Lower belly | Flank steak, London broil | Lean, very flavorful, coarse grain |
| Short Plate | Lower chest / belly | Skirt steak, hanger steak, short ribs | Fatty, rich, bold beef flavor |
| Brisket | Chest / breast | Whole brisket, flat cut, point cut | Tough, collagen-rich muscle |
| Shank | Lower leg | Shank cross-cut, soup bones, Osso Buco | Very tough, high connective tissue |
Cuts of Beef Diagram
Every cut of beef you see at the grocery store starts with one of the eight primal cuts. The different names you see on packaging comes from how each primal cut is further broken down by the butcher.
What Are the Primal Cuts of Beef?
To understand why each cut cooks the way it does, it helps to have a high-level understanding of how beef is divided. There are eight large sections of beef called primal cuts of beef. Every retail cut — steaks, roasts, ribs, and ground beef — come from one of these areas.
- Chuck
- Rib
- Loin (short loin and sirloin)
- Round
- Flank
- Short Plate
- Brisket
- Shank
The primal name is often part of the label, which is why understanding these sections makes shopping easier. For example, a chuck roast comes from the chuck primal section, and a round roast comes from the round primal section.
Printable Beef Cuts Cheat Sheet Chart
The official beef cuts chart below shows where the most common retail cuts come from on the cow. The diagram is published by the Beef Checkoff program and used by butchers, culinary schools and beef educators across the United States. As cattle farmers, we pay into the national beef checkoff which funds consumer education about beef, including these diagrams.
Below the chart, I’ll walk through the most popular cuts of beef and explain exactly how to cook them.
Chuck Primal Cut: Best for roasts, stew meat, ground beef
The chuck primal comes from the shoulder area of the cow. Because this muscle does a lot of work, chuck cuts are naturally firmer, but they also have lots of flavor. This is one of the most versatile sections of the steer. Chuck cuts are best cooked using slow, moist heat cooking methods like braising or roasting.
Beef Cuts from the Chuck Primal:
- Ground Chuck
- Chuck Roast
- Chuck Rib Roast
- Flat Iron Steaks (a.k.a. Butler Steak)
- Blade Steak
- Shoulder Petite Tender
- Short Ribs
- Flanken Style Ribs (a.k.a. Chunky Short Ribs, English Short Ribs, Korean Kalbi-Style Ribs)
How to Cook Chuck:
Chuck cuts shine with cooked low and slow. Browning first and then braising in liquid allows the connective tissue to break down, turning tougher cuts into tender, melt-in-your-mouth beef. Some flat iron steak and blade steaks can also be grilled to medium rare and cut into thin slices.
Favorite Chuck Recipes:
- Beef Stew
- Easy Slow Cooker Pot Roast
- One-Pan BBQ Beef Short Ribs
- Homemade Dry Rub for Beef Roast
- Easy Slow Cooker Italian Beef Sandwiches
Rib Primal Cut: Steakhouse favorites (ribeye, prime rib)
The rib primal section runs along the upper back of the cow and includes some of the most flavorful and well-marbled cuts of beef. These muscles don’t work very hard, which is why rib cuts are tender and rich. Don’t be confused by ribeye vs. prime rib vs. beef ribs, they’re different cuts.
Cuts of Beef from Rib Primal:
- Delmonico steak
- Boneless ribeye roast
- Cowboy steak
- Ribeye steaks
- Beef short ribs
- Prime Rib Roast (a.k.a. Holiday Roast, Rib Roast, or Standing Rib Roast)
How to Cook:
This section is a very tender part of the animal. Dry heat methods like roasting, grilling, pan searing, and broiling are best. Be sure not to overcook the meat since beef is so tender. We recommend beef be cooked to an internal temperature of medium (130F) or less, or you may dry out the meat.
Favorite Recipes:
Loin Primal Cut: Tender cuts (filet mignon, strip steak, T-bone)
The loin is where the most expensive cuts of beef come from. It is located at the top of the steer directly behind the rib. It is not a heavily used muscle, so it is very tender and flavorful. The loin is only about 16 to 18 inches long. It will yield anywhere from 11 to 14 steaks, depending on thickness.
The loin has two parts: shortloin and sirloin.
The short loin contains the most tender and expensive cuts of beef because they are tender and well marbled. T-Bone vs. Porterhouse Steak, Filet Mignon vs. Sirloin Steak and New York Strip Steak vs. Ribeye Steak.
Beef Cuts from the Short Loin Primal:
- Strip steaks (a.k.a. New York Strip Steak, Kansas City Strip, and Hotel Steak)
- T-bone steaks
- Porterhouse steaks
- Filet mignon
- Tenderloin
- Chateaubriand (center cut of the tenderloin)
Beef Cuts from the Sirloin (Subprimal of the Loin):
- Sirloin steaks
- Tri tip roast
- Tri tip steaks
- Sirloin tips
Favorite Recipes
- Bacon Wrapped Filet Mignon
- Tender Garlic Butter Steak Bites
- Steak Salad
- Cheesecake Factory Hibachi Steak Recipe (copycat)
- Easy 3 Ingredient Steak Marinade Recipe
- Easy Blue Cheese Compound Buter for Steak
- Ruth’s Chris Steak Butter Recipe (copycat)
- Fast Sheet Pan Beef Steak Kabobs (deconstructed)
Round Primal Cut: Lean roasts and budget steaks
The round is a lean and inexpensive cut. It is the second largest primal at the back of the animal. It’s the cow’s rump and hind legs, which do a lot of work walking, so they’re tougher cuts of meat. Round is divided into the top round (rump) and bottom round cuts.
Beef Cuts from the Round Primal:
- Round steak
- Eye of round
- Tip steak
- Tip roast
- Top round steak
- Bottom round roast
- Extra lean ground beef
How to cook:
Slow roasting, braising, slicing thin for sandwiches or using as roasts are the best choices for cuts of meat from the round primal.
Brisket Primal Cut: BBQ favorite for slow cooking
The brisket primal is the steer’s chest, and it’s typically 10 to 16 pounds. Because the chest supports the cow’s body weight, it’s one of the most used muscles. It is lean and tough, with coarse muscle fibers throughout. Brisket also has a substantial amount of fat, which melts and bastes the meat as it cooks.
Cuts from the Brisket Primal:
- Point Cut (a.k.a. second cut)
- Flat Cut (a.k.a. first cut)
How to cook brisket
Cook brisket low and slow and your taste buds will rejoice. When serving, be sure to slice cooked brisket against the grain so that it’s easier to eat.
Favorite brisket recipes:
Flank & Plate Primal Cut: Great for fajitas, kabobs, grilling
The flank is located below the loin and is the cow’s abdomen. It has no bones, and is very flavorful but also very tough. It used to be less expensive at the grocery store, but this has started to change because flank steaks are known for being lean. Since consumers want lean meat more than ever before, it’s increased flank steak’s popularity and price.
The beef plate, or short plate, is the other source of short ribs and it’s found near the abdomen. It is very tough and high in fat, which is why beef short ribs are ideal for braising. This process of cooking with moist heat at a low temperature will dissolve cartilage and turn it into gelatin. Hanger Steak and Skirt Steak are also from the plate primal cut. They are long, thin pieces of meat that have visible muscle fibers running along the steak’s width. Both cuts do well with marinade.
Beef Cuts from the Flank Primal:
- Flank Steak
- Fajita Strips
How to Cook Flank:
Flank doesn’t have much marbling, so it’s best to quickly grill or broil flank. Think steak fajitas.
Favorite Recipes:
Beef Cuts from the Plate Primal:
- Hanger steak
- Skirt steak
- Short ribs
Favorite Recipes:
- BBQ Beef Short Ribs
- Cheesecake Factory Hibachi Steak Recipe (Copycat)
- Skirt Steak with Paprika Butter
Shank Primal Cut: soups, stews, and beef stock
The shank is located at the animal’s forearm in front of the brisket. It is one of the toughest cuts. One of the most famous dishes that comes from the shank is Osso Buco, which requires braising to make the meat more tender. Make stews and soups with the shank.
Cuts of Beef from Shank:
- Cross Shank
How to Cook Shank:
Get out your slow cooker or large stock pot. Braising and boiling over a low heat for a very long time is the only way to cook shank.
Favorite Shank Recipes:
How to Choose the Best Cooking Method
The below chart is not an exhaustive list of cuts, but it will get you started on how to match the cut with the best cooking method. If you want to learn more about beef and cooking methods, we have a very detailed guide and chart for the best cooking method for every cut.
| Retail Cut | Primal Cut | Best For… | Skill Level |
| Ribeye steak | Rib | Grilling, pan-searing | Beginner |
| Filet Mignon | Loin | Special occasions, quick cooking | Beginner |
| Strip Steak | Loin | Grilling, steak night | Beginner |
| Sirloin Steak | Loin | Grilling, steak night | Beginner |
| Chuck Roast | Chuck | Slow cooker, braising | Beginner |
| Tri Tip | Sirloin | Roasting, grilling | Beginner |
| Short Ribs | Plate/Chuck | Braising | Beginner |
| Brisket | Brisket | Smoking, low and slow | Intermediate |
| Flank Steak | Flank | Fajitas, quick grilling | Intermediate |
| Skirt Steak | Plate | High heat, use marinade | Intermediate |
| Ground Beef | Chuck / Round | Hamburgers, taco, spaghetti | Beginner |
Best Beef Cuts for Every Occasion
The best cut of beef depends on the occasion and who you’re cooking for. Some cuts are best on the grill, others are perfect for slow cooking, and others are ideal when you want to impress a crowd without stress.
If you’re looking for a quick rule of thumb, always remember: The most tender and expensive cuts come from the center of the animal — the rib and loin. That’s where you’ll find the classic steakhouse cuts most people think of first as “best.”
Best cuts for grilling & for steak lovers
The best cuts of steak for grilling are those that are naturally tender and need quick, high heat. The Strip, Sirloin, Ribeye, T-Bone and Filet are the 5 best steak cuts for the grill. Each of these steaks have their own characteristics, but they’re all amazing. Once you choose your steak, make sure you go step-by-step and grill the steak properly.
- Strip Steak: This is a tender steak that comes from the area just behind the ribs. It has a beefy flavor, but not as strong as a ribeye. A strip steak can either be bone-in or boneless.
- Sirloin Steak: Sirloin steaks are naturally lean and flavorful. They are a great larger steak when you’re on somewhat of a budget.
- Ribeye Steak: A ribeye steak is the most flavorful, well-marbled cut of beef. A ribeye steak is a boneless steak, and a rib steak is bone-in (it’s also known as a bone-in ribeye).
- T-Bone Steak: The “T” shaped bone in the center of a T-bone steak joins two steak: filet and strip. When grilling, keep the tenderloin slightly farther from the direct heat so both sides cook evenly.
- Filet Mignon / Beef Tenderloin Steak: The tenderloin is the most tender cut of beef. It’s very lean, mild in flavor and best cooked quickly over high heat. Because it lacks fat, it’s often wrapped in bacon for added richness.
Best cuts for entertaining
When feeding a group, you want a cut of beef that makes a statement without requiring constant attention.
- Prime Rib Roast: A show-stopping beef cut that’s very simple to cook.
- Brisket: Perfect for large groups when cooked low and slow.
- Steak: Grilling a variety of steaks lets guests choose their favorite cut, which makes it great for entertaining.
Best cuts for slow cooking
Our hands down favorite cut for slow cooking is a chuck roast. Chuck comes from the shoulder, where the muscles work hard, which means it has tons of flavor. Chuck roast is ideal for a classic Sunday pot roast, beef stew, and braised dishes.
Buying Beef: Farmer vs. the Grocery Store
When you buy beef directly from a farmer, you buy a quarter, half or whole portion of the animal, not just specific cuts. For example, if you purchase a quarter beef, it’s about 50% ground beef and 50% steaks, roasts and specialty cuts.
There are also some limits based on the animal. For example, you can’t turn the entire animal into your favorite cut of steak. Understanding this ahead of time leads to a better experience. To avoid confusion when buying from a farmer, we go into detail with a step-by-step guide on buying a cow from a farmer.
What to Look for When Buying Beef at the Store
If you’re buying beef at the grocery store, there are a few quick checks that can help:
- Temperature – Beef should feel cold to the touch
- Color – Look for bright red or purplish-red beef. Avoid excessive browning.
- Sell-by Date – Choose packages before the sell by date
- Moisture – Less liquid in the package usually means fresher beef.
- Marbling – Marbling looks like even white flecks, it improves flavor and tenderness.
- Grade – Prime has the most marbling, followed by Choice and Select.
- Label – Grass-fed, grain-finished, and organic labels describe how the animal was raise.
FAQs
Neither stew meat or kabob meat is one of the 8 primal cuts of beef. Stew meat usually comes from chuck trimmings, and kabob meat is often cut from the sirloin. Kabob meat is typically cut into larger, more uniform pieces, and stew meat is usually smaller pieces.
Typically, you will find chuck and round to be the least expensive cuts.
Strip, sirloin, ribeye, T-bone and filet. All these steaks come from the rib or loin near the center of the animal.
Filet mignon (Tenderloin) is the most tender. Ribeye is often considered the most flavorful due to marbling.
Lean cuts include eye of round, top round, bottom round, sirloin tip, and top sirloin. These cuts have less total fat and saturated fat per serving.
The 8 primal cuts of beef are Chuck, Rib, Loin (short loin and sirloin), Round, Flank, Short Plate, Brisket, and Shank.
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More Beef Tips & Recipes to Try:
- What Everybody Ought to Know About Beef Cuts: A Farmer’s Guide to the 8 Primal Cuts of Beef
- Angus Beef vs. Wagyu Beef: Understand the Differences
- 53 Facts About Beef
- How We Raise Our Grass Fed Beef
- Heifer vs. Cow: What’s the Difference Between Heifers, Steers and Bulls?
- Buying Beef: Beef Hanging Weight vs. Packaged Weight
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How far can you deliver?
Thanks for the question. All of our pricing is listed in our store: http://www.clovervalleybeef.com/store/
What are your prices…
My grandmother was English and would make steak and kidney pie when we were young. Beef kidney is not readily available. Why is that?