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Beef The Major Cuts

Round

Circular Steak

TThis steak is identified by the round leg os and three muscles. At the top of the screen is the top round, at the lower left is the bottom round, and lower right is the middle of the circular.
Cooking Recommendations
Braise or Panfry

Boneless Rump Roast

When the rump is removed, boned, rolled and tied, a retail cut called the Beefiness Circular Rump Roast is made. This represents a cut only moderately tender, moist heat is oft used. All the same with a cut from choice and prime cattle, it is oftentimes cooked with dry out rut.
Cooking Recommendations
Roast or Braise

Top Round Steak

The Height Round Steak is the virtually tender of the various circular steaks. This boneless steak consists of a big muscle called the top or inside circular. Note the comprehend fatty on the curved top surface, the cut surface on the left side, and connective tissue along the lesser.
Cooking Recommendations
Bake, Panbroil, or Panfry

Lesser Circular Steak

The Beef Bottom Round Steak contains muscles which are less tender than the top round musculus. The two muscles of this steak are the eye of the circular on the left and the lesser round on the correct. Note the heavy band of connective tissue separating the muscles. Moist oestrus is recommended for this steak.
Cooking Recommendations
Braise

Eye Round Steak

The Beefiness Round Center Circular Steak is a modest round boneless steak. Information technology unremarkably has a layer of external fat on two sides.
Cooking Recommendations
Braise, Grill, Panbroil, or Panfry

Tip Roast

The Beef Round Tip Roast is a rolled and tied roast that is identified by four private muscles within one large muscle mass.
Cooking Recommendations
Roast

Nutritional Information

Tip Steak

The Tip Steak is cut from the tip roast. Similar the roast this steak is identified by four individual muscles within on large muscle mass.
Cooking Recommendations
Broil, Panbroil, or Panfry

Heel of Round

The Beefiness Heel of Round represents a cut from the beef round immediately above the hock. This roast is composed of many small muscle groups, has a lot of seam fat, and is i of the least tender cuts of beefiness.
Cooking Recommendations
Braise

Loin

Top Loin Steak

The Beef Loin Top Loin Steak is the first type of steak cut from the beef loin. Information technology is cut from the end of the beef loin which contains the last or 13th rib. This steak is identified by the large eye musculus, the rib bone, and part of the backbone.
Cooking Recommendations
Broil, Grill, Panbroil,or Panfry

Nutritional Information

T-Bone Steak

This steak has the feature "T" shaped vertebrae and the large eye muscle. The smaller muscle located below the T-os is the tenderloin.
Cooking Recommendations
Bake, Grill, Panbroil,or Panfry

Nutritional Data

Top Loin Steak, Boneless

The boneless large heart muscle from the T-bone steak is called the Beef Loin Tiptop Loin Steak, Boneless.
Cooking Recommendations
Broil, Grill, Panbroil,or Panfry

Porterhouse Steak

The Porterhouse Steak is like to the beef loin T-bone steak. However the tenderloin muscle is much larger and an extra muscle is located in the eye of the porterhouse steak on the upper side.
Cooking Recommendations
Broil, Grill, Panbroil,or Panfry

Nutritional Information

Tender Loin Steak

The most tender retail cut from the entire beefiness carcass is the Beef Loin Tenderloin Steak. This steak has a fine texture, is circular in shape and is usually virtually iii inches in diameter.
Cooking Recommendations
Broil, Grill, Panbroil, or Panfry

Nutritional Data

Sirloin Steak Pin Bone

The Beef Loin Sirloin Steak, Pin Os is the starting time cut from the sirloin area of the beefiness loin. This steak looks much like the beef loin T-os and porterhouse steaks in that it contains the T-bone the large eye musculus and the tenderloin muscle. Withal, it likewise contains an oval-shaped bone which yous tin see in the upper left corner of the steak. This bone is called the pin bone and is the tip portion of the hip bone.
Cooking Recommendations
Bake, Grill, Panbroil, or Panfry

Nutritional Information

Sirloin Steak Flat Bones

The Beefiness Loin Sirloin Steak, Apartment Bone is the least valuable type of sirloin steak if both the flat hip and backbones are left in the steak.
Cooking Recommendations
Bake, Grill, Panbroil, or Panfry

Sirloin Steak Circular Bones

The Sirloin Steak, Round Bone is located further back on the sirloin area of the beef loin. This particular sirloin steak has the greatest corporeality of lean and the least amount of bone.
Cooking Recommendations
Broil, Grill, Panbroil, or Panfry

Sirloin Steak, Wedge Bone

The sirloin steak nearest the wholesale beef round is called the Beef Loin Sirloin Steak, Wedge Bone. Only i bone is usually seen, a wedge-shaped bone at the bottom of the cut near the eye.
Cooking Recommendations
Broil, Grill, Panbroil, or Panfry

Sirloin Steak, Boneless

The Beef Loin Sirloin Steak, Boneless is an excellent steak for broiling and is made by removing all of the bones from whatever of the other types of sirloin steaks.
Cooking Recommendations
Broil, Grill, Panbroil,or Panfry

Rib

Rib Roast Small Cease

The Beef Rib Roast, Pocket-sized End, contains several ribs, a protion of the courage and one large muscle, the rib middle
Cooking Recommendations
Roast, or Grill by indirect estrus

Nutritional Information

Beefiness Rib Roast Roll

The basic of the beefiness rib roast are sometimes removed and the cut is tied in a roll with cord as shown in this slide. When this is done the cut is known as a Beef Rib Roast,Boneless. Annotation that the rib eye musculus runs through the eye of the roast and is surrounded by smaller muscles.
Cooking Recommendations
Roast, or Braise

Rib Steak Large & Minor End

On the correct is a Beef Rib Steak, Minor Cease. The cut on the left is a Beef Rib Steak, Large End. Both steaks incorporate a rib and portion of the backbone. Steaks from the pocket-sized cease of the beef rib contains simply the big rib middle muscle while steaks from the large cease likewise contains one or more smaller muscles.
Cooking Recommendations
Broil, Grill, Panbroil,or Panfry

Rib Eye Steak

The Beef Rib Eye Steak come from the large end of the beefiness rib and is made past removing dorsum and rib bones.
Cooking Recommendations
Broil, Grill, Panbroil,or Panfry

Chuck

Chuck Blade Roast

This large roast contains many small muscles and is hands identified by the blade bone located in the upper center of this cutting. Note also that rib bones and a portion of the backbone are located along the lower left portion of the cut. Yet, these basic may be removed from this large roast before information technology is packaged and put in the meat counter at the local supermarket.
Cooking Recommendations
Braise, or Roast

Nutritional Information

Chuck Blade Steak

The Beefiness Chuck Blade Steak is similar to the beef chuck blade roast. It is normally cut less than one inch thick. The blade bone shown in this slide has the typical shape of the "sevenbone", a term frequently used in the meat trade.
Cooking Recommendations
Braise, Grill, or Broil

Chuck Arm Roast

The Beef Chuck Arm Roast is identified by its thickness every bit a roast, the large round bone in the eye of the cut and the many small muscles of which information technology is made. This roast may or may not accept a cross cut rib bones showing simply if nowadays would exist at the bottom of the moving-picture show.
Cooking Recommendations
Braise, Grill, Panbroil, Panfry, or Bake

Nutritional Information

Chuck Arm Steak

The Chuck Arm Steak is similar to the Chuck Arm Roast, thickness is the but difference. Note the circular os surrounded by many small muscles. This steak will usually non have whatsoever rib bones showing.
Cooking Recommendations
Braise

Cross Rib Pot Roast

This square cut roast comes from the lower corner of the beef chuck. In addition to its foursquare shape this cutting is identified by portions of two or three ribs on the underneath side. Note likewise, the large corporeality of seam fatty located between the muscles.
Cooking Recommendations
Braise, or Roast

Flank & Plate

Flank Steak

The Beefiness Flank Steak is the simply steak in the carcass containing an entire large muscle. Too, although about other steaks are cut across the muscle fibers, the flank steak fibers run the full length of the steak. To aid tenderize these long fibers, you volition observe the knife scores beyond the cut. Since the flank steak is 1 of the less tender steaks, it should be cooked with moist heat cookery.
Cooking Recommendations
Braise, Grill, Stirfry, or Bake

Brisket & Foreshank

Beef Shank Cross Cut

The Beef Shank Cross Cut is identified past a cross section of the arm os and many very small muscles, each surrounded by connective tissue.
Cooking Recommendations
Braise, or Melt in Liquid

Beefiness Brisket, Whole, Boneless

The Beef Brisket is a very course textured muscle. The heavy layer of fat and the sternum or breast bone have been removed. Due to the course texture of this musculus, cooking in liquid is recommended.
Cooking Recommendations
Braise, or Cook in Liquid

Nutritional Information

Short Ribs

Curt Ribs are small-scale cubes containing a department of the rib os and thin layers of muscles. The muscles of the chest perform considerable work and are therefore not very tender.
Cooking Recommendations
Braise, or Melt in Liquid

Nutritional Information

Various Cuts

Footing Beef

Cubed Steak

Beefiness for Stew

This large roast contains many small muscles and is hands identified past the blade bone located in the upper eye of this cut. Annotation also that rib bones and a portion of the backbone are located along the lower left portion of the cut. However, these basic may be removed from this large roast before it is packaged and put in the meat counter at the local supermarket.
Cooking Recommendations

Nutritional Information

Cubes for Kabobs

This big roast contains many small muscles and is easily identified by the blade bone located in the upper middle of this cut. Note also that rib basic and a portion of the backbone are located along the lower left portion of the cut. Notwithstanding, these basic may be removed from this large roast before it is packaged and put in the meat counter at the local supermarket.
Cooking Recommendations

Nutritional Information

Variety Cuts

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Source: https://animalscience.unl.edu/beef-meat-identification