Cuts of Beef
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Resources > Ingredients > Protein > Red Meat > Cuts of Beef
If a steak is cut from lower on the “arm” of the Chuck, as opposed to the shoulder, it is commonly known as a Chuck Arm Steak.
The Fluff Steak from the Center Cut of a Boneless Chuck Roll is Known by a Variety of Names.
Long and Thin, the Flavorful but Tough Inside Skirt Steak is often Used as Fajita Meat.
A Minute Steak is a catch all term for a small, thin Beef Steak, that can be cooked quickly, almost in a minute.
The New York Strip/Kansas City Strip, NAMP 1180, which is a Boneless Top Loin Steak, might be the most famous steak, if one were to rate it based on the profusion of different names it goes by, such as: Strip Steak, New York Strip, Kansas City Strip, Hollywood Strip Steak, Strip Loin...
An Outside Skirt Steak, NAMP 121 C, also known as the “Thin Skirt” is often confused with an Inside Skirt Steak, NAMP 121 D, and with a Flank Steak, NAMP 193, because the British call some Flank Steak, Skirt Steaks. An Outside Skirt Steak is a long thin “Flat...
A Petite Rib Eye Steak, is a Rib Eye Steak only more petite or smaller. Petite, in regards to steaks usually means 10 ounces (283.5 g) or less but with Petite Rib Eye Steaks, they are typically 6 ounces (170.1 g) or less in weight. Like a Rib Eye Steak a Petite Rib Eye Steak is best...
A Petite Top Sirloin Steak, is a smaller portion cut steak, typically 4 oz. to 10 oz. (113.4 g to 283.5 g) cut from Boneless Top Sirloin Steaks. With more non-traditional households, consisting of singles and/or single parents, a package of Petite Top Sirloin Steaks may more perfectly...
The Pin Bone Sirloin Steak is characterized by the Pin Shaped Bone that is the first cross section of the ball of the ilium bone or hip bone. The Pin Bone Sirloin Steak is the most tender of the hip bone Sirloin Steaks because it is drawn from closest to the Short Loin Primal Cut. A...
The Plate includes the lower ends of ribs #6 - #12. The flat ends of 4 ribs (#6 - #9) are often cut a few inches long and merchandized as Short Ribs. The ends of 3 ribs (#10 - #12) are too fatty to be used for meat. They can be cut parallel along the bone in the “English”...
From the Short Loin, the highly valuable Porterhouse is a steak cut of beef from the large rear end of the short loin. It contains a large T-Shaped Bone with meat on each side. The larger side contains muscle from the short loin (often called the strip). The smaller side contains a...
Originally, Prime Rib referred only to the Rib section of a steer graded USDA Prime. Through common misuse it has come to generally mean a Rib Roast or a Standing Rib Roast. The USDA has made allowance for this popular use and does not require the cut "to be derived from USDA prime...
The Rib Eye Steaks are well marbled and taken from the Rib Primal Cut, specifically the Rib Roast. They offer a decent balance between the tough, full flavored Chuck and the tender but milder Loin. Rib Eyes are, more typically, a boneless steak, but Rib Eyes can be cut bone-in where...
If you can picture Fred Flintstone tipping over in his pre-historic car at the end of the cartoon TV show, you will have a visual (essentially) of a rib section of beef. The nearby picture does a good job as well. The look of that cut, (though not one the size of Fred’s), is...
A Rib Steak, NAMP 1103, is a bone-in Steak cut from the Rib Roast. Essentially, it is a Rib Roast but cut thinner with only one or two bones in the portion cut. There is some debate and confusion around this issue but the general consensus is that with the bone removed, the Rib Steak...
Rib-Eye Roast, also known as a Delmonico Roast, NAMP 110, refers to a rib roast that has been de-boned and carved so that just the rib-eye muscle remains. From the wider end of the Rib Primal Cut near the Chuck Primal Cut, it is flavorful, tender, and pricey. Basically, it is a boneless,...
Don't just assume that any beef with the word "roast" in its name will make a good roast beef. Some of those “roasts” are intended for pot roast and are not good for a Dry Heat Method like Roasting. Many of them need longer slower cooking with a Moist Heat...
A Rolled Rib Roast, also known as a Rib Eye Roll, NAMP 112, is a Rib Roast, NAMP 103, that has been de-boned (Boneless Rib Roast, NAMP 108) and then rolled up. Once rolled up, it is often netted or tied and held together by Butchers’ Twine to hold its shape for uniform cooking and...
A Rolled Rump Roast, NAMP 166B, is a Boneless Rump Roast, trimmed to remove the Rump Cap, that has been Seasoned and then rolled into the shape of a log. Rolled Rump Roast is very similar to a Beef Round Steak and is carved from the Rump of the Round Primal Cut. A Rolled Rump Roast is...
The Round Bone Sirloin is the next cut back from the Flat Bone Sirloin. The Round Bone Sirloin comes from the wider portion of the ilium bone or hip bone that appears round when cross cut. It is a bit less tender than the Flat Bone Sirloin Steak and the leanest of the Bone-In Sirloin...
A Round Eye Steak, also known as a “Round Round-Eye Steak,” Wafer Steak and even sometimes a Breakfast Steak, is a Steak cut from the Eye of Round, the semitendinosus muscle. It is not normal to see Eye of Round Steaks sold in a package at a grocer, and they have no designated...
A Round Roast, also known as a Boneless Beef Round, a Pike's Peak Roast, a Diamond Roast, a Denver Pot Roast, London Broil, and a Horseshoe Roast, is a very popular cut for Pot Roast, and can be Roasted at Low Heats, but the devil is in the details. Technically, a Round Roast can be...
Beef Round Steaks, NAMP 1169 through NAMP 1171 D, also known as Family Steaks, Bucket Steaks are large, oblong, fairly thin, mixed muscle Steaks cut from the lower Round, which can be described as the Round Primal Cut, with the Rump Sub-Primal Cut removed. Essentially, Round Steaks are 1...
The Rump, NAMP 171 G, which is the pointed end of the Flat of the hindquarters of an animal, can be separated from the Outside Round and sold as a single, large, 8.8 to 13 pound (4 to 6 kg) Rump Roast, though it is more commonly cut down into 2 or 3 Standing Rump Roasts, or de-boned and...
Steaks cut from the Rump Roasts are known as Rump Steaks or Butt Steaks, NAMP 1171 G. They are typically 8 to 12 inches long and ¾ of an inch to an inch thick (19 mm to 25 mm) and principally comprised of the biceps femoris, a fairly tough muscle. Rump Steak is similar to Sirloin...
The Short Tenderloin, NAMP 192, also known as the “Small End,” is the smaller side of the Tenderloin that, confusingly, lies closer to the head of the steer. It contains mostly the Psoas major, and Psoas Minor muscles. It can be further subdivided by removing the thin ends of...
The Boneless Shoulder Roast, NAMP 114 A,B,C is also known as The English Roast and comes from right behind the Arm Roast. A Shoulder Roast is fatty, flavorful and economical but it can easily dry out and toughen during cooking. Techniques that work well with Shoulder Roasts are slow...
Shoulder Steak, NAMP 1114E, refers to Steaks cut from the shoulder clod of the Chuck, or the muscle that the steer uses to flex its elbow (biceps brachii). You will typically see them at retail boneless. Shoulder Steaks are usually oblong, no thicker than 1 inch (2.54 cm), weigh 10 ounces...
The Sirloin Tip refers to a boneless Full Sirloin Tip, NAMP 167B, which includes the complete rear end of the Sirloin (the Bottom Sirloin and the Tip) that is usually divided between the Round Primal Cut and the Bottom SirloinSub-Primal Cut, depending on if the Round is broken down as a...
The Beef Round Tip Roast, also known as a Sirloin Tip Roast, can belong to the Sirloin Sub-Primal Cut or the Round Primal Cut depending on how the Round primal cut is broken down. In a Diamond Round, the Sirloin Tip Roast/Round Tip Roast will be in the Round. In a Chicago Round, the...
A Skirt Steak is a “Flat Steak” and in America is one of two cuts of meat taken from the interior of the abdominal cavity of The Plate Primal Cut. The other is the Hanger Steak. Together these two types of Steaks, taken from inside the abdominal cavity are called, with little...
When the Primal Cut of Chuck is broken down following the English tradition, (more common in the Eastern U.S.) the butcher chops and cuts until the Shoulder Clod and Foreshank and Beef Short Ribs of the chuck are roughly a 90 pound (40.8 kg) square of bone and meat. From the...
A Standing Rump Roast, NAMP # 107, also known as a Cadera (Spanish), a Full Rump Roast (British), a Scamone (Italian) or a Wedge Cut Roast, is cut from the whole Rump, NAMP 171 G, and can contain cross sections of both the Aitch Bone,the Tail Bone and the Pelvis Bone. If the Standing Rump...
Stew Meat is one of the Best Ways to Use The Tougher Cuts
A Smaller Building Block of the Butcher's Trade.
First off, before we picture Heidi and alpine meadows, Swiss Steak is not named for the country of Switzerland directly, or even for how they prepare steaks in the Alps. Swiss Steaks, usually beef, take their name from a technique, “swissing,” used to soften fabric by running...
From the Short Loin, the valuable T-Bone is a steak cut of beef from the smaller end of the short loin. It contains a large T-Shaped Beef Bone with meat on each side. The larger side contains muscle from the short loin (often called the strip). The smaller side contains a portion of...
The Tenderloin Butt, NAMP 191, also called the Butt Tenderloin, Butt End Tenderloin, Stub Tender, Head Tenderloin, or Tête de Filet (French) is the Sirloin end of the Tenderloin that is closest to the Round Primal Cut. The Tenderloin Butt will contain the Psoas major, the Psoas...
The whole Tenderloin weighs around 6 pounds (2.72kg ) and any of the Full Tenderloin cuts NAMP 189-192 can be considered as Tenderloin Roasts. The main differences are whether the individual cuts are defatted, shorn of “The Chain” or side muscle (psoas minor) and de-skinned of...
Tenderloin Tail, NAMP 192A, also called Texas Tail or Tennessee Tail is the thin end of the Psoas major muscle, possibly with portions of the Psoas minor muscle attached. The tapering of the tail does not lend itself to a consistent diameter for a Tenderloin Roast or for Tenderloin...
A Tenderloin Tip Roast comes from the Tenderloin Tail, NAMP 192A, which is the last few inches of the small end (or tip) of the Tenderloin, the end closest to the head of the steer. The traditional Full Tenderloin Roast, NAMP 190, is technically the whole Tenderloin, though some...
The Tenderloin Tips are the last few inches of the thin end of the Tenderloin. They are typically not thick enough to be cut into Steaks or Roasts. This does not mean that their extremely tender meat and they should not go to waste. The Tenderloin Tips are useful for any dish that...
The Bell Tip, NAMP 185B, also known as the Ball Tip or Butcher’s Heart, is a small portion of the larger muscle known as the Knuckle which is mostly found in the Sirloin/Round Tip. The Bell Tip has good flavor and can be Broiled or Grilled but it will benefit from added fat,...
The “Chain,” (Chaînette in French) or side muscle (psoas minor) is a fattier cut of meat attached to the desirable TenderloinSub-Primal Cut. It is most often separated from the more expensive tenderloin cut. If you are purchasing a tenderloin, be sure to check if you are...
The Eye of Round, NAMP 171 C, also known as The Round Eye, Tranche Ronde (French), Piece Ronde (French) Roti de Boeuf (French), Girello (Italian), Magatello (Italian) or the Peceto (Spanish – Argentina), is the “Eye” of the Outside Round Sub-Primal Cut of the Round Primal...
The Eye of Round Roast, also known as Beef Round Eye, Round Eye Round Roast and Eye Round Roast, comes from the back hip of the Steer in the Round Primal Cut. The Eye of Round does a lot of work which gives it good flavor, and low Fat, (a three-ounce serving of Round Eye Roast has just...
The Flap, NAMP 185A, is actually a portion of the Flank Primal Cut, which can be attached to the Bottom Sirloin Sub-Primal Cut or the Round Primal Cut depending on how the steer was broken down. It is a pretty tough cut of meat that can be marketed as “Stew Meat” or...
The Inside Round, NAMP 168-169E, also known as the Top Round, Controgirello (Italian), Cara Superior (Spanish), Tendre de Tranche (French), and Topside (British) is cut from the inside and rear, mostly, (depending on whether the Inside Round is from a Chicago Round or a Diamond Cut...
The Outside Round, NAMP 170-171 B, also known as the Bottom Round, Gooseneck Round and Silverside (British) sometimes includes the Rump and is cut from the outside and rear, mostly, (depending on whether the Outside Round is from a Chicago Round or a Diamond Cut Round), of the hindquarters...
The Rump, NAMP 171 G, is a name for a Sub-Primal cut of meat from the Round Primal Cut of the hindquarters of a food animal. It most often refers to a Beef cut, but the anatomy is similar to Pork or Mutton. In the U.S., the use of the term Rump can mean the whole butt end of the...
The Tip Center Roast is a value cut Roast derived from the center of the Knuckle Sub-Primal Cut. A Tip Center Roast is a lean and fairly tender cut, the most tender cut in the Round Primal Cut. It will have very little visible fat, except for an internal seam that can remain and which...
The Top Loin Roast, also known as the Strip Loin Roast, NAMP 180, is one of the most tender cuts in the steer and comes from the top of the Short Loin. It is made up primarily of the Longissimus Muscle that runs along the top of the spine from hip to shoulder. The Top Loin Roast can be...
A Top Loin Roast, NAMP 180, (also known as a New York Strip Roast, Shell Roast, or Strip Loin Roast), is a beef Roast cut from the Top Loin, which contains the Longissimus Muscle. A Top Loin Roast is lean, tender and pricey. It is one of the most desirable cuts on the steer, from which...
Top Round Roasts are Roasts cut from the Inside Round Sub Primal Cut. They can come in a variety of forms. The Inside Round itself has 7 NAMP classifications (NAMP 168-169E). Some of the more common are “Cap Off,” where the “Round Cap” is removed and “Soft...
Thick Steaks Cut from the Inside Round
The Top Sirloin Butt, NAMP 184, is usually a more economical cut of meat from the Top Sirloin. Depending on how it is butchered, it can include the Top Sirloin Cap, or be sold without it. The Top Sirloin Butt can be sold as or cut into Roasts like: Top Sirloin Butt Roast, London...
A Top Sirloin Butt, NAMP 184 (including 184A-184F), also known as a Rump Roast, Top Butt, Center Cut Roast, Baron of Beef, Boneless Top Sirloin or another of the London Broils, comes from the SirloinSub-Primal Cut near the hip and pelvis. It should not be confused with regular sirloin...
The Top Sirloin Cap, NAMP 184D, is also known as the Coulotte, the Knuckle, or a Round Sirloin Tip Roast. It is derived from the flat triangular cap muscle that sits on top of the Top Sirloin Butt. The Top Sirloin Cap can be merchandized whole or as Roasts labeled Coulotte or as the...
The Top Sirloin Steak, cut from the gluteus medius muscle which sits at the top of the Sirloin above the Longissimus Dorsi Muscle has been marketed as a cost-effective tender steak and in most cases, it is. The problem is that its tenderness is inconsistent, and studies by Beef...
The Whole 1.5 to 2.5 lb (680g to 1,140g) Tri-Tip or Triangle Tip is a small “cap” of the Knuckle of the Bottom SirloinSub-Primal Cut. It is a very flavorful cut that can be roasted or barbecued whole in a single piece, making enough to feed 4-5 people. The trick is to keep it...
The Triangle Tip or “Tri-Tip,” NAMP 185 C & D, is derived from a triangular-shaped muscle on the rear most portion or “Tip” of the Bottom Sirloin Sub-Primal Cut which can be included in either the Round Primal Cut or the Bottom Sirloin depending on if the Round...
The Triangle Tip or Tri-Tip, NAMP 185D, is also known as the Corner Cut, the Knuckle Cap, Triangle Roast, Bottom Sirloin Butt, Santa Maria Barbecue (because a Santa Maria Calif. butcher became known for marinating and cooking this cut) and Sirloin Triangle. The cut itself is the 1 to 2.5...