Beef Retail Cut Session Home. Chuck Arm Roast Chuck Arm Roast (Boneless) Chuck Arm Steak Chuck Arm Steak (Boneless) Chuck Blade Roast Chuck Blade Steak

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Chuck Arm RoastChuck Arm Roast (Boneless)Chuck Arm SteakChuck Arm Steak (Boneless)Chuck Blade RoastChuck Blade SteakChuck Eye Roast (Boneless)Chuck Mock Tender RoastChuck Mock Tender SteakChuck Seven Bone RoastChuck Seven Bone SteakShank Cross CutShank Cross Cut (Boneless)Brisket (Boneless, Whole)Brisket Corned (Boneless)Brisket Flat Half (Boneless)Brisket Point Half (Boneless)Rib Ribeye RoastRib Ribeye SteakRib Roast Large EndRib Roast Small EndRib Roast Small End (Boneless)

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Link toLink tocarcasscarcass

Rib Steak Small EndRib Steak Small End (Boneless)Plate Short RibsPlate Skirt Steak (Boneless)Loin Porterhouse SteakLoin T-bone SteakLoin Tenderloin Roast (Whole)Loin Tenderloin SteakLoin Top Loin SteakLoin Top Loin Steak (Boneless) Loin Sirloin Steak (Boneless)Loin Top Sirloin Steak (Boneless)Loin Sirloin Steak, Pin BoneLoin Sirloin Steak, Flat BoneLoin Sirloin Steak, Round BoneLoin Sirloin Steak, ShellLoin Sirloin Steak, Wedge Bone Flank SteakRound Bottom Round RoastRound Bottom Round SteakRound Eye Round RoastRound Eye Round Steak

Round Heel of Round RoastRound SteakRound Steak (Boneless)Round Rump Roast (Boneless)Round Tip RoastRound Tip SteakRound Tip Roast Cap OffRound Tip Steak Cap OffRound Top Round RoastRound Top Round SteakCubed SteakBeef for StewGround Beef

Chuck Arm RoastChuck Arm Roast

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Arm BoneArm BoneArm BoneArm Bone

Contains the circular arm bone and sometimes crossContains the circular arm bone and sometimes crosssections of rib bones. Can be identified by threesections of rib bones. Can be identified by threesections comprising one muscle.sections comprising one muscle.

Contains the circular arm bone and sometimes crossContains the circular arm bone and sometimes crosssections of rib bones. Can be identified by threesections of rib bones. Can be identified by threesections comprising one muscle.sections comprising one muscle.

One MuscleOne MuscleOne MuscleOne Muscle

Chuck Arm Roast (Boneless)Chuck Arm Roast (Boneless)

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The circular arm bone is removed leaving an opening. CanThe circular arm bone is removed leaving an opening. Canbe identified by three sections comprising one muscle.be identified by three sections comprising one muscle.The circular arm bone is removed leaving an opening. CanThe circular arm bone is removed leaving an opening. Canbe identified by three sections comprising one muscle.be identified by three sections comprising one muscle.

Arm Bone CavityArm Bone CavityArm Bone CavityArm Bone Cavity

One MuscleOne MuscleOne MuscleOne Muscle

Chuck Arm SteakChuck Arm Steak

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Cut from the shank side of the square-cut chuck. It is a semioval-Cut from the shank side of the square-cut chuck. It is a semioval-shaped cut with a circular bone located off center. Contains the shaped cut with a circular bone located off center. Contains the same three sections to comprise one muscle.same three sections to comprise one muscle.

Cut from the shank side of the square-cut chuck. It is a semioval-Cut from the shank side of the square-cut chuck. It is a semioval-shaped cut with a circular bone located off center. Contains the shaped cut with a circular bone located off center. Contains the same three sections to comprise one muscle.same three sections to comprise one muscle.

Arm BoneArm BoneArm BoneArm Bone

Chuck Arm Steak (Boneless)Chuck Arm Steak (Boneless)

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Cut from the shank side of the square-cut chuck. It is a semioval-Cut from the shank side of the square-cut chuck. It is a semioval-shaped cut with a circular bone located off center removed.shaped cut with a circular bone located off center removed.Contains the same three sections to form one muscle.Contains the same three sections to form one muscle.

Cut from the shank side of the square-cut chuck. It is a semioval-Cut from the shank side of the square-cut chuck. It is a semioval-shaped cut with a circular bone located off center removed.shaped cut with a circular bone located off center removed.Contains the same three sections to form one muscle.Contains the same three sections to form one muscle.

Arm Bone CavityArm Bone CavityArm Bone CavityArm Bone Cavity

Chuck Blade RoastChuck Blade Roast

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Cut from the blade side of the chuck. It contains the bladeCut from the blade side of the chuck. It contains the bladebone, backbone, rib bone, and a variety of muscles.bone, backbone, rib bone, and a variety of muscles.Cut from the blade side of the chuck. It contains the bladeCut from the blade side of the chuck. It contains the bladebone, backbone, rib bone, and a variety of muscles.bone, backbone, rib bone, and a variety of muscles.

BackboneBackboneBackboneBackbone

Blade BoneBlade BoneBlade BoneBlade Bone

Rib BoneRib BoneRib BoneRib Bone

Chuck Blade SteakChuck Blade Steak

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Blade BoneBlade BoneBlade BoneBlade Bone



Cut from the blade side of the chuck. It contains the blade bone,Cut from the blade side of the chuck. It contains the blade bone,backbone, rib bone, and a variety of muscles including the insidebackbone, rib bone, and a variety of muscles including the insidechuck and clod.chuck and clod.

Cut from the blade side of the chuck. It contains the blade bone,Cut from the blade side of the chuck. It contains the blade bone,backbone, rib bone, and a variety of muscles including the insidebackbone, rib bone, and a variety of muscles including the insidechuck and clod.chuck and clod.

Chuck Eye Roast (Boneless)Chuck Eye Roast (Boneless)

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Contains meaty inside muscles of the blade chuck, someContains meaty inside muscles of the blade chuck, someseam fat, and little to no fat cover.seam fat, and little to no fat cover.Contains meaty inside muscles of the blade chuck, someContains meaty inside muscles of the blade chuck, someseam fat, and little to no fat cover.seam fat, and little to no fat cover.

Seam FatSeam FatSeam FatSeam Fat

Chuck Mock Tender RoastChuck Mock Tender Roast

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Cut from above the blade bone and is naturally boneless. IsCut from above the blade bone and is naturally boneless. Issmaller than the tenderloin and is comprised of one muscle.smaller than the tenderloin and is comprised of one muscle.Cut from above the blade bone and is naturally boneless. IsCut from above the blade bone and is naturally boneless. Issmaller than the tenderloin and is comprised of one muscle.smaller than the tenderloin and is comprised of one muscle.

Chuck Mock Tender SteakChuck Mock Tender Steak

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Cut from the Chuck Mock Tender Roast. Can be identifiedCut from the Chuck Mock Tender Roast. Can be identifiedby the natural split and seam in the center.by the natural split and seam in the center.Cut from the Chuck Mock Tender Roast. Can be identifiedCut from the Chuck Mock Tender Roast. Can be identifiedby the natural split and seam in the center.by the natural split and seam in the center.

SeamSeamSeamSeam

Chuck Seven Bone RoastChuck Seven Bone Roast

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Cut from the center of the blade portion of the chuck. Can beCut from the center of the blade portion of the chuck. Can beidentified by a 7 or reverse 7-shaped blade bone. It containsidentified by a 7 or reverse 7-shaped blade bone. It containsthe backbone, rib bone, and a variety of muscles.the backbone, rib bone, and a variety of muscles.

Cut from the center of the blade portion of the chuck. Can beCut from the center of the blade portion of the chuck. Can beidentified by a 7 or reverse 7-shaped blade bone. It containsidentified by a 7 or reverse 7-shaped blade bone. It containsthe backbone, rib bone, and a variety of muscles.the backbone, rib bone, and a variety of muscles.

7-shape Blade Bone7-shape Blade Bone7-shape Blade Bone7-shape Blade Bone



Chuck Seven Bone SteakChuck Seven Bone Steak

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Cut from the center of the blade portion of the chuck. It is a largeCut from the center of the blade portion of the chuck. It is a largesteak, with a 7-shaped blade bone, a backbone, rib bone, and asteak, with a 7-shaped blade bone, a backbone, rib bone, and avariety of muscles. The steak is less than 1 ½ inches thick.variety of muscles. The steak is less than 1 ½ inches thick.

Cut from the center of the blade portion of the chuck. It is a largeCut from the center of the blade portion of the chuck. It is a largesteak, with a 7-shaped blade bone, a backbone, rib bone, and asteak, with a 7-shaped blade bone, a backbone, rib bone, and avariety of muscles. The steak is less than 1 ½ inches thick.variety of muscles. The steak is less than 1 ½ inches thick.

7-shape Blade Bone7-shape Blade Bone7-shape Blade Bone7-shape Blade Bone



Shank Cross CutShank Cross Cut

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Crosscut of the foreshank or hindshank, with a round toCrosscut of the foreshank or hindshank, with a round totriangular-shaped bone, located near one side. It istriangular-shaped bone, located near one side. It isusually 1 ½ to 2 inches thick.usually 1 ½ to 2 inches thick.

Crosscut of the foreshank or hindshank, with a round toCrosscut of the foreshank or hindshank, with a round totriangular-shaped bone, located near one side. It istriangular-shaped bone, located near one side. It isusually 1 ½ to 2 inches thick.usually 1 ½ to 2 inches thick.

Round BoneRound BoneRound BoneRound Bone

Shank Cross Cut (Boneless)Shank Cross Cut (Boneless)

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Crosscut of the fore shank or hind shank, with the boneCrosscut of the fore shank or hind shank, with the boneremoved. It is usually 1 ½ to 2 inches thick.removed. It is usually 1 ½ to 2 inches thick.Crosscut of the fore shank or hind shank, with the boneCrosscut of the fore shank or hind shank, with the boneremoved. It is usually 1 ½ to 2 inches thick.removed. It is usually 1 ½ to 2 inches thick.

Brisket (Boneless, Whole)Brisket (Boneless, Whole)

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Whole cut from the section between the foreshank and theWhole cut from the section between the foreshank and theplate. Contains layers of fat and lean, with the sternum andplate. Contains layers of fat and lean, with the sternum andrib bones removed from the flat half.rib bones removed from the flat half.

Whole cut from the section between the foreshank and theWhole cut from the section between the foreshank and theplate. Contains layers of fat and lean, with the sternum andplate. Contains layers of fat and lean, with the sternum andrib bones removed from the flat half.rib bones removed from the flat half.

Point HalfPoint HalfPoint HalfPoint Half

Flat HalfFlat HalfFlat HalfFlat Half

Brisket Corned (Boneless)Brisket Corned (Boneless)

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Can be cut from any section of the brisket between the foreshankCan be cut from any section of the brisket between the foreshankand the plate. Sternum and rib bones are removed and is curedand the plate. Sternum and rib bones are removed and is curedin salt brine (pickled). Typically darker in color.in salt brine (pickled). Typically darker in color.

Can be cut from any section of the brisket between the foreshankCan be cut from any section of the brisket between the foreshankand the plate. Sternum and rib bones are removed and is curedand the plate. Sternum and rib bones are removed and is curedin salt brine (pickled). Typically darker in color.in salt brine (pickled). Typically darker in color.

Darker ColorDarker ColorDarker ColorDarker Color

Brisket Flat Half (Boneless)Brisket Flat Half (Boneless)

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Cut from the rear portion of the brisket, closest to theCut from the rear portion of the brisket, closest to theplate layers. The sternum and rib bones are removed.plate layers. The sternum and rib bones are removed.Cut from the rear portion of the brisket, closest to theCut from the rear portion of the brisket, closest to theplate layers. The sternum and rib bones are removed.plate layers. The sternum and rib bones are removed.

Flat EndFlat EndFlat EndFlat End

Brisket Point Half (Boneless)Brisket Point Half (Boneless)

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Cut from the sternum section of the brisket between the foreshankCut from the sternum section of the brisket between the foreshankand plate. It contains layers of fat and lean but no bones.and plate. It contains layers of fat and lean but no bones.Cut from the sternum section of the brisket between the foreshankCut from the sternum section of the brisket between the foreshankand plate. It contains layers of fat and lean but no bones.and plate. It contains layers of fat and lean but no bones.

Point EndPoint EndPoint EndPoint End

Chuck Arm RoastChuck Arm Roast

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Cut from arm side of the chuck,Cut from arm side of the chuck,in front of the ribs.in front of the ribs.

Proper NameProper Name

Beef Chuck Arm RoastBeef Chuck Arm RoastOther NamesOther Names

Arm Chuck RoastArm Chuck RoastChuck Round Bone CutChuck Round Bone CutRound Bone Pot-RoastRound Bone Pot-RoastRound Bone RoastRound Bone Roast

Cooking MethodCooking MethodBraise or Cook in LiquidBraise or Cook in Liquid

Chuck Arm Roast (Boneless)Chuck Arm Roast (Boneless)

Cut from the arm side of the chuck, inCut from the arm side of the chuck, infront of the ribs, with the round bonefront of the ribs, with the round boneremoved.removed.

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Beef Chuck Arm Roast Beef Chuck Arm Roast BonelessBoneless

Other NameOther NameChuck Arm-Pot Roast BonelessChuck Arm-Pot Roast Boneless


Chuck Arm SteakChuck Arm Steak

Cut from arm side of the chuck,Cut from arm side of the chuck,in front of the ribs.in front of the ribs.

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Beef Chuck Arm SteakBeef Chuck Arm SteakOther NamesOther Names

Arm Chuck SteakArm Chuck SteakArm Steak Beef ChuckArm Steak Beef ChuckArm Swiss SteakArm Swiss SteakRound Bone SteakRound Bone Steak


Chuck Arm Steak (Boneless)Chuck Arm Steak (Boneless)

Cut from the arm side of the chuck, inCut from the arm side of the chuck, infront of the ribs, with the round bonefront of the ribs, with the round boneremoved.removed.

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Beef Chuck Arm Steak Beef Chuck Arm Steak BonelessBoneless

Other NamesOther NamesBoneless Arm SteakBoneless Arm SteakBoneless Round Bone SteakBoneless Round Bone SteakBoneless Swiss SteakBoneless Swiss Steak


Chuck Blade RoastChuck Blade Roast

Cut from the blade portion of the chuckCut from the blade portion of the chuckbetween the 4between the 4thth and 5 and 5thth ribs. ribs.

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Beef Chuck Blade RoastBeef Chuck Blade RoastOther NamesOther Names

Blade Chuck RoastBlade Chuck RoastChuck Roast Blade CutChuck Roast Blade CutChuck Roast 1Chuck Roast 1stst Cut Cut

Cooking MethodsCooking MethodsBraise, Cook in Liquid, or Roast (high quality Braise, Cook in Liquid, or Roast (high quality

cuts)cuts)

Chuck Blade SteakChuck Blade Steak

Cut from the blade portion of the chuckCut from the blade portion of the chuckbetween the 4between the 4thth and 5 and 5thth rib. rib.

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Beef Chuck Blade SteakBeef Chuck Blade SteakOther NamesOther Names

Blade SteakBlade SteakChuck Steak Blade CutChuck Steak Blade CutChuck Steak, 1Chuck Steak, 1stst Cut Cut

Cooking MethodsCooking MethodsBraise, Broil, Grill, Cook in Liquid, or Pan-broil Braise, Broil, Grill, Cook in Liquid, or Pan-broil

(high quality cuts)(high quality cuts)

Chuck Eye Roast (Boneless)Chuck Eye Roast (Boneless)

Cut from the blade portion of the chuckCut from the blade portion of the chuckin the tender areas of the rib.in the tender areas of the rib.

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Proper NameProper NameBeef Chuck Eye Roast BonelessBeef Chuck Eye Roast Boneless

Other NamesOther NamesBoneless Chuck RollBoneless Chuck RollBoneless Chuck FilletBoneless Chuck FilletChuck Eye RoastChuck Eye RoastInside Chuck RollInside Chuck Roll

Cooking MethodsCooking MethodsGrill, Broil, Pan-fry, Pan-broil, Braise, or RoastGrill, Broil, Pan-fry, Pan-broil, Braise, or Roast

Chuck Mock Tender RoastChuck Mock Tender Roast

Cut from the top area of the bladeCut from the top area of the bladeportion of the chuck, just behindportion of the chuck, just behindthe neck region.the neck region.

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Proper NameProper NameBeef Chuck Mock Tender RoastBeef Chuck Mock Tender Roast

Other NamesOther NamesChuck EyeChuck EyeChuck FilletChuck FilletChuck TenderChuck TenderFish MuscleFish MuscleMedallion Pot-RoastMedallion Pot-RoastScotch TenderScotch Tender

Cooking MethodsCooking MethodsBraise or Cook in LiquidBraise or Cook in Liquid

Chuck Mock Tender SteakChuck Mock Tender Steak

Cross cut of the Mock Tender in the Cross cut of the Mock Tender in the thickest region of the muscle.thickest region of the muscle.

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Proper NameProper NameBeef Beef Chuck Mock Tender SteakChuck Mock Tender Steak

Other NamesOther NamesChuck Eye SteakChuck Eye SteakChuck Fillet SteakChuck Fillet SteakChuck Tender SteakChuck Tender SteakFish Muscle SteakFish Muscle SteakScotch Tender SteakScotch Tender Steak


Chuck Seven Bone RoastChuck Seven Bone Roast

Cut from the blade portion of the chuckCut from the blade portion of the chuckbetween the 1between the 1stst and 3 and 3rdrd rib. rib.

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Beef Chuck Seven Bone Beef Chuck Seven Bone RoastRoast

Other NamesOther NamesCenter Cut Pot-RoastCenter Cut Pot-RoastChuck Roast Center CutChuck Roast Center Cut7-Bone Roast7-Bone Roast


Chuck Seven Bone SteakChuck Seven Bone Steak

Cut from the blade portion of the chuckCut from the blade portion of the chuckbetween the 1between the 1stst and 3 and 3rdrd rib. rib.

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Beef Chuck Seven Bone Beef Chuck Seven Bone SteakSteak

Other NamesOther NamesCenter Cut SteakCenter Cut SteakChuck Steak Center CutChuck Steak Center Cut7-Bone Steak7-Bone Steak

Cooking MethodsCooking MethodsBraise, Broil, Grill, or Cook in LiquidBraise, Broil, Grill, or Cook in Liquid

Shank Cross CutShank Cross Cut

Cross cut from the shank portion of theCross cut from the shank portion of thefore or hind shank.fore or hind shank.

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Beef Shank Cross CutBeef Shank Cross CutOther NamesOther Names

Center Beef ShanksCenter Beef ShanksCross Cut ShanksCross Cut ShanksFore Shank for SoupFore Shank for SoupMeat, Bone-InMeat, Bone-In


Shank Cross Cut (Boneless)Shank Cross Cut (Boneless)

Cross cut from the shank portion of the foreCross cut from the shank portion of the foreor hind shank. The bone is removed.or hind shank. The bone is removed.

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Proper NameProper NameBeef Beef Shank Cross Cut Shank Cross Cut

BonelessBonelessOther NamesOther Names

Boneless Beef ShanksBoneless Beef ShanksCross Cut Shanks, BonelessCross Cut Shanks, BonelessFore Shank for SoupFore Shank for SoupMeat, BonelessMeat, Boneless


Brisket (Boneless, Whole)Brisket (Boneless, Whole)

Whole cut from the area behind the shankWhole cut from the area behind the shankwith all bones removed.with all bones removed.

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Proper NameProper NameBeef BrisketBeef Brisket

Whole BonelessWhole BonelessOther NamesOther Names

Boneless BrisketBoneless BrisketBrisket BonelessBrisket BonelessFresh Beef BrisketFresh Beef BrisketWhole BrisketWhole Brisket


Brisket Corned (Boneless)Brisket Corned (Boneless)

Cut from any area behind the shank withCut from any area behind the shank withall bones removed. all bones removed.

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Proper NameProper NameBeef Brisket CornedBeef Brisket Corned


Corned BrisketCorned BrisketCorned Whole BrisketCorned Whole BrisketCorned Flat Half BrisketCorned Flat Half BrisketCorned Point Half BrisketCorned Point Half Brisket


Brisket Flat Half (Boneless)Brisket Flat Half (Boneless)

Cross cut of the last 3Cross cut of the last 3rdrd of the rear of the rearportion of the brisket.portion of the brisket.

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Beef Brisket Flat HalfBeef Brisket Flat Half


Brisket First CutBrisket First CutBrisket Flat CutBrisket Flat CutBrisket Thin CutBrisket Thin Cut


Brisket Point Half (Boneless)Brisket Point Half (Boneless)

Cross cut of the first 3Cross cut of the first 3rdrd of the front of the frontportion of the brisket.portion of the brisket.

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Beef Brisket Point HalfBeef Brisket Point Half


Brisket Point CutBrisket Point CutBrisket Thick CutBrisket Thick CutBrisket Front CutBrisket Front Cut


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Beef Retail Cut Session Home. Chuck Arm Roast Chuck Arm Roast (Boneless) Chuck Arm Steak Chuck Arm Steak (Boneless) Chuck Blade Roast Chuck Blade Steak