Retail Beef Cuts and Recommended Cooking Methods
RIB STEAK RIBEYE ROAST Boneless
RIBEYE STEAKBoneless
BACK RIBSRIB ROAST SMALL END
TOP SIRLOIN STEAK Boneless
PORTERHOUSE STEAK
T-BONE STEAK TOP LOIN STEAK Bone-in
TOP LOIN STEAK Boneless
TENDERLOIN ROAST TENDERLOIN STEAK
ROUND TIP STEAK SIRLOIN TIP CENTERROAST
SIRLOIN TIP CENTERSTEAK
SIRLOIN TIP SIDE STEAKROUND TIP ROAST
BOTTOM ROUND ROAST BOTTOM ROUND STEAKWestern Griller
EYE ROUND ROAST EYE ROUND STEAKTOP ROUND STEAK
FLANK STEAKSHANK CROSS CUT SKIRT STEAKBRISKET FLAT CUT
Plate andFlank
Rib
Sirloin
Loin
Chuck
Round
ShankandBrisket
Other
GROUND BEEF CUBED STEAK BEEF FOR STEW BEEF FOR KABOBS BEEF FOR STIR-FRYOR FAJITAS
Chuck
Rib
Brisket
Shank
Plate
Loin
Sirloin
Round
Flank
©2005 CATTLEMEN'S BEEF BOARD AND NATIONAL CATTLEMEN'S BEEF ASSOCIATION
CHUCK 7-BONE POT ROAST
CHUCK POT ROAST Boneless
CHUCK STEAK Boneless CHUCK EYE STEAKBoneless
SHOULDER TOP BLADESTEAK Flat Iron
SHOULDER TOP BLADESTEAK
TRI-TIP ROAST TRI-TIP STEAK
SHOULDER POT ROAST Boneless
SHOULDER STEAKBoneless
SHOULDER CENTER Ranch Steak
SHOULDER PETITETENDER
SHOULDER PETITE TENDER MEDALLIONS
BONELESS SHORT RIBS
Key to Recommended Cooking Methods
Roast
Stew
Braise
Pot Roast
Skillet
Grill or Broil
Marinate and Grill or Broil
Stir-Fry
Beef Made Easy®
Beef Made Easy®
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