Beef

American Primal cuts

The following is a list of the American primal cuts, ordered front to back, then top to bottom. The short loin and the sirloin are sometimes considered as one section.

Upper Half

• Chuck — one of the most common sources for hamburgers.
• Rib — Short ribs, rib eye steak.
• Short Loin — from which porterhouse steaks are cut.
• Sirloin — less tender than short loin, but more flavoursome.
  • Tenderloin — the most tender, from which filet mignon is severed.
  • Top sirloin
• Round — lean cut, moderately tough. Lack of fat and marbling does not allow round steak to tenderize quickly.

Lower Half

• Brisket — often associated with barbecue beef brisket.
• Shank — used primarily for stews and soups, but is not usually served another way, due to it being the toughest of the cuts.
• Plate — produces types of steak such as the skirt steak and hanger steak. It is typically a cheap, tough, and fatty meat.
• Flank — Long and flat, the flank steak's best known application is London Broil. One of the most affordable steaks on the market, it is substantially tougher than the loin and rib steaks, therefore many flank recipes use marinades or moist cooking methods such as braising.