1. Beef Retail Cut Session Home

2. Chuck Arm Roast Chuck Arm Roast (Boneless) Chuck Arm Steak Chuck Arm Steak (Boneless) Chuck Blade Roast Chuck Blade Steak Chuck Eye Roast (Boneless) Chuck Mock Tender Roast Chuck Mock Tender Steak Chuck Seven Bone Roast Chuck Seven Bone Steak Shank Cross Cut Shank Cross Cut (Boneless) Brisket (Boneless, Whole) Brisket Corned (Boneless) Brisket Flat Half (Boneless) Brisket Point Half (Boneless) Rib Ribeye Roast Rib Ribeye Steak Rib Roast Large End Rib Roast Small End Rib Roast Small End (Boneless) Chuck Arm Roast Chuck Arm Roast (Boneless) Chuck Arm Steak Chuck Arm Steak (Boneless) Chuck Blade Roast Chuck Blade Steak Chuck Eye Roast (Boneless) Chuck Mock Tender Roast Chuck Mock Tender Steak Chuck Seven Bone Roast Chuck Seven Bone Steak Shank Cross Cut Shank Cross Cut (Boneless) Brisket (Boneless, Whole) Brisket Corned (Boneless) Brisket Flat Half (Boneless) Brisket Point Half (Boneless) Rib Ribeye Roast Rib Ribeye Steak Rib Roast Large End Rib Roast Small End Rib Roast Small End (Boneless) Click on the name of a cut to go to photographs OR use the navigation buttons to move through the presentation. Home Back one frame Beginshow Table of contents Link to information C carcass Rib Steak Small End Rib Steak Small End (Boneless) Plate Short Ribs Plate Skirt Steak (Boneless) Loin Porterhouse Steak Loin T-bone Steak Loin Tenderloin Roast (Whole) Loin Tenderloin Steak Loin Top Loin Steak Loin Top Loin Steak (Boneless) Loin Sirloin Steak (Boneless) Loin Top Sirloin Steak (Boneless) Loin Sirloin Steak, Pin Bone Loin Sirloin Steak, Flat Bone Loin Sirloin Steak, Round Bone Loin Sirloin Steak, Shell Loin Sirloin Steak, Wedge Bone Flank Steak Round Bottom Round Roast Round Bottom Round Steak Round Eye Round Roast Round Eye Round Steak Rib Steak Small End Rib Steak Small End (Boneless) Plate Short Ribs Plate Skirt Steak (Boneless) Loin Porterhouse Steak Loin T-bone Steak Loin Tenderloin Roast (Whole) Loin Tenderloin Steak Loin Top Loin Steak Loin Top Loin Steak (Boneless) Loin Sirloin Steak (Boneless) Loin Top Sirloin Steak (Boneless) Loin Sirloin Steak, Pin Bone Loin Sirloin Steak, Flat Bone Loin Sirloin Steak, Round Bone Loin Sirloin Steak, Shell Loin Sirloin Steak, Wedge Bone Flank Steak Round Bottom Round Roast Round Bottom Round Steak Round Eye Round Roast Round Eye Round Steak Round Heel of Round Roast Round Steak Round Steak (Boneless) Round Rump Roast (Boneless) Round Tip Roast Round Tip Steak Round Heel of Round Roast Round Steak Round Steak (Boneless) Round Rump Roast (Boneless) Round Tip Roast Round Tip Steak Round Tip Roast Cap Off Round Tip Steak Cap Off Round Tip Roast Cap Off Round Tip Steak Cap Off Round Top Round Roast Round Top Round Steak Cubed Steak Beef for Stew Ground Beef Round Top Round Roast Round Top Round Steak Cubed Steak Beef for Stew Ground Beef

3. Flank Steak C Is a thin, fan-shaped muscle cut from the flank. The muscle fibers run the length of the steak in a parallel direction. Has very little fat and the surface may be scored. Is a thin, fan-shaped muscle cut from the flank. The muscle fibers run the length of the steak in a parallel direction. Has very little fat and the surface may be scored. Parallel Flow

4. Round Bottom Round Roast C Cut from the outside of the round. Consists of two muscles, with or without the eye of round. Cut from the outside of the round. Consists of two muscles, with or without the eye of round. Eye of Round Round

5. Round Bottom Round Steak C Eye of Round Cut from the outside half of a round roast. Can display two major muscles, with or without the eye of the round. Cut from the outside half of a round roast. Can display two major muscles, with or without the eye of the round.

6. Round Eye Round Roast C Cut from the eye round muscle which has been removed from the bottom round. The cut is naturally elongated, boneless, cylindrical in shape, and has a slight amount of fat covering. Cut from the eye round muscle which has been removed from the bottom round. The cut is naturally elongated, boneless, cylindrical in shape, and has a slight amount of fat covering.

7. Round Eye Round Steak C Is a circular or oval, elongated, and naturally boneless cut. Texture is slightly coarse with large bundles of muscle fibers. Is a circular or oval, elongated, and naturally boneless cut. Texture is slightly coarse with large bundles of muscle fibers.

8. Round Heel of Round Roast C Is a boneless, wedge-shaped roast from the shank region of the round. Tendon attachments can be identified on the tapered end. Is a boneless, wedge-shaped roast from the shank region of the round. Tendon attachments can be identified on the tapered end.

9. Round Steak C A large steak cut from the end of the round. It is usually ½ to ¾ inch thick, with three major muscles and a round bone displayed. A large steak cut from the end of the round. It is usually ½ to ¾ inch thick, with three major muscles and a round bone displayed. Bottom Round Top Round Eye Round Round Bone

10. Round Steak (Boneless) Same cut as the Round Steak with the round bone removed. The muscles displayed include the top, bottom, and eye of round. Same cut as the Round Steak with the round bone removed. The muscles displayed include the top, bottom, and eye of round. Bottom Round Top Round Eye Round C

11. Round Rump Roast (Boneless) C Cut from the upper end of the round. It is somewhat wedge- shaped with subcutaneous fat on one surface and mostly lean tissue on the other surfaces. It is usually tied or netted. Cut from the upper end of the round. It is somewhat wedge- shaped with subcutaneous fat on one surface and mostly lean tissue on the other surfaces. It is usually tied or netted. TiedTied

12. Round Tip Roast Cut from the front side of the round. It consists of four major muscles along with other small muscles, connective tissue sheaths or streaks, and thin external fat. Contains the sirloin cap muscle. Cut from the front side of the round. It consists of four major muscles along with other small muscles, connective tissue sheaths or streaks, and thin external fat. Contains the sirloin cap muscle. Seam Fat Sirloin Cap Seam Fat C

13. Round Tip Steak Cut from the front of the round. It contains four major muscles as well as the adjacent small muscles, connective tissue, and fat. The sirloin cap muscle and external fat are present. Cut from the front of the round. It contains four major muscles as well as the adjacent small muscles, connective tissue, and fat. The sirloin cap muscle and external fat are present. Sirloin Cap C

14. Round Tip Roast Cap Off Is a wedge cylindrical-shaped cut from the front of the round. The sirloin cap muscle and outer fat are removed. Is a wedge cylindrical-shaped cut from the front of the round. The sirloin cap muscle and outer fat are removed. Cap Region C

15. Round Tip Steak Cap Off Is a boneless, lean steak with only a slight amount of outer fat. The cap muscle is removed from the cut. Is a boneless, lean steak with only a slight amount of outer fat. The cap muscle is removed from the cut. Cap Region C

16. Round Top Round Roast C Contains the large inside top muscle of the round. It is a boneless cut with a small amount of fat on the outer surface. Contains the large inside top muscle of the round. It is a boneless cut with a small amount of fat on the outer surface.

17. Round Top Round Steak C Cut from the top half of a round roast. It is a large oval-shaped, elongated, boneless cut and appears to consist almost entirely of one muscle. Contains minimal fat within the cut. Cut from the top half of a round roast. It is a large oval-shaped, elongated, boneless cut and appears to consist almost entirely of one muscle. Contains minimal fat within the cut.

18. Cubed Steak It is an irregular-shaped cut. Cubed effect on the surface is made by a mechanical tenderizing machine. Made from less tender areas of several different primal cuts. It is an irregular-shaped cut. Cubed effect on the surface is made by a mechanical tenderizing machine. Made from less tender areas of several different primal cuts. Mechanical Tenderization C

19. Beef for Stew Comprised of lean, meaty chunks cut from the round, loin, chuck, flank, or brisket. The pieces are usually 1 to 2 inches square with small amounts of fat. Comprised of lean, meaty chunks cut from the round, loin, chuck, flank, or brisket. The pieces are usually 1 to 2 inches square with small amounts of fat. C

20. Ground Beef Ground from a variety of lean cuts and trimmings. It can be identified by the deeper cherry red color than ground pork. Ground from a variety of lean cuts and trimmings. It can be identified by the deeper cherry red color than ground pork. Cherry Red Color C

21. The End

22. Flank Steak Meaty portion of the flank with parallel flowing muscle fibers. C

23. Proper Name Beef Flank Steak Other Names  Flank Steak Filet  Plank Steak  London Broil  Jiffy Steak Cooking Methods  Grill, Pan-fry, Pan-broil, Braise, or Broil

24. Round Bottom Round Roast Cut from the outside portion of the round, in the bottom region. C

25. Proper Name Beef Round Bottom Round Roast Other Names  Bottom Round Pot-Roast  Bottom Round Oven Roast  Bottom Round Steak Pot-Roast Cooking Methods  Cook in Liquid, Braise, or Roast (high quality cuts)

26. Round Bottom Round Steak Cut from the outside portion of the round, in the bottom region. C

27. Proper Name Beef Round Bottom Round Steak Other Name  Bottom Round Steak Cooking Methods  Cook in Liquid, Braise, or Pan-fry

28. Round Eye Round Roast Single muscle cut from outside portion of the round. C

29. Proper Name Beef Round Eye Round Roast Other Names  Eye Round Roast  Round Eye Pot-Roast  Round Pot-Roast  Round Eye Roast Cooking Methods  Braise, Cook in Liquid, or Roast (high quality cuts)

30. Round Eye Round Steak Cross cut of the Round Eye Round. C

31. Proper Name Beef Round Eye Round Steak Other Names  Eye Round Steak  Round Eye Steak Cooking Methods  Grill, Cook in Liquid, Braise, Pan-broil, or Pan- fry

32. Round Heel of Round Roast Cut from the bottom portion of the round. C

33. Proper Name Beef Round Heel of Round Roast Other Names  Round Heel Pot-Roast  Pike’s Peak Roast  Denver Pot-Roast Cooking Methods  Braise or Cook in Liquid

34. Round Steak Cross cut of the round and includes the top, eye, and bottom round. C

35. Proper Name Beef Round Steak Other Names  Round Steak, Center Cut  Round Steak, Full Cut Cooking Methods  Braise, Cook in Liquid, or Pan-fry

36. Round Steak (Boneless) Cross cut of the round and includes the top, eye, and bottom round with the bone removed. C

37. Proper Name Beef Round Steak Boneless Other Names  Round Steak, Center Cut Boneless  Round, Full Cut Boneless  Boneless Round Steak Cooking Methods  Braise, Cook in Liquid, or Pan-fry

38. Round Rump Roast (Boneless) Cut from the top half of the round. C

39. Proper Name Beef Round Rump Roast Boneless Other Names  Round Boneless Rump  Round Rump Roast, Rolled Cooking Methods  Braise, Cook in Liquid, or Roast (high quality cuts)

40. Round Tip Roast Cut from inner side of the round and is comprised of the tip muscle. C

41. Proper Name Beef Round Tip Roast Other Names  Sirloin Tip Roast  Face Round Roast  Tip Sirloin Roast  Crescent Roast Cooking Methods  Cook in Liquid, Grill, Braise, or Roast (high quality cuts)

42. Round Tip Steak Cross cut of the round tip muscle. C

43. Proper Name Beef Round Tip Steak Other Names  Sirloin Tip Steak  Top Sirloin Steak Cooking Methods  Grill, Broil, Stir-fry, Pan-broil, or Pan-fry

44. Round Tip Roast Cap Off Cut from inner side of the round and is comprised of the tip with the cap muscle removed. C

45. Proper Name Beef Round Tip Roast Cap Off Other Names  Ball Tip Roast  Full Trimmed Tip Roast Cooking Methods  Braise, Cook in Liquid, Grill, or Roast (high quality cuts)

46. Round Tip Steak Cap Off Cross cut of the tip with the cap muscle removed. C

47. Proper Name Beef Round Tip Steak Cap Off Other Names  Ball Tip Steak  Trimmed Tip Steak Cooking Methods  Grill, Broil, Stir-fry, Pan-broil, or Pan-fry

48. Round Top Round Roast Cut from inner portion of the round, above the bone. C

49. Proper Name Beef Round Top Round Roast Other Names  Top Round Roast  Top Round Roast Center Cooking Methods  Roast or Grill

50. Round Top Round Steak Cut from inner portion of the round, above the bone. C

51. Proper Name Beef Round Top Round Steak Other Names  Top Round Steak  Top Round Steak Center Steak Cooking Methods  Broil, Grill, Stir-fry, Pan-broil, or Pan-fry

52. Cubed Steak Made from lean tender muscle from multiple areas of the carcass. C

53. Proper Name Beef Cubed Steak Other Names  Cubed Beef Steak  Cubed Steak Cooking Methods  Braise, Pan-broil, or Pan-fry

54. Beef for Stew Made from lean tender muscle from multiple areas of the carcass. C

55. Proper Name Beef for Stew Other Name  Stew Beef  Beef Cubed for Stew  Boneless Stew Beef  Boneless Beef for Stew Cooking Methods  Braise or Cook in Liquid

56. Ground Beef Made from grinding lean and fat from various trimmings of the carcass. C

57. Proper Name Ground Beef Other Names  Ground Round  Ground Chuck  Hamburger  Chopped Meat Cooking Methods  Roast (Bake), Grill, Broil, Pan-broil, or Pan-fry