1. Beef Retail Cut Session
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2. Click on the name of a cut to go to photographs OR use the navigation buttons to move through the presentation.
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)
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 Tip Roast Cap Off Round Tip Steak Cap Off
Round Top Round Roast Round Top Round Steak Cubed Steak Beef for Stew Ground Beef
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3. Chuck Arm Roast Contains the circular arm bone and sometimes cross
sections of rib bones. Can be identified by three
sections comprising one muscle.
One Muscle C

4. Chuck Arm Roast (Boneless)
The circular arm bone is removed leaving an opening. Can
be identified by three sections comprising one muscle.
Arm Bone Cavity
One Muscle C

5. Chuck Arm Steak
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
same three sections to comprise one muscle.
Arm Bone C

6. Chuck Arm Steak (Boneless)
Cut from the shank side of the square-cut chuck. It is a semioval-
shaped cut with a circular bone located off center removed.
Contains the same three sections to form one muscle.
Arm Bone Cavity C

7. Chuck Blade Roast
Cut from the blade side of the chuck. It contains the blade
bone, backbone, rib bone, and a variety of muscles.
Backbone
Blade Bone
Rib Bone C

8. Chuck Blade Steak
Blade Bone
Rib Bone
Backbone
Cut from the blade side of the chuck. It contains the blade bone,
backbone, rib bone, and a variety of muscles including the inside
chuck and clod. C

9. Chuck Eye Roast (Boneless)
Contains meaty inside muscles of the blade chuck, some
seam fat, and little to no fat cover.
Seam Fat C

10. Chuck Mock Tender Roast
Cut from above the blade bone and is naturally boneless. Is
smaller than the tenderloin and is comprised of one muscle. C

11. Chuck Mock Tender Steak
Cut from the Chuck Mock Tender Roast. Can be identified
by the natural split and seam in the center.
Seam C

12. Chuck Seven Bone Roast
Cut from the center of the blade portion of the chuck. Can be
identified by a 7 or reverse 7-shaped blade bone. It contains
the backbone, rib bone, and a variety of muscles.
7-shape Blade Bone
Rib Bone
Backbone C

13. Chuck Seven Bone Steak
Cut from the center of the blade portion of the chuck. It is a large
steak, with a 7-shaped blade bone, a backbone, rib bone, and a
variety of muscles. The steak is less than 1 ½ inches thick.
7-shape Blade Bone
Rib Bone
Backbone C

14. Shank Cross Cut
Crosscut of the foreshank or hindshank, with a round to
triangular-shaped bone, located near one side. It is
usually 1 ½ to 2 inches thick.
Round Bone C

15. Shank Cross Cut (Boneless)
Crosscut of the fore shank or hind shank, with the bone
removed. It is usually 1 ½ to 2 inches thick. C

16. Brisket (Boneless, Whole)
Whole cut from the section between the foreshank and the
plate. Contains layers of fat and lean, with the sternum and
rib bones removed from the flat half.
Point Half
Flat Half C

17. Brisket Corned (Boneless)
Can be cut from any section of the brisket between the foreshank
and the plate. Sternum and rib bones are removed and is cured
in salt brine (pickled). Typically darker in color.
Darker Color C

18. Brisket Flat Half (Boneless)
Cut from the rear portion of the brisket, closest to the
plate layers. The sternum and rib bones are removed.
Flat End C

19. Brisket Point Half (Boneless)
Cut from the sternum section of the brisket between the foreshank
and plate. It contains layers of fat and lean but no bones.
Point End C

20. Chuck Arm Roast Cut from arm side of the chuck, in front of the ribs.

21. Proper Name Beef Chuck Arm Roast Other Names Cooking Method
Arm Chuck Roast
Chuck Round Bone Cut
Round Bone Pot-Roast
Round Bone Roast
Cooking Method
Braise or Cook in Liquid

22. Chuck Arm Roast (Boneless)
Cut from the arm side of the chuck, in
front of the ribs, with the round bone
removed. C

23. Beef Chuck Arm Roast Boneless
Proper Name
Beef Chuck Arm Roast Boneless
Other Name
Chuck Arm-Pot Roast Boneless
Cooking Method
Braise or Cook in Liquid

24. Chuck Arm Steak Cut from arm side of the chuck, in front of the ribs.

25. Proper Name Beef Chuck Arm Steak Other Names Cooking Method
Arm Chuck Steak
Arm Steak Beef Chuck
Arm Swiss Steak
Round Bone Steak
Cooking Method
Braise or Cook in Liquid

26. Chuck Arm Steak (Boneless)
Cut from the arm side of the chuck, in
front of the ribs, with the round bone
removed. C

27. Beef Chuck Arm Steak Boneless
Proper Name
Beef Chuck Arm Steak Boneless
Other Names
Boneless Arm Steak
Boneless Round Bone Steak
Boneless Swiss Steak
Cooking Method
Braise or Cook in Liquid

28. Chuck Blade Roast Cut from the blade portion of the chuck
between the 4th and 5th ribs. C

29. Proper Name Beef Chuck Blade Roast Other Names Cooking Methods
Blade Chuck Roast
Chuck Roast Blade Cut
Chuck Roast 1st Cut
Cooking Methods
Braise, Cook in Liquid, or Roast (high quality cuts)

30. Chuck Blade Steak Cut from the blade portion of the chuck
between the 4th and 5th rib. C

31. Proper Name Beef Chuck Blade Steak Other Names Cooking Methods
Chuck Steak Blade Cut
Chuck Steak, 1st Cut
Cooking Methods
Braise, Broil, Grill, Cook in Liquid, or Pan-broil (high quality cuts)

32. Chuck Eye Roast (Boneless)
Cut from the blade portion of the chuck
in the tender areas of the rib. C

33. Beef Chuck Eye Roast Boneless
Proper Name
Beef Chuck Eye Roast Boneless
Other Names
Boneless Chuck Roll
Boneless Chuck Fillet
Chuck Eye Roast
Inside Chuck Roll
Cooking Methods
Grill, Broil, Pan-fry, Pan-broil, Braise, or Roast

34. Chuck Mock Tender Roast
Cut from the top area of the blade
portion of the chuck, just behind
the neck region. C

35. Beef Chuck Mock Tender Roast
Proper Name
Beef Chuck Mock Tender Roast
Other Names
Chuck Eye
Chuck Fillet
Chuck Tender
Fish Muscle
Medallion Pot-Roast
Scotch Tender
Cooking Methods
Braise or Cook in Liquid

36. Chuck Mock Tender Steak
Cross cut of the Mock Tender in the
thickest region of the muscle. C

37. Beef Chuck Mock Tender Steak
Proper Name
Beef Chuck Mock Tender Steak
Other Names
Chuck Eye Steak
Chuck Fillet Steak
Chuck Tender Steak
Fish Muscle Steak
Scotch Tender Steak
Cooking Methods
Braise or Cook in Liquid

38. Chuck Seven Bone Roast Cut from the blade portion of the chuck
between the 1st and 3rd rib. C

39. Beef Chuck Seven Bone Roast
Proper Name
Beef Chuck Seven Bone Roast
Other Names
Center Cut Pot-Roast
Chuck Roast Center Cut
7-Bone Roast
Cooking Methods
Braise or Cook in Liquid

40. Chuck Seven Bone Steak Cut from the blade portion of the chuck
between the 1st and 3rd rib. C

41. Beef Chuck Seven Bone Steak
Proper Name
Beef Chuck Seven Bone Steak
Other Names
Center Cut Steak
Chuck Steak Center Cut
7-Bone Steak
Cooking Methods
Braise, Broil, Grill, or Cook in Liquid

42. Shank Cross Cut Cross cut from the shank portion of the
fore or hind shank. C

43. Proper Name Beef Shank Cross Cut Other Names Cooking Methods
Center Beef Shanks
Cross Cut Shanks
Fore Shank for Soup
Meat, Bone-In
Cooking Methods
Braise or Cook in Liquid

44. Shank Cross Cut (Boneless)
Cross cut from the shank portion of the fore
or hind shank. The bone is removed. C

45. Beef Shank Cross Cut Boneless
Proper Name
Beef Shank Cross Cut Boneless
Other Names
Boneless Beef Shanks
Cross Cut Shanks, Boneless
Fore Shank for Soup
Meat, Boneless
Cooking Methods
Braise or Cook in Liquid

46. Brisket (Boneless, Whole)
Whole cut from the area behind the shank
with all bones removed. C

47. Beef Brisket Whole Boneless
Proper Name
Beef Brisket
Whole Boneless
Other Names
Boneless Brisket
Brisket Boneless
Fresh Beef Brisket
Whole Brisket
Cooking Methods
Braise or Cook in Liquid

48. Brisket Corned (Boneless)
Cut from any area behind the shank with
all bones removed. C

49. Proper Name Beef Brisket Corned Boneless Other Names Cooking Method
Corned Brisket
Corned Whole Brisket
Corned Flat Half Brisket
Corned Point Half Brisket
Cooking Method
Braise or Cook in Liquid

50. Brisket Flat Half (Boneless)
Cross cut of the last 3rd of the rear
portion of the brisket. C

51. Beef Brisket Flat Half Boneless
Proper Name
Beef Brisket Flat Half
Boneless
Other Names
Brisket First Cut
Brisket Flat Cut
Brisket Thin Cut
Cooking Method
Braise or Cook in Liquid

52. Brisket Point Half (Boneless)
Cross cut of the first 3rd of the front
portion of the brisket. C

53. Beef Brisket Point Half
Proper Name
Beef Brisket Point Half
Boneless
Other Names
Brisket Point Cut
Brisket Thick Cut
Brisket Front Cut
Cooking Methods
Braise or Cook in Liquid