Primal Cuts

Primal cuts are the first major divisions made when breaking down a beef carcass. After the animal is processed and the carcass is split into two sides (left and right), each side is divided into eight primal cuts. These primals are then further broken down into sub-primals and finally into the retail cuts you see at the butcher shop.

The Eight Beef Primals:

From the Forequarter (front): 1. Chuck — shoulder and neck (~26% of carcass). Rich, tough, affordable. 2. Rib — upper back, ribs 6–12 (~9%). Tender, well-marbled, premium. 3. Brisket — chest (~5%). Tough, collagen-rich, BBQ royalty. 4. Plate — belly below the rib (~7%). Short ribs, skirt steak. 5. Shank — lower front leg (~4%). Toughest cuts; incredible when braised.

From the Hindquarter (rear): 6. Loin — upper back behind rib (~17%). Most tender: strip, tenderloin. 7. Round — rear leg (~22%). Lean, large, economical. 8. Flank — lower belly (~5%). Lean, flavorful, must slice against grain.

Why This Matters: Understanding primal cuts gives you a map of the animal. Once you know where a cut comes from — whether it's a hard-working muscle (tough, flavorful, needs slow cooking) or a lazy one (tender, good for quick cooking) — you can predict how to cook it, what it'll cost, and what it'll taste like.

The Price Relationship: Generally, primals from the center of the animal (rib, loin) command the highest prices because they're the most tender. Primals from the extremities and hardworking areas (chuck, round, shank) are less expensive but often more flavorful. The best home cooks know how to get extraordinary results from every primal.