Complete Beef Cuts Chart: Visual Guide to Every Primal Cut

Every steak, roast, and ground beef patty you've ever eaten came from somewhere specific on the animal. Understanding where — and why it matters — is the difference between a confused shopper and a confident cook. After 30 years behind the butcher block, I can tell you: knowing your beef cuts chart is the single most useful piece of knowledge for anyone who takes meat seriously.

This guide breaks down every primal cut, every major subprimal, and the retail cuts you'll find at the butcher counter. Print this out, bookmark it, refer to it at the store. Once you understand beef anatomy, everything else — cooking methods, pricing, quality evaluation — falls into place.

The 8 Primal Cuts of Beef

When a beef carcass is broken down, it's first divided into eight primal cuts. These are the large, wholesale sections that butchers then break into smaller subprimals and retail cuts. The primals are split between the forequarter (front half) and hindquarter (back half).

Forequarter Primals

• Chuck — Shoulder and neck
• Rib — Upper back (ribs 6-12)
• Brisket — Chest/breast
• Plate (Short Plate) — Belly below the rib

Hindquarter Primals

• Loin — Upper back behind the rib (short loin + sirloin)
• Round — Rear leg/rump
• Flank — Lower belly behind the plate
• Shank — Lower leg portions

Let's break down each primal in detail with the cuts you'll actually find at the store.

1. Chuck (Shoulder)

Location: Shoulder, neck, and upper arm of the animal

Characteristics: Well-exercised muscles with abundant connective tissue. Excellent flavor but requires proper cooking to become tender. Heavy marbling in some areas.

Key Chuck Cuts

Cut	Description	Best Cooking Method
Chuck Roast	Classic pot roast cut, well-marbled	Braising, slow cooking
Chuck Eye Steak	"Poor man's ribeye" — same muscle, different location	Grilling, pan-searing
Flat Iron Steak	Second most tender muscle in the carcass	Grilling, pan-searing
Denver Steak	Well-marbled, from the serratus ventralis	Grilling, pan-searing
Chuck Short Ribs	Bone-in ribs with rich meat	Braising, smoking
Ground Chuck	Ideal fat ratio (15-20%) for burgers	Grilling, pan-frying

Shopping tip: Chuck is the value king. Cuts like flat iron and Denver steak deliver near-ribeye quality at half the price.

2. Rib (Prime Rib Section)

Location: Upper back, ribs 6-12

Characteristics: The most heavily marbled section. Tender muscles that do little work. Home to the most prized steaks.

Key Rib Cuts

Cut	Description	Best Cooking Method
Ribeye Steak	The gold standard — heavy marbling, multiple muscles	Grilling, pan-searing, reverse sear
Prime Rib Roast	Standing rib roast, bone-in for maximum flavor	Oven roasting
Tomahawk Steak	Bone-in ribeye with frenched rib bone	Reverse sear, grilling
Rib Cap (Spinalis)	The most flavorful muscle on the animal	Grilling, pan-searing
Beef Back Ribs	Bones removed when making boneless ribeye	Smoking, braising

Quality matters most here: The rib primal shows the biggest quality difference between grades. A Prime ribeye vs. Select is night and day.

3. Loin (Short Loin + Sirloin)

Location: Upper back behind the rib section

Characteristics: Tender muscles, moderate marbling. Divided into the short loin (forward) and sirloin (rear). Home to classic steakhouse cuts.

Short Loin Cuts

Cut	Description	Best Cooking Method
New York Strip	Firm, beefy flavor with exterior fat cap	Grilling, pan-searing
T-Bone Steak	Strip + small tenderloin, separated by T-shaped bone	Grilling
Porterhouse	Like T-bone but with larger tenderloin section	Grilling
Tenderloin/Filet Mignon	Most tender cut, lean and mild	Pan-searing, roasting

Sirloin Cuts

Cut	Description	Best Cooking Method
Top Sirloin	Lean, beefy flavor, affordable	Grilling, pan-searing
Sirloin Cap (Picanha)	Brazilian favorite with thick fat cap	Grilling, churrasco
Tri-Tip	Triangular muscle, popular on the West Coast	Grilling, smoking, roasting
Coulotte	Same as picanha, different preparation	Grilling

Pro tip: The tenderloin runs through the short loin — that's why T-bones and porterhouses have that small filet section.

4. Round (Rear Leg)

Location: Rear leg and rump

Characteristics: Lean, heavily exercised muscles. Less tender but economical. Best when sliced thin or braised.

Key Round Cuts

Cut	Description	Best Cooking Method
Top Round	Leanest major cut, good for roast beef	Roasting (rare), slicing thin
Bottom Round	Tougher than top, good for pot roast	Braising, slow cooking
Eye of Round	Very lean cylinder, often overcooked	Roasting rare, slicing thin
Rump Roast	Budget-friendly pot roast option	Braising
Round Steak	Cross-section of the leg, tough	Braising, chicken-frying

Caution: Round cuts are lean and unforgiving. Cook them past medium and they become tough. Best served rare or braised until falling apart.

5. Brisket (Chest)

Location: Chest/pectoral area

Characteristics: Heavily worked muscle with thick connective tissue. Requires long, slow cooking but becomes incredibly tender and flavorful.

Brisket Cuts

Cut	Description	Best Cooking Method
Whole Packer Brisket	The flat + point together (10-20 lbs)	Smoking (BBQ)
Brisket Flat	Leaner, more uniform section	Smoking, braising
Brisket Point	Fattier, more flavorful section	Smoking, burnt ends

BBQ essential: A properly smoked brisket is the pinnacle of American barbecue. Low and slow (225-275°F for 12-18 hours) transforms this tough cut into tender perfection.

6. Plate (Short Plate)

Location: Belly area below the rib primal

Characteristics: Rich, fatty cuts with intense beefy flavor. The source of some underrated steaks and the best short ribs.

Key Plate Cuts

Cut	Description	Best Cooking Method
Skirt Steak (Outside)	The original fajita cut, intensely beefy	High-heat grilling, slicing thin
Plate Short Ribs	Dinosaur ribs — massive, meaty, spectacular	Smoking, braising
Hanger Steak	"Butcher's steak" — tender, rich, limited supply	Grilling, pan-searing

Hidden gems: Skirt and hanger are the butcher's secret favorites. Incredible flavor at a fraction of ribeye prices.

7. Flank

Location: Lower belly behind the plate

Characteristics: Lean, flat muscles with pronounced grain. Must be sliced against the grain for tenderness.

Key Flank Cuts

Cut	Description	Best Cooking Method
Flank Steak	Flat, lean, excellent for marinating	High-heat grilling, slicing thin
Flap Meat (Sirloin Tip)	Similar to skirt, great for carne asada	Grilling, stir-fry

Critical rule: Always slice flank and skirt steaks against the grain. Cutting with the grain makes them chewy regardless of doneness.

8. Shank

Location: Lower leg portions (fore and hind)

Characteristics: Very tough, collagen-rich. Transforms into silky, unctuous texture when braised properly.

Key Shank Cuts

Cut	Description	Best Cooking Method
Osso Buco (Cross-Cut Shank)	Thick slices with marrow center	Braising
Beef Shank (Whole)	Whole lower leg, rich in collagen	Stock making, braising

Don't skip it: Braised beef shank produces the most unctuous, spoon-tender meat and the richest stock you'll ever taste.

Beef Cuts Chart: Quick Reference

Primal	Tenderness	Best For	Price Point
Chuck	Medium (varies)	Braising, ground beef, hidden gem steaks	$
Rib	High	Steaks, roasts, premium cuts	$$$
Loin	Very High	Steaks, tenderloin, special occasions	$$$
Round	Low	Roast beef, pot roast, lean applications	$
Brisket	Low (raw) / High (braised)	BBQ, braising, pastrami	$$
Plate	Medium	Fajitas, short ribs, flavorful steaks	$$
Flank	Medium	Marinating, grilling, slicing thin	$$
Shank	Very Low (raw) / High (braised)	Braising, stock, osso buco	$

Matching Cuts to Cooking Methods

Best Cuts for Grilling

• Ribeye, NY Strip, Filet Mignon (premium)
• Flat Iron, Denver, Tri-Tip (value)
• Skirt, Flank, Hanger (flavor-forward)

Best Cuts for Braising

• Chuck Roast, Short Ribs, Brisket
• Shank, Bottom Round, Rump Roast

Best Cuts for Roasting

• Prime Rib, Tenderloin Roast
• Tri-Tip, Top Sirloin Roast
• Top Round (rare only)

Best Cuts for Ground Beef

• Chuck (ideal fat ratio, best flavor)
• Sirloin (leaner option)
• Brisket (blend for burger excellence)

Understanding Muscle and Tenderness

A simple rule governs beef tenderness: the less a muscle works, the more tender it is.

Muscles along the back (rib, loin) do minimal work — they just support the spine. They're tender. Muscles in the legs, shoulders, and chest work constantly — walking, supporting weight, breathing. They're tougher but more flavorful because of the developed muscle fibers.

Tough cuts aren't inferior — they just require different cooking. The collagen in working muscles melts into gelatin during long, slow cooking, creating a richness tender cuts can't match. A braised short rib is more luxurious than any filet mignon.

Shopping Tips: Using This Chart

1. Know your cooking method first. Then choose a cut that matches. Buying a beautiful ribeye to braise is a waste; buying brisket to grill fast is a disaster.
2. Compare within primals. Chuck eye is ribeye at half the price. Denver steak is an undiscovered gem. Know the alternatives.
3. Grade matters for tender cuts. A Prime ribeye vs. Select is dramatic. A Prime chuck roast vs. Select barely matters — it's getting braised anyway.
4. Ask your butcher. Show them this chart, tell them your cooking method and budget, and let them guide you to the best option.

For premium cuts that showcase each primal at its best, explore The Meatery's beef collection — from A5 wagyu ribeyes to heritage breed briskets.