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Beef cuts chart

A cow is broken down into what are called primal cuts, the main areas of the animal which include the loin, rib, round, flank, chuck, sirloin, brisket and more.

These primal cuts are then broken down into sub-primal cuts, including specific steaks and chops: flank steak, flat iron steak, filet mignon, rib eye. 

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<h2 class='meatology-body__part'><span style='color: #990000;'><strong>CHUCK</strong></span></h2> <div class='meatology__tabs-description'> <p>The chuck primal is located in the forequarter and is divided into two main groups. This includes the arm, which includes the shoulder, and the blade. There is a large amount of connective tissue in this area and the muscles are well used. This results in cuts that are very beefy and flavorful, but can be tough. This is where the beef for pot roast and stew is often sourced.</p> <p>Although the chuck is associated with tough cuts for slow cooking, there are notable exceptions you’ll find at Snake River Farms. These include the flat iron steak and teres major. Meat scientists determined the flat iron is the second most tender steak after the tenderloin. The teres major has a rich beef flavor and natural tenderness. Both of these require a skillful butcher to properly extract them from the chuck.</p> </div> <p>
</p> <h2 class='meatology-body__part'><strong><span style='color: #990000;'>RIB</span></strong></h2> <div class='meatology__tabs-description'> <div class='magezon-builder magezon-builder-preload'> <div class='g3335tn mgz-element mgz-element-row full_width_row'> <div class='mgz-element-inner g3335tn-s'> <div class='inner-content mgz-container'> <div class='axf31p6 mgz-element mgz-element-column mgz-col-xs-12'> <div class='mgz-element-inner axf31p6-s'> <div class='fmk1eh0 mgz-element mgz-child mgz-element-text'> <div class='mgz-element-inner fmk1eh0-s'> <div data-content-type='row' data-appearance='contained' data-element='main'> <div data-enable-parallax='0' data-parallax-speed='0.5' data-background-images='{}' data-background-type='image' data-video-loop='true' data-video-play-only-visible='true' data-video-lazy-load='true' data-video-fallback-src='' data-element='inner'> <div data-content-type='html' data-appearance='default' data-element='main' data-decoded='true'> <p>The rib primal is the source of premium steaks and roasts including ribeyes, tomahawks and prime rib. It’s located at the top part of the animal, specifically the section between the sixth and twelth ribs. The beef from this area is referred to as the “middle meat” due to its central location and is prized by restaurant patrons and retail customers.</p> <p>The beef from this area has a high level of both intramuscular and kernel fat which results in flavorful and juicy cuts that are naturally tender. Dry heat techniques are best used to prepare rib primal cuts.</p> </div> </div> </div> </div> </div> </div> </div> </div> </div> </div> </div> </div> <p>
</p> <h2 class='meatology-body__part'><span style='color: #990000;'><strong>LOIN</strong></span></h2> <div></div> <div class='meatology__tabs-description'>The loin primal is where a high percentage of premium cuts are sourced. This primal is divided into the short loin and sirloin. The tenderloin is also located in the loin primal. The short loin is where t-bone, Porterhouse and strip steaks are cut. The tenderloin, where we get filets mignons, is part of the short loin and extends into the sirloin. If the tenderloin is removed, it’s not possible to cut t-bones and Porterhouse steaks since both of these steaks include a section of the tenderloin muscle. The sirloin is located toward the backside of the animal. Sirloin steaks, the tri-tip, picanha and bavette are all located in the sirloin.</div> <p>

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