Beef Chart

Beef Cuts

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7-Bone Chuck Roast

Identified by the 7-shaped bone it contains. Slow-cook to bring out its full, savory flavor. Learn more about this beef cut here.

7-Bone Chuck Steak

Identified by the 7-shaped bone it contains. Slow-cook to bring out its full, savory flavor. Learn more about this beef cut here.

Affordable Beef Cuts for Families

These overlooked budget-friendly faves are sure to delight your table.

Arm Chuck Roast

Economical and flavorful. Best when slow-cooked. Learn more about this beef cut here.

Arm Chuck Steak

Good value and ideal to slow-cook for the most tender finish. Learn more about this beef cut here.

BBQ-Worthy Beef Cuts

Cook these beef cuts low and slow, slather on a rich BBQ sauce and behold, a new family favorite.

Back Ribs

A great value and beef’s signature ribs for the BBQ, this flavorful cut is great with a dry rub on the grill. Learn more about this beef cut here.

Beef Bones

Strong beef flavor. Roast before adding to a broth. Learn more here.

Beef Cuts You Can Marinate

Marry one of these cuts to the right marinade for a satisfying and oh-so-succulent meal.

Best Beef Cuts for Broiling

Broiling is one of the best ways to prepare beef.

Best Beef Cuts for Grilling

Looking for the best steaks to grill? You won’t go wrong with these juicy and delicious steak cuts.

Best Beef Cuts for Oven Roasting

Oven roasting is the simplest way to prepare beef – just season and let the oven do the rest.

Best Beef Cuts for Slow-Cooking

Expand your slow-cooking repertoire with these proven beef cuts.

Best Beef Cuts for Stir-Frying

These stir-fry-friendly beef cuts deliver a delicious one-skillet meal that’s sure to impress.

Blade Chuck Roast

A relatively inexpensive cut with loads of beef flavor. Moist and tender when slow-cooked. Learn more about this beef cut here.

Blade Chuck Steak

A relatively inexpensive cut with loads of beef flavor. Marinate before grilling. Learn more about this beef cut here.

Blade/Lifter Meat

Thin muscles removed from the outside of the Rib; also called cap and wedge meat. Learn more here.

Bottom Round Roast

Great value and very lean. Best for roasting or slow-cooking and slicing thin. Learn more about this beef cut here.

Bottom Round Steak

A good everyday cut, boneless and lean. Marinate and broil or grill and slice thin. Learn more about this beef cut here.

Braison Cut

A small, round boneless cut that makes an Osso Buco-style roast after slow-cooking. Learn more about this beef cut here.

Brisket Flat Half

The leaner half of the whole Brisket also known also as the “first cut,” this full-flavored meat can be sliced or shredded. Learn more about this cut here.

Brisket Point Half

The less lean half of the whole Brisket that’s juicy with full flavor. Learn more about this beef cut here.

Chuck Eye Roast

This cut is a good value with loads of beef flavor. Roast to highlight natural tenderness and flavor. Learn more about this beef cut here.

Chuck Eye Steak (Delmonico)

A low-cost alternative to the Rib Eye Steak. A tender and savory cut great for grilling. Learn more about this beef cut here.

Chuck Flap/Edge Roast

Richly flavored and finely textured. Best for slow-cooking whole or grilling if very thinly sliced across the grain. Learn more here.

Chuck Neck Roast

Rich in flavor and tender after slow-cooking. Learn more about this beef cut here.

Chuck Short Ribs

A crowd favorite, known for their richness and meatiness. Flavorful, moist and tender when slow-cooked. Learn more about this beef cut here.

Chuck Tender Roast

Lean roast that requires slow-cooking to tenderize. Learn more about this beef cut here.

Chuck Tender Steak

Lean cut that resembles a Tenderloin Steak but is not as tender. Slow-cook or tenderize with a marinade before grilling. Learn more about this beef cut here.

Coulotte Roast

With plenty of marbling, this is a juicy and savory roast. Best roasted in the oven or smoked slowly on the grill. Learn more about this beef cut here.

Coulotte Steak

With plenty of marbling, this is a juicy and savory steak. Easy to prepare on the grill. Learn more about this beef cut here.

Country-Style Ribs

Meaty, boneless ribs that work best in a slow-cooker or slow-cooked and finished on the grill. Learn more about this beef cut here.

Cross Rib Chuck Roast

A savory cut for roasting or slow-cooking to achieve a tender finish. Learn more about this beef cut here.

Cubed Steak

Pre-tenderized, this thin cut is a great value for everyday meals. Skillet cook for best results. Learn more here.

Denver Roast

Extremely tender with a good amount of marbling and beef flavor. Season generously and roast for best results. Learn more about this beef cut here.

Denver Steak

Cut from the center of the Under Blade, these steaks are extremely tender with a good amount of marbling and beef flavor. Learn more about this beef cut here.

Eye of Round Roast

A lean, flavorful cut often used for roast beef at the deli. Can be roasted or slow-cooked at home for an everyday meal. Learn more about this beef cut here.

Eye of Round Steak

A tremendous value cut that is lean and boneless. Ideal for marinating then grilling or skillet cooking. Learn more about this beef cut here.

Flank Steak

Lean and boneless with lots of intense beef flavor. Best when marinated and grilled or sliced thin and stir-fried. Learn more about this beef cut here.

Flat Iron Steak

Extremely tender, well-marbled and flavorful and great for grilling. Cut from the Top Blade. Learn more about this beef cut here.

Ground Beef

Versatility and rich flavor make it ideal for burgers, tacos or wraps. Perfect for breakfast, lunch and everything in-between. Learn more here.

Hanger Steak

A thicker cut within the Short Plate that’s full of flavor with a coarse texture. Marinate and grill. Learn more about this beef cut here.

Innovative Beef Cuts

Ready to up your beef game with something different and delicious?

Inside Skirt Steak

Opposite the Outside Skirt Steak, this cut is known for its robust flavor profile. Marinate and grill hot for fajitas or use for stir-fry. Learn more here.

Kabobs

This popular grilling cut is extremely versatile and flavorful. Skewer alongside vegetables for grilling or use in a stew. Learn more here.

Large Beef Cuts for a Crowd

Try these steaks and roasts for gatherings big or small.

Lean Beef Cuts

The perfect balance of taste and nutrition.

Loin Steak Tail

Cut from the underside or Flank portion of the beef hindquarter, ventral or under the Short Loin. Fat trim level is specified by the buyer. Learn more here.

Merlot Steak

Similar in appearance to the Flank Steak, but with a finer texture. Grill quickly over high heat. Learn more here.

Outside Round, Rump

Boneless and lean. Pointed, Sirloin end of the Outside Round. Learn more about this beef cut here.

Outside Skirt Steak

Opposite the Inside Skirt Steak, this cut is known for its robust flavor profile. Marinate and grill hot for fajitas or use for stir-fry. Learn more here.

Pectoral Meat

Section of the pectoral muscle that remains in the Square-Cut Chuck primal after removal of the Brisket. Learn more here.

Petite Sirloin Steak

A great value steak. Grill after marinating. Learn more about this beef cut here.

Petite Sirloin/Ball Tip

Small roast section of the Bottom Sirloin opposite the Sirloin Tip in the Round. Best when sliced thinly across the grain after cooking. Learn more here.

Plate Short Ribs

Good beef flavor. Good braised or on the grill with your favorite rub. Learn more about this beef cut here.

Porterhouse Steak

Big flavor and often big enough for two. Simply season this sublime combination of Strip and Tenderloin for the grill or oven. Learn more about this cut here.

Ranch Steak

Affordable, lean and versatile. Good for grilling or broiling. Learn more about this beef cut here.

Rib Fingers

Thin strips of beef cut from between individual ribs in the Rib primal. Learn more about this beef cut here.

Rib Oven-Prepared

Fall-off-the-bone tender, this flavorful cut is best when roasted. Learn more about this beef cut here.

Rib Short Ribs

Full of beef flavor and fall-off-the-bone tender, but also available boneless. Grill or slow-roast for a succulent beef dish. Learn more about this cut here.

Ribeye Cap Roll

Rich and satisfying with exceptional tenderness and marbling. Not always easy to find, but best when roasted. Learn more about this beef cut here.

Ribeye Cap Steak

Rich and satisfying with exceptional tenderness and marbling. Perfect for grilling . Learn more about this beef cut here.

Ribeye Filet

An unquestionably tender but smaller Ribeye Steak. Perfectly portioned for the grill. Learn more about this beef cut here.

Ribeye Petite Roast

A smaller and leaner, yet still flavorful, alternative to the Ribeye Roast. Ideal for roasting. Learn more about this beef cut here.

Ribeye Roast

Savory and fine-textured with generous marbling. A classic holiday roast. Learn more about this beef cut here.

Ribeye Steak

One of the most popular and tender cuts with marbling that adds flavor. Simply season and grill. Learn more about this beef cut here.

Santa Fe Steak

Steak cut from the thin, lean muscle that covers the Top Round. Can be used as an alternative to Skirt or Flank Steaks. Learn more here.

Shank Cross-Cut

A cross-section of the leg, which is used extensively for movement. It is typically braised to make flavorful, fork-tender dishes. Learn more here.

Shoulder Petite Tender Medallions

Juicy and tender small medallions cut from the Shoulder Petite Tender. Learn more about this beef cut here.

Shoulder Roast

An inexpensive chuck cut with good flavor and good for roasting. Learn more about this beef cut here.

Shoulder Steak

An inexpensive chuck cut with good flavor. Slow-cook or marinate before grilling. Learn more about this beef cut here.

Sierra Steak

Versatile cut with robust beef flavor and mimics the appearance of Flank Steak. Use a tenderizing marinade before grilling. Learn more about this cut here.

Sirloin Bavette Steak

Cut from the Sirloin Bavette/Sirloin Flap and a good source of fajita meat. Marinate and grill or broil. Learn more about this beef cut here.

Sirloin Bavette/Sirloin Flap

A boneless cut with a hearty texture that’s a good source for fajita meat. Marinate and grill or broil. Learn more about this beef cut here.

Sirloin Tip Center Roast

Perfect for an easy family meal. Roast this lean cut, then thinly slice and serve. Learn more about this beef cut here.

Sirloin Tip Center Steak

Boneless, lean and a good value for this fairly tender cut. Marinate before grilling for the best experience. Learn more about this beef cut here.

Sirloin Tip Roast

This boneless, lean cut is great value. Best when roasted and carved into thin slices. Learn more about this beef cut here.

Sirloin Tip Side Roast

This cut is a good value and very lean, making it a great roast choice any night of the week. Learn more about this beef cut here.

Sirloin Tip Side Steak

Boneless and lean, this cut is inexpensive and ideal with a tenderizing marinade before grilling. Learn more about this beef cut here.

Sirloin Tip Steak

This boneless, lean cut is great value. Makes good Kabobs, Stew Meat or Cubed Steak. Learn more about this beef cut here.

Special Trim

Trim pieces from any primal section other than Shanks or Heels that are at least 8 square inches on one side and no less than 1.5 inches thick at any point.

Stew Meat

A full-flavored staple. Great for slow-cooking, chili and stews. Learn more here.

Strip Filet

Thick cut but smaller diameter than Strip Steak with a robust taste. Season simply with salt and pepper or your favorite rub and grill. Learn more here.

Strip Petite Roast

A smaller roasting option than Strip Roast. Impressive looking, yet easy to cook, this juicy and flavorful cut is great for everyday dinners. Learn more here.

Strip Roast

This centerpiece roast is tender, juicy and full of flavor. Learn more about this beef cut here.

Strip Steak

Tender, lean and perfect for grilling. Learn more about this beef cut here.

Strips

Weeknight dinner ingredient that’s easy to prepare, whether it’s for fajitas, salad or stir-fry. Learn more here.

T-Bone Steak

Smaller than the Porterhouse, but delivers same optimal tenderness and satisfying flavor – all in a lean package that’s ready to be grilled. Learn more here.

Tenderloin Butt

The thickest end of the Tenderloin cut into a roast. Rich tasting and smoothly textured. Ideal for roasting. Learn more about this beef cut here.

Tenderloin Roast

The most tender beef roast that is well known for being lean and succulent. Easy to carve with its fine texture. Learn more about this beef cut here.

Tenderloin Steak (Filet Mignon)

This is the most tender steak, lean yet succulent, with a fine buttery texture. This steak also meets government guidelines for lean. Learn more here.

Tenderloin Tails

Tapered ends of the Tenderloin, the most tender beef muscle. Learn more about this beef cut here.

Tenderloin Tips

Nicely trimmed, extremely tender and flavorful ends of the Tenderloin. Perfect for center of the plate, kabobs, stews and stir-fry. Learn more here.

Top (Inside) Round Cap

Thin, lean muscle that covers the Top Round. Can be used as an alternative to Skirt or Flank Steaks. Benefits from tenderization. Learn more here.

Top (Inside) Round Front Side Steak

A simple, lean cut for a lighter steak experience. Marinate and grill quickly over high heat. Learn more about this beef cut here.

Top (Inside) Round, Front Side Muscle (IM)

Small, lean, fairly tender muscle often removed from the front side of the Top Round. Learn more about this beef cut here.

Top Blade Steak

Home of the second most tender muscle and cut into Top Blade and Flat Iron Steaks. Learn more about this beef cut here.

Top Round Roast

A lean roast that should be slow-cooked to improve its tenderness and then sliced thinly across the grain. Learn more about this beef cut here.

Top Round Steak

Thick and versatile weekday cut. Typically broiled or slow-cooked to bring out its best. Learn more about this beef cut here.

Top Sirloin Filet

Tender, thick and perfectly portioned from larger Top Sirloin Steaks. Season simply with salt and pepper or your favorite rub before grilling. Learn more here.

Top Sirloin Petite Roast

Lean cut that is a smaller version of the larger Top Sirloin Roast and ideal for roasting. Learn more about this beef cut here.

Top Sirloin Steak

A flavorful cut that’s versatile and juicy. Great served as a steak or cut into kabobs. Learn more about this beef cut here.

Trending Beef Cuts

Are you a trend watcher? If so, here's your new short list.

Tri-Tip

Fairly tender, boneless and triangle-shaped. Unique item for smoking or BBQing that is most popular on the West Coast. Learn more here.

Tri-Tip Roast

Boneless and fairly tender with full flavor. Roast or grill then slice across the grain. Learn more about this beef cut here.

Tri-Tip Steak

Boneless and fairly tender with full flavor. Grill then slice across the grain. Learn more about this beef cut here.

Western Steak

This lean cut is best tenderized with a marinade before cooking. Grill or broil then slice thin. Learn more about this beef cut here.

Western Tip Steak

A lean, boneless cut that’s great for everyday meals and benefits from a marinade before grilling. Learn more about this beef cut here.

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