Wholesale Cuts of Beef
And The Retail Pieces Cut From Them

1
Rump
(In-Between)
Rump Roast
Beef Oxtails

2
Loin
(Tender)
Shell Sirloin Steak (Bone-In)
Boneless Sirloin Steak
Porterhouose Steak
T-Bone Steak
NY Strip Steak (Boneless)
Tenderloin Steak (Filet Mignon)
Whole Peeled Tenderloin

3
Rib
(Tender)
Rib Eye Steak
(Boneless or Bone_In)
Rib Eye Roast
(Boneless or Bone_In)
Beef Back Ribs

8
Round
(Less Tender)
Bottom Round Steak
Bottom Round Roast
Eye Round Steak
Eye Round Roast
Eye Round Sandwich Steak
Top Round Steak
Top Round Roast
Top Round Bracciole
Top Round Sandwich Steak
Top Round London Broil
Sirloin Tip Steak
Sirloin Tip Roast
Sirloin Tip Steak Silverside
Silver Tip Silverside Roast
Sirloin Tip Sandwich Steak
Beef Cubed Steak
Ground Beef

4
Chuck
(Less Tender)
Chuck Steak
(Boneless or Bone_In)
Chuck Roast
(Boneless or Bone_In)
Chuck Eye Steak
Boneless Chuck Top Blade Steak
Boneless Shoulder Steak
Boneless Shoulder Roast
Boneless Shoulder London Broil
Beef Cubed Steak
Ground Beef

7
Flank
(Less Tender)
Flamk Steak

6
Plate
(Less Tender)
Boneless Stew Beef
Beef Short Ribs (Boneless or Bone_In)

5
Shank
(Less Tender)
Beef Shank Center Cut
Beef Shank End Cut
Beef Stew Meat

Most Often Purchased Retail Cuts And How to Cook Them
2	7	2
Shell Sirloin Steak (Bone-In)	Flank Steak	Porterhouse Steak
2	3	8
NY Strip Steak (Boneless)	Rib Eye Steak (Boneless)	Bottom Round Roast
8	8	8
Eye Round Roast	Top Round Roast	Top Round London Broil
8	4	4
Sirloin Tip Roast	Chuck Roast (Boneless)	Boneless Shoulder London Broil

Cooking Methods

Tender - Dry Heat * Less Tender - Moist Heat

Shell Sirloin Steak (Bone-In)
Flank Steak
Porterhouse Steak
NY Strip Steak (Boneless)
Rib Eye Steak (Boneless)
Bottom Round Roast
Eye Round Roast
Top Round Roast
Top RoundLondon Broil
Sirloin Tip Roast
Chuck Roast (Boneless)
Boneless Shoulder London Broil

Broil * Grill
Braise or Marinate and Roast
Broil * Grill
Broil * Grill
Broil * Grill
Braise
Braise * Roast
Braise * Roast
Marinate and Broil or Grill
Braise
Braise
Marinate and Grill or Roast