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Tweedle 04-13-2010 10:21 AM

Beef Guide

Primal Cut
Roast Name
Steak Name -Other Steak Names

#1 Chuck Arm Roast Shoulder Pot Roast 7-Bone Pot Roast Rib Roast Roast Roast Blade Steak, boneless-Flat Iron Steak, Book Steak, Butler Steak, Lifter Steak, Petit Steak, Top Chuck Steak,Boneless, Blade Steak, Chuck Eye Steak Steak, boneless- Cold Steak, English Steak, Long Broil, Shoulder Steak Half Cut, Arm Swiss Steak, Chuck Steak, Arm Steak- Arm Swiss Steak, Chuck Steak for Swissing, Round Bone Steak Steak, boneless-Boneless Chuck Fillet Steak, Boneless Steak, Bottom Chuck, Boneless Chuck Slices Mock Tender Steak- Chuck Eye Steak, Chuck Fillet Steak, Fish Steak
Chuck Tender Steak 7-Bone Steak- Center Chuck Steak

#2 Rib Roast Eye Roast Steak Boneless Rib Steak, Rib Steak-Beauty Steak, Delmonico Steak, Market Steak Spencer Steak

#3 Short Loin Roast steak-Porterhouse Steak- Filet Mignon, Fillet Steak,Chateaubriand Loin Steak, boneless-Strip Steak, Kansas City Steak, New York Strip Steak, Ambassador Steak, Boneless Cub Steak, Hotel-Style Steak
Veiny Steak Loin Steak, bone in-Strip Steak, Sirloin Strip Steak, Chip Club Steak,
Club Steak, Country Club Steak, Delmonico Steak, Shell Steak

#4 Sirloin Tip Roast Steak,Top Sirloin Cap Steak (Coulotte Steak)-Flat-Bone Steak, Pin-Bone Steak, Round-Bone Steak, Beef Loin, Bottom Sirloin Butt, Flap Steak
Flap Meat, Boneless Steak-Triangle Steak, Tri Tip

#5 Round Round Roast Round ROast Peak Roast(Aka Heel of Round) Tip Roast Roast Roast Tip Steak, thin cut- Ball Tip Steak, Beef Sirloin Tip Steak, Breakfast Steak, Knuckle Steak, Sandwich Steak, Minute Steak Steak-Top Round London Broil

# 6- 7 Shank & Brisket Whole Flat cut Point

#8 Plate Steak-Fajita Meat' Inside Skirt Steak, Outside Skirt Steak, Philadelphia Steak Steak-Butcher's Steak, Hanging Tender Flank Steak, Fillet
Jiffy Steak

#9 Flank Steak-Flank Steak Fillet, Jiffy Steak

Tweedle 04-13-2010 11:01 AM

I'm working on pics of the cuts.

deguerre 04-13-2010 11:30 AM

Looks like the pics worked. This might make a good stickey, somewhere, like in recipes maybe.

Tweedle 04-13-2010 12:16 PM

Ok I posted pic's next to each cut. Let me know if I missed something or got the wrong pic.

Tweedle 04-14-2010 04:50 PM

Thought i would have gotten a better response to this post I guess ill have to comment on it my self then..

deguerre 04-14-2010 04:55 PM

I responded.:becky:
I book marked it too after you finished the pic postings.:thumb:

SmokinAussie 04-15-2010 12:54 AM

Very good!

Pyle's BBQ 04-15-2010 11:13 PM

Thank you for your hard work.

This post will not count towards my quality post count.

Brauma 04-16-2010 08:45 AM

Why is this in Woodpile? This is great info.

Can a mod please move this to Qtalk?

Tweedle 04-16-2010 09:58 AM

Yea I wasn't paying attention when I posted it it should be in qtalk.

Ron_L 04-16-2010 10:16 AM


Originally Posted by Tweedle (Post 1252562)
Yea I wasn't paying attention when I posted it it should be in qtalk.


Big_T_BBQ 04-16-2010 10:21 AM

Good Post - My only gripe is a New York Strip should come first in the top loin category because it's what it's called in CA :boxing:

daedalus 04-16-2010 10:22 AM

Great info! This will help solve the puzzle that is the meat counter.

HeSmellsLikeSmoke 04-16-2010 10:26 AM

Very helpful post. Thanks for taking the time to do it.

It would be nice to see the various beef rib cuts too if you can find them and the time to add them in.

Tweedle 04-16-2010 10:48 AM

I cant edit anymore since it has been moved. I have the rib info I'll try to post it later.

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