Beef Guide

[Tweedle]

Primal Cut
Roast Name
Steak Name -Other Steak Names

#1 Chuck

Chuck Arm Roast

Chuck Shoulder Pot Roast

Chuck 7-Bone Pot Roast

Cross Rib Roast

English Roast

Chuck-Eye Roast

Top Blade Steak, boneless-Flat Iron Steak, Book Steak, Butler Steak, Lifter Steak, Petit Steak, Top Chuck Steak,Boneless, Blade Steak, Chuck Eye Steak

Shoulder Steak, boneless- Cold Steak, English Steak, Long Broil, Shoulder Steak Half Cut, Arm Swiss Steak, Chuck Steak,

Chuck Arm Steak- Arm Swiss Steak, Chuck Steak for Swissing, Round Bone Steak

Chuck-Eye Steak, boneless-Boneless Chuck Fillet Steak, Boneless Steak, Bottom Chuck, Boneless Chuck Slices

Chuck Mock Tender Steak- Chuck Eye Steak, Chuck Fillet Steak, Fish Steak
Chuck Tender Steak

Chuck 7-Bone Steak- Center Chuck Steak

#2 Rib

Rib Roast

Rib Eye Roast

Ribeye Steak Boneless Rib Steak, Rib Steak-Beauty Steak, Delmonico Steak, Market Steak Spencer Steak

#3 Short Loin

Tenderloin Roast

T-Bone steak-Porterhouse

Tenderloin Steak- Filet Mignon, Fillet Steak,Chateaubriand

Top Loin Steak, boneless-Strip Steak, Kansas City Steak, New York Strip Steak, Ambassador Steak, Boneless Cub Steak, Hotel-Style Steak
Veiny Steak

Top Loin Steak, bone in-Strip Steak, Sirloin Strip Steak, Chip Club Steak,
Club Steak, Country Club Steak, Delmonico Steak, Shell Steak


#4 Sirloin

Tri Tip Roast

Sirloin 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

Tri-Tip Steak-Triangle Steak, Tri Tip

#5 Round

Bottom Round Roast

Eye Round ROast

Pikes Peak Roast(Aka Heel of Round)

Round Tip Roast

Rump Roast

Tip Roast

Round Tip Steak, thin cut- Ball Tip Steak, Beef Sirloin Tip Steak, Breakfast Steak, Knuckle Steak, Sandwich Steak, Minute Steak

Round Steak-Top Round London Broil

# 6- 7 Shank & Brisket

Brisket Whole

Brisket Flat cut

Brisket Point

#8 Plate

Skirt Steak-Fajita Meat' Inside Skirt Steak, Outside Skirt Steak, Philadelphia Steak

Hanger Steak-Butcher's Steak, Hanging Tender Flank Steak, Fillet
Jiffy Steak

#9 Flank

Flank Steak-Flank Steak Fillet, Jiffy Steak

 

[Tweedle]

I'm working on pics of the cuts.

 

[deguerre]

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

 

[Tweedle]

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

 

[Tweedle]

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

 

[deguerre]

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

 

[SmokinAussie]

Very good!

 

[Pyle's BBQ]

Thank you for your hard work.

This post will not count towards my quality post count.

 

[Brauma]

Why is this in Woodpile? This is great info.

Can a mod please move this to Qtalk?

 

[Tweedle]

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

 

[Ron_L]

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

Done!

 

[Big_T_BBQ]

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]

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

 

[HeSmellsLikeSmoke]

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]

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

 

[Big George's BBQ]

Great Post Thanks

 

[Merlinspop]

Great information! The only thing I might suggest is a thumbnail of the initial diagram at each new section so I can remember what part of the cow I'm looking at (maybe highlighted a different color - sorry, I'm a former software development manager, so I'm used to asking for stuff that's a pain to do).

wonderful guide!

 

[sfbbqguy]

Nice work Tweeds...very informative.

 

[Chef Jim]

Good work!!!

 

[Jeroen]

Thanks, we're busy in a thread on the Dutch Forum to translate all your U.S. steak cuts to European cuts, this will help a lot.