Essential Beef Cuts Every Cook Should Be Familiar With

Ribeye, t-bone, New York strip, filet, chuck roast, brisket, top round... the selection of beef cuts can be overwhelming. If you've ever been unsure about which cut to buy for a specific dish, or what to order at a steakhouse, you're definitely not alone. Choosing the right cut is key for cooking – you wouldn’t slow-cook a filet mignon or sear a brisket quickly, for instance – and it's also important for making the most of your dining experience, whether at home or when out for a well-earned meal.

Discussing beef cuts can easily sound like a dry anatomy lesson, but understanding the cow's anatomy is crucial for selecting the right cut. The general rule is simple: beef becomes more tender the further you move from the horns to the hooves. The tougher cuts come from the parts of the cow that work hardest – like those muscles used for movement or supporting the animal’s weight. These cuts have more defined muscle fibers and tougher tissues. On the other hand, the more tender cuts come from muscles that do less work, typically found at the center of the animal. These are often the more expensive cuts, like T-bones, ribeyes, strips, and filets. But remember, there's a lot to enjoy beyond just steaks.

Now, let’s get into the details. Here’s everything you need to know about beef.

The Cuts

A cow is divided into primal cuts, which are then further broken down into subprimal cuts (sometimes known as 'food service cuts'). These cuts are usually sent to stores, where they are portioned into the final cuts like steaks, ribs, and roasts that you buy.

Beef cuts. Meat sections. Silhouette of a cow against a black background. Vintage butcher shop poster. Retro-style diagram. Vector illustration.

Image courtesy of Denys/Getty Images

There are eight main primal cuts of beef, and they include:

Chuck (shoulder)
Brisket (chest)
Rib
Plate or Short Plate (belly)
Loin
Flank (abdomen)
Round (back end)
Shank (thigh)

Chuck

The chuck section is the largest part of the cow near the head, accounting for about 26% of the animal's total weight, stretching from the neck to rib number six. If you've ever bought ground beef, you're likely familiar with this cut, as it's often used for grinding due to its fat content. However, chuck also contains a fair amount of connective tissue, collagen, and dense muscle fibers from the cow's grazing activity. These characteristics make chuck cuts ideal for slow-cooking methods like braising, stewing, or slow roasting.

A plate of Delicious Slow Cooker Pot Roast

Image courtesy of Meredith Food Studios

Cuts From the Chuck: pot roast, blade roast, short ribs, flanken-style ribs, mock tender roast, chuck top blade steak, shoulder top blade steak (also known as flat top), flat iron steak, and shoulder petite tender.

Chuck Recipes to Try:

Awesome Slow Cooker Pot Roast
Sous Vide Blade Roast with Au Jus
Sherry Braised Beef Short Ribs
Korean BBQ Short Ribs (Galbi)

Brisket

The brisket comes from the chest area of the cow, which supports its body weight. Because of this, it's best suited for slow cooking methods like braising or smoking. The high fat content also helps the meat become tender and flavorful, making brisket a popular choice for barbecues.

Image courtesy of Dotdash Meredith Food Studios

Cuts From the Brisket: whole brisket, flat half, point half

Recipes to Try with Brisket:

Simply the Easiest Beef Brisket
Sous Vide Brisket with Ancho Chili Sauce
Yeah, I-Lived-in-Texas, Smoked Brisket
Braised Corned Beef Brisket

Rib

The rib primal extends from ribs six to twelve, just beyond the first five ribs located in the chuck primal. This section is known for its tenderness, making it perfect for dry-heat cooking methods such as grilling, roasting, or searing in a skillet, which help maintain its flavor and juiciness.

A whole prime rib resting on a cutting board with several slices cut from it

Image courtesy of Dotdash Meredith Food Studios

Cuts from the Rib: rib roast, prime rib, rib steak, ribeye, and back ribs

Rib Recipes to Try:

Foolproof Rib Roast
Chef John's Perfect Prime Rib
Salt and Pepper Ribeye Steak
Slow Cooker Barbequed Beef Ribs

Plate

The plate, also known as the cow's belly, is rich in cartilage, particularly near the ribs, making it perfect for braising. When cooked slowly with moist heat, the cartilage breaks down into a luscious, gel-like consistency. Skirt steak, which comes from the diaphragm muscle in this section, is extremely flavorful but must be sliced against the grain to avoid chewiness. This is the cut used for carne asada, cooked quickly on high heat over the grill.

Chef John

Cuts from the Plate: skirt steak, hanger steak, and short ribs

Plate Recipes to Try:

Delicious Carne Asada
Chef John's Grilled Mojo Beef
Butcher's Steak (Hanger Steak)

Loin

The loin primal lies between the rib and round sections, above the back half of the plate and flank primals. It's divided into two main parts: the short loin and the sirloin. The short loin is home to some of the most coveted cuts, such as t-bone, porterhouse, and strip steaks. From one short loin, you can get anywhere between 11 to 14 steaks.

A section called the tenderloin stretches from the short loin into the sirloin. If the tenderloin is removed to make filet mignon steaks, you can no longer get t-bone or porterhouse steaks, as both of these contain part of the tenderloin. As the name suggests, the tenderloin is the most tender part of the cow, and the filets made from it offer a deliciously smooth, flavorful texture when simply cooked in a skillet.

The sirloin is split into two parts: top sirloin and bottom sirloin. Top sirloin steaks are perfect for grilling, while bottom sirloin, which is located closer to the rear leg, tends to be tougher due to the more active muscles. This makes bottom sirloin ideal for roasting and smoking. The tri-tip steak is also sourced from this section.

A plated serving of medium-rare Santa Maria tri-tip topped with chimichurri sauce

Image courtesy of Meredith Food Studio

Cuts from the Short Loin: top loin steak, t-bone steak, porterhouse steak, tenderloin roast and steak (filet mignon)

Cuts from the Sirloin: sirloin steak, top sirloin steak, tri-tip roast and steak

Loin Recipes to Try:

Rock's T-Bone Steaks
Perfect Porterhouse Steak
Roast Beef Tenderloin
Filet Mignon for Two
Sirloin Steak with Garlic Butter
Santa Maria Grilled Tri-Tip Beef

Flank

The flank primal is located in the cow’s abdomen. The cuts from this area have a coarse texture, which makes them excellent for absorbing marinades. They can be grilled quickly over high heat, but they become tough if overcooked. To avoid this, it’s crucial to slice against the grain to shorten the muscle fibers, which helps prevent chewiness. Flank cuts are also great for braising or making ground beef.

Image courtesy of Dotdash Meredith Food Studios

Cuts from the Flank: flank steak

Flank Recipes to Try:

Marinated Flank Steak
Grilled Flank Steak
Grilled Balsamic and Soy Marinated Flank Steak

Round

The round is the largest primal cut at the back of the animal. Its muscles are lean, but since the legs and rump are heavily used for movement, these cuts tend to be tougher. Slow roasting, braising, slicing thinly for sandwiches, or using them as roasts are the best cooking methods for these cuts.

A high view of roast beef sliced on a cutting board

Image courtesy of Dotdash Meredith Food Studios

Cuts from the Round: round steak, bottom round roast and steak, eye round roast and steak, top round steak, rump roast, tip roast and steak

Round Recipes to Try:

Round Steak and Gravy
High Temperature Eye-of-Round Roast
Best Roast Beef
Oven Pot Roast

Shank

Cross cuts from the shank, which include the bone, are perfect for slow braises like osso buco due to their toughness and dryness. The meat from the shank is an affordable option for making beef stock or for use in lean ground beef.