meat-cut-charts - Beef Cuts

Sep 27, 2026

Comprehensive guide to beef cuts and their common butcher breakdown, presented as a chart of named cuts such as chuck, silverside, rump, brisket, tenderloin, and flank, alongside related sub-cuts and preparation notes. The content also includes preparation method cues (e.g., stir fry) and legible grouping by anatomical regions, helping readers map each cut to its typical use. Additional sections cover pork cuts and further leg or rack and knuckle breakdowns for quick reference.

LanguageEnglish

CategoryHealthcare

FormatPDF

Pages3

Reading Time8 min

AccessFree to download

Beef Cuts

Chuck & Blade

Silverside

Rib

Shin & Short Ribs

Tenderloin & Flank

Pork Cuts

Forequarter

Legs

Hock & Trotter

STRIPLOINTOPSIDETRINITYBladeBolar BladeOyster BladeFlat Iron SteakTBone SteakClub SteakTopside SteakTopside DiceTopside StripsTopside MinceMEATS①音a cut above CHUCK &BLADE SILVERSIDEBEEFChuckChuck DicedChuck RollChuck RibsStriploin Steak(Porterhouse)SKIRT OutsideOutside FlatEye RoundEye Round Steak (Girello)(Girello)Hanger SteakThin Skirt StripsInside Skirt StripsKNUCKLECUBE ROLL CHEEKEye of KnuckleKnuckle Steak(Minute Steaks)Knuckle DiceKnuckle StripsStandingRib Roast(OP)Rib Eye SteakBack RibsSHIN Cube Roll RoastCube Roll SteakSHORT RIBSLEGEND:(Scotch Fillet)(Scotch Fillet)Osso BuccoShin MeatPREP METHODSRUMPBRISKET Beef Short Ribs Stir Fry ①果 RumpRump SteakBrisketBrisket Point End Brisket Navel EndTENDERLOINTHIN FLANK(Full Face)Rump DicedRump Strips TenderloinTenderloin SteakFlank SteakRump CapRostbiffRump Steak(Rostbiff)Rump MedallionsTri-Tip ①果 # RACKNECKTRINITYSquare Cut RackFrenched RackNeck ChopsNeck FilletMEATS a cut aboveTENDERLOINCHUMP LAMBFrenched RackFrenched LoinFOREQUARTER果TenderloinLEGSquare Cut ShoulderBanjo CutEasy CarveForequarter(Bone In)ShoulderShoulderChops Leg Bone-InLeg Bone-In(Chump On)(Chump Off)(Tunnel Boned)Butter lied LegFrenchedFrenchedBoned&RolledShoulderShoulder RackShoulder CutletShoulder Leg SteaksSHORTLOINLeg DicedTopsideEasy Carve Leg LEGEND:PREP METHODSShortloinLoin ChopsEye of Shortloin(Backstrap) Stir FryFOREQUARTERHINDQUARTERSHANKRIBSSHANKBoned&Rolled LoinStriploin(Noisette Log) ForequarterOsso BuccoRib PlateHindquarter(Spare Ribs) FOREQUARTERLOINTRINITYMEATSShoulder Boned &Rolled(Picnic Ham)Shoulder ChopsShoulder RibletCollar Butt(Scotch)Loin Bone InLoin ChopsLoin Back RibsBone In(USA or BabyLoin CutletsBack Ribs)Frencheda cut abovePORK Collar Butt SteaksEye of LoinLoin MedallionsTenderloinTenderloin Portions(Scotch Steaks)Shoulder MinceShoulder Diced LEGHOCK (FOREQUARTER) Leg(Full) Caterers Leg) &RolledHock(Shoulder Shank) Leg SchnitzelsLeg DicedLeg Mince LEGEND:PREP METHODSBELLY HOCK (HINDQUARTER) Stir FryTROTTERSBellyBelly BonelessSpare Ribs (Rib Fingers) Knuckle/HockTrotterCasserole

FAQs

What does the chart cover besides beef cuts?

The material includes a separate section for pork cuts, with additional named cuts such as hock and trotters and region-based breakdowns.

How is information organized in the chart?

Cuts are grouped by anatomical regions (for example, chuck, rib, shin, tenderloin, and flank) and shown with related sub-cuts for easier identification.

Are preparation methods included in the chart?

Yes. The chart associates certain cuts or groups with prep cues such as stir fry.

Sep 27, 2026

Uploaded by PakDamar76