Angus Beef Chart

Oct 12, 2026

This document provides a comprehensive guide to various cuts of Angus beef, detailing the percentage yield for each section of the animal, including the rib, chuck, short loin, sirloin, round, brisket, fore shank, and short plate. It serves as an informative visual and textual reference, categorizing specific meat cuts and suggesting recommended cooking methods for each. The chart is a valuable resource for culinary professionals and home cooks, offering insights into the appropriate preparation techniques for premium beef cuts to ensure optimal quality and flavor. It is presented by the American Angus Association with materials provided by The Beef Checkoff.

LanguageEnglish

CategoryGeneral

FormatPDF

Pages1

AccessFree to download

Beef Section Yields

Recommended Cooking Methods by Cut

Comprehensive Cut List

Chuck Selections

Sirloin Selections

Round and Shank Preparations

FAQs

What percentage of the Angus beef carcass comes from the Round?

The Round accounts for 27% of the Angus beef carcass.

Who provided the meat cut photos and cooking recommendations?

The meat cut photos and the key to recommended cooking methods are provided by The Beef Checkoff.

What are some recommended cuts from the Chuck section?

Recommended cuts include the 7-Bone Pot Roast, Arm Pot Roast, Chuck Eye Roast, Mock Tender Roast, and Shoulder Petite Tender.

Oct 12, 2026

Uploaded by Rainbow Cat