[{"data":1,"prerenderedAt":-1},["ShallowReactive",2],{"detail-sidebar-cat-1-en-105":3,"doc-seo-563243-105":53,"doc-detail-563243-en":126},{"code":4,"msg":5,"data":6},0,"success",[7,14,19,24,29,34,39,44,49],{"id":8,"doc_module":9,"doc_module_name":10,"category_name":11,"show_sort_weight":12,"slug":13},11,1,"Template","Presentations",90,"presentations",{"id":15,"doc_module":9,"doc_module_name":10,"category_name":16,"show_sort_weight":17,"slug":18},12,"Resumes",80,"resumes",{"id":20,"doc_module":9,"doc_module_name":10,"category_name":21,"show_sort_weight":22,"slug":23},14,"Invoices",70,"invoices",{"id":25,"doc_module":9,"doc_module_name":10,"category_name":26,"show_sort_weight":27,"slug":28},15,"Posters",60,"posters",{"id":30,"doc_module":9,"doc_module_name":10,"category_name":31,"show_sort_weight":32,"slug":33},16,"Social Media",50,"social-media",{"id":35,"doc_module":9,"doc_module_name":10,"category_name":36,"show_sort_weight":37,"slug":38},17,"Forms",40,"forms",{"id":40,"doc_module":9,"doc_module_name":10,"category_name":41,"show_sort_weight":42,"slug":43},18,"Letters",30,"letters",{"id":45,"doc_module":9,"doc_module_name":10,"category_name":46,"show_sort_weight":47,"slug":48},21,"Paper Templates",5,"papers-templates",{"id":50,"doc_module":9,"doc_module_name":10,"category_name":51,"show_sort_weight":4,"slug":52},158,"General","general-158",{"code":4,"msg":54,"data":55},"ok",{"site_id":56,"language":57,"slug":58,"title":59,"keywords":60,"description":61,"schema_data":62,"social_meta":119,"head_meta":121,"extra_data":123,"updated_unix":125},105,"en","angus-beef-chart","Angus Beef Chart","","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.",{"@graph":63,"@context":118},[64,80,101],{"@type":65,"itemListElement":66},"BreadcrumbList",[67,71,74,77],{"item":68,"name":69,"@type":70,"position":9},"https://docshare.wps.com","Home","ListItem",{"item":72,"name":10,"@type":70,"position":73},"https://docshare.wps.com/template/",2,{"item":75,"name":51,"@type":70,"position":76},"https://docshare.wps.com/template/general/",3,{"item":78,"name":59,"@type":70,"position":79},"https://docshare.wps.com/template/angus-beef-chart/563243/",4,{"url":78,"name":59,"@type":81,"image":82,"author":87,"headline":59,"publisher":90,"fileFormat":93,"inLanguage":57,"description":61,"dateModified":94,"datePublished":95,"encodingFormat":93,"isAccessibleForFree":96,"interactionStatistic":97},"DigitalDocument",{"url":83,"@type":84,"width":85,"height":86},"https://docshare.wps.com/thumbnails/angus-beef-chart/563243.png","ImageObject",442,249,{"name":88,"@type":89},"Rainbow Cat","Person",{"url":68,"name":91,"@type":92},"DocShare","Organization","application/pdf","2026-11-02","2026-10-12",true,{"@type":98,"interactionType":99,"userInteractionCount":8},"InteractionCounter",{"@type":100},"ViewAction",{"@type":102,"mainEntity":103},"FAQPage",[104,110,114],{"name":105,"@type":106,"acceptedAnswer":107},"What percentage of the Angus beef carcass comes from the Round?","Question",{"text":108,"@type":109},"The Round accounts for 27% of the Angus beef carcass.","Answer",{"name":111,"@type":106,"acceptedAnswer":112},"Who provided the meat cut photos and cooking recommendations?",{"text":113,"@type":109},"The meat cut photos and the key to recommended cooking methods are provided by The Beef Checkoff.",{"name":115,"@type":106,"acceptedAnswer":116},"What are some recommended cuts from the Chuck section?",{"text":117,"@type":109},"Recommended cuts include the 7-Bone Pot Roast, Arm Pot Roast, Chuck Eye Roast, Mock Tender Roast, and Shoulder Petite Tender.","https://schema.org",{"og:url":78,"og:type":120,"og:title":59,"og:site_name":91,"og:description":61},"article",{"robots":122,"canonical":78},"index,follow",{"doc_id":124,"site_id":56},563243,1792060058,{"code":4,"msg":5,"data":127},{"doc_id":124,"user_id":128,"nickname":88,"user_avatar":129,"doc_module":9,"category_id":50,"category_name":51,"doc_title":59,"doc_description":61,"doc_content":130,"file_id":131,"file_url":132,"file_type":133,"file_size":134,"view_count":8,"is_deleted":4,"is_public":9,"is_downloadable":9,"audit_status":9,"page_count":9,"language":135,"language_code":57,"site_id":56,"html_lang":57,"table_of_contents":136,"faqs":137,"seo_title":138,"seo_description":61,"update_tm":139,"read_time":4},962090769181,"https://ap-avatar.wpscdn.com/davatar_6f874abed73319feea01a86fa6f0fab8","ANGUS BEEF CHART  \nRIB 9.5%  \nCHUCK 26%  \nSHORT LOIN  \n8%  \nSIRLOIN  \n9%  \nROUND  \n27%  \nBRISKET 6%  \nFORE SHANK  \n4%  \nSHORT PLATE  \n5.5%  \nSHORT PLATE & FLANK  \nFLANK  \n4%  \nKey to Recommended Cooking Methods  \nSIRLOIN  \nSirloin Steak, Flat Bone  \nTop Sirloin Steak Boneless  \nTri-Tip Steak  \nA1  \nA2  \nA3, A4  \nGround Beef  \nBeef for Stew Blade Roast Chuck Eye Roast Short Ribs Mock Tender  \nA3 Arm Pot Roast Chuck Pot Roast Flanken Style Ribs  \nA4  \nRib Roast  \nRib Steak  \nRibeye Roast  \nRibeye Steak Back Ribs  \nE1 Boneless Rump Roast  \nE2 Top Round Roast Round Steak Bottom Round Roast Eye Round Steak Cubed Steak  \nE3 Ground Beef  \nE4 Tip Steak Tip Roast Cubes for Kabobs  \nD1,  \nD2, D3 D1  \nD2  \nD3  \nF1 Shank Cross Cut  \nF2 Ground Beef Beef for Stew  \nF3 Brisket  \nBeef for Stew Short Ribs Ground Beef Skirt Steak  \nH1 Flank Steak Flank Steak Rolls Ground Beef Inside Skirt  \nC1, C2, C3  \nC1, C2 C3  \nTop Loin Steak Tenderloin Roast Tenderloin Steak  \nT-Bone Steak  \nPorterhouse Steak  \nD3  \nD1  \nF3  \nF1  \nF2  \nG1  \nG2  \nH1  \nE4  \nC1  \nC3  \nCHUCK  \n7-Bone Pot Roast  \nArm Pot Roast  \nUnder Blade Pot Roast  \nChuck Eye Roast  \nMock Tender Roast  \nShoulder Petite Tender  \nBlade Roast  \nChuck Pot Roast  \nShort Ribs  \nChuck Top Blade Steak  \nShoulder Petite Tender Medallions  \nFlanken Style Ribs  \nShoulder Top Blade Steak  \n(Flat Iron)  \nAmerican Angus Association  \n3201 Frederick Ave. , St. Joseph, MO 64506  \n(816) 383-5100 • [www.angus.org](www.angus.org)  \nMeat cut photos and key to recommended cooking methods courtesy of The Beef Checkoff.","cbCaiuH604C1SwfT","https://ap.wps.com/l/cbCaiuH604C1SwfT","pdf",487545,"English","# Beef Section Yields\n## Recommended Cooking Methods by Cut\n# Comprehensive Cut List\n## Chuck Selections\n## Sirloin Selections\n## Round and Shank Preparations","[{\"question\":\"What percentage of the Angus beef carcass comes from the Round?\",\"answer\":\"The Round accounts for 27% of the Angus beef carcass.\"},{\"question\":\"Who provided the meat cut photos and cooking recommendations?\",\"answer\":\"The meat cut photos and the key to recommended cooking methods are provided by The Beef Checkoff.\"},{\"question\":\"What are some recommended cuts from the Chuck section?\",\"answer\":\"Recommended cuts include the 7-Bone Pot Roast, Arm Pot Roast, Chuck Eye Roast, Mock Tender Roast, and Shoulder Petite Tender.\"}]","Angus Beef Chart | PDF",1791822944]