[{"data":1,"prerenderedAt":-1},["ShallowReactive",2],{"doc-seo-563244-105":3,"detail-sidebar-cat-1-en-105":73,"doc-detail-563244-en":119},{"code":4,"msg":5,"data":6},0,"ok",{"site_id":7,"language":8,"slug":9,"title":10,"keywords":11,"description":12,"schema_data":13,"social_meta":66,"head_meta":68,"extra_data":70,"updated_unix":72},105,"en","beef-chart-retail-cuts-of-beef-and-cooking-methods","BEEF CHART - Retail Cuts of Beef and Cooking Methods","","This comprehensive beef chart provides a detailed visual and textual guide to the various retail cuts of beef, illustrating where each specific cut is located on the animal and the appropriate culinary methods for preparing them. The document categorizes meat into primary sections such as chuck, rib, short loin, sirloin, round, fore shank, brisket, short plate, flank, and tip. For each cut, it outlines recommended cooking techniques, including braising, broiling, pan-broiling, pan-frying, and roasting, ensuring that consumers can select the optimal preparation for different textures and quality levels of beef. By offering clear guidance from the National Live Stock and Meat Board, this resource serves as an authoritative culinary reference for professional chefs and home cooks alike who aim to maximize the flavor and tenderness of beef products through correct cooking applications. The guide emphasizes the importance of understanding meat anatomy to achieve the best results in the kitchen.",{"@graph":14,"@context":65},[15,34,56],{"@type":16,"itemListElement":17},"BreadcrumbList",[18,23,27,31],{"item":19,"name":20,"@type":21,"position":22},"https://docshare.wps.com","Home","ListItem",1,{"item":24,"name":25,"@type":21,"position":26},"https://docshare.wps.com/template/","Template",2,{"item":28,"name":29,"@type":21,"position":30},"https://docshare.wps.com/template/general/","General",3,{"item":32,"name":10,"@type":21,"position":33},"https://docshare.wps.com/template/beef-chart-retail-cuts-of-beef-and-cooking-methods/563244/",4,{"url":32,"name":10,"@type":35,"image":36,"author":41,"headline":10,"publisher":44,"fileFormat":47,"inLanguage":8,"description":12,"dateModified":48,"datePublished":49,"encodingFormat":47,"isAccessibleForFree":50,"interactionStatistic":51},"DigitalDocument",{"url":37,"@type":38,"width":39,"height":40},"https://docshare.wps.com/thumbnails/beef-chart-retail-cuts-of-beef-and-cooking-methods/563244.png","ImageObject",442,249,{"name":42,"@type":43},"Indoniesian Boy","Person",{"url":19,"name":45,"@type":46},"DocShare","Organization","application/pdf","2026-10-22","2026-10-12",true,{"@type":52,"interactionType":53,"userInteractionCount":55},"InteractionCounter",{"@type":54},"ViewAction",8,{"@type":57,"mainEntity":58},"FAQPage",[59],{"name":60,"@type":61,"acceptedAnswer":62},"What does the document suggest for cooking fore shank and brisket?","Question",{"text":63,"@type":64},"The document specifies that cuts from the fore shank and brisket should be prepared by braising or cooking in liquid.","Answer","https://schema.org",{"og:url":32,"og:type":67,"og:title":10,"og:site_name":45,"og:description":12},"article",{"robots":69,"canonical":32},"index,follow",{"doc_id":71,"site_id":7},563244,1792097048,{"code":4,"msg":74,"data":75},"success",[76,81,86,91,96,101,106,111,116],{"id":77,"doc_module":22,"doc_module_name":25,"category_name":78,"show_sort_weight":79,"slug":80},11,"Presentations",90,"presentations",{"id":82,"doc_module":22,"doc_module_name":25,"category_name":83,"show_sort_weight":84,"slug":85},12,"Resumes",80,"resumes",{"id":87,"doc_module":22,"doc_module_name":25,"category_name":88,"show_sort_weight":89,"slug":90},14,"Invoices",70,"invoices",{"id":92,"doc_module":22,"doc_module_name":25,"category_name":93,"show_sort_weight":94,"slug":95},15,"Posters",60,"posters",{"id":97,"doc_module":22,"doc_module_name":25,"category_name":98,"show_sort_weight":99,"slug":100},16,"Social Media",50,"social-media",{"id":102,"doc_module":22,"doc_module_name":25,"category_name":103,"show_sort_weight":104,"slug":105},17,"Forms",40,"forms",{"id":107,"doc_module":22,"doc_module_name":25,"category_name":108,"show_sort_weight":109,"slug":110},18,"Letters",30,"letters",{"id":112,"doc_module":22,"doc_module_name":25,"category_name":113,"show_sort_weight":114,"slug":115},21,"Paper Templates",5,"papers-templates",{"id":117,"doc_module":22,"doc_module_name":25,"category_name":29,"show_sort_weight":4,"slug":118},158,"general-158",{"code":4,"msg":74,"data":120},{"doc_id":71,"user_id":121,"nickname":42,"user_avatar":122,"doc_module":22,"category_id":117,"category_name":29,"doc_title":10,"doc_description":12,"doc_content":123,"file_id":124,"file_url":125,"file_type":126,"file_size":127,"view_count":55,"is_deleted":4,"is_public":22,"is_downloadable":22,"audit_status":22,"page_count":22,"language":128,"language_code":8,"site_id":7,"html_lang":8,"table_of_contents":129,"faqs":130,"seo_title":131,"seo_description":12,"update_tm":132,"read_time":4},962090760608,"https://ap-avatar.wpscdn.com/davatar_276721f389ce27ea32af1340a28f341c","# BEEF CHART\n\nRETAIL CUTS OF BEEF一WHERE THEY COME FROM AND HOW TO cOOK THEM\"May be Roasted,Broiled.Panbroiled or Panfried from high quality beef.This chart approved by'May be Roasted,(Baked).Broiled.Panbroiled or Panfried.9NaionalLuesueck n Moat ar MBNational Live Stock and Meat Board","cbCaisnZvKyEdKj2","https://ap.wps.com/l/cbCaisnZvKyEdKj2","pdf",719019,"English","# BEEF CHART - Retail Cuts of Beef\n## Primary Beef Sections\n## Cooking Methods by Cut","[{\"question\":\"What does the document suggest for cooking fore shank and brisket?\",\"answer\":\"The document specifies that cuts from the fore shank and brisket should be prepared by braising or cooking in liquid.\"}]","BEEF CHART - Retail Cuts of Beef and Cooking Methods | PDF",1791822952]