[{"data":1,"prerenderedAt":-1},["ShallowReactive",2],{"detail-sidebar-cat-1-en-105":3,"doc-seo-563245-105":53,"doc-detail-563245-en":127},{"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":120,"head_meta":122,"extra_data":124,"updated_unix":126},105,"en","beef-cuts-and-recommended-cooking-methods-2018","BEEF CUTS AND RECOMMENDED COOKING METHODS - 2018","","Cheat-sheet style beef cuts guide listing major beef cut categories—chuck, rib, loin, sirloin, and round—along with sub-cuts and the corresponding ingredient groupings shown in a matrix. Includes a key for recommended cooking methods, including the instruction to marinate before cooking for best results (marked by an asterisk). Notes that lean cuts meet government lean guidelines with fat and cholesterol limits per 3½-oz serving, and provides a reference for more information.",{"@graph":63,"@context":119},[64,80,102],{"@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/beef-cuts-and-recommended-cooking-methods-2018/563245/",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/beef-cuts-and-recommended-cooking-methods-2018/563245.png","ImageObject",442,249,{"name":88,"@type":89},"pop out","Person",{"url":68,"name":91,"@type":92},"DocShare","Organization","application/pdf","2026-10-22","2026-10-12",true,{"@type":98,"interactionType":99,"userInteractionCount":101},"InteractionCounter",{"@type":100},"ViewAction",7,{"@type":103,"mainEntity":104},"FAQPage",[105,111,115],{"name":106,"@type":107,"acceptedAnswer":108},"What does the asterisk (*) mean on this beef cuts guide?","Question",{"text":109,"@type":110},"Cuts marked with an asterisk should be marinated before cooking for best results.","Answer",{"name":112,"@type":107,"acceptedAnswer":113},"Which beef categories are covered in the main chart?",{"text":114,"@type":110},"The guide lists beef cut categories including Chuck, Rib, Loin, Sirloin, and Round, plus a section for Brisket, Plate & Flank.",{"name":116,"@type":107,"acceptedAnswer":117},"What are the stated criteria for lean beef cuts?",{"text":118,"@type":110},"Lean cuts are described as meeting government guidelines, with less than 10 grams total fat, 4.5 grams or less saturated fat, and less than 95 milligrams cholesterol per 3½-oz serving.","https://schema.org",{"og:url":78,"og:type":121,"og:title":59,"og:site_name":91,"og:description":61},"article",{"robots":123,"canonical":78},"index,follow",{"doc_id":125,"site_id":56},563245,1792086354,{"code":4,"msg":5,"data":128},{"doc_id":125,"user_id":129,"nickname":88,"user_avatar":130,"doc_module":9,"category_id":50,"category_name":51,"doc_title":59,"doc_description":61,"doc_content":131,"file_id":132,"file_url":133,"file_type":134,"file_size":135,"view_count":101,"is_deleted":4,"is_public":9,"is_downloadable":9,"audit_status":9,"page_count":9,"language":136,"language_code":57,"site_id":56,"html_lang":57,"table_of_contents":137,"faqs":138,"seo_title":139,"seo_description":61,"update_tm":140,"read_time":4},962090760408,"https://ap-avatar.wpscdn.com/davatar_085a072bc5b1113ac321206ff7593b45","CHUCK  \nRIB  \nLOIN  \nSIRLOIN ROUND  \nBRISKET  \nSHANK PLATE FLANK  \nSHANK  \nBEEF CUTS  \nAND RECOMMENDED COOKING METHODS  \n| CHUCK | RIB | LOIN | SIRLOIN | ROUND | INGREDIENT CUTS |\n| --- | --- | --- | --- | --- | --- |\n\nArm Chuck Roast  \nCross Rib Chuck Roast  \nRibeye Roast, Bone-In  \n| LEAN  \nPorterhouse Steak Top Sirloin Steak  \n| LEAN  \nTop Round Roast*  \nKabobs *  \n| LEAN  \nArm Chuck Steak Shoulder Roast  \n| LEAN  \nRibeye Steak, Bone-In T-Bone Steak Top Sirloin Petite  \n  Roast  \nTop Round Steak*  \n| LEAN  \nStew Meat  \nBlade Chuck Roast  \nShoulder Steak*  \n| LEAN  \n| LEAN | LEAN | LEAN  \nBack Ribs  \nStrip Steak,Bone-In  \nTop Sirloin Filet  \nBottom Round Roast  \nStrips  \nBlade Chuck Steak*  \nRanch Steak  \n| LEAN  \n| LEAN  \nRibeye Roast, Boneless  \nStrip Steak, Boneless  \nCoulotte Roast  \nBottom Round Steak*  \n| LEAN  \nCubed Steak  \n| LEAN  \n7-Bone Chuck Roast  \nFlat Iron Steak  \nRibeye Steak, Boneless  \nStrip Petite Roast  \nCoulotte Steak  \n| LEAN  \nBottom Round Rump Roast  \n| LEAN  \nGround Beef and  \nGround Beef Patties  \n| LEAN | LEAN | LEAN | LEAN  \nChuck Center Roast Top Blade Steak Ribeye Cap Steak Strip Filet Tri-Tip Roast Eye of Round Roast Shank Cross-Cut  \nDenver Steak  \nShoulder  \nPetite Tender  \nRibeye Petite Roast  \nTenderloin Roast  \nTri-Tip Steak  \nEye of Round Steak*  \nBRISKET PLATE & FLANK  \n| LEAN | LEAN | LEAN | LEAN | LEAN  \n| LEAN  \nChuck Eye Roast  \n| LEAN | LEAN | LEAN  \nShoulder Petite Tender Medallions  \nRibeye Filet Tenderloin Steak  \n  (Filet Mignon)  \n| LEAN  \nPetite Sirloin Steak Brisket Flat  \nSkirt Steak *  \n| LEAN  \nChuck Eye Steak  \nShort Ribs, Bone-In  \nCountry-Style Ribs  \nKEY TO RECOMMENDED COOKING METHODS  \n* MARINATE BEFORE COOKING FOR BEST RESULTS  \n| LEAN  \nThese cuts meet the government guidelines for lean, based on cooked servings, visible fat trimmed.  \nAll lean beef cuts have less than 10 grams of total fat, 4.5 grams or less of saturated fat and less than 95 milligrams of cholesterol per 3½-oz serving. Based on cooked servings, visible fat trimmed.  \nSirloin Bavette Steak  \nBrisket Point  \nFor more beef cuts information, visit  \n[BeefItsWhatsForDinner.com](BeefItsWhatsForDinner.com)  \nFlank Steak *  \nShort Ribs, Bone-In *  \n© 2018 Federation of State Beef Councils","cbCaifKYdAbrpXGm","https://ap.wps.com/l/cbCaifKYdAbrpXGm","pdf",14947693,"English","# Beef cut categories\n## Chuck\n## Rib\n## Loin\n## Sirloin\n## Round\n## Brisket, Plate & Flank\n## Key to recommended cooking methods\n## Lean guideline summary\n## More information","[{\"question\":\"What does the asterisk (*) mean on this beef cuts guide?\",\"answer\":\"Cuts marked with an asterisk should be marinated before cooking for best results.\"},{\"question\":\"Which beef categories are covered in the main chart?\",\"answer\":\"The guide lists beef cut categories including Chuck, Rib, Loin, Sirloin, and Round, plus a section for Brisket, Plate \\u0026 Flank.\"},{\"question\":\"What are the stated criteria for lean beef cuts?\",\"answer\":\"Lean cuts are described as meeting government guidelines, with less than 10 grams total fat, 4.5 grams or less saturated fat, and less than 95 milligrams cholesterol per 3½-oz serving.\"}]","BEEF CUTS AND RECOMMENDED COOKING METHODS - 2018 | PDF",1791822954]