Beef Cut Guide
A guide to common beef cuts, what they are, and how to cook them.
When you buy a beef share, you receive a variety of cuts from across the animal. This guide covers the most common cuts you will encounter and how to cook them. If you are completing a cut sheet with a processor, this can help you understand your options.
Steaks
Ribeye
Rich, well-marbled steak from the rib section. Excellent grilled or pan-seared.
New York Strip
Firm-textured steak from the short loin. A classic steakhouse cut.
Tenderloin (Filet Mignon)
The most tender cut, from the short loin. Mild flavor, buttery texture.
T-Bone
Two steaks in one — strip and tenderloin — connected by a T-shaped bone.
Porterhouse
Similar to T-bone but with a larger tenderloin portion.
Sirloin
Lean, flavorful steak from the sirloin section. Good value and versatile.
Flank
Lean, fibrous steak best marinated and sliced against the grain.
Skirt
Thin, flavorful steak ideal for fajitas and marinating.
Roasts
Chuck Roast
Rich, flavorful roast from the shoulder. Best braised or slow-cooked.
Brisket
Large cut from the breast section. Best smoked low and slow or braised.
Rump Roast
Lean roast from the hindquarters. Good for slow roasting or pot roast.
Round Roast
Lean, economical roast. Best cooked low and slow or sliced thin.
Arm Roast
Flavorful roast from the lower shoulder. Excellent for braising.
Ground & Stew
Ground Beef
Versatile, used for burgers, tacos, sauces, and casseroles. Available in different lean ratios.
Stew Meat
Cubed pieces from various cuts. Ideal for stews, soups, and slow-cooked dishes.
Short Ribs
Meaty ribs from the plate section. Best braised until tender.
Soup Bones
Bones with meat and marrow for making rich stocks and broths.
Other Cuts
Brisket
Can be used for corned beef, smoked brisket, or pot roast.
Oxtail
Gelatinous cut ideal for rich soups, stews, and braises.
Organ Meats
Liver, heart, tongue, and other organs. Nutrient-dense and traditional in many cuisines.
Bones
Marrow bones and soup bones for stock and broth making.
Cooking method guide
Grill or pan-sear: Ribeye, strip, tenderloin, sirloin, flank, skirt
Braise or slow-cook: Chuck roast, brisket, short ribs, arm roast, oxtail
Slow roast: Rump roast, round roast
Versatile / ground: Ground beef, stew meat, soup bones
Cooking methods are suggestions — experiment and find what you enjoy.
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