"Our Diamonds are in the Pasture"

Aberdeen Angus Beef Chart
Beef cuts of meat, location of cut on the anatomy of beef.

Know Your Cuts of Beef

Forequarter Cuts 

Chuck is the source of bone-in chuck steaks and roasts (arm or blade), and boneless clod steaks and roasts, most commonly. The trimmings and some whole boneless chucks are ground for hamburgers.

Rib contains part of the short ribs, the prime rib and rib eye steaks.

Brisket, primarily used for barbecue, corned beef or pastrami.

Foreshank is used primarily for stews and soups; it is not usually served any other way because it is the toughest of the cuts.

Plate is the other source of short ribs, used for pot roasting, and the outside skirt steak, which is used for fajitas. The remainder is usually ground, as it is typically a cheap, tough, and fatty meat.

Hindquarter Cuts

Loin has the short loin, from which the T-bone and Porterhouse steaks are cut if bone-in, or strip steak (New York Strip if served without the bone, and Kansas City strip with bone.)

Sirloin, which is less tender than short loin, but more flavorful, can be further divided into top sirloin and bottom sirloin (including tri-tip.)

Tenderloin, which is the most tender, can be removed and cut into filet mignons,  or tenderloin steaks, and roasts (such as for beef Wellington). They can also be cut bone-in to make parts of the T-bone and Porterhouse loin steaks.

Round contains lean, moderately tough, lower fat (less marbling) cuts, which require moist or rare cooking. Some representative cuts are round steak, eye of round, top round, and bottom round steaks and roasts.

Flank is used mostly for grinding, except for the long and flat flank steak, best known for use in London broil, and the inside skirt steak, also used for fajitas. Flank steaks were once one of the most affordable steaks, because they are substantially tougher than the more desirable loin and rib steaks. Many modern recipes for flank steak use marinades or moist cooking methods, such as braising, to improve the tenderness and flavor. This, combined with a new interest in these cuts' natural leanness, has increased the price of the flank steak.

Information from " Beef Cuts: List Of American Primal Cuts" website: Beef2Live.

Quarter of Beef (Front)


Kosher Beef Cuts:

Chuck, Ribeye, Brisket, Plate, & Foreshank.

Quarter of Beef (Rear)

Non-Kosher Beef Cuts:

Non-Kosher Beef Cuts:

Lion, Sirloin, Round, Flank & Rear Shank.

1 Side of Beef


1 Side of Beef including

Both Kosher &  Non-Kosher Beef Cuts:

 Chuck, Ribeye, Brisket, Plate, & Foreshank , Lion, Sirloin, Round, Flank & Rear Shank.

2 Sides of Beef


2 Sides of Beef including 

 Both Kosher &  Non-Kosher Beef Cuts:

Chuck, Ribeye, Brisket, Plate, & Foreshank , Lion, Sirloin, Round, Flank & Rear Shank.


What is the Difference in usda Beef Grades?

harvested from young, well feed cattle. Abundant marbling and excellent taste.


Produced from young, well feed cattle. Abundant marbling, tenderness and excellent taste. Mainly used in high-end restaurants and fine hotels. USDA PRIME steaks and roasts are ecellent for roasting or grilling!

USDA CHOICE is high quality less marbled beef. Lion & rib steaks will be very tender & flavorful.


 High quality less marbled beef than Prime. Choice loin & rib roasts and steaks will be very tender, juicy and flavorful. Less tender cuts are perfect for slowcookers or roasting!

is quality beef that is leaner than Prime or Choice as a result has less marbling.


Quality beef that is leaner than Prime or Choice and can be healthier cuts of beef, Fairly tender but due to less marbling can be less juicy or flavorful.  Select beef is best for marinating.