Beef Cut Sheet
Click here to download our Beef Cut Sheet. If you have any questions regarding the cut sheet feel free to give us a call. Listed below are our most popular beef cuts.
We understand that not everyone is fully familiar with the breakdown of animals when it comes to meat processing. To help with this, we have designed our “House Special” Cut Sheet which includes a wide variety of the most popular beef cuts.
Roasts
Chuck Roast
Well-Marbled roast from the front of the cow. Can be cut into Chuck Steaks
Rump Roast
Popular, lean roast from the back of the cow. Can be cut into Stew Meat
Eye of Round Roast
Lean roast from the back of the cow. Can be cut into Stew Meat or Cubed Steak
Top Round Roast
Another fairly lean roast that comes from the back of the cow.
Sirloin Tip Roast
Slightly-Marbled roast from the back of the cow. Can be cut into Sirloin Tip Steaks
Steaks
Sirloin Steak
Larger, leaner steak from the back of the cow
Ribeye
Very-Marbled steak with plenty of fat from the rib section. Can be cut into Prime Rib Roasts. Can be Bone-In or Boneless
New York Strip
Decently-Marbled steak from the short loin. Fairly lean with a strip of fat down one side
T-Bone
Bone-In steak from short loin made up of a New York Strip & Filet Mignon
Top Round Steak
Very lean steak from the round section. More commonly used for Stew Meat, Cubed Steak, or as a roast
Filet Mignon
Leanest, most tender cut of beef
Cubed Steak
Thin, lean steak that has been tenderized
Other Cuts
Beef Ribs
Pictured as smaller “squares”. Can be cut into larger “slabs” with 7-8 rib bones
Brisket
Large, fatty section of meat commonly smoked or slow-cooked. Can be cut in half
Beef Stew Meat
Small cubes of lean meat commonly cut from the round
Ground Beef
85/15 standard fat content, but can be adjusted. Can be packaged in 1-, 1.5-, or 2-pound packages