Beef Cuts Chart

Explore where each cut of meat comes from on our cattle. A cow is traditionally sectioned off into nine areas. The cuts from each area perform differently and suit the needs of hundreds of your favorite dishes. From low n’ slow cuts to tender and beefy flavor, learn more about our signature cuts.

SHORT PLATE 5.5% SIRLOIN 9% 6% BRISKET 27% Round 8% Short Loin 9.5% Rib 4% Shank 26% Chuck 4% Flank

Whole Brisket
Brisket Point
Brisket Flat

Flat Iron
Chuck Roast
Denver Cut Steak
Top Blade Steak
Chuck Short Ribs

Flank Steak
Flap Meat

Whole Ribeye
Boneless Ribeye Steak
Bone-in Ribeye Steak
Cowgirl Ribeye Steak
Tomahawk Ribeye Steak
Spinalis Rib Cap
Ribeye Filet
Short Ribs
Back Ribs

Top Round Steak
Top Round Roast
Bottom Round Roast
Rump Roast
London Broil
Bottom Round Steak
Eye Of Round Roast
Eye Of Round Steak
Sirloin Tip Roast

Beef Shank

Whole Striploin
Strip Steak
Bone-in Strip Steak
Manhattan Strip Steak
Whole Tenderloin
Tenderloin Filet
Tenderloin Medallions
Bone-in Tenderloin Filet
Porterhouse Steak
T-bone Steak

Inside Skirt
Outside Skirt
Short Ribs
Hanging Tender
Hanger Steak

Sirloin Steak
Coulotte Steak
Tri-tip Steak
Tri-tip Roast
Ball Tip Roast
Sirloin Flap