Listed below are the most common Beef Cuts found at butcher's shops, some with a brief description. Find out what kind of beef person you are:

Round Beef Cuts:
-Round Steak
-Rump Roast, Boneless: When the rump is removed, boned, rolled and tied, a retail cut called the Beef Round Rump Roast is made.
-Top Round Steak: The Top Round Steak is the tenderest of the various round steaks. -Bottom Round steak: The Beef Bottom Round Steak contains muscles which are less tender than the top round muscle.
-Eye Round Steak
-Tip Roast
-Tip Steak: The Tip Steak is cut from the tip roast.
-Heel of Round: The Beef Heel of Round represents a cut from the beef round immediately above the hock.

Loin Beef Cuts:
-Top Loin Steak: The Beef Loin Top Loin Steak is the first type of steak cut from the beef loin. It is cut from the end of the beef loin which contains the last or 13th rib.
-T-Bone Steak: This steak has the characteristic "T" shaped vertebrae and the large eye muscle.
-Top Loin Steak, Boneless: The boneless large eye muscle from the T-bone steak is called the Beef Loin Top Loin Steak, Boneless.
-Porterhouse Steak: The Porterhouse Steak is similar to the beef loin T-bone steak. However the tenderloin muscle is much larger and an extra muscle is located in the center of the porterhouse steak on the upper side.
-Tender Loin Steak: The tenderest retail cut from the entire beef carcass is the Beef Loin Tenderloin Steak. This steak has a fine texture, is circular in shape and is usually about three inches in diameter.
-Sirloin Steak Pin Bone
-Sirloin Steak Flat Bone
-Sirloin Steak Round Bone: Round Bone is located further back on the sirloin area of the beef loin. This particular sirloin steak has the greatest amount of lean and the least amount of bone.
-Sirloin Steak Wedge Bone
-Sirloin Steak, Boneless

Rib Beef Cuts:
-Rib Roast, Small End
-Rib Roast Roll: The bones of the beef rib roast are sometimes removed and the cut is tied in a roll with string as shown in this slide. When this is done the cut is known as a Beef Rib Roast, Boneless.
-Rib Steak, Small End
-Rib Eye Steak: Rib Eye Steak come from the large end of the beef rib and is made by removing back and rib bones.

Chuck Beef Cuts:
-Blade Pot Roast
-Blade Steak
-Arm Pot Roast
-Arm Steak
-Cross Rib Pot Roast

Flank & Plate Beef Cuts:
-Flank Steak

Brisket & Foreshank Beef Cuts:
-Shank Cross Cut
-Brisket Whole
-Short Ribs: Short Ribs are small cubes containing a section of the rib bone and thin layers of muscles. The muscles of the chest perform considerable work and are therefore not very tender.

Other Various Beef Cuts:
-Ground Beef
-Cubed Steak
-Beef for Stew
-Cubes for Kabobs
-Sliced Jerky Cut

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