Beef Cut Guide

Key Takeaways

• Tender cuts come from less-exercised areas, such as the loin. 
• Shoulder and leg cuts are tougher because they’re worked more.
• Steak diagrams categorize cuts into eight primals, which can be cut into smaller cuts.
• Basic beef cuts include chuck, rib, loin, round, flank, shank, brisket, and plate.

Our steak cut guide at Don Peter’s Carniceria includes everything you need to know about certain beef cuts, where they’re from, and what dishes they’re best for.

The Basics of Beef Cuts

Beef is divided into eight large sections called primals. These primals can be divided into smaller, more specific cuts at our local butcher shop.

The toughest cuts often come from the shoulder and legs because they’re worked the most in the cow’s body. With less muscle use, cuts from the loin and rib are usually more tender.

Steak Cuts Diagram

Your Guide to the Main Steak/Beef Cuts

Chuck

This premium beef cut comes from the shoulder area. Most chuck is tough, with flat iron steak being the exception.

Common Cuts: Flat Iron Steak; Chuck Roast

Best For: Slow-cooking methods, like pot roasts and braises.

Rib

These cuts come after the chuck area, at the rib section of the backbone. They’re known for being extremely tender and juicy. 

Common Cuts: Prime Rib; Ribeye Steak

Best For: Grilled and pan-seared steaks and Philly cheesesteaks.

Loin (Short Loin and Sirloin)

A fan-favorite in our beef cuts guide, this tender and lean section is located immediately behind the rib section. It’s the “steak area” of the cow, famed for providing well-marbled cuts.

Common Cuts: Filet Mignon; Strip Steaks; T-Bone Steaks; Porterhouse Steaks

Best For: Juicy steaks, Beef Wellington, fajitas, and more.

Round

Round comes from the rear leg and rump. These cuts are fairly lean yet tough because they get a lot of exercise.

Common Cuts: Top Round; Bottom Round

Best For: Pot roasts, stews, stir fries, and beef jerky.

Flank

This is a lean, thin cut located in the cow’s abdominal area. It’s rich and flavorful, perfect for grilling.

Common Cuts: Flank Steak

Best For: It’s popular for fajitas, carne asada, and stir fries.

Brisket

These tough cuts come from the breast and lower chest area. They’re packed with a beefy flavor and have a nice amount of fat that melts and bastes the meat as it cooks.

Common Cuts: Flat Cut; Point Cut

Best For: Low and slow cooking, like Texas-style BBQ and pot roasts.

Shank

This cut comes from the lower leg, making it one of the toughest beef cuts in our guide. Long and slow cooking brings out its rich flavors.

Common Cuts: Cross-Cut Shank

Best For: Hearty stews and soups, like Caldo de res (Mexican beef soup).

Plate

Also known as the short plate, this fatty and flavorful cut comes from the lower belly area. 

Common Cuts: Short Ribs; Skirt Steak; Hanger Steak

Best For: It’s great for braised short ribs, stews, carne asada, and beef bacon.

Customize Your Cuts at Don Peter’s Carniceria

Our beef and steak cuts guide simply covers the main primals. Come visit our Whittier or Rialto carniceria to have our state-certified meat cutters customize your type of cut, size, and more!

FAQs

What’s the best beef cut?

Tenderloin, ribeye, and Prime rib are among the best for their rich flavors and tenderness.

Which steak cuts are the most tender?

Tender cuts include filet mignon, top sirloin steak, and ribeye steak.

Are expensive cuts always better?

While cuts, such as filet mignon or ribeye, are prized for their tenderness and marbling, more moderately-priced cuts, including beef round and chuck, are also exceptionally tender and flavorful. It really comes down to how you cook the cut to bring out its best qualities.