BEEF MADE EASY

21

7

6

8 9

3 4 5

Shank Cross Cut

Flank Steak

Skirt Steak

Retail Beef Cuts…From the Meat Case to the Dinner Table

Copyright ©2000, NATIONAL CATTLEMEN’S BEEF ASSOCIATION AND THE BEEF BOARD 10-502 112000

Funded by America’s Beef Producers.SM

RECOMMENDED COOKING METHODSKILLETGRILL/BROILMARINATE & GRILL/MARINATE & BROILSTIR-FRYROASTSTEWINGSTEAKS FOR BRAISINGPOT ROAST

Chuck Eye Steak

Chuck Arm Pot Roast, Boneless

Chuck Shoulder Pot Roast, Boneless

Chuck Blade Steak, Boneless

Chuck 7-Bone Pot Roast

Chuck Short Ribs

Chuck Shoulder Steak, Boneless

Chuck Top Blade Steak, Boneless

Top Loin (Strip) Steak, Boneless

T-Bone Steak

Porterhouse Steak

Tenderloin Roast, Premium

Tenderloin Steaks

Tri-Tip Steak

Tri-Tip Roast

Top Sirloin Steak

Ribeye Roast, Premium

Ribeye Steak

Back Ribs

Rib Roast, Small End, Premium

Eye Round Steak

Eye Round Roast

Round Tip Steak, Thin Cut

Top Round Steak

Round Tip Roast

Beef for Kabobs

Cubed Steak

Beef for Stew

Beef for Stir-Fry

RIB 2

SHORT LOIN 3 SIRLOIN 4CHUCK 1

ROUND 5

OTHER CUTS

TM

Ground Beef

Rib Steak, Small End

Brisket, Flat Cut, Boneless

Brisket, Whole

Chuck Mock Tender Steak

Bottom Round Roast

SHANK 6& BRISKET 7

PLATE 8& FLANK 9