Steak Cuts by Location

Here is a comprehensive list of cuts divided by primal section, including a description for each cut.

steak cooking

Chuck (Shoulder & Neck)

• Chuck Eye Steak: Similar to ribeye, tender and flavorful, slightly tougher; from the shoulder near the rib.​

• Flat Iron Steak: Extremely tender, great marbling, cut from the top blade of the shoulder.​

• Shoulder Steak: Lean, versatile, ideal for grilling or roasting; from the upper shoulder.​

• Denver Steak: Well-marbled and tender, cut from under the shoulder blade.​

• Shoulder Tender Medallions: Small, tender cuts similar to tenderloin; great for grilling.​

• Chuck Short Ribs: Flavorful and fatty, best braised; from the lower shoulder.​

Beef Chuck Steak

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Rib (Upper Midsection)

• Ribeye Steak: Highly marbled, extremely juicy and flavorful; from the rib section.​

• Ribeye Cap (Spinalis dorsi): Most tender part of ribeye, rich flavor, deeply marbled.​

• Prime Rib Roast: Large, bone-in roast, succulent and rich; from the rib primal.​

• Back Ribs: Meaty ribs ideal for slow-cooking or barbecuing; from near the backbone.​

Beef Ribeye Steak (Bone-In)

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Loin (Back, Midsection)

• Strip Steak (New York Strip): Tender, slightly firmer than ribeye, robust beef flavor; from short loin.​

• T-Bone Steak: Combines strip and a small portion of tenderloin; distinct bone-in presentation.​

• Porterhouse Steak: Similar to T-bone, but with a larger tenderloin section.​

• Tenderloin/Filet Mignon: Incredibly tender, very lean, mild flavor; from the center of the loin.​

• Chateaubriand: Thick, center-cut of tenderloin, ideal for roasting; very tender.​

Beef New York Strip Steak

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Sirloin (Just behind Loin)

• Top Sirloin Steak: Lean, beefy flavor, moderately tender; from upper sirloin.​

• Petite Sirloin Steak: Smaller, lean cut, suitable for grilling.​

• Tri-Tip Steak: Triangular cut, rich flavor, best grilled or roasted; from bottom sirloin.​

• Bavette Steak(Flap): Loose-grained, highly flavorful, best marinated and grilled.​

Sirloin Steak

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Round (Hind Leg)

• Top Round Steak: Very lean, firm, often sliced thin for sandwiches or roasts.​

• Eye of Round Steak: Extra lean, firm texture, best sliced thin for dishes like beef jerky.​

• Heel of Round: Tough cut, best cooked slowly (braised or stewed).​

• Bottom Round Steak: Lean, mild flavor, best braised or slow-cooked.​

• Rump Roast: Large, lean cut, favors slow roasting.​

• Tip Center Steak/Roast: Lean, used for roast, grilling, or stir fry.​

• Sirloin Tip Roast: Lean, firm, often used for roast beef.​

• Sirloin Tip Steak: Lean, versatile, best marinated or cooked quickly; from round near sirloin.​

Beef Rump Roast

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Flank (Belly, Rear of Cow)

• Flank Steak: Long, thin grain, very flavorful, best marinated and grilled or sliced against the grain.​

• London Broil: Usually prepared from flank steak, lean, best marinated and broiled.​

Beef Flank Steak

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Short Plate (Belly, Front)

• Skirt Steak: Intensely beefy, great for fajitas, loose-grained; from diaphragm area.​

• Hanger Steak: “Butcher’s steak,” prized for flavor, best grilled; hangs near diaphragm.​

• Short Ribs: Meaty, fatty, excellent for braising, from lower rib area.​

Beef Short Ribs

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Brisket (Chest/Breast)

• Brisket Flat Half: Lean part of brisket, favored for slicing.​

• Brisket Point Half: More marbled, favored for pulled beef and BBQ.​

• Whole Brisket: Large cut used in smoking and slow roasting, often divided into flat and point halves.​

Beef Brisket

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