From juicy steaks to savory roasts, beef offers no shortage of delicious cuts to enjoy. Getting to know the differences between popular beef cuts opens up new possibilities in the kitchen. When armed with a basic understanding of where cuts come from on the cow and how to best cook each one, you can confidently purchase, prepare, and serve up the very best that beef has to offer.

On this page, you’ll find an overview of major beef primals – the large sections that beef is divided into – along with details on some of most popular specific cuts from each section. We’ve included quick facts on what gives each cut its characteristic texture and flavor, as well as tips on selecting quality cuts at the store. And of course, useful links to some of our favorite beef recipes are provided so you can put your beef-cutting knowledge to good use!

Find recipes by cut:

Understanding primal cuts is the key to beef mastery. Primal cuts are the large sections that the entire cow is initially divided into. There are eight major primals:

  • Chuck – This primal comes from the shoulders and neck region. Chuck cuts have good marbling which provides great flavor. Common cuts include chuck roasts and chuck steak.
  • Rib – This primal is from the upper rib cage below the loin. Rib cuts offer exceptional tenderness and heavily marbled texture. Popular options like ribeye steak and prime rib roast come from the rib.
  • Short Loin – Cut from the middle back region, the short loin contains very tender and lean cuts, most notably the T-bone and tenderloin.
  • Sirloin – Coming from the hip and lower mid-section, sirloin cuts deliver good flavor at a reasonable price point. Top sirloin and Tri-tip cuts originate from the sirloin primal.
  • Round – Found in the back leg of the cow, round cuts are very lean and benefit from moist cooking. Top round and eye round come from the round primal.
  • Brisket – Found at the lower chest, brisket has high-fat content to keep the meat moist during long cooking times. Brisket is popular for barbecue dishes.
  • Plate & Flank – Belly region below the rib primal. Skirt and flank steak both come from the plate. Known for thin, fast cooking cuts.
  • Shank/Shin – This less popular primal comes from the upper and lower leg. Shank cuts are best utilized for stews and braises.
  • Ground Beef – Can derive from almost all beef trim and lesser cuts. Offers great value and versatility as hamburger patties, meatballs, etc.

Table of Contents

  1. Helpful How-Tos
  2. Chuck
    1. Popular cuts of beef from the chuck primal:
  3. Most Popular Chuck Recipes
  4. Rib
    1. Popular cuts of beef from the Rib Primal:
  5. Rib Recipes
  6. Loin
    1. Popular cuts of beef from the Loin Primal:
  7. Our Favorite Loin Recipes
  8. Sirloin
    1. Popular cuts of beef from the Loin Primal:
  9. The best SirLoin Recipes
    1. Beef Temperature Guide
    2. BASIC TIPS FOR COOKING BEEF:
  10. Round Recipes
    1. Popular cuts of beef from the Round Primal:
  11. Beef Round Recipes
  12. Meat Guides & Resources
  13. BRISKET
  14. Brisket Recipes
  15. Plate & Flank
    1. Popular cuts of beef from the Flank and Plate:
  16. Plate & Flank Recipes
  17. Shank & Shin
  18. Shank & SHin Recipes
  19. Ground Beef
  20. Ground Beef Recipes
  21. Head
  22. Beef Neck, Cheek and Tongue

Helpful How-Tos

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Chuck

The chuck primal runs from the neck through the shoulder of the animal. This area does a lot of work supporting the beef’s weight, resulting in flavorful, well-exercised muscles. Chuck cuts are economical, beefy in flavor, and well-suited to moist cooking methods like braising and stewing and a few are even great for throwing on the grill.

With a wide variety of tasty and affordable Chuck options like the Denver steak, chuck shoulder roast, chuck arm roast, and more, this primal offers excellent value. Get better acquainted with exactly where on the cow Chuck cuts come from along with our cooking recommendations for each cut in the recipes below.

  • Chuck roast
  • Chuck steak
  • Chuck Eye Steak
  • Flat Iron Steak
  • Under Blade
  • Shoulder Clod
  • Chuck Short ribs

Girl Carnivore’s Favorite cut from the Chuck Primal:

Rib

Cut from along the upper ribcage beneath the spine, the rib primal produces the most tender, marbled, and flavorful cuts of beef. Rib cuts are sought after for their melt-in-your-mouth tenderness.

With outstanding cuts like rib steaks and ribeye roasts, the rib primal offers some of beef’s top offerings. Learn more about popular Rib choices like back ribs vs. short ribs in our comprehensive guides.

A piece of steak on a black tray.
  • Ribeye Steak, Tomahawk Steak, Cowboy Steak
  • Standing Rib Roast (Prime Rib)
  • Rib Fingers
  • Blade
  • Beef Back Ribs
  • Short Ribs

Girl Carnivore’s Favorite cut from the Chuck Primal:

  • Ribeye Cap

Rib Recipes

Loin

Running along the spine in the mid-back region, the tenderloin and short loin yield sought-after premium cuts that are lean, tender, and perfect for quick cooking over high heat.

When most people envision a perfect steak dinner, loin cuts come to mind. Discover more about the difference between cuts like sirloin vs New York strip, as well as cooking tips for popular loin cuts in our favorite recipes.

Girl Carnivore’s Favorite cut from the Loin Primal:

Our Favorite Loin Recipes

Sirloin

Cut from the hip area of the cow, with a top sirloin and bottom sirloin area, sirloin cuts of beef deliver good flavor at a moderate price point. They do well well with high heat cooking like searing or grilling.

Often an economical option compared to premium loin cuts, sirloin still yields tasty and versatile cuts like Flap meat sirloin tips, and the uniquely shaped Tri-tip cuts that are ideal for grilling.

  • Coulotte (Sirloin Cap or Picanha)
  • Top Sirloin Steak
  • Sirloin Steaks
  • Tri-Tip
  • Sirloin Roast

Girl Carnivore’s Favorite Cut from the Loin Primal:

The best SirLoin Recipes

Beef Temperature Guide

Cooking a perfect steak or fork-tender roast is all about the internal temperature of the meat. As much as we love a rosy pink center, did you know some cuts of beef are better cooked past medium-rare? It all has to do with the connective tissues of the meat, the fat and science so dive in with our in-depth guides and recipes.

Easy Beef Temperature Guide:

RARE 120 °F MEDIUM RARE 130 °FMEDIUM 135 °F
MEDIUM WELL 145 °FWELL DONE 155 °FGROUND 160 °F

Take into consideration that the temperature will continue to rise from 5 °F to 10 °F while the meat rests. This is called carryover cooking. We often pull our meat from the heat 5 degrees under our personal preference for serving.

We don’t care what you’ve been told about pressure on your hand, the best way to accurately tell if your meat is cooked to your desired doneness is using an instant-read meat thermometer.

BASIC TIPS FOR COOKING BEEF:

For the best flavor and texture, always learn the best internal temperature for your favorite beef cuts before cooking and if a low and slow cooking method or hot and fast cooking method is best. Season with salt as you go to guarantee not overseasoning, and let the flavor of the meat shine through for a delicious meal.

Steak cuts less than 1-inch thick love hot direct heat of open flame or pan searing to a temp no more than medium. While big dino ribs and other tough cuts love a low and slow smoke or braise, taking the temperature all the way to 210°F to allow the muscle fibers to release and break down for the most tender bite.

Mastering time and temperature is the biggest learning curve for all cooks. And remember, fat is flavor, so a wonderful compound butter to finish your perfectly executed cook is always a great idea.

Round Recipes

Found in the back leg of the cow, round cuts are very lean and benefit from moist cooking methods. Cuts from the round need to be sliced properly across the grain.

Highlight Recipes: Eye of round roast, top round steak, London broil

While not as inherently tender as rib or loin cuts, properly cooked round can indeed yield delicious economical meals like hearty stews or sandwiches. Learn how to maximize flavor and tenderness for cuts like top and bottom round in our recipes so you can get the most bang for your buck.

  • Eye of Round
  • Sirloin Tip roast and steak
  • Top Round Roast

Girl Carnivore’s Favorite Cut from the Round:

Beef Round Recipes

Meat Guides & Resources

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BRISKET

Cut from the lower chest, the brisket features significant marbling and connective tissue. It requires long, slow cooking to break down fibers.

Brisket is synonymous with barbecue and is often smoked or braised for hours to render it fall-apart tender. With the grain running in varied directions, mastering brisket takes some skill but delivers satisfying results.

Brisket Recipes

Plate & Flank

Cut from the underside of the cow, the plate and flank contain short muscle systems resulting in thin cuts like skirt steak and flank steak ideal for grilling, searing or stir-frying.

Plate and flank deliver bold, beefy flavor with an open grain structure requiring quick cooking over high heat. Learn how to trim and slice these cuts properly along with recipe ideas in our how-to guides.

  • Flank Steak
  • Hanger Steak and Hanging Tender
  • Inside and Outside Skirt Steak
  • Plate Short ribs
  • Flanken Short Ribs

Girl Carnivore’s Favorite cut from the Flank and plate Area:

Plate & Flank Recipes

Shank & Shin

Comprised of leg muscles, shank, and shin require lengthy braising but reward with full flavor and tender texture.

Offering great value cuts like beef shanks and shin shine when incorporated into braises, stews, and soups allowing their bountiful connective tissue to break down over low and slow moist heat cooking. We also add oxtail to this section of recipes as it needs a slow braise to be fully enjoyed.

Shank & SHin Recipes

Ground Beef

Ground beef can utilize almost any beef trim resulting in an affordable, versatile staple for dishes like burgers, meatballs, tacos, and more.

While ground beef is not technically a primal cut, it deserves special mention given its importance for everyday home cooking. Explore your options from lean to finely textured ground beef along with recipe ideas in our ground beef recipes and guides.

Ground Beef Recipes

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Containing bountiful connective tissue, cuts of beef from the head area of the cow excel when slow cooked – yielding tender pulled meat or flavorful bone broths and stocks.

While not the most popular primal overall, the bounty of collagen and cartilage makes head meat ideal for braises as well as bone broths and stocks. Explore unique options like beef tongue and cheek meat along with cooking tips in our recipes.

Beef Neck, Cheek and Tongue

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Newest Beef Cuts