Round Primal

Home to lean, inexpensive cuts that come from the rump and hind legs. The muscles in this area are used for movement, so the beef is leaner and less tender. Often sold as roasts, steaks for marinating or Ground Beef.

Steamship Round

Also Known As: Baron of Beef; Whole Round

Prepared from the Round Primal and often served in foodservice.

Cooking Methods:

Outside Round (Flat)

Also Known As: Bottom Round (Flat)

Largest section of the full Bottom Round that is separated from the Heel and can be cut into Bottom Round Roasts or Steaks. Lean and benefits from tenderization.

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Outside Round, Heel

Smaller section of the full Bottom Round that is separated from the Outside Round (Flat). Ground for Ground Beef or cut into the Braison and Merlot Steaks.

Eye of Round Roast | Lean

Also Known As: Round Eye Pot Roast

A lean, flavorful cut often used for roast beef at the deli. Can be roasted or slow-cooked at home for an everyday meal.

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Eye of Round Steak | Lean

Also Known As: Breakfast Steak; Sandwich Steak; Wafer Steak

A tremendous value cut that is lean and boneless. Ideal for marinating then grilling or skillet cooking.

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Sirloin Tip Center Roast Lean

Also Known As: Round Tip Roast Cap-Off; Sirloin Tip Roast

Perfect for an easy family meal. Roast this lean cut, then thinly slice and serve.

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Sirloin Tip Center Steak

Also Known As: Breakfast Steak; Knuckle Steak; Round Tip Center Steak; Sandwich Steak; Tip Steak, Cap-Off; Trimmed Tip Steak

Boneless, lean and a good value for this fairly tender cut. Marinate before grilling for the best experience.

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Sirloin Tip Side Steak | Lean

Also Known As: Breakfast Steak; Round Sirloin Tip Side Seak, Boneless

Boneless and lean, this cut is inexpensive and ideal with a tenderizing marinade before grilling.

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Sirloin Tip Steak

Also Known As: Breakfast Steak; Knuckle Steak; Round Tip Steak; Sandwich Steak; Tip Steak

This boneless, lean cut is great value. Makes good Kabobs, Stew Meat or Cubed Steak.

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Sirloin Tip Side Roast Lean

This cut is a good value and very lean, making it a great roast choice any night of the week.

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Top Round Roast | Lean

Also Known As: Inside Round Roast; London Broil; Round Roast; Top Round Roast Cap Off; Top Round Roast Cap On

A lean roast that should be slow-cooked to improve its tenderness and then sliced thinly across the grain.

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Top Round Steak | Lean

Also Known As: Inside Round Steak; London Broil; Top Round Steak Cap Off; Top Round Steak Cap On

Thick and versatile weekday cut. Typically broiled or slow-cooked to bring out its best.

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Top (Inside) Round Cap Lean

Also Known As: Inside Round Cap

Thin, lean muscle that covers the Top Round. Can be used as an alternative to Skirt or Flank Steaks. Benefits from tenderization.

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Top (Inside) Round, Cap-Off

Thin, lean muscle that covers the Top Round. Can be used as an alternative to Skirt or Flank Steaks. Benefits from tenderization.

Top (Inside) Round, Front Side Muscle (IM)

Also Known As: Round Petite Tender

Small, lean, fairly tender muscle often removed from the front side of the Top Round.

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Top (Inside) Round Front Side Steak | Lean

Also Known As: Round Petite Tender Steak

A simple, lean cut for a lighter steak experience. Marinate and grill quickly over high heat.

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Santa FE Steak

Also Known As: Top Round Cap Steak

Steak cut from the thin, lean muscle that covers the Top Round. Can be used as an alternative to Skirt or Flank Steaks. Benefits from tenderization.

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Top Round Steak, Cap Off

Also Known As: Butcher’s Steak; Chuck Shoulder Tender ; Shoulder Tender; Teres major

Juicy and tender, it is shaped like the Tenderloin but is smaller and more affordable. Perfect to grill or broil.

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Short Plate Primal

The section right under the rib primal with a higher fat content. The Short Plate is a source of Short Ribs and Ground Beef. It's also the home of the Skirt Steak—a thin, flavorful cut that's best when marinated and seared over high heat.

HangerSteak

Also Known As: Hanging Tender Steak

A thicker cut within the Short Plate that’s full of flavor with a coarse texture. Marinate and grill.

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Inside Skirt

Also Known As: Arrachera; Fajita Meat; Fajita Steak; Skirt Steak

Opposite the Outside Skirt Steak, this cut is known for its robust flavor profile. Marinate and grill hot for fajitas or use for stir-fry.

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Outside Skirt

Also Known As: Dino Ribs; Flanken Style Ribs; Short Ribs

Good beef flavor. Good braised or on the grill with your favorite rub.

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Plate Short Ribs

Also Known As: Dino Ribs; Flanken Style Ribs; Short Ribs

Good beef flavor. Good braised or on the grill with your favorite rub.

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Flanken Style Short Ribs

Also Known As: Beef Short Ribs, Bone-In; Cross-Cut Ribs; Cross-Cut Short Ribs; Korean Short Ribs

Cut thin across the ribs. Good marinated and grilled.

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Hanging Tender

Also Known As: Hanger

Pillar of the diaphragm.

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Brisket

This the animal's breast, so it can be tougher because it is used for movement. An ideal cut for cooking low and slow-on the barbecue or in a slow-cooker.

Brisket Flat Half | Lean

Also Known As: Beef Brisket Middle Cut, Boneless; Brisket Center-Cut; Brisket First Cut; Brisket Flat Cut; Brisket Front Cut

The leaner half of the whole Brisket also known also as the “first cut,” this full-flavored meat can be sliced or shredded.

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Brisket Point Half

Also Known As: Brisket Nose Cut; Brisket Point Cut

The less lean half of the whole Brisket that’s juicy with full flavor.

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Flank Primal

Located below the Loin and home to the Flank Steak. Cuts from this area are lean, very flavorful, and best when braised, or marinated and grilled.

Flank Steak | Lean

Also Known As: Beef Flank; Flank Steak Filet; Jiffy Steak; Plank Steak

Lean and boneless with lots of intense beef flavor. Best when marinated and grilled or sliced thin and stir-fried.

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Shank Primal

A portion of the leg, which is used extensively for movement. As a result, it is typically cut into cross sections called Shank Cross-Cuts which are braised to make flavorful, fork-tender dishes such as Osso Buco.

Shank Cross Cut | Lean

Also Known As: Beef Hindshank; Cross-Cut Shanks; Fore Shank for Soup; Hindshank for Soup

A cross-section of the leg, which is used extensively for movement. As a result, it is typically braised to make flavorful, fork-tender dishes such as Osso Buco.

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Shank Center Cut

Also Known As: Beef Hindshank; Cross-Cut Shanks; Fore Shank for Soup; Hindshank for Soup

A center-cut cross-section of the leg typically braised to make flavorful, fork-tender dishes.

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Sirloin Primal

The Sirloin is home to popular fabricated cuts but is first separated into the Top Sirloin Butt and Bottom Sirloin Butt. In the Top Sirlon you’ll find steaks great for grilling, while the Bottom Sirloin provides cuts like Tri-Tip and Sirloin Bavette, which are good for roasting or grilling.

Tri-Tip Roast | Lean

Also Known As: Bottom Sirloin Roast; Newport Roast; Santa Maria Roast; Tri Tip; Triangle Roast

Boneless and fairly tender with full flavor. Roast or grill then slice across the grain.

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Tri-Tip Steak | Lean

Also Known As: Newport Steak; Santa Maria Steak; Tri Tip; Triangle Steak

Boneless and fairly tender with full flavor. Grill then slice across the grain.

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Petite Sirloin Steak

Also Known As: Ball Tip Steak; Sirloin Steak

A great value steak. Grill after marinating.

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Sirloin Bavette / Flap

Also Known As: Bottom Sirloin Bavette; Bottom Sirloin Butt, Flap; Bottom Sirloin Flap; Flap Meat

A boneless cut with a hearty texture that’s a good source for fajita meat. Marinate and grill or broil.

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Sirloin Bavette Steak

Also Known As: Bottom Sirloin Bavette Steak; Bottom Sirloin Butt, Flap Steak; Bottom Sirloin Flap Steak; Flap Meat

Cut from the Sirloin Bavette/Sirloin Flap and a good source of fajita meat. Marinate and grill or broil.

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Petite Sirloin / Ball Tip

Also Known As: Ball Tip Roast; Petite Sirloin Roast; Sirloin Roast

Small roast section of the Bottom Sirloin opposite the Sirloin Tip in the Round. Best when sliced thinly across the grain after cooking. A boneless cut that’s a good value.

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Coulotte Steak | Lean

Also Known As: Top Sirloin Cap Steak

With plenty of marbling, this is a juicy and savory steak. Easy to prepare on the grill.

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Top Sirloin Fileet | Lean

Also Known As: Baseball Cut; Center-Cut Top Sirloin Steak; Top Sirloin Butt Steak; Top Sirloin Butt Steak, Center-Cut; Top Sirloin Steak

Tender, thick and perfectly portioned from larger Top Sirloin Steaks. Season simply with salt and pepper or your favorite rub before grilling.

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Top Sirloin Petite Roast | Lean

Also Known As: Center-Cut Top Sirloin Roast; Top Sirloin Petite Roast, Boneless

Lean cut that is a smaller version of the larger Top Sirloin Roast and ideal for roasting.

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Coulotte Roast

Also Known As: Coulotte; Picanha; Sirloin Cap; Top Sirloin Cap; Top Sirloin Cap Roast

With plenty of marbling, this is a juicy and savory roast. Best roasted in the oven or smoked slowly on the grill.

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Top Sirloin Steak | Lean

Also Known As: Boneless Top Sirloin Steak ; Top Sirloin Butt Steak, Boneless; Top Sirloin Center-Cut Steak; Top Sirloin Steak Boneless Cap Off; Top Sirloin Steak Cap Off

A flavorful cut that’s versatile and juicy. Great served as a steak or cut into kabobs.

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Top Sirloin Butt, Center Cut

Also Known As: Center Cut Top; Top Sirloin Heart

Top Sirloin Butt with cap, mouse muscle and external fat removed to aid in further fabrication.

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Top Sirloin Steak, Center Cut | Lean

Also Known As: Center Cut Sirloin; Top Sirloin, Sirloin Steak, Cap Off

This steak is cut from the cap off Top Sirloin Butt and is a tender and lean cut that is ideal for several cooking methods and dishes.

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LOIN Primal

The area below the backbone is home to some of the most tender and popular cuts of beef, such as the Tenderloin, Strip Steak, T-Bone and Porterhouse Steaks. Loin cuts are great prepared on the grill or under a broiler.

Chateaubriand Ternderloin Roast | Lean

Also Known As: Center Cut Tenderloin Roast; Filet Mignon Roast; Tenderloin Roast

The most tender beef roast that is well known for being lean and succulent. Easy to carve with its fine texture.

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Ternderloin Steak | Lean

Also Known As: Beef Loin, Tenderloin Steak, Side Muscle Off, Skinned; Chateaubriand Filet De Boeuf; Filet Mignon

This is the most tender steak, lean yet succulent, with a fine buttery texture. Sold boneless. This steak also meets government guidelines for lean.

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Tenderloin Steak, Defatted Lean

Also Known As: Chateaubriand Filet De Boeuf

The most tender beef steak. Lean yet juicy, with a fine texture. A popular lean cut for cooking at home or choosing when dining out.

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Tenderloin Tips | Lean

Also Known As: Tenderloin Tail; Tournedos

Nicely trimmed, extremely tender and flavorful ends of the Tenderloin. Perfect for center of the plate, kabobs, stews and stir-fry.

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Tenderloin Tails | Lean

Also Known As: Tenderloin Tips

Tapered ends of the Tenderloin, the most tender beef muscle.

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Tenderloin Butt, Defatted

Also Known As: Butt Tender; Tenderloin Head

The thickest end of the Tenderloin cut into a roast. Rich tasting and smoothly textured. Ideal for roasting.

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Strip Filet | Lean

Also Known As: Baseball Cut Strip Filet; Manhattan Filet; Strip Steak, Split; Top Loin Filet

Thick cut but smaller diameter than Strip Steak with a robust taste. Season simply with salt and pepper or your favorite rub and grill.

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Strip Petite Roast | Lean

Also Known As: Center Cut Striploin Roast; Manhattan Filet; Top Loin Petite Roast

A smaller roasting option than Strip Roast. Impressive looking, yet easy to cook, this juicy and flavorful cut is great for everyday dinners.

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Strip Roast | Lean

Also Known As: Strip Loin Roast; Top Loin Roast

This centerpiece roast is tender, juicy and full of flavor.

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Strip Steak, Boneless | Lean

Also Known As: Ambassador Steak; Club Steak; Hotel Cut Steak; Kansas City Strip Steak; New York Strip Steak; Shell Steak; Top Loin Steak

Tender, lean and perfect for grilling.

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Tenderloin Steak, Bone In Lean

Also Known As: Bone-In Filet; Bone-In Filet Mignon; Center Cut Bone-In Filet

The most tender beef steak. Lean yet juicy, with a fine texture. A popular lean cut for cooking at home or choosing when dining out.

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Porterhouse Steak

Also Known As: 1st Cut Porterhouse; King Steak; Porter House

Big flavor and often big enough for two. Simply season this sublime combination of Strip and Tenderloin for the grill or oven.

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Strip Steak, Bone In | Lean

Also Known As: Ambassador Steak; Club Steak; Hotel Style Steak; Kansas City Strip Steak; New York Strip Steak; Shell Steak; Strip Steak; Top Loin Steak

Tender, lean and perfect for grilling.

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T-Bone Steak

Also Known As: Loin, T-Bone Steak; T-Bone

Smaller than the Porterhouse, but delivers the same optimal tenderness and satisfying flavor – all in a lean package that’s ready to be grilled or broiled.

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Loin Steak Tail

Cut from the underside or Flank portion of the beef hindquarter, ventral or under the Short Loin. Fat trim level is specified by the buyer.

Strip Loin, Bone In

Well-marbled and from the Short Loin, near the Tenderloin. This Strip Loin can be prepared as a bone-in roast or cut into Bone-In Strip Steaks.

Cooking Methods:

RIB Primal

Situated under the front section of the backbone and used primarily for support. Popular cuts from the Rib include the rich, flavorful Ribeye Steak and the Prime Rib Roast.

Ribeye Roast

Also Known As: Boneless Prime Rib; Boneless Rib Roast; Ribeye Roast, Oven-Ready

Savory and fine-textured with generous marbling. A classic holiday roast.

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Ribeye Steak

Also Known As: Ribeye Roll Steak; Ribeye Steak, 1' Tail; Ribeye Steak, 2' Tail; Ribeye Steak, Lip-On, Boneless

This steak is rich, juicy and full-flavored with generous marbling throughout. Sold bone-in. Due to the exceptional taste and tenderness Beef Rib Steaks deliver for operators and diners alike. Bone In Rib Steaks offer great plate coverage and impressive presentations.

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Ribeye Roll

Also Known As: Beef Rib, Ribeye, Lip-On; Prime RIb; Ribeye Roast, Boneless

This exceptionally tender and flavorful boneless roast consists of three muscles that are fabricated into the Ribeye Steak, Ribeye Roast, and sometimes Ribeye Filet and Ribeye Cap Steak.

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Back ribs

Also Known As: Beef Rib Back Ribs; Beef Riblets; Beef Ribs; Finger Ribs; Rib Bones

A great value and beef’s signature ribs for the BBQ, this flavorful cut is great with a dry rub on the grill.

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Blade / Lifter Meat

Also Known As: Blade Meat; Cap and Wedge Meat; Lifter Meat

Thin muscles removed from the outside of the Rib; also called cap and wedge meat.

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Rib Fingers

Also Known As: Finger Meat

Thin strips of beef cut from between individual ribs in the Rib primal.

Rib Short Ribs

Also Known As: Beef Ribs; Short Ribs

Full of beef flavor and fall-off-the-bone tender, but also available boneless. Grill or slow-roast for a succulent beef dish.

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Cowboy Steak

Also Known As: Bone In Ribeye, Frenched; Cowboy Cut; Cowboy Rib; Cowboy Ribeye; Cowboy Steak; Frenched Rib Steak

Tender, bone-in steak with a frenched rib presentation that is great for the grill.

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Ribeye Steak, Bone In

Also Known As: Bone In Ribeye; Cowgirl Ribeye; Rib Steak, Bone In, Frenched

Tender steak from the Rib with marbling that adds flavor. Simply season and grill.

Cooking Methods:

Tomahawk Steak

Also Known As: Rib Steak; Rib Steak, Bone in, Frenched

Tender bone-in steak from the Rib with a long bone and marbling that adds flavor. Simply season and grill.

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Prime Rib Roast

Also Known As: Export Rib; Prime Rib; Rib Roast, Bone-In; Standing Rib Roast

Bone-in Rib roast perfect for roasting and entertaining.

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Square-Cut Chuck Primal

Also Known As: Chuck Flat, Chuck Meat Square
This large primal comes from the shoulder area and yields cuts known for their rich, beefy flavor. Features roasts ideal for slow-cooking as well as more tender, grill-ready cuts such as the Flat Iron Steak.

7-Bone Chuck Steak

Also Known As: 7-Bone Steak, Bone-In; Bone-In Chuck Steak

Identified by the 7-shaped bone it contains. Slow-cook to bring out its full, savory flavor.

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Chuck Arm Steak

Also Known As: Arm Steak

Good value and ideal to slow-cook for the most tender finish.

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Blade Chuck Steak

Also Known As: Boneless Blade Steak 1st Cut; Deluxe Blade Steak

A relatively inexpensive cut with loads of beef flavor. Marinate before grilling.

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7-Bone Chuck Roast

Also Known As: 7-Bone Pot Roast; 7-Bone Roast; Chuck 7-Bone Pot Roast; Chuck Arm Pot Roast, Bone-In; Chuck Blade Roast, Bone-In; Pot Roast

Identified by the 7-shaped bone it contains. Rich and flavorful, it’s ideal for the slow-cooker.

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Blade Chuck Roast

Also Known As: Beef Pot Roast; Blade Chuck Pot Roast, Bone In; Chuck Arm Pot Roast; Chuck Blade Pot Roast; Chuck Pot Roast; Chuck Roast 1st Cut; Chuck Roast Blade Cut

A relatively inexpensive cut with loads of beef flavor. Moist and tender when slow-cooked.

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Cross Rib Roast

Also Known As: Book Roast; Boston Cut; Bread and Butter Cut; Chuck Arm Roast; Clod Roast; English Cut Roast; Shoulder Center Roast

A savory cut for roasting or slow-cooking to achieve a tender finish.

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Chuck Neck roast

Rich in flavor and tender after slow-cooking.

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Pectoral Meat

Also Known As: Special Trim

Section of the pectoral muscle that remains in the Square-Cut Chuck primal after removal of the Brisket. Most often used for further processing into ingredient beef.

Chuck Arm Roast

Also Known As: Arm Pot Roast; Arm Roast

Economical and flavorful. Best when slow-cooked.

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Chuck Flap/Edge Roast

Also Known As: Chuck Flat

Richly flavored and finely textured. Best for slow-cooking whole or grilling if very thinly sliced across the grain.

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Chuck Roast

Also Known As: Center Cut Chuck Roast; Chuck Center Roast; Chuck Pot Roast; Pot Roast

Great, rich flavor perfect for slow and low cooking.

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Chuck Steak

Also Known As: Center Cut Chuck Steak; Chuck Center Steak

Great, rich flavor in an affordable steak.

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Chuck Tender Steak | Lean

Also Known As: Chuck Filet Steak; Chuck Tender Steak; Fish Steak; Mock Tender Steak

Lean cut that resembles a Tenderloin Steak but is not as tender. Slow-cook or tenderize with a marinade before grilling.

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Chuck Tender Roast | Lean

Also Known As: Chuck Filet; Medallion Pot Roast; Mock Tender Roast; Scotch Tender

Lean roast that requires slow-cooking to tenderize.

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Chuck Eye Roll

Also Known As: Chuck Eye; Mock Ribeye

Separated from the Under Blade section of the Chuck Roll. Often cut into Chuck Eye Roasts and Steaks, and can be cut into Boneless, Country-Style Ribs. Chuck Eye Roll cuts will possess rich flavor and good tenderness.

Cooking Methods:

Under Blade

Also Known As: Chuck Flat

Separated from the Chuck Eye Roll section of the Chuck Roll and often cut into the Denver Roast or Denver Steaks. Very tender with generous marbling.

Shoulder Clod Heart | Lean

Also Known As: Clod Heart; Shoulder Center; Shoulder Clod Arm Roast

Largest section of the Shoulder Clod that is cut into the Arm Chuck Roast, Arm Chuck Steak and Ranch Steak. Steaks are best cut across the grain with connective tissue removed to improve tenderness.

Cooking Methods:

Shoulder Petite Tender Lean

Also Known As: Butcher’s Steak; Chuck Shoulder Tender ; Shoulder Tender; Teres major

Juicy and tender, it is shaped like the Tenderloin but is smaller and more affordable. Perfect to grill or broil.

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Top Blade

Home of the second most tender muscle and cut into Top Blade and Flat Iron Steaks.

Cooking Methods:

Chuck Short Ribs Boneless

Also Known As: Boneless Braising Ribs; Boneless Short Ribs; Chuck Boneless Short Ribs; English Short Ribs; Middle Ribs

A crowd favorite, known for their richness and meatiness. Flavorful, moist and tender when slow-cooked.

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Our mission is clear: to grow global demand for U.S. Beef, pork, and lamb by connecting the world to the quality, care, and craftsmanship behind our products.

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U.S. Beef exported to the United Kingdom and European Union is produced under verified programs that require cattle to be raised without the use of added hormones, in accordance with the requirements.

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Delicious Recipes

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A complete and delicious recipe for lime-marinated Flank Steak with stuffed poblano peppers that you’re going to love!

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Santa Maria Tri-Tip with Pistachio Pesto

For your first BBQ of the year, try this delicious and original recipe for Santa Maria Tri-Tip with pistachio pesto. The perfect dish to kick off the season with a bang!

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BQA is a nationally recognized program that promotes best practices in animal care, beef safety and environmental stewardship.