Chuck comes from the shoulder area. Because this part of the animal does more work, chuck cuts usually have strong beef flavor and more connective tissue. That makes them a great fit for slow cooking, braising, roasting, and recipes where time helps build tenderness.

Common chuck cuts

• Chuck roast
• Chuck steak
• Shoulder roast
• Flat iron steak
• Denver steak
• Short ribs

Best ways to cook chuck

• Low and slow roasting
• Braising
• Slow cooker meals
• Stews and shredded beef
• Hot and fast grilling for tender chuck cuts like flat iron or Denver steak

Rib cuts come from the upper middle section of the animal. This area is known for rich flavor, tenderness, and marbling. It is where some of the most popular steakhouse-style cuts come from.

Common rib cuts

• Ribeye steak
• Rib steak
• Rib roast
• Prime rib
• Back ribs

Best ways to cook rib cuts

• Grilling
• Cast iron searing
• Reverse searing
• Roasting for larger rib roasts
• Smoking or slow roasting prime rib

The short loin is where many premium steak cuts come from. These cuts are generally tender and cook well with high-heat methods. If you are looking for classic steak-night options, the short loin is a good place to start.

Common short loin cuts

• New York strip steak
• T-bone steak
• Porterhouse steak
• Tenderloin steak
• Filet mignon

Best ways to cook short loin cuts

• Grilling
• Pan searing
• Cast iron cooking
• Reverse searing thicker steaks
• Quick high-heat cooking to preserve tenderness

Sirloin comes from behind the short loin and offers a good balance of flavor, tenderness, and value. Sirloin cuts are versatile and can work well for grilling, slicing, kebabs, steak tips, and family meals.

Common sirloin cuts

• Top sirloin steak
• Sirloin steak
• Sirloin tip roast
• Sirloin tip steak
• Tri-tip

Best ways to cook sirloin

• Grilling
• Pan searing
• Broiling
• Roasting for sirloin tip roast
• Marinating for leaner sirloin cuts

Round cuts come from the rear leg. These cuts are usually leaner and can be less tender because the muscles are used often. They are great when cooked properly and can be a strong value for families who like roasts, sliced beef, and meal prep.

Common round cuts

• Top round roast
• Bottom round roast
• Eye of round roast
• Round steak
• London broil

Best ways to cook round

• Slow roasting
• Braising
• Thin slicing against the grain
• Marinating before cooking
• Using for jerky, roast beef, or sliced steak meals

Brisket comes from the breast or lower chest area. It is a hardworking cut with a lot of connective tissue, which means it needs time, patience, and low heat to become tender.

Common brisket cuts

• Whole brisket
• Brisket flat
• Brisket point

Best ways to cook brisket

• Smoking low and slow
• Braising
• Slow roasting
• Cooking until probe-tender, not just to a specific time

The short plate sits below the rib section. It is known for flavorful, often fattier cuts that can be excellent when grilled, smoked, or cooked with the right technique.

Common short plate cuts

• Skirt steak
• Plate short ribs
• Flanken-style ribs

Best ways to cook short plate cuts

• Hot and fast grilling for skirt steak
• Marinating skirt steak
• Smoking or braising short ribs
• Slicing skirt steak against the grain

Flank comes from the lower abdominal area. It is lean, flavorful, and best when cooked quickly and sliced properly. Flank steak is a great choice for fajitas, steak salads, tacos, and sliced steak dishes.

Common flank cuts

• Flank steak
• London broil style cuts

Best ways to cook flank

• Marinating
• Grilling hot and fast
• Broiling
• Pan searing
• Always slicing thin against the grain

Shank comes from the leg. It is one of the hardest-working areas of the animal, so it is full of connective tissue and deep beef flavor. Shank is not a quick-cooking cut, but it can be incredibly rich when cooked low and slow.

Common shank cuts

• Beef shank
• Cross-cut shank
• Soup bones
• Osso buco style cuts

Best ways to cook shank

• Braising
• Slow cooking
• Soups and broths
• Pressure cooking
• Cooking until the connective tissue breaks down

Ground beef can come from trim and cuts throughout the animal. It is one of the most versatile beef options and works well for quick meals, family dinners, and meal prep.

Best ways to cook ground beef

• Burgers
• Tacos
• Meatballs
• Meatloaf
• Chili
• Pasta sauces

Ground beef should be cooked to 160°F for food safety.

Steak doneness is a personal preference, but a meat thermometer is the best way to avoid guessing. For best results, remove steaks about 5 to 10°F below your target temperature and let them rest as the temperature rises.

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