Angus Beef Cuts and Cooking Guide
Below is a chart detailing all the varieties of meat cuts. For maximum tenderness and flavour each cut should be cooked using the recommended cooking method. The chart shows where the cuts come from on a side of beef and detail all of the cuts with images of each. Click on any image on the chart for the cooking guide.
| Legend | Tender Cuts | Medium Tender Cuts | Less Tender Cuts |
Click on the picture of each type of cut for tips on how to cook them.
|
Chuck Cuts |
Blade Roast |
Blade Steak |
Cross Rib |
|
Short Rib |
Stewing Beef (Neck) |
Shoulder |
|
|
Rib Cuts |
Rib Roast |
Rib Steak |
Ribeye Steak |
|
Loin Cuts |
Wing |
T-Bone |
Tenderloin |
|
Strip Loin |
Porterhouse |
||
|
Sirloin Cuts |
Sirloin |
||
|
Brisket & Shank Cuts |
Brisket |
Shank Steak |
|
|
Plate Cuts |
Short Ribs |
Plate |
|
|
Flank Cuts |
Flank Steak |
||
|
Hip Cuts
|
Rump |
Round Steak |
Eye of Round |
|
Inside Round (Top) |
Outside Round (Bottom) |
Heel of Round |
|
|
Sirloin Tip |
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| Ground Meat |
Ground Beef |
Beef Cuts and Cooking Guide
