Beef Cuts

Primal cuts

Chuck

Brisket

Fore Shank

Rib

Short Plate

Short Loin

Flank

Sirloin

Round

Primal cuts are the basic sections from which steaks and other subdivisions are cut. Click on one of the primal cuts to see a list of the secondary cuts from that section.

Chuck Eye Roast, Boneless
Top Blade Steak, Boneless
Arm Pot Roast
Shoulder Pot Roast, Boneless
Mock Tender Roast
Blade Roast
Under Blade Pot Roast
7-Bone Pot Roast
Short Ribs
Flanken-Style Ribs
Cross Rib Pot Roast
Ground Beef
Beef for Stew

Whole Brisket
Brisket, Point Half
Brisket, Flat Half

Shank Cross Cut

Rib Roast, Large End
Rib Roast, Small End
Rib Steak, Small End
Rib Eye Steak
Rib Eye Roast
Back Ribs

Skirt Steak

Top Loin Steak, Boneless
T-Bone Steak
Porterhouse Steak
Tenderloin Roast/Steak

Flank Steak
Flank Steak Rolls

Top Sirloin Steak
Sirloin Steak
Tenderloin Roast/Steak
Beef Tri-Tip

For the entire carcass:

22% Steaks

22% Roasts

26% Ground Beef
& Stew Meats

30% Bone, Fat,
& Shrinkage

Round Steak
Top Round Roast
Top Round Steak
Bottom Round Roast
Tip Roast Cap Off
Eye Round Roast
Under Blade Pot Roast
Tip Steak
Boneless Rump Roast

Bear River Valley Beef • PO Box 342 • Ferndale, CA 95536 • Email • (707) 786-9460

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