If you’ve ever stood at the butcher counter or scrolled through a meat delivery site wondering which beef cut to choose, you’re not alone. Understanding the different cuts of beef can help you select the right piece for your favorite recipe, whether you’re grilling a steak, roasting a brisket, or making a hearty stew.

In this guide, we’ll break down everything you need to know about beef cuts—from the primal cuts to the retail cuts, the leanest and fattiest options, and even which cuts are considered the healthiest or most luxurious. By the end, you’ll be able to shop with confidence and cook like a pro.

What Is a Beef Cut?

A beef cut is a specific section of meat taken from a cow during butchering. When a steer is processed, it is divided into large sections called primal cuts. These primal sections are then broken down into smaller pieces, known as subprimal cuts, and finally into the retail cuts you see in grocery stores and butcher shops.

Each cut has its own unique characteristics—some are tender and perfect for quick cooking, while others are tough but flavorful and require slow cooking. Knowing the difference can make a world of difference in your meals.

The Eight Primal Cuts of Beef

The cow is divided into eight primary sections known as primal cuts:

1. Chuck – Found near the shoulder, chuck is flavorful but contains connective tissue. Best for slow-cooked dishes like pot roast.
   
2. Rib – Home of the ribeye, one of the most popular and tender steaks. Excellent for grilling or pan-searing.
   
3. Loin – Includes luxurious cuts like tenderloin and strip steak. The most expensive cut of beef often comes from this section.
   
4. Round – Located at the back legs, the round is lean and affordable, often used for roasts and deli meats.
   
5. Brisket – From the chest, this cut is perfect for smoking or braising low and slow.
   
6. Shank – Tough and full of collagen, the shank is best for soups and stews.
   
7. Plate – A fattier section that gives us skirt steak, often used in fajitas.
   
8. Flank – Lean and flavorful, flank steak is great for grilling and slicing against the grain.
   

These primal cuts are further broken down into retail cuts—the individual steaks and roasts we buy.

Retail Cuts: What You See in Stores

Once the primal sections are divided, butchers create retail cuts for consumers. Here are some of the most common:

• Ribeye Steak (from the rib primal) – Juicy and marbled, ideal for grilling.
  
• Tenderloin (from the loin) – Extremely tender and considered one of the healthiest steak cuts due to its leanness.
  
• T-Bone & Porterhouse (from the loin) – Combines two steaks in one: tenderloin and strip.
  
• Top Round (from the round) – Lean and best for roasting or slicing thin for sandwiches.
  
• Brisket (from the brisket primal) – A barbecue favorite for smoking or braising.
  
• Skirt & Flank Steaks – Flavorful but best when marinated and cooked quickly.
  

Understanding retail cuts helps you choose the right beef portion for your recipes.

Lean Cuts of Beef vs. Fatty Cuts: Which Should You Choose?

If you’re health-conscious, knowing which cuts are lean matters. The leanest cuts of steak typically come from the round and loin areas, while the fattiest cuts come from the rib and plate.

Examples of Lean Cuts of Beef

• Eye of Round Roast & Steak – From the round, very lean and budget-friendly.
  
• Top Sirloin – Lean but flavorful, great for grilling.
  
• Tenderloin – Lean, tender, and one of the healthiest steak cuts.
  

Examples of Fatty Cuts

• Ribeye Steak – Rich and marbled, one of the fattiest cuts of steak.
  
• Short Ribs – Delicious but high in fat, perfect for braising.
  

Tip: If you’re wondering what is the leanest cut of steak?—it’s usually the tenderloin (also called filet mignon).

How to Cook Each Beef Cut

Different cuts of beef shine with different cooking methods. Here’s a quick guide to help you get the best results from every beef cut:

• Chuck (Shoulder Cuts) – Best for slow cooking methods like braising or stewing. Great for pot roast and shredded beef.
  
• Ribeye (Rib Section) – Rich and marbled, ideal for grilling or pan-searing to medium-rare for maximum flavor.
  
• Tenderloin (Loin Section) – Extremely tender and lean. Perfect for roasting whole or searing individual filets for an elegant dish.
  
• Brisket (Chest Section) – Known for its tough fibers that turn tender when cooked low and slow. Smoke it or braise it for best results.
  
• Flank & Skirt Steaks (Lower Section) – Lean and flavorful cuts that should be marinated and cooked quickly over high heat. Slice against the grain for tenderness.
  
• Top Round & Eye of Round (Round Section) – Lean roasts that are best roasted slowly or cooked for deli-style sandwiches.
  

Pro Tip: Always choose the cooking method based on the cut’s fat content and connective tissue. Lean cuts like tenderloin need fast, high heat, while tougher cuts like chuck need time and moisture to break down.

Popular Questions About Beef Cuts (FAQ)

What are the primal cuts of beef?
The eight main primal cuts are chuck, rib, loin, round, brisket, shank, plate, and flank.

What is the most expensive cut of beef?
The tenderloin (filet mignon) is typically the most expensive due to its tenderness and small size.

What are the healthiest steak cuts?
Tenderloin, top sirloin, and eye of round are some of the healthiest steak cuts because they’re low in fat and calories.

What are the fattiest cuts of beef?
Ribeye and short ribs are among the fattiest cuts, offering rich flavor and juiciness.

What is the leanest cut of steak?
Tenderloin is generally considered the leanest cut of steak, making it ideal for health-conscious eaters.

Is there a cuts of beef diagram I can use?
Yes! Most butcher shops and online resources provide a cuts of beef diagram to help you identify different sections of the cow.

Choosing the Right Beef Cut

Whether you’re planning a backyard barbecue, a cozy family dinner, or a special celebration, understanding cuts of beef ensures you pick the perfect meat cut every time.

From lean steak cuts for healthy meals to the most expensive cut of beef for a luxury experience, there’s a cut for every taste and budget. Use this guide to make informed choices and impress everyone at the table with your beef knowledge.

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