Beef Retail Cuts…Where They Come From

There are beef selections to satisfy all tastes, schedules and budgets. But choosing the right cut can be confusing. Knowing what to look for when buying beef and how to read the label will help you make wise choices for your meals.

Primal (wholesale) cuts are the result of the initial breakdown of the beef carcass. The primals are Chuck, Rib, Short Loin, Sirloin, Round, Shank, Brisket, Plate and Flank. Their names tell where the meat comes from on the carcass.

Beef cuts from the center of the animal—the loin and rib—are suspension muscles. They receive little exercise and so they are tender. They are best cooked by dry heat methods.

Cuts from the front and rear of the animal—the chuck and round—are responsible for locomotion. These heavily exercised muscles are less tender. They generally require moist heat cooking.