​Primal cut: Chuck 

This primal encompasses the neck, shoulder and part of the upper arm. These muscles do a lot of work and there is a good deal of connective tissue which makes it an excellent choice for braising and slow cooking.

What are my options: steaks, roasts (sometimes called arm roasts), stew meat or ground beef Hidden gem: Flat iron steaks (also known as a boneless top blade among many other names)

 

Primal cut: Brisket 

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This primal from the chest of the beef is very tough and must be cooked long and slow. The brisket is used in corned beef and barbeque brisket but can be cooked as a plain ole pot roast. Some butchers I have worked with will automatically grind the brisket unless you specifically request it. What are my options: Roast or grind 

 

Primal cut: Rib

 

This primal is one of the more tender sections of beef. Located along the ribs, this is the source of a standing rib roast (also called a "prime rib" though technically that term refers to a grade of beef not a specific cut. The term is so common though that the butcher will understand).

What are my options: Roast (bone-in or boneless) or steaks (bone-in steaks = rib steaks, boneless = ribeye)

 

Primal cut: Plate 

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A smaller primal from the belly of the beef. This is the source of short ribs and skirt steaks.

What are my options: Ribs or grind plus skirt steak

Hidden gem: Hanger steak, also known as hanging tender

 

These first primals all come from the front (forequarter) part of the beef. The following come from the back or hindquarter of the beef. If you are purchasing a quarter of a beef, there is the option to purchase the front quarter, the rear quarter or a half-of-a-half, which is simply all of the cuts from one side of beef divided in two. Now on to the rear primals: 

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Primal cut: Loin 

Sub-primal cut: Short Loin

 

The three subprimals of the loin are the most tender cuts of beef. The short loin is where the good ole T-Bone steak comes from (and also Porterhouse steaks which are similar to T-Bone but contain a larger area of tenderloin though most butcher shops will label all the steaks a T-Bone). On one side of the T is the New York strip steak and the other side is the tenderloin/filet.

What are my options: T-Bone steaks or NY/tenderloin

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Primal cut: Loin 

Sub-primal cut: Sirloin

 

A leaner portion of the loin, this muscle group is the source of sirloin steaks

What are my options: top sirloin steaks

Hidden gem: Tri-tip

  

Primal cut: Loin 

Sub-primal cut: Tenderloin

 

The most tender muscle, a portion of the tenderloin extends into the short loin (hence TBone steaks) but the remaining tenderloin can be cut up into tenderloin (also called filet mignon) steaks or left whole as a roast. What are my options: tenderloin steaks or roast

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Primal cut: Round

 

This is a very lean muscle group that does a lot of work and so requires moist heat or careful cooking. The round, both top and bottom can be cut into steaks. The boneless rump roast also comes from this primal as well as the sirloin tip roast (which is not part of the loin primal at all but from the hip which is in the round primal). What are my options: steaks, kabob meat, roast or grind.

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Note: The round is a common source of cube or minute steaks which are simply boneless round steaks (top or bottom round) run though a tenderizing machine to slash the muscle fibers to make a quick cooking steak (made famous in chicken-fried steak but also great for other fast cooking applications like stirfry). Any boneless steak from a beef can be tenderized though I am sure one might get quizzical looks if you asked to tenderize the tenderloin.  

 

Primal cut: Flank 

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With the exception of the flank steak, most all of the flank primal is ground into hamburger. The other muscles are just too small for anything else. What are my options: flank steak

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Primal cut: Shank

The shank, or upper portion of the leg is an incredibly tough cut of meat but full of wonderful flavor for soups and beef stock. The low, slow, braised dish osso bucco uses cross-cut veal shank but can be prepared with beef shank. Some shops will automatically cross-cut (cut the meat perpendicular to the bone) the shank where others leave it whole. If you have a preference, speak up. What are my options: shank or grind

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