The 8 Primal Cuts of Beef

Chuck

Sub-Primal Cuts: Top Blade, Bottom Blade, Beef Ribs, Neck, Shoulder, Chuck Filet, Chuck Steak, Ground Beef.

Ideal size: Shoulder & Neck - 5 lbs; Beef Rib - 5-10 lbs; Blade - 1 - 2 lbs & 2 in thickness; Chuck Steak & Chuck Filet - 12 ounces steak portions

Cooking Methods: Cook for long with low temp. Smoked over indirect heat. Grilled in direct heat.

Grill/Smoker: Conventional Oven, Indirect Heat Smoker & Charcoal Grill.

Rib

Sub-Primal Cuts: Short Rib, Prime Rib, Rib Steak, Ribeye Steak, Back Ribs

Ideal size: Short Ribs - 2-4"; Prime Rib - 5-10 lbs; Ribeye Steaks - 1-2 lbs;

Cooking Methods: Direct heat grill. Braised. Smoked in low temp for a long time.

Grill/Smoker: Conventional Oven, Indirect Heat Smoker

Loin

Sub-Primal Cuts: Porterhouse, T-bone, Club Steak, Filet Mignon, New York Strip, Sirloin Steak, Sirloin Cap, Chateaubriand, Tri Tip

Ideal size: 1-3 lbs

Cooking Methods: Grilled to a desired temperature

Grill/Smoker: Direct Heat Grill or Open Flame Grill.

Round

Sub-Primal Cuts: irloin Tip, Top Round, Bottom Round, Eye of Round, Heel of Round

Ideal size: 3-10 lbs

Cooking Methods: Low and Slow in an oven with liquid

Grill/Smoker: Conventional Oven

Brisket

Sub-Primal Cuts: Brisket Point, Brisket Plate.

Ideal size: 3-5 lbs, 2-3-inch thickness

Cooking Methods: Braising, Slow Cooking, Smoking, Stewing, Pot Roasting.

Grill/Smoker: Indirect Heat Smoker.

Shank

Sub-Primal Cuts: Hind Shank, Fore Shank, Ground Beef

Ideal size: 3-5 lbs, 1” cubes for stewing

Cooking Methods: Low temp in crockpots or Higher temperatures in the oven.

Grill/Smoker: Direct Heat Grill

Short Plate

Sub-Primal Cuts: Brisket, Hangar Steak, Skirt Steak, Ground Beef.

Ideal size: Hangar Steaks -1-2 lbs; Skirt Steak - 2-5 lbs

Cooking Methods: Hangar Steaks - grilled to medium rare; Skirt Steak - marinated then grilled over direct heat

Grill/Smoker: Direct Heat Grill or Open Flame Grill

Flank

Sub-Primal Cuts: Flank Steak, London Broil, Ground Beef.

Ideal size: 2-4 lbs

Cooking Methods: Marinated then grilled to medium and cut into bite sized strips

Grill/Smoker: Direct Heat Grill or Open Flame Grill