CHUCK (Shoulder)
| Retail Name | Muscle Description | Cooking Method | Fat Content | Common Uses/Notes |
|---|
| Chuck Roast | Shoulder blade muscles | Braise, slow-cook | Moderate | Pot roast, beef stew |
| Flat Iron | Top blade muscle | Grill, pan-sear | Moderate | 2nd most tender cut overall |
| Chuck Eye | Back muscle (near rib) | Grill, pan-sear | Moderate-High | ”Poor man’s ribeye” |
| Denver Steak | Under blade muscle | Grill, pan-sear | Moderate | Newer “invented” cut |
| Teres Major | Shoulder tender | Grill, roast | Lean | Looks like mini tenderloin |
| Short Ribs | Between ribs + chest | Braise, smoke | High | English vs flanken cut styles |
RIB
| Retail Name | Muscle Description | Cooking Method | Fat Content | Common Uses/Notes |
|---|
| Ribeye | Back muscle + rib cap | Grill, pan-sear | High (marbled) | Most flavorful, includes “cap” |
SHORT LOIN
| Retail Name | Muscle Description | Cooking Method | Fat Content | Common Uses/Notes |
|---|
| Strip Steak / NY Strip | Lower back muscle | Grill, pan-sear | Moderate | Classic steakhouse cut |
| Tenderloin | Inner loin (under spine) | Grill, roast | Very Lean | Filet mignon, most tender cut |
SIRLOIN
| Retail Name | Muscle Description | Cooking Method | Fat Content | Common Uses/Notes |
|---|
| Top Sirloin | Hip muscle | Grill, pan-sear | Lean | Versatile steak, good value |
| Coulotte / Picanha | Hip cap muscle | Grill, roast | Moderate (fat cap) | Brazilian steakhouse favorite |
| Tri-Tip | Bottom sirloin tip | Grill, roast | Lean-Moderate | California BBQ staple |
| Bavette / Flap Meat | Inner flank muscle | Grill, pan-sear | Moderate | French bistro cut, similar to flank |
ROUND
| Retail Name | Muscle Description | Cooking Method | Fat Content | Common Uses/Notes |
|---|
| Top Round | Inner thigh (rear leg) | Braise, roast thin | Very Lean | London broil, deli roast beef |
| Eye of Round | Inner thigh (center) | Braise, slow-roast | Very Lean | Budget roast, deli meat |
| Bottom Round | Outer thigh (rear leg) | Braise, slow-cook | Lean | Rump roast, pot roast |
| Sirloin Tip | Front thigh (kneecap area) | Braise, stir-fry | Lean | Not actually from sirloin! |
BRISKET
| Retail Name | Muscle Description | Cooking Method | Fat Content | Common Uses/Notes |
|---|
| Brisket | Chest muscle | Smoke, braise | Moderate | BBQ favorite, needs long cook |
PLATE
| Retail Name | Muscle Description | Cooking Method | Fat Content | Common Uses/Notes |
|---|
| Skirt Steak (Outside) | Breathing muscle (diaphragm) | Grill hot & fast | Moderate | Fajitas, grain runs across |
| Hanger Steak | Hanging diaphragm | Grill hot & fast | Moderate | ”Butcher’s cut,” one per animal |
FLANK
| Retail Name | Muscle Description | Cooking Method | Fat Content | Common Uses/Notes |
|---|
| Flank Steak | Abdominal wall muscle | Grill, stir-fry | Lean | Slice against grain, marinate |
| Skirt Steak (Inside) | Lower belly muscle | Grill hot & fast | Lean | Less beefy than outside skirt |
SHANK
| Retail Name | Muscle Description | Cooking Method | Fat Content | Common Uses/Notes |
|---|
| Shank | Lower leg (calf muscle) | Braise long | Lean (collagen-rich) | Osso buco, beef stock |
TAIL
| Retail Name | Muscle Description | Cooking Method | Fat Content | Common Uses/Notes |
|---|
| Oxtail | Tail bones + connective tissue | Braise long | High (gelatin-rich) | Soups, stews, incredible flavor |