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PRThis Angus beef chart shows how a steer is divided into major “primal” cuts and what retail steaks and roasts come from each area. The percentages indicate how much of the carcass each section represents, and the smaller photos list familiar market cuts.
Starting at the front, the chuck (26%) comes from the shoulder. Because this area works hard, it contains more connective tissue and is less tender. However, it has rich beef flavor and good marbling. Common cuts include chuck roast, blade roast, chuck eye steak, short ribs, and much ground beef. These cuts are ideal for slow, moist cooking such as braising, stewing, or pot roasting, which breaks down collagen and makes the meat tender.
Just below the chuck is the brisket (6%) and fore shank (4%) from the chest and front leg. These are tough but flavorful. Brisket is famous for barbecue and smoking, while shank is often used for soups and stews because long cooking extracts gelatin and deep flavor.
Moving along the back is the rib (9.5%) section. This area produces tender, well-marbled cuts like ribeye steaks and rib roasts (prime rib). These are suited for dry-heat cooking methods such as grilling and roasting because they are naturally tender.
Behind the rib is the short loin (8%), home to some of the most tender steaks on the animal. This includes T-bone, porterhouse, strip steak, and tenderloin (filet mignon). These premium cuts are best grilled or broiled quickly at high heat.
Next is the sirloin (9%), which is slightly less tender but still good for steaks and roasts. Top sirloin and tri-tip come from here and are versatile for grilling or roasting.
The rear leg is the round (27%), the largest section. It is lean and firm, producing cuts like top round, bottom round, and eye of round. These are often roasted and sliced thin or used for deli meat and stew.
On the underside are the short plate (5.5%) and flank (4%), which yield skirt steak and flank steak. These are flavorful but fibrous and benefit from quick grilling and slicing across the grain.
Overall, the chart illustrates a key principle: muscles used less for movement (along the back) are more tender, while heavily used muscles (shoulder and legs) ar
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