Beef Cuts and Where They Come From
- BRISKET
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- Whole Brisket
- Brisket, Point half, Corned
- Brisket, Flat Half
- CHUCK
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- Chuck Eye Roast, Boneless
- Top Blade Steak, Boneless
- Arm Pot Roast
- Shoulder Opt Roast, Boneless
- Mock Tender Roast
- Blade Roast
- Under Blade Pot Roast
- 7–Bone Pot Roast
- Short Ribs
- Flanken–Style Ribs
- Cross Rib Pot Roast
- FLANK
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- Flank Steak
- Flank Steak Rolls
- PLATE
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- Skirt Steak
- RIB
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- Rib Roast, Large End
- Rib Roast, Small End
- Rib Steak, Small End
- Rib Eye Steak
- Rib Eye Roast
- Back Ribs
- ROUND *
-
- Round Steak
- Top Round Roast
- Top Round Steak
- Bottom Round Roast
- Tip Roast Cap Off
- Eye Round Roast
- Tip Steak
- Boneless Rump Roast
- SHANK
-
- Shank Cross Cut
- SHORT LOIN *
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- Top Loin Steak, Boneless
- T–Bone Steak
- Porterhouse Steak
- Tenderloin Roast/Steak
- SIRLOIN *
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- Top Sirloin Steak
- Sirloin Steak
- Tenderloin Roast/Steak
-
Beef Tri–Tip
(The tri–tip roast is a boneless cut from the bottom sirloin. It is also called a "Triangle" roast because of its shape.)
Contact us for more information:
California Department of Food and Agriculture
Animal Health and Food Safety Services, Meat and Poultry Inspection Branch
1220 N Street, Room A-125
Sacramento, California 95814
Telephone: (916) 654-0504
Fax: (916) 654-2608
or send an email to: ahbfeedback@cdfa.ca.gov