The beef primal cuts are the large sections of a beef carcass prior to the separation (with sub-primal cuts) into chops and steaks by a butcher. Note also that the veal primal cuts have slightly different names and uses.
The cuts are:
- Chuck: Shoulder area, used for roasts and ground beef.
- Rib: Rib section, produces ribeye steaks and prime rib.
- Loin: Divided into short loin and sirloin, producing tender cuts like T-bone and porterhouse steaks.
- Round: Hind leg, used for roasts and steaks.
- Brisket: Lower chest, used for slow-cooking.
- Plate: Below the rib, includes cuts like skirt steak.
- Flank: Lower abdominal area, produces flank steak.