Grilling Cooking Method - Basics of Beef Cuts - Certified Angus Beef ® - Angus beef at its best

Basics of Beef Cuts

Download a detailed, printable PDF retail beef cuts chart.

Choose a specific cut of beef for a detailed description and photo.

Back Ribs	Mock Tender Steak
Ball Tip Steak	Petite Chuck Tender Roast
Beef Kabob	Porterhouse
Bottom Round London Broil	Rib Steak
Bottom Round Steak	Ribeye Steak
Butterfly Top Round Steak	Short Ribs
Center Cut Sirloin Steak	Shoulder Center Steak
Chef-cut Ribeye	Shoulder Tender Medallions
Chuck Eye Steak	Sierra Cut
Coulotte Steak	Sirloin Flap
Cowboy Steak	Sirloin Steak
Denver Cut	Sirloin Tip Center Steak
Eye of Round Steak	Sirloin Tip Side Steak
Fajita Beef	Skirt Steak
Filet Mignon	Strip Steak
Filet of Rib	T-bone Steak
Filet of Sirloin	Tenderloin Roast
Filet of Strip	Top Blade Steak
Flank Steak	Top Round London Broil
Flat Iron	Top Round Steak
Ground Beef	Tri-tip Roast
Hanger Steak	Tri-tip Steak

Grilling Tips

Start with a hot grill, and never pierce with a fork or knife while cooking.
Don’t overcook steaks. Check for doneness with an instant-read thermometer.
Remove steaks from heat, cover with foil and let rest for 5 minutes so juices redistribute.