Beef Cut Name Glossary

Beef Cut Name Glossary


Here is a list of popular retail beef cuts. Read on to learn what primal cut they are associated with, and the  best cooking methods.

Blade Roast – From the chuck section. Contains varying amounts of blade bone/back bone/rib bone with meat.

Blade Steak – Same as Blade Roast, only thinner. Great for marinating.

Bottom Round Roast (Steak) – From the round. Lean, and not as tender as other cuts. Becomes Cube Steak when tenderized, and Breakfast Steak when sliced thin.

Breakfast Steak – See Bottom Round Roast.

Brisket – Less tender; ideal for braising. The attached fat cap aids in keeping meat moist during long cooking times on the BBQ.

Chateaubriand – From the tenderloin. Thick steak cut from the butt (thick) end of tenderloin.

Cube Steak – Bottom round steaks that have been passed through a tenderizing machine.

Coulotte Steak – Irregular cut/size of steak from the small end of top sirloin.

Eye of Round – From the round. Solid muscle; ideal for pan frying, grilling, or braising, depending on thickness. For roasts: moist heat cooking.

Filet Mignon – From the tenderloin. Filet Mignon roasts are the larger, boneless, 2 to 3 pound sized portions, and the steaks generally come from the center sections of the tenderloin beef muscle.

Flank Steak – From the flank. Boneless piece of meat with long, thick fibers. Also known as London Broil. Always cut this piece across the grain.

Flat Iron – From the chuck. Tender steaks. Pan fry, grill, or broil.

Knitted Cube Steak – When multiple pieces of thin, boneless beef are ran through a tenderizer to make a single Cube Steak.

London Broil – See Flank Steak.

New York Steak – From the short loin. Also known as (depending on where the cut is made): T-Bone, Porterhouse. Pan fry, grill, or broil.

Porterhouse Steak – from the short loin. Looks like the T-Bone, only larger. Pan fry, grill, or broil.

Pot Roast – Generic term for a roast requiring a moist heat method.

Rib Eye Steak – From the rib. Boneless steak from the ribs. Heavy steaks of fat. Pan fry, grill, or broil.

Spenser Steak – Also known as Rib Eye. Pan fry, grill, or broil.

Standing Rib Roast – From the rib section. Also known as Prime Rib Roast. Depending on where the rib is located will identify the roast (1st – 5th standing roast; 6th – 7th standing roast, etc.).

T-Bone Steak – From the short loin. Gets its name from the shape of the bone (T-bone). Pan fry, grill, or broil.

Tournedos – Thin cuts of center tenderloin muscle.

Renee Shelton’s love for tri tip almost surpasses her love for cake. When she’s not tasting BBQ, she can be found at Pastry Sampler.
Photo by Executive Chef John Shelton. You can find him sharing his fishing adventures at Dana Point Fish Company.
Dedicated to the art of grilling, smoking, and barbecuing.