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Explore Every Primal Cut with Our

beef cuts diagram

Every side of beef is initially broken down into primal cuts of beef – large sections that are then trimmed into the retail cuts you see in the butcher case. These primal cuts include the chuck, rib, loin, round, brisket, plate, flank, and shank. Knowing where your beef comes from helps you choose the right cut for every recipe, whether you’re slow-roasting, grilling, or braising.

Our detailed beef cuts diagram reflects the real-life butchering process we use on the ranch, ensuring nothing goes to waste and every cut finds its place at your table.

A Simple Guide to Choosing Beef Cuts

Choosing the right cut of beef is easier when you start with your meal plan. Whether you are grilling steaks, filling the slow cooker, stocking the freezer, or learning where each cut comes from, this guide will help point you in the right direction.

Find the Right Cut
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Match Cuts to Cooking Style
Explore Beef Primals
Learn Where Cuts Come From

Find the Right Cut of Beef

Not sure which cut to choose? Answer a few quick questions and we will point you toward beef cuts that fit your meal, cooking style, and schedule.

Choose Cuts by Cooking Method

Start with how you want to cook our beef, then choose cuts that fit your tools, timing, and meal plans. Some cuts are made for the grill or skillet, while others are best roasted, smoked, braised, or slow cooked until tender.

For each cut, you’ll find links to shop beef boxes featuring your selected cut of beef. Cuts marked for Custom Bulk Beef can be selected when you reserve a quarter, half or whole beef.

The Nine Beef Primals & Their Cuts​

Our easy-to-read beef cuts diagram breaks down each primal cut of beef into its retail cuts, making it simple to understand what comes from where. This guide is perfect for meal planning, shopping, or simply getting to know the beef in your freezer.

Below the diagram, you’ll find a quick guide to each primal, including common cuts, recommended cooking methods, and links to shop beef boxes when those cuts are available. Cuts marked for Custom Bulk Beef can be selected when you reserve a quarter, half or whole beef.

Cuts of beef diagram showing where each cut of beef is located on a steer or cow
Chuck Primal

Chuck cuts are known for their rich beefy flavors – this is due large in part to the high fat content which adds big flavor to finished dishes.

  • Best For

    Roasts, braising, slow cooking, ground beef

Common Cuts

Rib Primal

Only the last 6 to 12 ribs are included in the primal rib cut. Rib cuts are known for significant marbling, which delivers tenderness and flavor.

  • Best For

    Steaks, roasts, grilling, smoking, rich beefy flavor

Common Cuts

Loin Primal

Loin cuts are some of the most tender cuts of beef. These naturally lean, flavorful cuts are best cooked quickly over high heat.

  • Best For

    Steaks, grilling, broiling, lean tender cuts

Common Cuts

Sirloin Primal

Sirloin cuts are naturally lean and offer an excellent balance of rich, beefy flavor and moderate tenderness. 

  • Best For

    Grilling, roasting, lean steaks, everyday meals

Common Cuts

Round Primal

Round cuts come from the hind leg and are very lean cuts of beef. They are often used for roasts, stew meat, ground beef, and jerky.

  • Best For

    Steaks, roasts, grilling, smoking, rich beefy flavor

Common Cuts

Shank Primal

Shank cuts come from the legs and are lean, hearty cuts with deep flavor. They are best cooked low and slow.

  • Best For

    Braising, soups, stews, bone broth, slow cooking

Common Cuts

Flank Primal

The flank primal is found on the belly of the animal. It is also a well-exercised muscle and the meat fibers are tight-grained with little fat.

  • Best For

    Marinating, grilling, broiling, quick meals

Common Cuts

Plate Primal

Plate cuts are located right under the rib primal, have a tight grain structure, and are fattier than rib cuts giving them a rich, beefy flavor.

  • Best For

    Grilling, searing, braising, rich beefy flavor

Common Cuts

Brisket Primal

The brisket primal is taken from the breast section of the animal under the first five ribs. This hearty cut is best smoked low and slow.

  • Best For

    Smoking, braising, low and slow cooking, BBQ

Common Cuts

Shop Beef Boxes

Choose the box style that fits how you cook, shop, and stock your freezer. Explore single-cut boxes, build your own beef boxes, and assortment boxes filled with ranch-raised Christensen Ranch beef.

Browse Box Options
Choose Your Beef Box
Shop Standard Beef Shares

Stock your freezer with a balanced mix of steaks, roasts, ground beef, and more. Standard Beef Shares are available in 1/8, 1/4, and 1/2 share sizes and ship right from the ranch each week.

Compare Share Sizes
Stock Your Freezer
Reserve Custom Bulk Beef

Choose your quarter, half, or whole beef, then customize your cut preferences with the butcher. This is the best option if you want more control over steak thickness, roast size, and freezer variety.

choose your cuts
fill your freezer