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Primal Cuts of Beef Guide

Beef Cuts Diagram

Use our beef cuts diagram to explore the primal cuts of beef, including chuck, rib, loin, sirloin, round, shank, flank, plate, and brisket. This guide explains where different cuts of beef come from, which cooking methods work best, and how to shop beef boxes and standard beef shares that include your favorite cuts.

A Simple Guide to Choosing Beef Cuts

Choosing the right cut of beef is easier when you understand how different cuts of beef are used. Whether you are grilling steaks, filling the slow cooker, stocking the freezer, or learning where each cut comes from using our beef cuts chart, this guide can help you find a cut that fits your meal.

Find the Right Cut
Get Cut Recommendations
Choose by Cooking Method
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'll recommend beef cuts that fit your meal, cooking style, serving size, and schedule.

Best Beef 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 beef cuts are best over high heat, while others need time, moisture, or smoke to become tender and full of flavor.

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

Nine Primal Cuts of Beef & Common Cuts

The beef cuts chart below shows where each beef primal comes from on the animal. Below the diagram, you’ll find a quick guide to each primal, including common cuts, recommended cooking methods, and links to shop beef boxes and standard beef shares when those cuts are available. Cuts marked “Available with Custom Bulk Beef” can be selected when you reserve a quarter, half, or whole beef.

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.

Beef cuts diagram showing primal cuts of beef and common steaks, roasts, ribs, brisket, shank, and ground beef
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. 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. 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

Frequently Asked Questions

The primal cuts of beef are the main sections a side of beef is divided into before it is broken down into individual steaks, roasts, ribs, brisket, ground beef, and other cuts. The nine beef primals include chuck, rib, loin, sirloin, round, shank, flank, plate, and brisket. Understanding the primal cuts of beef can help you choose the right cut for grilling, roasting, braising, smoking, skillet meals, or slow cooking.

A beef cuts diagram shows the main primal cuts of beef and the common steaks, roasts, ribs, brisket, shank, flank, plate cuts, and ground beef that come from each section. It can help you choose the right cut based on tenderness, flavor, cooking method, and meal type. Use the Christensen Ranch beef cuts diagram to explore where each cut comes from, then shop Beef Boxes and Standard Beef Shares that include your favorite cuts when available.

Some of the best beef cuts for grilling include ribeye steak, NY strip steak, sirloin steak, flatiron steak, Denver steak, skirt steak, flank steak, hanger steak, and tri tip steak. These cuts cook well over high heat and are great for steaks, sliced beef, fajitas, kabobs, and backyard BBQ meals.

The best beef cuts for slow cooking are usually harder-working cuts with rich flavor and connective tissue that becomes tender over time. Good slow cooker cuts include chuck roast, arm roast, brisket, short ribs, stew meat, shank, oxtail, round roast, and rump roast.

Yes. Many cuts on this page link directly to filtered Beef Box or Standard Beef Share results that include that selected cut. You can use the beef cuts diagram, the cooking method guide, or the Find the Right Beef Cut tool to choose a cut, then shop beef boxes that include it when available.

Yes. Custom Bulk Beef allows you to reserve a quarter, half, or whole beef and customize your cut preferences with your selected butcher (we currently work with four USDA-inspected butchers). This is the best option if you want more control over steak thickness, roast size, ground beef packaging, and specialty cuts that may not be available in Beef Boxes.
Shop Beef Boxes

Choose the box style that fits how you cook, shop, and stock your freezer. Shop single-cut boxes, build your own beef boxes, and assortment boxes designed for everyday meals, grilling favorites, roasts, steaks, and filling your freezer from ranchers you know and trust.

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 with no custom cut selections required and they 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