5
Chuck Top Blade Steak
Shoulder Petite Tender Medallions
Mock Tender Roast
Shoulder Petite Tender
3201 Frederick Ave., St. Joseph, MO 64506 (816) 383-5100 • www.angus.org
American Angus Association
Shoulder Top Blade Steak (Flat Iron)
Short Ribs
Chuck Eye Roast
Brisket, Flat Half
Shank Cross Cut
Brisket, Point Half
FORE SHANK 4%
CHUCK 26%
Tenderloin Steak (Filet Mignon)
Tenderloin Roast (Filet Mignon)
Flank Steak
Roast Stew Braise Pot Roast
Grill or Broil Marinate & Grill or Broil Skillet Stir-Fry
Key to Recommended Cooking Methods
Skirt Steak
SHORT PLATE & FLANK
Boneless
Tri-Tip Steak
FLANK 4%
A2 Blade Roast Chuck Eye Roast
A1 Ground Beef Beef for Stew
F2
A3
A2
F3
A4
G2
C1
H1
C3
E3
Tip Roast, Cap Off
Eye Round Steak
Bottom Round Roast
Tip Steak
Top Round Steak
Bottom Round Steak
E3 Ground Beef E4 Tip Steak Tip Roast Cubes for Kabobs
E2 Top Round Roast Round Steak Bottom Round Roast Eye Round Steak Cubed Steak
Of the retail cuts, on a carcass weight basis: 31% are steaks 31% are roasts 38% is ground beef and stew meat
A 1200 pound, Yield Grade 3 steer yields 435 pounds of retail cuts from a 750 pound carcass.
A 1200 pound, Yield Grade 2 steer yields 502 pounds of retail cuts from a 750 pound carcass.
A 1200 pound, Yield Grade 1 steer yields 518 pounds of retail cuts from a 750 pound carcass.
Boneless Rump Roast
Eye Round Roast
Boneless
Round Steak
E2
E1 Boneless Rump Roast
E4
E1
D3 Wedge Bone Sirloin
D2 Flat Bone Sirloin
D1 Pin Bone Sirloin
D1, D2, D3 Boneless Sirloin Steak
D3 D1 D2
H1 Flank Steak Flank Steak Rolls Ground Beef Inside Skirt
ROUND
G2 Ground Beef Skirt Steak
G1 Short Ribs
C2
C3 Porterhouse Steak
C1, C2 T-Bone Steak
C1, C2, C3 Top Loin Steak Tenderloin Roast Tenderloin Steak
G1, G2 Beef for Stew
G1
B2
B1
B2 Back Ribs
B1 Rib Roast Rib Steak Ribeye Roast Ribeye Steak
Meat cut photos and key to recommended cooking methods courtesy of The Beef Checkoff. 01/07
F3 Brisket
F2 Ground Beef Beef for Stew
F1 Shank Cross Cut
F1
A1
A4 Flanken Style Ribs
A3 Arm Pot Roast Chuck Pot Roast
ROUND 27%
A3, A4 Short Ribs Mock Tender
Top Sirloin Steak
SIRLOIN 9%
Tri-Tip Roast
Sirloin Steak, Round Bone
SIRLOIN
Sirloin Steak, Flat Bone
SHORT LOIN 8%
SHORT PLATE 5.5%
RIB 9.5%
Porterhouse Steak
T-Bone Steak
Boneless
Back Ribs
LOIN
Top Loin Steak
Rib Steak, Small End
BRISKET 6%
Brisket, Whole
BRISKET & FORESHANK
Flanken Style Ribs
Chuck Pot Roast
Under Blade Pot Roast
Boneless
Ribeye Steak
Ribeye Roast Boneless
Rib Roast, Small End
RIB
Rib Roast, Large End
Blade Roast
Ground Beef
Cubed Steak
Arm Pot Roast
7-Bone Pot Roast
CHUCK
Beef for Kabobs
Beef for Stew
OTHER CUTS
ANGUS BEEF CHART