Chef's Tips Archives

How to cook a Cote de Boeuf (Bone-in Ribeye) – The Beef in Brief by John Cadieux

Square-Cut Chuck Primal

Also Known As: Chuck Flat, Chuck Meat Square
This large primal comes from the shoulder area and yields cuts known for their rich, beefy flavor. Features roasts ideal for slow-cooking as well as more tender, grill-ready cuts such as the Flat Iron Steak.

7-Bone Chuck Steak

Also Known As: 7-Bone Steak, Bone-In; Bone-In Chuck Steak

Identified by the 7-shaped bone it contains. Slow-cook to bring out its full, savory flavor.

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Chuck Arm Steak

Also Known As: Arm Steak

Good value and ideal to slow-cook for the most tender finish.

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Blade Chuck Steak

Also Known As: Boneless Blade Steak 1st Cut; Deluxe Blade Steak

A relatively inexpensive cut with loads of beef flavor. Marinate before grilling.

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7-Bone Chuck Roast

Also Known As: 7-Bone Pot Roast; 7-Bone Roast; Chuck 7-Bone Pot Roast; Chuck Arm Pot Roast, Bone-In; Chuck Blade Roast, Bone-In; Pot Roast

Identified by the 7-shaped bone it contains. Rich and flavorful, it’s ideal for the slow-cooker.

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Blade Chuck Roast

Also Known As: Beef Pot Roast; Blade Chuck Pot Roast, Bone In; Chuck Arm Pot Roast; Chuck Blade Pot Roast; Chuck Pot Roast; Chuck Roast 1st Cut; Chuck Roast Blade Cut

A relatively inexpensive cut with loads of beef flavor. Moist and tender when slow-cooked.

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Cross Rib Roast

Also Known As: Book Roast; Boston Cut; Bread and Butter Cut; Chuck Arm Roast; Clod Roast; English Cut Roast; Shoulder Center Roast

A savory cut for roasting or slow-cooking to achieve a tender finish.

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Chuck Neck roast

Rich in flavor and tender after slow-cooking.

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Pectoral Meat

Also Known As: Special Trim

Section of the pectoral muscle that remains in the Square-Cut Chuck primal after removal of the Brisket. Most often used for further processing into ingredient beef.

Chuck Arm Roast

Also Known As: Arm Pot Roast; Arm Roast

Economical and flavorful. Best when slow-cooked.

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Chuck Flap/Edge Roast

Also Known As: Chuck Flat

Richly flavored and finely textured. Best for slow-cooking whole or grilling if very thinly sliced across the grain.

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Chuck Roast

Also Known As: Center Cut Chuck Roast; Chuck Center Roast; Chuck Pot Roast; Pot Roast

Great, rich flavor perfect for slow and low cooking.

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Chuck Steak

Also Known As: Center Cut Chuck Steak; Chuck Center Steak

Great, rich flavor in an affordable steak.

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Chuck Tender Steak | Lean

Also Known As: Chuck Filet Steak; Chuck Tender Steak; Fish Steak; Mock Tender Steak

Lean cut that resembles a Tenderloin Steak but is not as tender. Slow-cook or tenderize with a marinade before grilling.

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Chuck Tender Roast | Lean

Also Known As: Chuck Filet; Medallion Pot Roast; Mock Tender Roast; Scotch Tender

Lean roast that requires slow-cooking to tenderize.

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Chuck Eye Roll

Also Known As: Chuck Eye; Mock Ribeye

Separated from the Under Blade section of the Chuck Roll. Often cut into Chuck Eye Roasts and Steaks, and can be cut into Boneless, Country-Style Ribs. Chuck Eye Roll cuts will possess rich flavor and good tenderness.

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Under Blade

Also Known As: Chuck Flat

Separated from the Chuck Eye Roll section of the Chuck Roll and often cut into the Denver Roast or Denver Steaks. Very tender with generous marbling.

Shoulder Clod Heart | Lean

Also Known As: Clod Heart; Shoulder Center; Shoulder Clod Arm Roast

Largest section of the Shoulder Clod that is cut into the Arm Chuck Roast, Arm Chuck Steak and Ranch Steak. Steaks are best cut across the grain with connective tissue removed to improve tenderness.

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Shoulder Petite Tender Lean

Also Known As: Butcher’s Steak; Chuck Shoulder Tender ; Shoulder Tender; Teres major

Juicy and tender, it is shaped like the Tenderloin but is smaller and more affordable. Perfect to grill or broil.

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Top Blade

Home of the second most tender muscle and cut into Top Blade and Flat Iron Steaks.

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Chuck Short Ribs Boneless

Also Known As: Boneless Braising Ribs; Boneless Short Ribs; Chuck Boneless Short Ribs; English Short Ribs; Middle Ribs

A crowd favorite, known for their richness and meatiness. Flavorful, moist and tender when slow-cooked.

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Steamship Round

Also Known As: Baron of Beef; Whole Round

Outside Round (Flat)

Also Known As: Bottom Round (Flat)

Outside Round, Heel

Eye of Round Roast | Lean

Also Known As: Round Eye Pot Roast

Eye of Round Steak | Lean

Also Known As: Breakfast Steak; Sandwich Steak; Wafer Steak

Sirloin Tip Center Roast Lean

Also Known As: Round Tip Roast Cap-Off; Sirloin Tip Roast

Sirloin Tip Center Steak

Also Known As: Breakfast Steak; Knuckle Steak; Round Tip Center Steak; Sandwich Steak; Tip Steak, Cap-Off; Trimmed Tip Steak

Sirloin Tip Side Steak | Lean

Also Known As: Breakfast Steak; Round Sirloin Tip Side Seak, Boneless

Sirloin Tip Steak

Also Known As: Breakfast Steak; Knuckle Steak; Round Tip Steak; Sandwich Steak; Tip Steak

Sirloin Tip Side Roast Lean

Top Round Roast | Lean

Also Known As: Inside Round Roast; London Broil; Round Roast; Top Round Roast Cap Off; Top Round Roast Cap On

Top Round Steak | Lean

Also Known As: Inside Round Steak; London Broil; Top Round Steak Cap Off; Top Round Steak Cap On

Top (Inside) Round Cap Lean

Also Known As: Inside Round Cap

Top (Inside) Round, Cap-Off

Top (Inside) Round, Front Side Muscle (IM)

Also Known As: Round Petite Tender

Top (Inside) Round Front Side Steak | Lean

Also Known As: Round Petite Tender Steak

Santa FE Steak

Also Known As: Top Round Cap Steak

Top Round Steak, Cap Off

Also Known As: Butcher’s Steak; Chuck Shoulder Tender ; Shoulder Tender; Teres major

HangerSteak

Also Known As: Hanging Tender Steak

Inside Skirt

Also Known As: Arrachera; Fajita Meat; Fajita Steak; Skirt Steak

Outside Skirt

Also Known As: Dino Ribs; Flanken Style Ribs; Short Ribs

Plate Short Ribs

Also Known As: Dino Ribs; Flanken Style Ribs; Short Ribs

Flanken Style Short Ribs

Also Known As: Beef Short Ribs, Bone-In; Cross-Cut Ribs; Cross-Cut Short Ribs; Korean Short Ribs

Hanging Tender

Also Known As: Hanger

Brisket Flat Half | Lean

Also Known As: Beef Brisket Middle Cut, Boneless; Brisket Center-Cut; Brisket First Cut; Brisket Flat Cut; Brisket Front Cut

Brisket Point Half

Also Known As: Brisket Nose Cut; Brisket Point Cut

Flank Steak | Lean

Also Known As: Beef Flank; Flank Steak Filet; Jiffy Steak; Plank Steak

Shank Cross Cut | Lean

Also Known As: Beef Hindshank; Cross-Cut Shanks; Fore Shank for Soup; Hindshank for Soup

Shank Center Cut

Also Known As: Beef Hindshank; Cross-Cut Shanks; Fore Shank for Soup; Hindshank for Soup

Tri-Tip Roast | Lean

Also Known As: Bottom Sirloin Roast; Newport Roast; Santa Maria Roast; Tri Tip; Triangle Roast

Tri-Tip Steak | Lean

Also Known As: Newport Steak; Santa Maria Steak; Tri Tip; Triangle Steak

Petite Sirloin Steak

Also Known As: Ball Tip Steak; Sirloin Steak

Sirloin Bavette / Flap

Also Known As: Bottom Sirloin Bavette; Bottom Sirloin Butt, Flap; Bottom Sirloin Flap; Flap Meat

Sirloin Bavette Steak

Also Known As: Bottom Sirloin Bavette Steak; Bottom Sirloin Butt, Flap Steak; Bottom Sirloin Flap Steak; Flap Meat

Petite Sirloin / Ball Tip

Also Known As: Ball Tip Roast; Petite Sirloin Roast; Sirloin Roast

Coulotte Steak | Lean

Also Known As: Top Sirloin Cap Steak

Top Sirloin Fileet | Lean

Also Known As: Baseball Cut; Center-Cut Top Sirloin Steak; Top Sirloin Butt Steak; Top Sirloin Butt Steak, Center-Cut; Top Sirloin Steak

Top Sirloin Petite Roast | Lean

Also Known As: Center-Cut Top Sirloin Roast; Top Sirloin Petite Roast, Boneless

Coulotte Roast

Also Known As: Coulotte; Picanha; Sirloin Cap; Top Sirloin Cap; Top Sirloin Cap Roast

Top Sirloin Steak | Lean

Also Known As: Boneless Top Sirloin Steak ; Top Sirloin Butt Steak, Boneless; Top Sirloin Center-Cut Steak; Top Sirloin Steak Boneless Cap Off; Top Sirloin Steak Cap Off

Top Sirloin Butt, Center Cut

Also Known As: Center Cut Top; Top Sirloin Heart