The Butcher’s Guide

The Anatomy of Beef

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Cuts that Count

Chuck (Shoulder Area)

  • Protein Content: High in protein, moderate fat marbling.

  • Best Uses: Ground beef, pot roasts, stews, braised dishes.

  • Why It’s Good: Affordable, flavorful, and versatile — delivers rich beefy taste when cooked low and slow.

Brisket (Chest)

  • Protein Content: Lean with connective tissue; high protein once cooked down.

  • Best Uses: BBQ smoking, braising, slow roasts.

  • Why It’s Good: Transforms into tender, melt-in-your-mouth beef when slow cooked; classic choice for BBQ lovers.

Rib / Ribeye (Upper Rib Section)

  • Protein Content: High protein with heavy marbling.

  • Best Uses: Steaks (ribeye, prime rib), grilling, pan-searing.

  • Why It’s Good: One of the most tender, juiciest cuts with rich marbling — ideal for steakhouse-quality meals.

Plate (Belly / Underside of Rib)

  • Protein Content: Moderate protein, higher fat content.

  • Best Uses: Short ribs, skirt steak, fajitas.

  • Why It’s Good: Bold, beefy flavor; shines in slow-cooked ribs or quick-seared thin steaks.

Flank (Lower Belly)

  • Protein Content: Very lean, high protein.

  • Best Uses: Stir-fries, fajitas, grilling (sliced thin against grain).

  • Why It’s Good: Strong beef flavor without much fat — great for marinades and quick cooking.

Loin (Middle Back)

  • Protein Content: Lean with balanced protein-to-fat ratio.

  • Best Uses: Striploin, T-bone, porterhouse steaks.

  • Why It’s Good: Combines tenderness with classic steak flavor — a steakhouse staple.

Sirloin (Near Rear Back)

  • Protein Content: Lean, high protein, less marbling than ribeye.

  • Best Uses: Grilled sirloin steaks, stir-fries, kebabs.

  • Why It’s Good: Affordable, versatile everyday steak option — tender enough for grilling yet budget-friendly.

Round (Rear Leg / Rump)

  • Protein Content: Very lean, high protein.

  • Best Uses: Roasts, ground beef, deli roast beef.

  • Why It’s Good: Health-conscious cut with low fat — great for lean meals and roasting.

Shank (Legs)

  • Protein Content: Very lean, high collagen, moderate protein.

  • Best Uses: Soups, stews, braised dishes (like Osso Buco).

  • Why It’s Good: When slow-cooked, it delivers deep, hearty beef flavor with gelatin-rich texture.