Beef is divided into primal sections — large areas of the carcass that determine a cut's texture, fat content, and best cooking method. The same primal can yield very different cuts depending on the butchery tradition: what France calls entrecôte, Argentina calls ojo de bife, and the United States simply calls ribeye. Click any region on the diagram to jump to that section.
Chuck
13 cutsThe shoulder and neck — heavily worked muscles that reward long, slow cooking. Best for braises, pot roasts, and grinding.
Rib
6 cutsThe upper ribcage, lightly worked and well-marbled. Home to the ribeye and prime rib — some of the most prized cuts in the world.
Loin
5 cutsJust behind the ribs, the short loin produces the T-bone, porterhouse, and New York strip.
Sirloin
4 cutsBehind the loin, leaner but still tender. A reliable cut for grilling and roasting across butchery traditions.
Tenderloin
3 cutsThe least-worked muscle in the animal — exceptionally tender and mild. Source of filet mignon and chateaubriand.
Bottom Sirloin
2 cutsThe lower sirloin — less tender than the top, but full of flavour. Home to the tri-tip and flap steak.
Flank
1 cutA thin, fibrous cut from the abdominal wall — intensely flavoured. Best marinated and cooked quickly over high heat.
Plate
8 cutsThe lower belly, beneath the ribs — fatty and rich. Home to skirt steak and, in some traditions, short ribs.
Brisket
1 cutThe breast and lower chest — dense with collagen that renders to silk with long smoking or braising.
Shank
1 cutThe lower leg — tough and collagen-rich. Becomes deeply gelatinous when braised. The classic cut for osso buco.
