Butchers break a carcass down in stages: first into large primal cuts, then into subprimals, then into the steaks, chops and roasts you buy.
Key idea
Beef primals (U.S.): chuck, rib, short loin, sirloin, round, brisket, plate, flank (plus the shank). Pork primals: shoulder (Boston butt and picnic), loin, belly (side), leg (ham). Lamb primals: shoulder, rack (rib), loin, leg, plus breast and shank.
| Beef primal | Where | Known cuts |
|---|---|---|
| Chuck | Shoulder | Chuck roast, ground chuck, short ribs (some) |
| Rib | Upper back, ribs 6 to 12 | Rib roast (prime rib), ribeye |
| Short loin | Middle back | Strip steak, T-bone, porterhouse, tenderloin |
| Sirloin | Hip, in front of the round | Sirloin steaks, tri-tip |
| Round | Rear leg | Top round, bottom round, eye of round |
| Brisket | Lower chest | Brisket |
| Plate | Belly, below the rib | Skirt steak, short ribs |
| Flank | Belly, below the loin | Flank steak |
Why it works
Knowing where a cut comes from tells you how it will behave. The rib and short loin ride along the back and work little: tender, expensive steaks. The chuck, round and brisket do the walking: tougher, cheaper, wonderful braised.
Worked example: Which primal?
A T-bone steak (a strip and a piece of tenderloin on a T-shaped bone).
- Both the strip and the tenderloin lie in the short loin.
Answer: The short loin.
Common mistake
Thinking brisket and chuck can be grilled like a ribeye. They are hard-working cuts that need long, slow cooking.
Practice at home
- At a meat counter, find one cut from each of five beef primals and note the price per pound. Which are cheapest, and why?
In Meal Prep
- Ground beef: 80/20, 85/15, 90/10: what the numbers mean
- Delmonico Steak: a cut from the short loin or rib