Basic Beef, Pork, and Lamb Primal Cuts

By Danilo Alfaro

Updated 05/11/19

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Andrew Unangst / Getty Images

The meat counter can be an intimidating place. Maybe it's all the knives, cleavers, and hooks. Or
maybe it's because the butchers themselves are standing behind this massive counter and you
literally have to look up at them.

Unless you grew up on a ranch or have studied the topic, the assortment of roasts, steaks, and
chops arrayed in the meat case can be disconcerting to the average shopper.
Besides knowing the difference in cuts of meats, you need an understanding of the associated
cost. If you already know the cuts of meat, you'll have an idea of when you're getting a good deal
and when you're not—which makes a big difference when you're paying upwards of $20 per
pound for some cuts of meat.

Good butchers will be happy to answer questions, but they can't answer them if you don't ask.

As you expand your knowledge, you'll know what to ask for at the butcher shop, and you'll know
how to cook it when you get it home.

 01 of 03

Beef Primal Cuts

Hugo Lin/The Spruce

Beef is divided into large sections called primal cuts. The most tender cuts of beef, like
the rib and tenderloin, are the ones furthest from the horn and the hoof. By contrast, the
neck and leg muscles are worked the most, which makes them tougher. These are the four
basic beef primal cuts which are then broken down further (or fabricated) into subprimals
or "food-service cuts."
 o The chuck primal and rib primal are located in the forequarters with subprimals of
plate, brisket, and shank.
o The round primal and loin primal are in the hindquarters with subprimals of short
loin, sirloin, tenderloin, flank, and round.

In turn, these subprimals are then sliced and chopped into individual steaks, roasts, and
other retail cuts.

 02 of 03

Pork Primal Cuts

Hugo Lin/The Spruce

If anything, pork is even more bewildering than beef. Pork primal cuts have all kinds of
peculiar names, like the Boston butt, which is nowhere near the butt, and the picnic
shoulder, which you would never bring to a picnic. Pork has four primals.

o The pork shoulder primal has subprimals of shoulder blade, shoulder picnic, jowl,
foot, and hock
o The pork leg primal includes the leg butt portion, leg shank portion, ham, hock,
and foot.
 o The pork loin primal includes the loin rib end, loin center, and sirloin.
o The pork belly primal has no subprimal.
 03 of 03

Lamb Primals

Hugo Lin/The Spruce

Unlike beef, which is divided into sides before being broken down into its basic primal
cuts, and pork, which is butchered into its primal cuts straightaway, lamb is first divided
into front and rear sections called the foresaddle and hindsaddle. From there it is then
fabricated into the four basic lamb primal cuts.

o The foresaddle includes the rack primal and chuck primal which are broken down
into subprimals of shoulder, rib, breast, neck, and foreshanks.
o The hindsaddle includes the leg primal and loin primal which are further broken
down into the sirloin, flank, leg of lamb, and hindshanks subprimals.
 Steak Glossary
Cuts and Cooking Tips
By Derrick Riches

Updated 06/28/19

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Manny Rodriguez / Getty Images

There are many cuts of beef out there labeled "steak." This glossary helps you find the right cut
for the right occasion and then learn the best way to cook it to make the most of your investment.

 01 of 20

7-Bone Steak
 This steak is named for the "7"-shaped cross-section bone that runs through this cut. The
7-bone steak comes from the shoulder primal and is generally too tough to do anything
but braise.

 02 of 20

Arm Steak (Swiss Steak)

Arm steak (Swiss steak) is cut from the bottom of the round. This is generally a tough
steak that should typically be braised and not grilled. While you can soften this cut up
with a marinade, this is a steak that should be used for stews or other dishes where it will
be cut up before being served.

 03 of 20

Boneless Chuck Shoulder Steak

Chuck Steak Raw. Regarding BBQ Inc.

Cut from the larger of the chuck shoulder roast, this steak is usually no more than an inch
in thickness. Typically weighing in around 10 ounces, this steak usually has very little
fat. Like other steaks of the chuck primal, this boneless chuck shoulder steak has loads of
 flavor but tends to be tough. This is an excellent steak for braising but is equally great on
the grill.

 04 of 20

Boneless Top Loin Steak

New York Strip Steak - Boneless Top Loin Steak. Derrick Riches

Boneless top loin steak just might just be the most famous steak if it weren't called by so
many different names, more commonly called a New York strip steak. As the name
implies the top loin steak comes from the top of the short loin primal. This is a tender,
flavorful is certainly a favorite and is one of the most versatile steaks.

Continue to 5 of 20 below.

 05 of 20

Chuck-Eye Steak

The chuck eye steak is cut from the chuck eye roast (chuck primal), lower down from the
rib primal. This means that this steak is a similar cousin to a rib eye steak but isn't as
tender or flavorful. A good lower cost alternative.
 06 of 20

Flank Steak

Flank Steak Raw. Regarding BBQ Inc.

The flank steak is technically not a steak but has become so popular in the last few
decades that it can't be ignored. The flank is the belly muscle of the cow and is typically
cut into small pieces. The flank is very flavorful but contains almost no fat and will be
tough pretty much no matter how you cook it.

 07 of 20

Hanger Steak

The hanger steak has started to become more popular and is showing up on more and
more butcher shelves. The problem is most people have never heard of it and don't know
what to do with it. This diaphragm section is very flavorful but can turn out dry and tough
if you don't prepare it correctly.

 08 of 20
 Mock Tender Steak

This mock tender steak obviously got its name from an advertising executive since it
actually isn't tender at all. This tough little steak comes from the point of the chuck
primal next to the top blade.

Continue to 9 of 20 below.

 09 of 20

Porterhouse Steak

Porterhouse Steak - Raw. Derrick Riches

 The porterhouse steak is kind of a composite steak coming from the point where the
tenderloin and top loin meet. Essentially an over-sized T-bone steak, the porterhouse is
thicker cut and has much more of the tenderloin relative to the loin portion. If you
remove the bone and cut out the two steaks that basically make up this steak, you will get
a tenderloin steak and a top loin (or New York strip steak).

 10 of 20

Rib Steak

Rib Steak Raw. Regarding BBQ Inc.

This steak is the same as the rib eye steak with the bone still on.

 11 of 20

Rib Eye Steak

 Rib Eye Steak. Derrick Riches

The rib eye steak is cut from the roast that sits at the top of the rib primal. As a roast, it is
known as a standing rib roast or, more commonly, prime rib (though technically only if it
is prime grade beef). The rib eye is a boneless cut. When the bone is attached it is called a
rib steak.

 12 of 20

Round Steak

Typically round steak is a thin steak from the middle of the top round roast, from the
round primal. Usually, there is a large circular bone on one end of this steak. The round
 steak can be grilled or broiled but will need to be marinated. This is going to be a tough
steak and ideally is braised.

Continue to 13 of 20 below.

 13 of 20

Round Tip Steak

Cut from the tip of the round primal, the round tip steak is typically untrimmed (still has
fat along the end). If trimmed, it can be called a trimmed tip steak or ball tip steak.
Because this steak is cut from near the tenderloin it is very tender, and much more so than
other round steaks. This means that this can be a very economical steak.

 14 of 20

Skirt Steak
 Skirt Steak Raw. Derrick Riches

One of the flat steaks, the skirt steak is tough but wonderfully delicious. If you live in the
U.S. (or someplace that learned to butcher from Americans), then the skirt steak comes
from the plate primal. If you live in the U.K., then it comes from the flank. Either way, it
has a lot of marbling and connective tissue. This makes it flavorful, but tough.

 15 of 20

T-Bone Steak

T-Bone Steak. Regarding BBQ Inc.

The T-bone steak is crosscut from just below the porterhouse and, similar to that giant
steak, has a small section of the top loin and tenderloin separated by a "T"-shaped bone.

 16 of 20
 Tenderloin Steaks

Fillet Mignon Definition. Regarding BBQ, Inc.

This steak is cut from the beef tenderloin, part of the short loin primal. It is greatly
desired for being the most tender cut of beef. Several steaks are actually cut from this
region: the filet mignon, châteaubriand, and tournedos. The extreme tenderness of
tenderloin steaks comes at the cost of the flavor (though still very good).

Continue to 17 of 20 below.

 17 of 20

Tomahawk Steak
 Spicy Tomahawk Steak Rub. Regarding BBQ Inc.

Actually a rib steak, this cut gets its name from the tomahawk or ax shape. This is a full
bone rib chop with the bone end frenched or cut clean. Basically, this tomahawk steak is
a double-thick, bone-in rib eye and is perfect for the grill.

 18 of 20

Top Blade or Flat Iron Steak

 Flatiron Steak - Raw. Regarding BBQ Inc.

Probably one of the most under-appreciated steaks, the top blade or flat iron steak may be
more commonly called the "flat iron steak". This tender and flavorful little steak is cut
from the top blade roast and comes from the chuck primal.

 19 of 20

Tri-Tip Steak
Beef Tri-Tip Roasts - Uncooked. Regarding BBQ Inc.

Tri-tip steak brings more questions than any other. Originally a California cut, this steak
(and roast) has become increasingly popular because of the superior flavor and because it
is a steak built for grilling. The tri-tip steak is cut from the tri-tip roast. The tri-tip roast is
a triangular section of the sirloin primal and comes from the point where the sirloin meets
the round and flank primals (tell your butcher this if he doesn't know what a tri-tip is).