Fresh Cuts of Beef

Brisket: Cuts of beef from the chest region; these cuts are used to make corned beef or smoked for barbecue.

Chuck: Cuts of beef from the shoulder region or front end; usually used in cooking roasts and commonly referred to as pot roasts.

Flank: Cuts of beef usually found as steaks; this is the cut most often used to make London Broil.

Loin: Cuts of beef from the back region; cuts are very tender; most of the steak cuts like strips, t-bones and porterhouses come from this region.

Round: Cuts of beef from the back end region; usually used in cooking roasts and commonly referred to as rump roasts.

Sirloin: Cuts of beef from the small back region; sirloin cuts are very versatile and can be found as steaks and roasts.