Braise
ANGUS BEEF CHART
Steaks and roasts suitable for broiling, panbroiling and roasting
Also represents the most desirable cuts and accounts for about 90% of the retail value of a carcass
Thrifty cuts requiring longer cooking methods
OTHER CUTS
GROUND BEEF Broil, Panfry, Panbroil, Roast (Bake)
CUBED STEAK Panfry, Braise
BEEF FOR STEW Braise, Cook in Liquid
CUBES FOR KABOBS Broil, Braise
CHUCK
CHUCK EYE ROAST Braise, Roast
RIB
RIB ROAST, LARGE END Roast
RIB ROAST, SMALL END Roast
RIB STEAK, SMALL END Broil, Panbroil, Panfry
RIB EYE ROAST Roast
RIB EYE STEAK Broil, Panbroil, Panfry
BACK RIBS Braise, Cook in Liquid, Roast
SHORT LOIN
BONELESS TOP LOIN STEAK Broil, Panbroil, Panfry
SIRLOIN
SIRLOIN STEAK, FLAT BONE Broil, Panbroil, Panfry
T-BONE STEAK Broil, Panbroil, Panfry
PORTERHOUSE STEAK Broil, Panbroil, Panfry
SIRLOIN STEAK, ROUND BONE Broil, Panbroil, Panfry
TENDERLOIN ROAST (FILET MIGNON) TENDERLOIN STEAK (FILET MIGNON)
Roast, Broil
Broil, Panbroil, Panfry
TOP SIRLOIN STEAK Broil, Panbroil, Panfry
A1 GROUND BEEF BEEF FOR STEW
A2 CHUCK EYE ROAST BLADE ROAST
A3,A4 SHORT RIBS MOCK TENDER
A3 ARM POT ROAST BONELESS CHUCK POT ROAST
A4 CROSS RIB POT ROAST FLANKEN RIBS
A1
A2
CHUCK
A3
A4
FORE SHANK
F2
F3
F1
BRISKET
F1 SHANK CROSS CUT
F2 BEEF FOR STEW GROUND BEEF
F3 BRISKET
B1 RIB ROAST RIB STEAK RIB EYE ROAST RIB EYE STEAK
B2 BACK RIBS
B1 RIB
B2 G1
SHORT PLATE
C1,C2,C3 TOP LOIN STEAK C1,C2 T-BONE STEAK C2 TENDERLOIN STEAK C3 PORTERHOUSE STEAK
D1,D2,D3 BONELESS SIRLOIN STEAK
D1 PIN-BONE SIRLOIN D2 FLAT-BONE SIRLOIN D3 WEDGE-BONE SIRLOIN
C1 C2 C3
SHORT LOIN
D1 D2 D3 SIRLOIN
E1 ROUND E2
FLANK H1
E4
G2
E1 BONELESS RUMP ROAST E2 TOP ROUND STEAK
ROUND STEAK BOTTOM ROUND ROAST EYE ROUND STEAK CUBED STEAK E3 GROUND BEEF E4 TIP STEAK TIP ROAST CUBES FOR KABOBS
E3
G1,G2 BEEF FOR STEW
G1 SHORT RIBS
G2 GROUND BEEF SKIRT STEAK
H1 FLANK STEAK FLANK STEAK ROLLS GROUND BEEF INSIDE SKIRT
ROUND
ROUND STEAK Braise, Panfry
TOP ROUND ROAST Roast
BONELESS TOP BLADE STEAK Braise, Panfry
ARM POT ROAST Braise
BONELESS CHUCK POT ROAST Braise
CROSS RIB POT ROAST Braise
MOCK TENDER Braise
BLADE ROAST Braise
UNDER BLADE POT ROAST Braise, Roast
7-BONE POT ROAST Braise
CHUCK 26%
RIB
SHORT LOIN SIRLOIN
9.5%
8%
9%
BRISKET 6%
FORE SHANK 4%
SHORT PLATE 5.5%
FLANK 4%
ROUND 27%
TOP ROUND STEAK Broil, Panbroil, Panfry
BONELESS RUMP ROAST Roast, Braise
BOTTOM ROUND ROAST Braise, Roast
TIP ROAST, CAP OFF Roast, Braise
EYE ROUND ROAST Braise, Roast
TIP STEAK Broil, Panbroil, Panfry
SHORT RIBS Braise, Cook in Liquid
FLANKEN-STYLE RIBS Braise, Cook in Liquid
BRISKET & FORE SHANK
SHANK CROSS CUT Braise, Cook in Liquid
BRISKET, WHOLE Braise, Cook in Liquid
SHORT PLATE & FLANK
FLANK STEAK Broil, Braise, Panfry
FLANK STEAK ROLLS Braise, Broil, Panbroil, Panfry
SKIRT STEAK (FAJITA MEAT) Braise, Broil, Panbroil, Panfry
VARIETY MEATS
TONGUE Simmer
LIVER Braise, Panbroil
American Angus Association
3201 Frederick Ave., St. Joseph, MO 64506 816-383-5100 ?
CORNED BRISKET, POINT HALF Braise, Cook in Liquid
BRISKET, FLAT HALF Braise
A 1200 pound steer yields 500 pounds of retail cuts from a 750 pound carcass.
22% are steaks 22% are roasts 26% is ground beef and stew meat 30% is made-up of fat, bone & shrinkage
KIDNEY Simmer, Braise
HEART Simmer, Braise, Bake
Meat cut art courtesy of National Cattlemens Beef Association
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