Title: Beef Meat Identification | Animal Science
Headings: Beef Meat Identification
Beef Meat Identification
Beef The Major Cuts
Round
Round Steak
Boneless Rump Roast
Top Round Steak
Bottom Round Steak
Eye Round Steak
Tip Roast
Tip Steak
Heel of Round
Loin
Top Loin Steak
T-Bone Steak
Top Loin Steak, Boneless
Porterhouse Steak
Tender Loin Steak
Sirloin Steak Pin Bone
Sirloin Steak Flat Bones
Sirloin Steak Round Bones
Sirloin Steak, Wedge Bone
Sirloin Steak, Boneless
Rib
Rib Roast Small End
Beef Rib Roast Roll
Rib Steak Large & Small End
Rib Eye Steak
Chuck
Chuck Blade Roast
Chuck Blade Steak
Chuck Arm Roast
Chuck Arm Steak
Cross Rib Pot Roast
Flank & Plate
Flank Steak
Brisket & Foreshank
Beef Shank Cross Cut
Beef Brisket, Whole, Boneless
Short Ribs
Various Cuts
Ground Beef
Cubed Steak
Beef for Stew
Cubes for Kabobs
Variety Cuts

Content: Note the heavy band of connective tissue separating the muscles. Moist heat is recommended for this steak. Cooking Recommendations
Braise
Eye Round Steak
The Beef Round Eye Round Steak is a small round boneless steak. It usually has a layer of external fat on two sides. Cooking Recommendations
Braise, Grill, Panbroil, or Panfry
Tip Roast
The Beef Round Tip Roast is a rolled and tied roast that is identified by four individual muscles within one large muscle mass. Cooking Recommendations
Roast
Nutritional Information
Tip Steak
The Tip Steak is cut from the tip roast. Like the roast this steak is identified by four individual muscles within on large muscle mass. Cooking Recommendations
Broil, Panbroil, or Panfry
Heel of Round
The Beef Heel of Round represents a cut from the beef round immediately above the hock. This roast is composed of many small muscle groups, has a lot of seam fat, and is one of the least tender cuts of beef. Cooking Recommendations
Braise
Loin
Top Loin Steak
The Beef Loin Top Loin Steak is the first type of steak cut from the beef loin.