docBeef Chart - Creekstone Farms
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Beef Chart - Creekstone Farms
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 RIB SHORT LOIN SIRLOIN RIB ROAST, LARGE END RIB ROAST, SMALL END BONELESS TOP LOIN STEAK SIRLOIN STEAK, FLAT BONE Roast Roast Broil, Panbroil, Panfry 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 Thrifty cuts requiring longer cooking methods A4 CROSS RIB POT ROAST FLANKEN RIBS RIB STEAK, SMALL END RIB EYE ROAST T-BONE STEAK PORTERHOUSE STEAK SIRLOIN STEAK, ROUND BONE Broil, Panbroil, Panfry Roast Broil, Panbroil, Panfry Broil, Panbroil, Panfry Broil, Panbroil, Panfry GROUND BEEF CUBED STEAK BEEF FOR STEW CUBES FOR KABOBS Broil, Panfry, Panbroil, Roast (Bake) Panfry, Braise Braise, Cook in Liquid Broil, Braise Broil, Panbroil, Panfry Braise, Cook in Liquid, Roast Broil, Panbroil, Panfry Roast, Broil D2 FLAT-BONE SIRLOIN D3 WEDGE-BONE SIRLOIN C2 TENDERLOIN STEAK B1 A4 TOP SIRLOIN STEAK FORE SHANK Broil, Panbroil, Panfry F1 F2 F3 F1 SHANK CROSS CUT F2 BEEF FOR STEW GROUND BEEF D3 D1 D2 C3 G1 FLANK ROUND SIRLOIN H1 E1 BONELESS RUMP ROAST E2 TOP ROUND STEAK ROUND STEAK BOTTOM ROUND ROAST EYE ROUND STEAK CUBED STEAK E3 GROUND BEEF E1 C2 SHORT LOIN B2 BRISKET SHORT PLATE F3 BRISKET C1 RIB A3 TENDERLOIN ROAST (FILET MIGNON) TENDERLOIN STEAK (FILET MIGNON) BACK RIBS D1 PIN-BONE SIRLOIN C1,C2 T-BONE STEAK C3 PORTERHOUSE STEAK A2 CHUCK RIB EYE STEAK C1,C2,C3 TOP LOIN STEAK B2 BACK RIBS A1 OTHER CUTS D1,D2,D3 BONELESS SIRLOIN STEAK B1 RIB ROAST RIB STEAK RIB EYE ROAST RIB EYE STEAK E4 TIP STEAK TIP ROAST CUBES FOR KABOBS E2 E3 E4 G2 G1,G2 BEEF FOR STEW G1 SHORT RIBS H1 FLANK STEAK FLANK STEAK ROLLS GROUND BEEF INSIDE SKIRT G2 GROUND BEEF SKIRT STEAK CHUCK CHUCK EYE ROAST ROUND Braise, Roast BONELESS TOP BLADE STEAK ARM POT ROAST Braise, Panfry Braise CHUCK 26% BONELESS CHUCK POT ROAST CROSS RIB POT ROAST MOCK TENDER Braise Braise Braise BLADE ROAST UNDER BLADE POT ROAST 7-BONE POT ROAST Braise Braise, Roast Braise SHORT RIBS FLANKEN-STYLE RIBS Braise, Cook in Liquid Braise, Cook in Liquid BRISKET FORE SHANK 4% 6% 3201 Frederick Ave., St. Joseph, MO 64506 816-383-5100 • www.angus.org SHORT PLATE 5.5% SIRLOIN 9% ROUND 27% TOP ROUND ROAST Braise, Panfry Roast TOP ROUND STEAK BONELESS RUMP ROAST Broil, Panbroil, Panfry Roast, Braise BOTTOM ROUND ROAST TIP ROAST, CAP OFF Braise, Roast Roast, Braise FLANK 4% EYE ROUND ROAST TIP STEAK Braise, Roast Broil, Panbroil, Panfry SHORT PLATE & FLANK BRISKET & FORE SHANK American Angus Association SHORT LOIN 8% RIB 9.5% ROUND STEAK SHANK CROSS CUT BRISKET, WHOLE Braise, Cook in Liquid Braise, Cook in Liquid CORNED BRISKET, POINT HALF BRISKET, FLAT HALF Braise, Cook in Liquid Braise FLANK STEAK FLANK STEAK ROLLS SKIRT STEAK (FAJITA MEAT) Broil, Braise, Panfry Braise, Broil, Panbroil, Panfry Braise, Broil, Panbroil, Panfry 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 VARIETY MEATS TONGUE LIVER Simmer Braise, Panbroil KIDNEY HEART Simmer, Braise Simmer, Braise, Bake Meat cut art courtesy of National Cattlemens Beef Association