03/05/2026
The Art of Beef – Complete Guide to Primal and Sub-Primal Cuts for Culinary Excellence
Master every premium and traditional beef cut with this detailed visual breakdown designed for home chefs and professional cooks. Understanding beef anatomy helps you choose the perfect cut for grilling, roasting, braising, and stewing while maximizing flavor, tenderness, and value.
Premium Steak Cuts:
Tenderloin (Filet Mignon)
Ribeye (Entrecôte)
Sirloin (Striploin)
T-Bone
Flank
Chuck
Shank
Front Quarter Cuts:
Chuck
Chuck Tender (Paleron)
Flat Iron (Chuck)
Rib (Côtes)
Short Ribs (Basses-Côtes)
Brisket (Poitrine)
Brisket Point
Plate Ribs (Plat de Côtes)
Fore Shank
Thick Flank (Tendron)
First Cut (Premier Talon)
Second Cut (Deuxième Talon)
Middle Section Cuts:
Sirloin Cap
Tenderloin (Filet Mignon)
Sirloin (Striploin)
Ribeye (Entrecôte)
Flank Steak (Flanchet)
Skirt Steak (Hampe)
Hind Quarter Cuts:
Top Round
Eye of Round
Round Steak
Silverside (Outside Round)
Tri-Tip (Aiguillette Baronne)
Sirloin Flap (Bavette d’Aloyau)
Hind Shank (Jarret Arrière)
Fat Tail (Queue)
This complete beef cut guide helps you select the ideal meat for every cooking method:
Perfect for Grilling: Tenderloin, Ribeye, Striploin, T-Bone, Flank
Perfect for Roasting: Sirloin, Rib, Brisket
Perfect for Braising: Short Ribs, Chuck, Shank
Perfect for Stewing: Brisket, Round, Plate Ribs
Whether you are preparing a restaurant-style steak, slow-cooked brisket, juicy grilled ribeye, or rich braised short ribs, knowing these primal and sub-primal cuts improves flavor control, texture balance, and cooking precision.
Discover the ideal cut for every dish and elevate your culinary skills with expert beef knowledge.
