Information on this page is courtesy of Certified Angus Beef.

Below is a list of commonly requested cuts for the meat customers obtain.  You may also take a look at the PDF cut list that shows the names and a representation of the beef.

Video explaining the butcher process and types of cuts:

Beef Cut List

Back Ribs

Back ribs are flavorful, and great when cooked on the grill.

Ball Tip

A lean cut from the bottom sirloin, this economical choice is best when carved into thin slices.

Boneless Ribeye Roast

A rib roast without the bones. Rich, beefy flavor; juicy and tender with generous marbling throughout.

Boneless Strip Steak

This premium lean steak is a steakhouse classic, known for its marbling, tenderness and flavor.

Chuck Roast

This is the classic pot roast, becoming moist and tender when braised and full of rich, beef flavor.

Filet Mignon

The most tender beef cut. Lean yet succulent and elegant. Melt-in-your-mouth texture, subtle flavor and compact shape.


Lean and flavorful, and should be thinly sliced against the grain when carving. An ideal choice to marinate.

Flat Iron

Second in tenderness to the tenderloin steak, the flat iron is well-marbled, richly flavored and juicy. Best when cooked to no more than medium doneness.

Ground Beef

Versatile, flavorful and economical. Shape into burger patties, meatballs or meatloaf; or brown and crumble for a variety of dishes.

Inside Skirt

Boasts deep, rich, beefy flavor. Best when marinated before grilling; when slicing, cut against the grain.

Prime Rib

Rich flavor, juicy tenderness and majestic appearance. The grand champion of beef roasts. One of the most tender beef cuts. Fine-grained with generous marbling throughout.


This boneless steak is rich, tender, juicy and full-flavored, with generous marbling throughout.

Stew Beef

Well-trimmed beef, cut into 3/4 to 1 1/2-inch pieces that is covered with liquid and simmered slowly in a covered pot. Commonly cut from the sirloin but can come from any tender cut.


This well-marbled cut consists of two lean, tender steaks – the strip and tenderloin – connected by a telltale T-shaped bone. In a T-Bone, the tenderloin is between 1/2 and 1 1/4 inches in diameter.

Tenderloin Roast

The most tender beef roast is lean, succulent and elegant, with mild flavor.

Tenderloin Steak

The most tender beef cut. Lean yet succulent and elegant. Melt-in-your-mouth texture, subtle flavor and compact shape.

Top Round Roast

Economical, moderately tender and full-flavored. Slice then against the grain.

Top Sirloin Steak

Family-sized steak that offers lean, well-flavored and moderately tender beef at an affordable every day price. Convenient and a great value with no bones and little fat. Versatile, juicy, and delicious.


Juicy, tender and versatile, this roast offers rich beef flavor. Easily recognized by its triangular shape, this West Coast favorite is gaining broader popularity.

Whole Brisket

A flavorful cut that becomes tender when cooked slowly at low temperatures. The traditional cut used for corned beef, and popular as smoked barbecue.