ANGUS BEEF CHART A1 GROUND BEEF

RIB SHORT LOIN SIRLOIN BEEF FOR STEW

Steaks and roasts suitable for broiling, panbroiling and roasting RIB ROAST, LARGE END RIB ROAST, SMALL END BONELESS TOP LOIN STEAK SIRLOIN STEAK, FLAT BONE A2 CHUCK EYE ROAST
BLADE ROAST
Also represents the most desirable cuts and accounts Roast Roast Broil, Panbroil, Panfry Broil, Panbroil, Panfry
A3,A4 SHORT RIBS
MOCK TENDER
for about 90% of the retail value of a carcass D1,D2,D3 BONELESS SIRLOIN
A3 ARM POT ROAST B1 RIB ROAST STEAK
BONELESS CHUCK POT ROAST RIB STEAK
C1,C2,C3 TOP LOIN STEAK D1 PIN-BONE SIRLOIN
Thrifty cuts requiring longer cooking methods A4 CROSS RIB POT ROAST
FLANKEN RIBS
RIB EYE ROAST
RIB EYE STEAK C1,C2 T-BONE STEAK D2 FLAT-BONE SIRLOIN
E1 BONELESS RUMP ROAST
E2 TOP ROUND STEAK
B2 BACK RIBS C2 TENDERLOIN STEAK D3 WEDGE-BONE SIRLOIN ROUND STEAK
RIB STEAK, SMALL END RIB EYE ROAST T-BONE STEAK PORTERHOUSE STEAK SIRLOIN STEAK, ROUND BONE
BOTTOM ROUND ROAST
Broil, Panbroil, Panfry Roast Broil, Panbroil, Panfry Broil, Panbroil, Panfry Broil, Panbroil, Panfry C3 PORTERHOUSE STEAK
EYE ROUND STEAK
A1 A2 CUBED STEAK
OTHER CUTS B1
C1 E3 GROUND BEEF
C2 E1
GROUND BEEF CUBED STEAK BEEF FOR STEW CUBES FOR KABOBS CHUCK RIB D3 E4 TIP STEAK
C3
Broil, Panfry, Panbroil, Roast (Bake) Panfry, Braise Braise, Cook in Liquid Broil, Braise D1 D2 ROUND
TIP ROAST
CUBES FOR KABOBS
A3 A4 SHORT LOIN
B2 SIRLOIN
RIB EYE STEAK BACK RIBS TENDERLOIN ROAST (FILET MIGNON) TENDERLOIN STEAK (FILET MIGNON) TOP SIRLOIN STEAK E2
Broil, Panbroil, Panfry Braise, Cook in Liquid, Roast Roast, Broil Broil, Panbroil, Panfry Broil, Panbroil, Panfry FORE SHANK G1 E3
F3 FLANK H1 E4
F2 G2
F1
BRISKET SHORT PLATE
H1 FLANK STEAK
F1 SHANK CROSS CUT G1,G2 BEEF FOR STEW FLANK STEAK ROLLS
GROUND BEEF
F2 BEEF FOR STEW G1 SHORT RIBS INSIDE SKIRT
GROUND BEEF
G2 GROUND BEEF
F3 BRISKET SKIRT STEAK

CHUCK
CHUCK EYE ROAST
Braise, Roast
ROUND
ROUND STEAK TOP ROUND ROAST
Braise, Panfry Roast

BONELESS TOP BLADE STEAK ARM POT ROAST

RIB SHORT LOIN SIRLOIN
Braise, Panfry Braise
CHUCK 9.5% 8% 9% TOP ROUND STEAK BONELESS RUMP ROAST
ROUND Broil, Panbroil, Panfry Roast, Braise
26% 27%
BONELESS CHUCK POT ROAST CROSS RIB POT ROAST MOCK TENDER
Braise Braise Braise
BOTTOM ROUND ROAST TIP ROAST, CAP OFF
Braise, Roast Roast, Braise

FLANK
SHORT PLATE 4%
BLADE ROAST
Braise
UNDER BLADE POT ROAST
Braise, Roast
7-BONE POT ROAST
Braise BRISKET FORE SHANK 5.5%
6% 4% EYE ROUND ROAST TIP STEAK
Braise, Roast Broil, Panbroil, Panfry

SHORT RIBS FLANKEN-STYLE RIBS

Braise, Cook in Liquid
Braise, Cook in Liquid SHORT PLATE & FLANK
FLANK STEAK FLANK STEAK ROLLS SKIRT STEAK (FAJITA MEAT)
BRISKET & FORE SHANK
Broil, Braise, Panfry Braise, Broil, Panbroil, Panfry Braise, Broil, Panbroil, Panfry VARIETY MEATS
SHANK CROSS CUT BRISKET, WHOLE
Braise, Cook in Liquid Braise, Cook in Liquid TONGUE LIVER
Simmer Braise, Panbroil

CORNED BRISKET, POINT HALF BRISKET, FLAT HALF

Braise, Cook in Liquid Braise
A 1200 pound steer yields 500 pounds of retail cuts from KIDNEY HEART
a 750 pound carcass. Simmer, Braise Simmer, Braise, Bake

22% are steaks
American Angus Association 22% are roasts
26% is ground beef and stew meat
3201 Frederick Ave., St. Joseph, MO 64506
816-383-5100 • www.angus.org
30% is made-up of fat, bone & shrinkage
Meat cut art courtesy of National Cattlemens Beef Association