Beef Cuts

http://www.angus.org/pubs/beefchart.pdf

Softer parts:

Rib (9.5%)

- Rib Roast, Large End
- Rib roast, Small End
- Rib Steak, Small End
- Ribeye Roast (Boneless)
- Ribeye Steak (Boneless)*
- Back Ribs

Short Loin (8%)

- Top Loin Steak (Boneless)
- T-Bone Steak*
- Tenderloin Roast (Filet Mignon)*
- Porterhouse Steak
- Tenderloin Steak (Filet Mignon)*

Sir Loin (9%)

- Sirloin Steak, Flat Bone
- Sirloin Steak, Round Bone
- Top Sirloin Steak (Boneless)
- Tri-Tip Roast
- Tri-Tip Steak

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Chuck (26%)

- 7 Bone Pot Roast
- Arm Pot Roast
- Blade Roast
- Under Blade Pot Roast
- Chuck Pot Roast
- Chuck Eye Roast
- Short Ribs
- Flanken Style Ribs
- Mock Tender roast
- Chuck Top Blade Steak
- Shoulder Top Blade Steak (Flat Iron)
- Shoulder Petite Tender *
- Shoulder Petite Tender Medallions

Brisket & Foreshank (6% & 4%)

- Brisket, Whole
- Brisket, Flat Half
- Brisket, Point Half
- Shank Cross Cut

Short Plate & Flank (5.5%)

- Skirt Steak
- Flank Steak

Round (27%)

- Round Steak
- Bottom Round Steak
- Bottom Round Roast
- Eye Round Roast
- Eye Round Steak
- Top Round Steak
- Boneless Rump Roast
- Tip Roast, Cap Off
- Tip Steak

Other Cuts

- Beef for Stew
- Cubed Steak
- Ground Beef
- Beef for Kabobs

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"A 1250 pound steer meeting Certified Angus Beef brand;s 10 quality and uniformity specifications can expect to yield 520 pounds of retail cuts from an 800 pound carcass."

"Of the retail cuts, on a carcass weight basis:
31% are steaks
31% are roasts
38% is ground beef and stew meat"

* are the cuts we'll use in the OR PRIME.



ps. filet mignon.