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Meat Cut Identification
Beef
Top Round Steak
Beef
Top Round Steak
The Top Round Steak is the most tender of the various round steaks. This boneless steak consists of a large muscle called the top or inside round. Note the cover fat on the curved top surface, the cut surface on the left side, and connective tissue along the bottom.
Beef
Bottom Round Steak
Beef
Bottom Round Steak
The Beef Bottom Round Steak contains muscles which are less tender than the top round muscle. Note the heavy band of connective tissue separating the muscles.
Beef
Eye of Round Steak
Beef
Eye of Round Steak
The Beef Eye of Round Steak is a small round boneless steak. It usually has a layer of external fat on two sides.
Beef
Round Tip Steak
Beef
Round Tip Steak
The Tip Steak is cut from the tip roast. Like the roast this steak is identified by four individual muscles within.
Beef
Sirloin Steak
Beef
Sirloin Steak
The boneless Beef Sirloin Steak is an excellent steak for broiling and is made by removing all of the bones from any of the other types of sirloin steaks.
Beef
Porterhouse Steak
Beef
Porterhouse Steak
The Porterhouse Steak is similar to the beef loin T-bone steak. However the tenderloin muscle is much larger and an extra muscle is located in the center of the porterhouse steak on the upper side.
Beef
T-Bone Steak
Beef
T-Bone Steak
This steak has the characteristic "T" shaped vertebrae and the large eye muscle. The smaller muscle located below the T-bone is the tenderloin.
Beef
Top Loin Steak (boneless)
Beef
Top Loin Steak (boneless)
The boneless large eye muscle from the T-bone steak is called the boneless Beef Top Loin Steak.
Beef
Chuck 7-Bone Steak
Beef
Chuck 7-Bone Steak
The Beef Chuck 7-Bone Steak is similar to the beef chuck blade. It is usually cut less than one inch thick. The blade bone shown in this slide has the typical shape of the "seven-bone", a term frequently used in the meat trade.
Beef
Chuck Blade Steak
Beef
Chuck Blade Steak
The Beef Chuck Blade Steak is similar to the Chuck 7-Bone Steak. It is usually cut less than one inch thick. The blade bone is very easily seen in this slide.
Beef
Flank Steak
Beef
Flank Steak
The Beef Flank Steak is the only steak in the carcass containing an entire large muscle. Also, although most other steaks are cut across the muscle fibers, the flank steak fibers run the full length of the steak. Since the flank steak is one of the less tender steaks, it should be cooked with moist heat cookery.
Beef
Rib Eye Steak
Beef
Rib Eye Steak
The Beef Rib Eye Steak comes from the large end of the beef rib and is made by removing back and rib bones.
Beef
Rib Steak
Beef
Rib Steak
This steak contains a rib and portion of the backbone. This cut will also contain one or more smaller muscles.
Beef
Short Ribs
Beef
Short Ribs
Short Ribs are small cubes containing a section of the rib bone and thin layers of muscles. The muscles of the chest perform considerable work and are therefore not very tender.
Beef
Boneless Chuck Steak
Pork
Blade Chop
Pork
Blade Chop
This cut comes from the blade end of the loin. It contains several muscles and the blade bone.
Pork
Shoulder Arm Steak
Pork
Shoulder Arm Steak
This cut comes from the Pork Shoulder Arm Picnic Roast by slicing across the picnic. The round arm bone is located in the upper center.
Pork
Shoulder Blade Steak
Pork
Shoulder Blade Steak
This cut is from the Pork Shoulder Blade Boston Roast. It contains the blade bone and several muscles.
Pork
Shoulder Arm Picnic
Pork
Shoulder Arm Picnic
This roast contains the shank bone, the arm bone, and a portion of the blade bone. The arm bone will not be visible on the cut surface. This cut comes from the lower portion of the shoulder.
Pork
Loin Chop
Pork
Loin Chop
This cut has the same muscle and bone structure as the Beef T-Bone steak.
Pork
Rib Chop
Pork
Rib Chop
This steak contains a rib and portion of the backbone. This cut will also contain one or more smaller muscles.
Pork
Sirloin Chop
Pork
Sirloin Chop
The pork loin sirloin chop contains portions of the hipbone and backbone.
Pork
Smoked Ham Center Slice
Pork
Smoked Ham Center Slice
This cut is sliced from the center area of the pork ham. The cut is seldom more than one inch thick. It contains the leg bone and top, bottom , and eye muscles.
Lamb
Leg (whole)
Lamb
Leg (whole)
The American leg of lamb cut is boneless and is most often used as a roast. The Frenched leg of lamb is the same except it has the bone.
Lamb
Leg Center Slice
Lamb
Leg Center Slice
This cut is similar to both the beef round steak and the ham center slice in that it has the same muscles.
Lamb
Shank
Lamb
Shank
The shank is the bottom part of the leg of lamb with many of the same muscles as the center sliced leg at the top portion of the cut.
Lamb
Loin Chop
Lamb
Loin Chop
Loin chops are cut from the loin roast. These contain the T-bone, top loin and tenderloin muscles.
Lamb
Sirloin Chop
Lamb
Sirloin Chop
The lamb sirloin chop contains portions of the hipbone and backbone just like the pork sirloin chop.
Lamb
Rib Chop
Lamb
Rib Chop
The rib chops are cut from the rack of the lamb carcass and contains the backbone and rib bones. The large muscle in the middle, surrounded by smaller muscles, is the rib eye.
Lamb
Blade Chop
Lamb
Blade Chop
The blade chop is cut from the blade of the shoulder of the lamb carcass. It contains part of the blade bone, ribs and backbone.
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