Cuts of Beef

Beef cuts fall into three main categories: primal, subprimal and portion cuts. Primals are the large sections first separated from the carcass. These are divided into smaller subprimals, which are then fabricated into steaks, roasts, ribs and other portion cuts for foodservice applications.

The major beef primals include chuck, rib, short loin, sirloin, round, brisket, foreshank, short plate and flank. Each section offers different levels of tenderness, marbling and beef flavor, making some cuts better suited for grilling and roasting and others ideal for braising or smoking.

Chuck provides roasts, flat iron steaks and ground beef, while the rib produces ribeye steaks and prime rib. The short loin yields strip, T-bone and porterhouse steaks. Sirloin provides top sirloin and tri-tip, while the round offers lean roasts. Brisket, flank, plate and foreshank deliver flavorful cuts suited for smoking, braising and slicing.

Popular steak cuts include ribeye, New York strip, tenderloin filet, T-bone, porterhouse, top sirloin, flat iron, flank and skirt steak. Each provides a different balance of marbling, tenderness, flavor and cost, giving operators options for a range of concepts, preparations and menu price points.

The best beef cut depends on the application. Tenderloin, ribeye and strip steak work well for premium steak offerings. Top sirloin, tri-tip and flat iron deliver a strong balance of flavor, tenderness and value. Brisket, chuck and short ribs become tender and flavorful with slow cooking.

Beef tenderloin is generally considered the most tender beef cut. Because the muscle does very little work, it has a fine texture and naturally tender bite. The tenderloin is the source of filet mignon and other premium steaks commonly featured on steakhouse and fine-dining menus.

Naturally tender cuts such as ribeye, strip steak, tenderloin filet, top sirloin, flat iron and porterhouse are well suited for grilling. Flank and skirt steak also perform well on the grill when properly marinated, cooked quickly and sliced across the grain before serving.

Popular roasting cuts include ribeye roast, tenderloin roast, strip roast, top sirloin, tri-tip and round roasts. Ribeye and tenderloin provide premium tenderness and menu appeal, while sirloin and round cuts can offer leaner, value-conscious options for banquets, buffets and everyday menus.

Braising works well with deeply flavored cuts containing connective tissue, including chuck roast, short ribs, brisket, bottom round and beef shank. Slow cooking with moisture helps break down that connective tissue, producing tender beef and rich flavor for entrées, sandwiches, bowls and other applications.

Brisket is a classic choice for smoking because low-and-slow cooking helps create a tender texture and rich flavor. Chuck roll, short ribs, back ribs and tri-tip also work well in smoked applications, giving operators options for barbecue entrées, sandwiches, platters and limited-time offers.

Lean beef options include eye of round, top round, bottom round, sirloin tip, top sirloin, flank steak and trimmed tenderloin. These versatile cuts can help operators meet guest demand for leaner choices while maintaining the beef flavor and menu appeal diners expect.

The right cuts depend on your concept, price point and preparation style. Steakhouses may feature ribeye, strip and tenderloin filet, while casual restaurants and catering operations may use sirloin, flat iron, brisket, flank or chuck to balance guest appeal, food cost and versatility.

High-volume operations often choose portion-cut sirloin steaks, roast beef cuts, brisket, chuck-based products and ground beef. These products can support consistent portions, predictable preparation and efficient execution across multiple shifts or locations. The best choice will depend on menu price, available labor, equipment and service volume.

Steakhouse menus commonly feature tenderloin filet, ribeye, New York strip, porterhouse, T-bone and top sirloin. Together, these cuts provide a range of flavor profiles, portion sizes and price points, helping operators build a steak selection that appeals to different guest preferences and dining occasions.

Start with the intended menu application and cooking method, then evaluate tenderness, flavor, yield, labor, food cost and guest expectations. The right cut should deliver the desired dining experience while fitting the operation’s equipment, preparation capabilities, service volume and menu pricing.

NAMP numbers are standardized identifiers used to distinguish specific meat cuts and specifications. The Meat Buyer’s Guide uses these identifiers along with product descriptions and illustrations to help buyers, processors and distributors communicate more consistently when sourcing meat products.

Each number corresponds to a specific cut and fabrication standard. Depending on the product, the specification can address details such as cut, trim, weight, thickness or preparation. Using a shared identifier gives buyers and suppliers a clearer way to communicate product requirements and compare options.

Foodservice beef specifications may include the cut name or number, USDA grade, trim level, portion size, weight range, packaging and refrigeration state. Confirming these details before ordering helps operators receive products that align with their recipes, preparation methods, yield expectations and portion-cost goals.

Institutional Meat Purchase Specifications, or IMPS, are voluntary meat-product specifications maintained by the USDA Agricultural Marketing Service. Foodservice purchasers use them to identify cuts and communicate purchasing requirements. The Fresh Beef Series includes ordering information, primal diagrams and descriptions for foodservice and portion cuts.

Evaluate potential suppliers based on product quality, consistency, availability, selection, pricing, food safety practices, delivery performance and protein expertise. The right supplier should help your operation obtain the appropriate cuts and specifications while supporting efficient purchasing, dependable execution and long-term menu performance.

Start with a mix of cuts and portions that fits your concept, target guest and menu pricing. Then manage yield, portions, purchasing and preparation consistently. US Foods® specialists can help operators evaluate product options, menu mix and back-of-house needs to find solutions that support both the guest experience and the bottom line.

Prime beef offers more marbling and can support a premium steak experience and higher menu price. Choice beef delivers a balance of tenderness, flavor, consistency and value. The right grade depends on your concept, target customer, preparation method and food-cost goals.

Look beyond the purchase price and consider the total cost of each finished plate. Standardizing portion sizes, improving usable yield, reducing trim and cooking loss and selecting cuts that support your menu price can all help control steak costs while protecting quality and the guest experience.

Improve yield by matching product specifications to the menu application, standardizing fabrication and portions and training employees on proper handling and cooking. Purchasing accurately portioned or pretrimmed products can also reduce weight variation, trim loss and waste while making plate costs more predictable.

Portion-cut, pretrimmed and other value-added beef products can reduce the time employees spend fabricating steaks in-house. Standardized specifications can also simplify prep, improve portion consistency and help teams move products from package to preparation more efficiently.

US Foods® cut-to-order protein resources identify reduced prep, more consistent sizing, minimal trimming and improved inventory control as operator benefits of portioned products.

Use clearly defined product specifications, portion-controlled steaks, documented preparation procedures and employee training. Controlling steak weight, thickness, seasoning, cooking time and temperature helps kitchens deliver more consistent portions, cooking performance and plate presentations across shifts and locations.

Cutting steaks in-house gives operators flexibility over thickness and portion size, but it requires skilled labor and careful control of yield, portions and trim. Portion-cut steaks arrive fabricated to defined specifications, helping reduce prep time, improve consistency and simplify food-cost and inventory management.