Front Quarter Cuts of Beef

Click on a section of the Front Quarter to view the cut of meat processed from this Section of Beef.
At the bottom of this page, you will find a text description of each cut of the hind quarter and cooking tips for each cut!

The best cut from the fore or front quarter of beef is the rib steak (and roast) section.

Click here to see the average weights and % of Front Quarter cuts.

This is a beef cutting chart viewing a photo of a side of beef showing the primal cuts only.

Click the picture above to view the 8 Primal Cuts of Beef

Don't forget to order your "Beef Made Easy" Cutting Chart to use as a handy reference guide to ALL the beef cuts available!
 This chart is extremely useful if you cut your own beef or just want to know what options you have at the Butcher Shop or grocery store Meat Department!

Our Own "Beef Processing" Video - ONLY $24.97 - Shipped FREE!
Learn how the Professionals Cut Up A Beef!

Notebook Size Meat Charts

  • Be prepared and knowledgeable the next time you're at    
    the Grocery Store Meat Department!

  • A Handy Tool for Deciding How to Cook the Different
     Beef Cuts!

  • These Charts Are A Handy Beef  Cutting
    Reference Chart!

  •     A Great Visual Aid to Cutting Beef ! 

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If you are planning on cutting your own beef front quarter, you will need a good boning knife.  Why not order one of our Forschner Boning Knives!  This is the same knife we have used for decades at Jackson Frozen Food Locker.  Order one today for only $24.99 - shipping included in this price!  We believe we have the lowest price on the Internet on Forschner Boning Knives.  If you find a lower price, including shipping, please e-mail us, and we will try and beat that price!

Beef Steaks Different Names

Interactive Beef  Hind Quarter Cuts Page

To learn how to cook the various cuts of beef on the hind quarter, check out the beef cooking times.

There are 5 Grades of Beef:

Prime Grade - is produced from young, well-fed beef cattle. Only 2% of the beef in the U.S. is graded Prime. It has abundant marbling and is generally sold in restaurants and hotels. Prime roasts and steaks are excellent for dry-heat cooking (i.e., roasting, broiling, and grilling).

Choice Grade - is high quality, but has less marbling than Prime. Choice roasts and steaks from the loin and rib will be very tender, juicy, and flavorful and are, like Prime, suited to dry-heat cooking. Many of the less tender cuts, such as those from the rump, round, and blade chuck, can also be cooked with dry heat, but be careful not to overcook them. Using a meat thermometer takes the guesswork out of cooking and assures a safe internal temperature: 145 F is medium rare; 160 F, medium; and 170 F, well done.

Choice Grade is also subdivided further by Yield Grades.
Yield Grade 1 is the best.
Yield Grade 5 is the "Least" best.

Select Grade - is very uniform in quality and normally leaner than the higher grades. It is fairly tender, but, because it has less marbling, it may lack some of the juiciness and flavor of the higher grades. Only the tender cuts (loin, rib, sirloin) should be cooked with dry heat. Other cuts should be marinated before cooking or cooked with moisture to obtain maximum tenderness and flavor.

Standard and Commercial grades frequently are sold as ungraded or as "store brand" meat.

Utility, Cutter, and Canner grades - are seldom, if ever, sold at retail but are used instead to make ground beef and processed products.

Find almost every recipe and fact for Beef Steaks at

Midvale Estates BBQ Steak Directory!

The following website, YellowSheet.com, has a picture of every cut available on the front quarter!  Very informative and quick loading.

Another excellent site about the different cuts of beef AND how to cook them with many recipes provided for each cut of beef!

To learn how to cook the various cuts of beef on the hind quarter, check out the beef cooking times page.

Brisket


Traditionally used for corned beef, brisket is chewy and tough, and should be prepared with moist heat. The best preparation methods for fresh brisket are stewing, braising, and pot-roasting.

Brisket First Cut - This is a leaner cut of the brisket, for those who want the flavor but not the fat of a brisket pot roast.
Brisket Front Cut - Fork tender and wonderfully succulent, a pot roast made with this cut cannot be beat!

Foreshank - A wonderful stew meat.


Plate


This is a very tough section of the animal. It is best used for stew meat, where its rich, beefy flavor can be appreciated. Do not expect it to become especially tender, no matter how long it is cooked.


Chuck


Meat is muscle. Meat that has been heavily exercised tends to be tough, and chuck fits this description. However, chuck does have a saving grace. There is a lot of connective tissue in this area, in particular collagen. Collagen melts during cooking, making the meat intensely flavorful. Cuts from this area benefit from slow wet cooking methods, such as stewing, braising, or pot-roasting.

Blade Roast - This inexpensive cut lies next to the ribs, and is more tender than most chuck. It makes an excellent roast. Alternatively, you can be cut the roast into a rib-eye steak, and use the meat above and below the bone for stir-fry dishes.

Chuck Steak - A good choice for kabobs if well marinated


Ribs


The ribs are tender and flavorful, and can be cooked in a number of ways - roasted, sauteed, pan-fried, broiled, or grilled.

Rib Roast - Available with the bone, known as a standing rib roast, or without the bone for convenient slicing. It is one of the best choices for dry roasting. A 7 bone prime rib roast can be quite a hefty addition to the dinner table. It is great for a crowd, but for a small family of 3 or 4 a bone roast will do. If you can't find what you want at the supermarket, you can ask the butcher to cut it to order.

Rib Steak - Cut from the rib section, these tender steaks can be purchased bone in or as boneless rib-eye.

 

Last Updated:  Wednesday, June 05, 2013 02:34 PM  

 CHUCK
209.5 lbs. (29% of total carcass)

RIB
65.7 lbs. (9% of total carcass)

cutlbs.cutlbs.
Blade roasts & steaks

33.9

Rib roast23.0
Stew or ground beef

83.3

Rib steak9.2
Arm pot roasts & steaks35.5Short ribs8.6
Cross rib roast 24.4Ground beef, stewing, etc.16.5
     
TOTAL178.1TOTAL57.3
Fat and Bone31.4Fat and Bone8.4

THIN CUTS
135.4 lbs. (18.9% of total carcass)

cutlbs.
Flank steak3.6
Pastrami Squares2.9
Outside skirt2.2
Inside skirt2.2
Boneless brisket16.0
Ground beef, stewing, etc.87.3
   
TOTAL114.5
Fat and Bone20.1