;

4

10

Meat Cuts and How to Cook Them

BEEF CHART

Wholesale Cuts

Refail Cuts

Ground Beef Heel of Round

Roast (Bake), Broil, @——Braise or

Panbroil, Panfry, Cook in Liquid
Braise

Round Steak TopRound Bottom Round
(Swiss Steak)
Braise

2 ——_—. Braise Braise

Hind Shank
Cook in Liquid (Soup) or Braise ——

(@eé

Rolled Flank Flank Meat
Braise or Cook in Liquid

Sirloin Steak Pin Bone Sirloin Steak

Broil, Panbroil, Panfry

Flank Steak Flank Steak

Fillets
Braise Porterhouse T-Bone Club
Steak Steak Steak
C=) Broil, Panbroil, Panfry
Py STN Za ii:
Plate Rolled Short \S aN ae?
“Boiling” Beef Plate Ribs Sionding Rolled Rib
Braise or Cook in Liquid Rib Roast Rib Roast Steak
——_—__—_—_—_— Roast

®~Broil, Panbroil,

Pace CONE

Brisket Corned Beef
Braise, Cook in Liquid—@-Cook in Liquid

a

Triangle BonelessChuck Shoulder

Cross Cut
Fore Shank

Pot-Roast Pot-Roast Fillet
ee eee Braoice 2
@»
English Cut Arm Pot-Roast Arm Steak Rolled Neck Boneless Neck
ne Bi GG Braise or Cook in Liquid

* Prime and’choite grades may be NATIONAL LIVE STOCK AND MEAT BOARD

broiled, panbroiled or panfried