Guide to Beef Cuts

At JnS Beef, we have a full variety of standard cut portions for your order, or you can customize - just ask!

Beef Sizes and Cut Guide

A whole steer can produce a large amount of usable beef, and at JnS Beef, we use top processing partners with the knowledge and experience to maximize not only the quantity you get from your selected size, but also the quality of the cut and packaging. Click on the chart below to see a full size version of the cuts available.

Whole Beef

This selection provides the entire animal for processing to your liking. Some standard cut options and processing estimates are listed below.

  • Approximate hang weight of 500 lbs.
  • Approximate cut and wrapped weight of 380 lbs.
  • Requires a freezer approximately 14-16 cubic feet.
  • Will supply a family of 6 for 18 months on average.
  • Custom cut and packaged to your specifications.
  • Best value per pound with the most customization options.
  • Includes free delivery.
  • Packaging and billing accommodations can be made for multiple parties.
  • 10-12 T-Bone Steaks (1.25")
  • 18-20 Rib Steaks ​(​1.25")
  • 10-12 Sirloin Tip Steaks (​1.25")
  • 10-12 Sirloin Steaks ​(​1.25")
  • 12-14 Round Steaks (​1.25")
  • 10-12 Chuck Steaks ​(​1.25")
  • 6 Arm Steaks ​(​1.25")
  • 4 Chuck Roasts (3-4 lbs each)
  • 2 Arm Roasts (3-4 lbs each)
  • 14-18 Short Ribs
  • 2 Brisket (6-8 lbs each)
  • 6 Rump Roasts (3-4 lbs each)
  • 75-85 Lbs. Ground Beef -(1 lb packages)

Eight Primal Cuts of Beef


The eight primal cuts of beef are the major sections from which steaks and other subdivisions of beef are derived. Each primal cut has distinct characteristics and typical uses in cooking. Here’s an overview of these cuts:

Chuck

  • Location: The shoulder area of the cow.
  • Characteristics: Chuck is a tough but flavorful cut with a lot of connective tissue.
  • Common Uses: Often used for ground beef, pot roast, stew meat, and braising.

Rib

  • Location: The rib section, located between the chuck and the loin.
  • Characteristics: Known for its rich marbling and tenderness.
  • Common Uses: Ribeye steaks, prime rib roast, and back ribs.

Loin

  • Location: The area behind the rib section and in front of the sirloin.
  • Characteristics: The most tender cuts of beef come from the loin.
  • Common Uses: Tenderloin (filet mignon), T-bone, and Porterhouse steaks.

Round

  • Location: The rear leg and rump of the cow.
  • Characteristics: Lean and tough due to the cow's constant use of this muscle.
  • Common Uses: Round steaks, roasts, and ground beef. Suitable for slow cooking methods.

Flank

  • Location: The abdominal area, near the hind legs.
  • Characteristics: Lean with a distinctive grain, not very tender but flavorful.
  • Common Uses: Flank steak, often used for grilling, fajitas, or London broil.

Plate

  • Location: The front belly area of the cow, below the rib section.
  • Characteristics: Contains a lot of cartilage and connective tissue, quite fatty.
  • Common Uses: Short ribs, skirt steak, and ground beef. Known for beef brisket.

Brisket

  • Location: The breast or lower chest of the cow.
  • Characteristics: Tough and fatty with a lot of connective tissue.
  • Common Uses: Often smoked, slow-cooked, or braised for dishes like corned beef and BBQ brisket.

Shank

  • Location: The leg portion, both front (foreshank) and rear (hindshank).
  • Characteristics: Very tough and sinewy, high in connective tissue.
  • Common Uses: Ideal for braising and soups, used in dishes like osso buco.

Each primal cut offers a variety of subprimal cuts and cooking possibilities, making beef a versatile and popular choice in many culinary traditions.

CLICK HERE to download a comprehensive list of cuts and cooking methods from the Beef - It's What's For Dinner Website