Ever been looking through the meat counter at your local grocery store and wondered what certain cuts of beef are? This handy chart, with information from the Cattlemen’s Beef Board, provides a list of the most popular retail beef cuts and the part of the steer where they are from.

Oklahoma Beef Cuts

Rib: Rib Roast, Rib Steak, Ribeye Roast, Ribeye Steak, Back Ribs
Short Loin: Porterhouse Steak, T-Bone Steak, Top Loin, Tenderloin Roast, Tenderloin Steak
Sirloin: Tri-Tip Roast, Tri-Tip Steak, Top Sirloin Steak
Round: Top Round Steak, Bottom Round Rost, Bottom Round Steak, Eye Round Roast, Eye Round Steak, Round Tip Roast, Round Tip Steak, Sirloin Tip Center Roast, Sirloin Tip Center Steak, Sirloin Tip Side Steak
Chuck: Chuck T-Bone Pot Roast, Chuck Pot Roast, Chuck Steak, Chuck Eye Steak, Shoulder Top Blade Steak, Shoulder Pot Roast, Shoulder Steak, Shoulder Center, Shoulder Petite Tender, Shoulder Petite Tender Medallions, Boneless Short Ribs
Brisket/Shank: Shank Cross Cut, Brisket Flat Cut
Plate/Flank: Skirt Steak, Flat Steak
Other: Ground Beef, Cubed Steak, Beef for Stew, Beef for Kabobs, Beef for Stir Fry or Fajitas

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