The major beef cuts found on a butcher's chart are the chuck, rib, loin, sirloin and round. Other major cuts are briskets, plates and flanks.
Chuck meat can be made into household cuts like blade chuck steaks, flat iron steaks, Denver steaks, shoulder roasts and country-style ribs. Some of the partitions from the rib include ribeye steak, back ribs, ribeye petite roast, ribeye roast and ribeye filet. From the loin comes steak cuts like T-bone steaks, Porterhouse steaks, strip steaks and roast cuts, such as strip petite roasts and tenderloin roasts. It also contains the tenderloin, the most tender part of the cow, which can be cut into filet mignons, tournedos and tenderloin steaks.
From the sirloin comes steak cuts like top sirloin steaks, sirloin steaks and tri-tip steaks as well as roast cuts, such as top sirloin petite roasts, Coulotte roasts and tri-tip roasts. The sirloin bavette also comes from the sirloin. The round yields the top round steak, the bottom round steak and the eye of round steak. Cuts from the brisket include brisket flats and brisket points, while cuts from the plate and flank include skirt steaks, flank steaks and short ribs.
Steaks cuts are popular for grilling, while roast cuts make excellent oven roast dishes. In Asia, briskets are usually made into stews; however, in the West, they are usually used for barbecues, corned beef and pastrami. The toughest of the cuts is the foreshank or shank, which is used mainly for stews and soups because of its toughness.