Some cuts of meat shown on a butcher's diagram of American primal cuts are chuck, rib, loin and round. Others include brisket and flank. Chuck, rib and brisket are forequarter cuts and the loin, flank and round are hindquarter cuts.
Bone-in chuck steaks and roasts come from the chuck. Trimmings and boneless whole chucks may be used to make ground beef. The rib cut includes short ribs, the prime rib and rib-eye steaks. Brisket is a tough cut often used for barbecue, corned beef or pastrami.
The loin is divided into sub-primals including the short loin and the sirloin. The short loin produces T-bone and porterhouse steaks. The sirloin is further divided into the top sirloin and the bottom sirloin. The tenderloin, commonly known as filet mignon, is often removed as a separate sub-primal and cut into steaks or medallions.
The round contains leaner cuts such as the eye round, round steak and bottom round. Cuts from the round are better-suited for moist cooking methods and a more rare level of doneness. Most of the flank is used for ground beef except the flank steak. Flank steak is commonly used in London broil and is the inside skirt steak which is often the choice cut of beef for fajitas.