White Mountain Miniatures

Cuts of Beef

Primal Cuts

1. Chuck
2. Rib
3. Short Loin
4. Sirloin
5. Rump
6. Round
7. Flank
8. Short Plate
9. Brisket
10. Fore Shank

Retail Cuts

1.  Chuck Eye Roast, Arm Pot Roast, Cross Rib Pot Roast, Blade Roast, 7-Bone Pot Roast, Flanken Style Ribs, Short Ribs, Under Blade Pot Roast, Mock Tender, Boneless Shoulder Pot, Roast, Boneless Top Blade Steak.

2.  Rib Roast Large End, Rib Roast Small End, Rib Eye Roast, Back Ribs, Rib Eye Steak, Rib Eye Small End 

3.  Boneless Top Loin Steak, Porterhouse Steak, T-Bone Steak, Tenderloin Roast, Tenderloin Steak, New York Strip Stea.

4.  Sirloin Steak (Round and Flat Bone) and Top Sirloin Steak.

5.  Rump Steaks

6.  Round Steak, Top Round Roast, Boneless Rump Roast, Tip Roast Cap Off, Tip Steak, Eye Round Roast, Bottom Round Roast, Top Round Stea.

7.  Flank Steak and Flank Steak Rolls.

8.  Skirt Steak.

9.  Flat Half Brisket, Full Brisket, and Corned Brisket.

10.  Shank Cross Cut.