Primal (wholesale) cuts are the result of the initial breakdown of the beef carcass. The primals are Chuck, Rib, Short Loin, Sirloin, Round, Shank, Brisket, Plate and Flank. Their names tell where the meat comes from on the carcass.
Beef cuts from the center of the animal—the loin and the rib—are suspension muscles. They receive little exercise and are typically more tender. They are best cooked by dry heat methods.
Cuts from the front and rear of the animal—the chuck and the round—are responsible for locomotion. These heavily exercised muscles are less tender. They generally require moist heat cooking.

Understanding the label

The meat package label identifies the kind of meat, the wholesale (primal) cut, retail cut name and much more. To learn more about understanding the label click here.

The number of servings per pound varies on the beef cut. Click here to find out how much you should be buying.

Great beef recipes

Tri-tip: California's cut

Visit www.beefitswhatsfordinner.com.

Please download our free recipe brochure, or cutting instructions for your butcher to learn more about tri-tip, where it comes from and how to cut it.