ANGUS BEEF CHART A1 GROUND BEEF RIB SHORT LOIN SIRLOIN BEEF FOR STEW Steaks and roasts suitable for broiling, panbroiling and roasting RIB ROAST, LARGE END RIB ROAST, SMALL END BONELESS TOP LOIN STEAK SIRLOIN STEAK, FLAT BONE A2 CHUCK EYE ROAST BLADE ROAST Roast Roast Broil, Panbroil, Panfry Broil, Panbroil, Panfry Also represents the most desirable cuts and accounts A3,A4 SHORT RIBS MOCK TENDER for about 90% of the retail value of a carcass D1,D2,D3 BONELESS SIRLOIN A3 ARM POT ROAST B1 RIB ROAST STEAK BONELESS CHUCK POT ROAST RIB STEAK C1,C2,C3 TOP LOIN STEAK D1 PIN-BONE SIRLOIN A4 CROSS RIB POT ROAST RIB EYE ROAST E1 BONELESS RUMP ROAST Thrifty cuts requiring longer cooking methods RIB EYE STEAK D2 FLAT-BONE SIRLOIN FLANKEN RIBS C1,C2 T-BONE STEAK E2 TOP ROUND STEAK RIB STEAK, SMALL END RIB EYE ROAST T-BONE STEAK PORTERHOUSE STEAK SIRLOIN STEAK, ROUND BONE B2 BACK RIBS C2 TENDERLOIN STEAK D3 WEDGE-BONE SIRLOIN ROUND STEAK BOTTOM ROUND ROAST C3 PORTERHOUSE STEAK Broil, Panbroil, Panfry Roast Broil, Panbroil, Panfry Broil, Panbroil, Panfry Broil, Panbroil, Panfry EYE ROUND STEAK A1 A2 CUBED STEAK OTHER CUTS B1 C1 E1 E3 GROUND BEEF GROUND BEEF CUBED STEAK BEEF FOR STEW CUBES FOR KABOBS CHUCK RIB C2 E4 TIP STEAK C3 D2 D3 Broil, Panfry, Panbroil, Roast (Bake) Panfry, Braise Braise, Cook in Liquid Broil, Braise D1 ROUND TIP ROAST A3 A4 CUBES FOR KABOBS B2 SHORT LOIN RIB EYE STEAK BACK RIBS TENDERLOIN ROAST (FILET MIGNON)TENDERLOIN STEAK (FILET MIGNON) TOP SIRLOIN STEAK SIRLOIN E2 Broil, Panbroil, Panfry Braise, Cook in Liquid, Roast Roast, Broil Broil, Panbroil, Panfry Broil, Panbroil, Panfry FORE SHANK G1 E3 F3 FLANK H1 E4 F2 G2 F1 BRISKET SHORT PLATE H1 FLANK STEAK F1 SHANK CROSS CUT G1,G2 BEEF FOR STEW FLANK STEAK ROLLS GROUND BEEF F2 BEEF FOR STEW G1 SHORT RIBS INSIDE SKIRT GROUND BEEF G2 GROUND BEEF F3 BRISKET SKIRT STEAK CHUCK CHUCK EYE ROAST ROUND Braise, Roast ROUND STEAK TOP ROUND ROAST Braise, Panfry Roast

BONELESS TOP BLADE STEAK ARM POT ROAST RIB SHORT LOIN SIRLOIN Braise, Panfry Braise CHUCK 9.5% 8% 9% TOP ROUND STEAK BONELESS RUMP ROAST ROUND Broil, Panbroil, Panfry Roast, Braise 26% 27%

BONELESS CHUCK POT ROAST CROSS RIB POT ROAST MOCK TENDER Braise Braise Braise BOTTOM ROUND ROAST TIP ROAST, CAP OFF Braise, Roast Roast, Braise FLANK SHORT PLATE 4% BLADE ROAST UNDER BLADE POT ROAST 7-BONE POT ROAST FORE SHANK Braise Braise, Roast Braise BRISKET 5.5% 6% 4% EYE ROUND ROAST TIP STEAK Braise, Roast Broil, Panbroil, Panfry

SHORT RIBS FLANKEN-STYLE RIBS Braise, Cook in Liquid Braise, Cook in Liquid SHORT PLATE & FLANK BRISKET & FORE SHANK FLANK STEAK FLANK STEAK ROLLS SKIRT STEAK (FAJITA MEAT) Broil, Braise, Panfry Braise, Broil, Panbroil, Panfry Braise, Broil, Panbroil, Panfry SHANK CROSS CUT BRISKET, WHOLE VARIETY MEATS Braise, Cook in Liquid Braise, Cook in Liquid TONGUE LIVER Simmer Braise, Panbroil

CORNED BRISKET, POINT HALF BRISKET, FLAT HALF Braise, Cook in Liquid Braise A 1200 pound steer yields 500 pounds of retail cuts from KIDNEY HEART a 750 pound carcass. Simmer, Braise Simmer, Braise, Bake  22% are steaks American Angus Association 22% are roasts 26% is ground beef and stew meat 3201 Frederick Ave., St. Joseph, MO 64506 30% is made-up of fat, bone & shrinkage 816-383-5100 • www.angus.org Meat cut art courtesy of National Cattlemens Beef Association