CHUCK RIB LOIN SIRLOIN ROUND BEEF CUTS AND RECOMMENDED COOKING METHODS BRISKET PLATE FLANK CHUCK RIB LOIN SIRLOIN ROUND INGREDIENT CUTS | LEAN | LEAN Arm Chuck Roast Cross Rib Chuck Roast Ribeye Roast, Bone-In Porterhouse Steak Top Sirloin Steak Top Round Kabobs* Roast* | LEAN | LEAN | LEAN Arm Chuck Steak Shoulder Roast Ribeye Steak, Bone-In T-Bone Steak Top Sirloin Petite Top Round Stew Meat Roast Steak* | LEAN | LEAN | LEAN | LEAN Blade Chuck Roast Shoulder Steak* Back Ribs Strip Steak, Bone-In Top Sirloin Filet Bottom Round Strips Roast | LEAN | LEAN | LEAN Blade Chuck Steak* Ranch Steak Ribeye Roast, Boneless Strip Steak, Coulotte Roast Bottom Round Cubed Steak Boneless Steak* | LEAN | LEAN | LEAN 7-Bone Chuck Roast Flat Iron Steak Ribeye Steak, Boneless Strip Petite Roast Coulotte Steak Bottom Round Ground Beef and Rump Roast Ground Beef Patties | LEAN | LEAN | LEAN | LEAN Chuck Center Roast Top Blade Steak Ribeye Cap Steak Strip Filet Tri-Tip Roast Eye of Round Roast Shank Cross-Cut | LEAN | LEAN | LEAN | LEAN | LEAN Denver Steak Shoulder Ribeye Petite Roast Tenderloin Roast Tri-Tip Steak Eye of Round Tenderloin Tips Petite Tender Steak* BRISKET PLATE & FLANK | LEAN | LEAN | LEAN | LEAN | LEAN Chuck Eye Roast Shoulder Petite Ribeye Filet Tenderloin Steak Petite Sirloin Steak Brisket Flat Skirt Steak* Tender Medallions (Filet Mignon) | LEAN Chuck Eye Steak Short Ribs, Bone-In Sirloin Bavette Steak Brisket Point Flank Steak* KEY TO RECOMMENDED COOKING METHODS Country-Style Ribs Short Ribs, Bone-In* | LEAN These cuts meet A cut of cooked fresh meat is considered “lean” the government when it contains less than 10 grams of total fat, 4.5 guidelines for lean, grams or less of saturated fat and less than 95 based on cooked mg of cholesterol per 100 grams (3½ oz) and per servings, visible fat RACC (Reference Amount Customarily Consumed), © 2021 Cattlemen’s Beef Board and trimmed. which is 85 grams (3 oz). National Cattlemen’s Beef Association MARINATE BEFORE COOKING FOR BEST RESULTS ARMS# *.