This cut is usually about 2 inches thick and contains the blade bone, the backbone, the rib bone and several muscles

This cut is sliced into thin steaks from the Bottom Round Roast.

This is a boneless, flat, oval - shaped cut. It contains little fat and long visible muscle
fibers.

This cut contains the top loin and tenderloin muscles. It is similar to the T-bone steak but contains a wider section of tenderloin muscle.

This cut contains the T-shaped bone along with the top loin and tenderloin muscles.

This cut is from the tenderloin muscle. One end may be larger than the other.

Cut from the eye of round muscle.

This cut is sliced from the eye round muscle.

This is a lean cut that contains the top, bottom, and eye muscles as well as the round bone.

This cut is a thick cut from the bottom of the round

This is cut from the larger end of the rib and contains the large ribeye muscle and some smaller muscles as well as 2 - 3 ribs.

This cut is sliced about 1 inch thick from the small end rib roast which is the smaller end of the rib.

The ribeye is the primary muscle of the rib. This cut is sliced from the ribeye across the grain.

This cut is the front portion of the brisket which is cut from the breast section between the foreshank and plate.

This cut is from the hindshank or foreshank, cut across the bone. These are usually 1 - 2 1/2 inches in thickness.

This cut is from the thin side of the round. This cut contains the cap muscle of the sirloin.

This cut contains the round arm bone as well as several muscles. This cut may also contain cross sections of the rib bones.