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