1. Chuck - consisting of chuck steaks, chuck roasts and flank ribs

2. Rib - where boneless ribeye, rib steaks and prime rib roasts come from

3. Short Loin - where New York steaks are cut, either bone in or boneless

4. Sirloin - sirloin can be made with into steaks, roasts or kabab and stew meat

5. Tenderloin - usually made into filet mignon steaks, or tenderloin roasts

6. Top Sirloin - steaks, roast or stew and kabab meat

7. Bottom Sirloin - steaks, roast or stew and kabab meat

8. Round often made into additional ground, roasts or stew and kabab meat

9. Brisket - cut into large roasts for smoking or corned beef

10. Plate - traditionally made into short ribs

11. Flank - great for carne asada

12. Shank - often made into osso-buco and marrow bone soups

13. Bones and Offal - optional items for making soups, tallow (fat) and organ meat dishes

1 - Chuck

• The desired size and type of roasts ("7 bone chuck roasts, please")
• Percentages of cut ("50% Bone-in Chuck Roasts, 50% Stew Meat in 2# packages")
• The method of packaging ("All roasts single per package, all stew in 1# increments, please")
• Or, anything else you desire...

2 - Rib

• The desired size and type of roasts ("one half of beef as Standing Rib Roasts, the other half as Boneless Steaks 1 1/2" thick, please")
• Thickness of cut ("Standing Rib Roast 4" thick")
• The method of packaging ("All steaks two per package in vacuum sealed bags")
• Or, anything else you desire...

3-Short Loin

• The desired size and type of roasts ("cut the Short Loin into 3 bone roasts")
• Thickness of cut ("all New York Steaks 2" thick")
• The method of packaging ("All steaks single per package")
• Or, anything else you desire...

4 - Sirloin

• "Cut the Sirloin into Roasts" (this is very useful, later the roasts can be cut into steak thickness of your choosing, by partially thawing the Roast, then slicing it with a sharp knife) Pretty fancy to ask a dinner guest "How thick do you want your steak?"
• Cut the Sirloin into 50% Stew Meat, 50% Ground
• Grind the Sirloin
• Or, anything else you desire...

5-Tenderloin

• The desired size of roasts ("Small round, 1# loin roasts")
• Percentages of cut ("50% Roasts, 50% Filet Steaks")
• The method of packaging ("package individually, please")
• Or, anything else you desire...

6-TopSirloin

• The desired size and type of roasts ("cut the Top Sirloin into 2# roasts")
• Thickness of cut ("all Steaks 2" thick")
• The method of packaging ("All steaks single per package")
• Or, anything else you desire...

7-Tri tip

• The desired size and type of roasts ("save the Bottom Sirloin for ground beef")
• The method of packaging ("Two roasts per package")
• Or, anything else you desire...

8 - Round

• The desired cut for the sub-primal ("cut the Top round in to Roasts, grind the Bottom and Eye of Round")
• The size of cuts ("please cut Round steaks 1 1/2" thick")
• The weight range of Roasts ("please cut all London Broil Roasts less than 3 lbs. each")
• Or, anything else you desire...

9 - Brisket

• The size and shape of the Brisket ("cut the Brisket as a packers cut")
• The end result of the cut ("please grind the Brisket")
• Or, anything else you desire...

10 - Plate

• The size and shape of the short ribs ("cut the short ribs in 2" squares then package in 3 lb. packages")
• The end result of the cut ("please grind the Plate")
• Or, anything else you desire...

11 - Flank

• The end result of the cut ("please grind the Flank")
• Or, anything else you desire...

12 - Shank

• The end result of the cut ("please strip and grind the Shank, resulting in more marrow bones")
• Or, anything else you desire...

Offal/Bones

• Save or discard ("please save the liver but not the heart and kidney")
• Bones ("please save all bones for making broth" or "please include extra bones whenever possible")
• Grind fat type ("please make ground beef as lean (or fatty) as possible")
• Or, anything else you desire...