“Meat” Your Needs - Alternative Beef Cuts for Planning Your Meal | Department of Animal Science

Shredding Roasts

Beef Chuck 7-Bone Roast (Courtesy of the Beef Checkoff)

These cuts of meat are known for their rich beefy flavor and often have more intramuscular fat (marbling) making them ideal for slow-cooking and shredding.

Chuck Roast
Boneless Shoulder Arm Roast
Bone-In Arm Roast
7-Bone Chuck Roast
Blade Roast

Carving Roasts

Beef Bottom Round Roast (Courtesy of the Beef Checkoff)

Don’t let these big lean cuts scare you, they are excellent for oven roasting and carving.

Rump Roast
Bottom Round Roast
Top Round Roast
Sirloin Tip Roast

Tacos & Fajita Meat

Trimmed Outside Skirt Steak (Courtesy of the Beef Checkoff)

Fajitas are a family favorite and can be made from any of these cuts. They are thin and lean, yet very flavorful when marinated and grilled.

Skirt Steak
Flank Steak
Sirloin Bavette

Smoking Cuts

Beef Brisket (Courtesy of the Beef Checkoff)

These cuts of meat are best for low and slow barbecuing or in a slow-cooker as they are generally tough and need some TLC.

Brisket
Picanha/Coulotte
Tri-Tip

Steak Sandwiches

Beef Flat Iron Steak (Courtesy of the Beef Checkoff)

Need a thin cut of beef for a sandwich? Any of these will work! They have rich beef flavor and are great for grilling.

Flat-Iron Steak
Thinly Cut Ribeye Steak
Thinly Sliced Top Round
Thinly Sliced Bottom Round
Thinly Sliced Sirloin Tip

Kabobs

Trimmed Beef Sirloin Tip Roast (Courtesy of the Beef Checkoff)

These roasts will give you the thickness needed for making great kabobs. They are flavorful and great for grilling.

Sirloin Roast
Sirloin Tip Roast

Stew Beef

These cuts may have more connective tissue, but they are excellent for stew. Let these roasts simmer, become tender, and melt in your mouth.

Boneless Shoulder Arm Roast
Sirloin Tip Roast
Bottom Round Roast
Top Round Roast