Meat Cuts And How To Cook Them. Lamb Chart

Lamb Chart 50

- National Live Stock and Meat Board

Beef Chart

Beef Chart 51

- National Live Stock and Meat Board

Pork Chart

Pork Chart 52

- National Live Stock and Meat Board

Veal Chart

Veal Chart 53

- National Live Stock and Meat Board with a damp cloth, or the meat may be rubbed with soda, kept for a few minutes in boiling water, wiped with a damp cloth and then cooked.

Kinds Of Cuts And How To Use Them

Kind Of Meat

Name Of Cut






Prime ribs

Forequarter - last six ribs of quarter

Good quality

English rib roast


Hindquarter - first rib of quarter to hip or rump

Choice meat, contains porterhouse, club, T-bone, Del-monico and sirloin cuts

Steak Roast


Hindquarter - inside sirloin

Choicest quality

Steak, Fillet roast


Hindquarter - below sirloin

Less juicy and tender than sirloin, good quality

Stewed, dressed, or baked Steak, rolled, stuffed, baked Skirt, rolled, stuffed, baked




Forequarter - next head

Juicy but tough

Soup, Stew, Mincemeat, Corned


Forequarter - next neck and above foreleg

Thick solid meat,

Potroast, Swiss steak

coarse quality

Corned beef

Shank or Shin

Forequarter - foreleg

Bone and gristle

Soup, Stew

Chuck or Clod (part of the chuck)

Forequarter - joins shoulder, all but last six ribs of quarter

Blade, undercut, chuck roll, fair quality of meat

Potroast, Braized beef, Casserole dishes, Boiled

Brisket or Plate (thin part of the brisket)

Forequarter - below and just back of foreleg

Fat and lean meat of coarse quality

Boiled, Stew, Soup

Potroast, Corned


Hindquarter - behind sirloin and next tail

Solid meat, juicy, good flavor

Roast, Potroast Braized, Stewed, Boiled


Hindquarter - top of hind leg

Solid meat, upper portion tender

Roast, Steak


Hindquarter - between round and rump

Upper portion solid meat, good quality

Roast, Braized, Stew




Breast or shoulder

Forequarter - below neck

Ribs and solid meat, good quality

Boned to roast or use in casserole