BEEF TYPE ITEM LIST DESCRIPTION

FLANK STEAK

Butcher The flank steak is a beef steak cut

from the abdominal muscles or
lower chest of the cow. The cut is
common in Colombia, where it is
known as sobrebarriga, literally
meaning "over the belly".

SIRLOIN STEAK

Butcher The sirloin steak is cut from the

back of the animal. In a common
U.S. butchery, the steak is cut
from the rear back portion of the
animal, continuing off the short
loin from which T-bone,
porterhouse, and club steaks are
cut.

T-BONE STEAK
Butcher The T-bone and porterhouse are
steaks of beef cut from the short
loin. Both steaks include a "T"-
shaped bone with meat on each
side.

ROUND STEAK

Butcher A round steak is a beef steak

from the "round", the rear leg of
the cow. The round is divided into
cuts including the eye round,
PHOTO bottom round, and top round, with
or without the "round" bone.

CHUCK STEAK

Butcher Chuck steak is a cut of beef and

is part of the sub primal cut known
as the chuck. The typical chuck
steak is a rectangular cut, about
PHOTO 1" thick and containing parts of
the shoulder bones.

STEAK

Butcher A steak is a meat generally sliced

across the muscle fibers,
potentially including a bone.
Exceptions, in which the meat is
PHOTO sliced parallel to the fibers,
include the skirt steak.

SKIRT STEAK

Butcher Skirt steak is a cut of beef steak

from the plate. It is long, flat, and
prized for its flavor rather than
tenderness. It is not to be
PHOTO confused with flank steak, a
generally similar adjacent cut
nearer the animal's rear quarter.

RUMP STEAK

Butcher Rump steak is a cut of beef. It

may refer to: A steak from the top
half of an American-cut round
steak primal A British- or
PHOTO Australian-cut from the rump
primal, largely equivalent to the
American sirloin