Why U.S. Beef
There’s a reason people across the world over associate America with cowboys and ranch hands. It’s because of our 100-year history of breeding, raising and processing the best beef there is. Today’s ranchers apply the latest research and best practices to raise the most succulent beef around.
Packed with protein and nutrients, U.S. beef can be served in so many styles and flavor profiles. But remember—with quality U.S. beef, just salt, pepper and sizzle is often all you need.
U.S. Beef Benefits
Quality managed from gate to plate
Subject to the most rigorous inspections in the world
Bred for quality and performance with 100 years of science
Aged to create tenderness and intensify flavor
Packaged by cut for convenience in foodservice and retail
Raised with sustainability in mind at local feedlots
Know Your Beef: Beef Cuts
Click or tap a region to see cuts.
Top Sirloin Butt (184)
Top Sirloin Butt Whole (184)
Other Cuts:
Center Cut Top Sirloin (184B)
Top Sirloin Cap/Coulotte (184D)
Bottom Sirloin Cuts
Bottom Sirloin Ball Tip (185B)
Bottom Sirloin Tri-Tip (185C)
Bottom Sirloin Flap (185A)
Tenderloin (189A)
PSMO Tenderloin (189A)
Other cuts:
Tenderloin, Side Muscle Off, Skinned (190A)
Butt Tenderloin (191)
Tenderloin Tails (192A)
Bone-in Tenderloin (188)
Strip Loin (180)
Boneless Strip Loin (180) with 2”x3” tail
Other Cuts:
Bone-in Strip Loin (175)
Boneless Split Strip Loin (180B)
Top (Inside) Round (168)
Other Cuts:
Sirloin Tip Knuckle (167)
Top Round, Cap Off (169A)
Bottom Round/Gooseneck (170)
Outside Round/Flat (171B)
Eye Round (171C)
Outside Round Heel (171F)
Baron of Beef or Steamship Round (166B)
Peeled Knuckle Round or Sirloin Tip (167A)
Other Cuts:
Sirloin Tip Knuckle (167)
Top Round, Cap Off (169A)
Bottom Round/Gooseneck (170)
Outside Round/Flat (171B)
Eye Round (171C)
Outside Round Heel (171F)
Baron of Beef or Steamship Round (166B)
Flank (193)
Inside (121D) & Outside Skirt (121C)
Inside Skirt (121D)
Outside Skirt (121C)
Brisket (120)
Brisket, Deckle Off/Packer Trim, Boneless (120)
Other Cuts:
Brisket Flat Cut (120A)
Brisket Point Cut (120B)
Chuck Eye Roll (116D) & Chuck Under Blade Center/Serratus Ventralis (116G)
Chuck Eye Roll (116D)
Chuck Under Blade Center/Serratus Ventralis (116G)
Other cuts:
Chuck Flap/Edge Roast (116G)
Chuck Tender (116B)
Chuck Short Ribs (130)
Boneless Chuck Short Ribs (130A)
Chuck Shoulder Clod (114)
Shoulder Clod Center/Heart/Arm (114E)
Shoulder Tender/Teres Major (114F)
Top Blade/Flat Iron (114D)
Ribeye Roll, Lip-off (112)
Other Cuts:
Lip-on Ribeye (112A)
Export Rib (109D)
Rib Blade Meat (109B)
Ribeye Cap/Spinalis (112D)
Back Ribs (124)
Back Rib Fingers (124A)
Rib Short Ribs (123A)
Hanging Tender/Hanger Steak (140)
Cooking Tips
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Get tips from our experts on how to enjoy the best flavor from every cut of U.S. Meat.
