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牛肉分割部位beefcutsposter2010


Brisket & Shank
Beef Brisket Brisket Point Brisket Flat Shank Cross Cut

Short Plate
Short Ribs Skirt Steak

Flank
Flank Steak Flap

Chuck

/>Flat Iron Top Blade Steak Chuck Roast Chuck Arm Roast

Mock Tender Steak

Short Loin
Bone-in Strip Steak, Shell Steak

Sirloin
Center Cut Sirloin Steak Sirloin Steak

Strip Steak Filet of Strip

Mock Tender Roast

Shoulder Clod Roast

Shoulder Center Steak,

Ranch Steak

Petite Chuck Tender Roast

Shoulder Tender Medallions

Coulotte Steak Tenderloin Roast

Filet of Sirloin

Strip Roast

Cross Rib Roast, English Roast

Sierra Cut

Denver Cut, Underblade steak

Country-style Chuck Ribs

Chuck Short Ribs T-bone Steak Porterhouse Steak

Tri-tip Steak

Tri-tip Roast

Ball Tip Steak Chuck Eye Steak Chuck Eye Roast

Ball Tip Roast

Rib
Ribeye Steak, Delmonico Prime Rib, Ribeye Roast Filet Mignon Tenderloin Steak Hanger Steak, Hanging Tender Bottom Sirloin Flap Meat

Round
Rump Roast Top Round London Broil
Round Petite Top Round Roast Tender Steaks

Filet of Rib

Rib Satay

Other
Cubed Steak Beef Kabob Stew Beef Stir-fry Beef

Top Round Steak

Bottom Round Steak

Ribeye Roast Bottom Round London Broil

Cowboy Steak Fajita Beef

Rib Steak Bottom Round Eye of Round Roast Roast Eye of Round Steak Sirloin Tip Roast

Short Ribs Ground Beef

Back Ribs

Chef Cut Ribeye

Sirloin Tip Center Roast Sirloin Tip Center Steak

Sirloin Tip Side Steak

Butterfly Top Round Steak Grill Marinate & Grill Braise Sauté Roast Cooking time under 30 minutes

Some photos courtesy of the National Cattlemen’s Beef Association. Visit www.certifiedangusbeef.com for cooking methods and recipe ideas.

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