1 Beef Cuts Chart. 2 Cuts of Beef Diagram and Infographic. 3 The Meat of the Article — All the Different Beef Cuts. 4 Chuck. 4.1 Blade Chuck Roast. 4.2 Blade Chuck Steak. 4.3 7-Bone Chuck Roast. 4.4 Chuck Center Roast. 4.5 Chuck Center Steak.. Sub-Primal Cuts: Top Blade, Bottom Blade, Ribs, Neck, Shoulder, Chuck Filet, Chuck Steak & Ground Beef. Location: At the front & front-top of the cow's chest. Overall Texture: Tough, Fatty with Connective Tissues. Best Cooking Method: Low Temp for Long Periods of Time. Braising, Direct Heat Grilling, Indirect Heat Smoking.

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T-Bone is cut from the Short Loin primal of the animal pictured below. The distinctive 'T' shape comes from the lumbar vertebra being sawn in half through the vertebral column. The downward line of the 'T' is a transverse process of the vertebra. The small cutout semi-circle part missing from the top of the 'T' is half of the.. Navel end brisket. The Navel End is more square shaped than the point end brisket and slices up more neatly. Same as the point end brisket, this cut needs to be cooked low and slow. Learn more about the primal beef cuts. The primal cuts of the beef carcass are the basic cuts separated from the carcass during butchering.