Beef Cuts Chart: Guide to Primary & Secondary Cuts for Cooking #26218 (License: Personal Use)

This educational diagram illustrates the standard USDA beef carcass breakdown, highlighting eight primal cuts-chuck, rib, short loin, sirloin, round, brisket, plate, and flank-with subprimal divisions such as top sirloin, tenderloin, and bottom sirloin. Each region is color-coded for clarity, aiding butchers, chefs, and home cooks in selecting appropriate cuts for grilling, roasting, braising, or stewing based on tenderness and fat content.

Used on culinary education sites, butcher shop resources, cooking blogs, and food science pages to help users understand meat selection; matches user intent for learning, meal planning, or purchasing guidance.