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This article is in list format but may read better as prose. You can help by converting this article, if appropriate. During butchering, beef is first divided into primal cuts, pieces of meat initially separated from the carcass. These are basic sections from which steaks and other subdivisions are cut. The following is a list of the American primal cuts, and cuts derived from them. S, with the exception of the “round” which is called the “hip”. The trimmings and some whole boneless chucks are ground for ground beef.
The rib contains part of the short ribs, the prime rib and rib eye steaks. Brisket, primarily used for barbecue, corned beef or pastrami. The plate is the other source of short ribs, used for pot roasting, and the outside skirt steak, which is used for fajitas. The navel is the ventral part of the plate, and is commonly used to make pastrami. The remainder is usually ground, as it is typically a tough and fatty meat. The loin has two subprimals the short loin, from which the T-bone and porterhouse steaks are cut if bone-in, or strip steak. Some representative cuts are round steak, eye of round, top round, and bottom round steaks and roasts.