Brisket

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Primal- Brisket (B)

Retail- Brisket, Corned (89)

Cooking- Moist (M)

What to look for

• has peppercorns on top
• diagonal muscle fibers

Primal- Brisket (B)

Retail- Flat Half, Bnls (15)

Cooking- Moist (M)

What to look for

• one primary muscle
• square shaped
• diagonal muscle fibers

Primal- Brisket (B)

Retail- Brisket Whole, Bnls (10)

Cooking- Moist (M)

What to look for

• Fat on bottom of muscle
• square shape into point

Primal- Chuck (C)

Retail- 7 bone Roast (26)

Cooking- Moist (M)

What to look for

• bone in the shape of a "7"
• has chuck eye muscle

Primal- Chuck (C)

Retail- Arm  Roast (03)

Cooking- Moist (M)

What to look for

• rounded ends
• round bone present

Primal- Chuck (C)

Retail- Arm Roast ,Bnls (04)

Cooking- Moist (M)

What to look for

• rounded ends
• no round bone

Primal- Chuck (C)

Retail- Blade Roast (06)

Cooking- Moist (M)

What to look for

• blade bone is flat
• has chuck eye muscle

Primal- Chuck (C)

Retail- Eye Roast, Bnls (13)

Cooking- Dry/Moist (D/M)

What to look for

• Has chuck eye muscle
• 8-12" long and 12" wide

Primal- Chuck (C)

Retail- Eye Steak, Bnls (45)

Cooking- Dry (D)

What to look for

• no bones
• had lip muscle

Primal- Chuck (C)

Retail- Mock Tender Roast (20)

Cooking- Moist (M)

What to look for

• shaped like a fish with head and tail ends
• about 4" wide and 10" long

Primal- Chuck (C)

Retail- Mock Tender Steak (48)

Cooking- Moist (M)

What to look for

• almost round shape
• has a piece of cartilage through the center

Primal- Chuck (C)

Retail- Petite Tender (21)

Cooking- Dry (D)

What to look for

• pointed on each end
• single muscle
• about size of pork tenderloin

Primal- Chuck (C)

Retail- Shoulder Roast, Bnls (29) 

Cooking- Dry/ Moist (D/M)

What to look for

• main shoulder muscle but no bones

Primal- Chuck (C)

Retail- Top Blade Steak (Flat Iron) (58)

Cooking- Dry (D)

What to look for

• heavy cartilage through center
• large amounts of marbling

Primal- Loin (F)

Retail- Porterhouse (49)

Cooking- Dry (D)

What to look for

• looks like T-bone steak but tenderloin is more than 1 1/4" across

Primal- Loin (F)

Retail- T-Bone (55)

Cooking- Dry (D)

What to look for

• bone in the shape of a "T" 
• Tenderloin is less than 1 1/4" across

Primal- Loin (F)

Retail- Tenderloin Whole (34)

Cooking- Dry (D)

What to look for

• usually more than 12 inches in length
• may taper from one end to the other
• very little fat

Primal- Loin (F)

Retail- Tenderloin Steak (56)

Cooking- Dry (D)

What to look for

• two muscles, one larger than the other
• oval shape

Primal- Loin (F)

Retail- Top Loin (59)

Cooking- Dry (D)

What to look for

• absence of tenderloin muscle and chine bone from T-bone steak

Primal- Loin (F)

Retail- Top Loin, Bnls (60)

Cooking- Dry (D)

What to look for

• no bones 
• only top loin muscle present

Primal- Loin (F)

Retail- Top Sirloin Cap steak, Bnls (64)

Cooking- Dry (D)

What to look for

• one single muscle
• thin and long, about 2" wide and 5" long

Primal- Loin (F)

Retail- Top Sirloin Steak, Bnls Cap Off (63)

Cooking- Dry (D)

What to look for

• cap muscle has been removed
• no bones
• only main sirloin muscle present

Primal- Loin (F)

Retail- Top Sirloin Steak, Bnls (62)

Cooking- Dry (D)

What to look for

• Has cap muscle and sirloin muscle
• no bones

Primal- Loin (F)

Retail- Tri Tip (40)

Cooking- Dry (D)

What to look for

• triangular shape
• one muscle