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Chart and Poster – All the Popular Beef Cuts

In this guide to the most popular beef cuts, you can learn the names of all the cuts, where they come from on the cow, the preferred method of outdoor cooking, and their relative costs.

Last Updated: September 28, 2021

Cuts of a beef in a butchers

Here is your ultimate guide to all the different popular beef cuts, showing where they come from, what cooking method to use on your grill or smoker, and their costs relative to each other.

All the info is nicely condensed into a poster-style infographic, so it’s easy to read and get the information you need.

If you want even more details, including alternative names for each cut, a recipe to follow for each cut, and more, then please check out the accompanying article: Beef Cuts Explained – Diagram, Names, Photos, and How to Cook Them

Beef cuts diagram, showing all cuts, where from on the cow and more

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I'm a self-proclaimed BBQ nut, and the founder and chief editor here at Food Fire Friends.

I love cooking outdoors over live fire and smoke whatever the weather, using various grills, smokers, and wood-fired ovens to produce epic food. My goal with this site is to help as many people as possible enjoy and be good at doing the same.

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  1. Sandra Davidson says:

    We like the guide very much. Very comprehensive.

    1. Mark Jenner says:

      Thanks, Sandra. I’m glad it’s useful 🙂

  2. Cathy Jones says:

    The chart is very helpful. It’s nice to know what are the different cuts come from. Thank you

    1. Mark Jenner says:

      Thanks, Cathy. I’m glad you find it useful 🙂

  3. Manuela D Paronzini says:


    Nice chart, but here I cannot find an Argentina meat cut called, rose meat, which is very elastic, kind of greasy and found as the first meat that appears after the cow’s skin, aproximately where the flank meat is. In my country we call it matambre. Can someone tell me where I can purchase this meat cut?

    Thank you,


    1. Mark Jenner says:

      It’s not something I’ve come across in the usual outlets. I guess you’ve tried Googling it, then hit the ‘shopping tab’ to see if they offer anything up? Hopefully somebody who sees this can help.

  4. I was going to make a beef stew and thought I bought stew beef but when I went to use it it had some bone on somepieces. I then read the package and it says it is beef neck (I have never heard of this before and I am a little weirded out to use it in my beef stew) is it ok?

    1. Mark Jenner says:

      Hi Linda,

      Neck is very sinewy, lots of connective tissues. It would do well in a stew if braised for a looooong time. Treat it a lot like oxtail.

  5. Jane McGrath says:

    Where is a Pot Roast located on cow

    1. Mark Jenner says:

      Hi Jane,

      That’s a cooking method, rather than a particular cut, and can be any of the ‘beef roast’ cuts.

  6. Sailor Harry says:

    Thank you so much for your informative site. I especially appreciate the Beef Cuts Chart. It has already answered several questions I have had.