Craftsmanship
Know Your Cuts
Every steak starts as a section of this animal. Tap a part of the diagram to see what it's called, what it yields, how tender it runs, and how we'd cook it.
Select a cut
Tap a section of the diagram to see what it's called, what it yields at retail, how tender and fatty it runs, and how to cook it well.
Tenderness
Fat
Price
Retail cuts
Best for
Classic dishes
Butcher's tip
A 1,200 lb steer yields about 500 lb of retail cuts from a 750 lb carcass — roughly 22% steaks, 22% roasts, 26% ground & stew, and 30% fat, bone, and shrinkage.