A Guide to the Primal Cuts of Beef

There’s nothing like perfectly cooked steak—whether it’s the bold, juicy bite of a bone-in ribeye or the melt-in-your-mouth tenderness of a filet mignon. But have you ever wondered where these premium cuts come from?

Understanding primal cuts of beef and how they’re broken down into beef primal cuts is the key to choosing the perfect steak for any occasion.

This guide takes you inside the butcher’s process, from the eight primal cuts to the subprimal sections that bring us favorites like ribeye, NY strip, and filet mignon.

Whether you're looking for the most tender cut, the best marbling, or a flavorful steak for grilling, we’ll help you make the best choice. And if you have any questions, the Snake River Farms customer care team is always happy to help.

Primal Cuts vs. Subprimal Cuts of Beef

Understanding primal cuts of beef is the first step in choosing the perfect steak. At Snake River Farms, we take pride in our expertise, sourcing only the best cuts with rich marbling and exceptional flavor.

When a beef carcass is first broken down, butchers divide it into two matched sides. From there, the beef is further separated into eight primal cuts, each from a specific region of the animal:

1. Chuck
2. Rib
3. Loin
4. Round
5. Flank
6. Short Plate
7. Shank
8. Brisket

The primal cuts are then broken down into subprimal cuts, which are further trimmed into steaks, roasts, and other cuts.

Does Cut Affect Flavor?

The location of a beef cut plays a big role in tenderness and flavor:

• Less-used muscles like those in the loin are known for their tender texture and mild flavor.
• Hardworking muscles, such as a chuck and round, tend to be tougher but packed with rich beefy flavor.
• Looking for a perfect balance? Try the rib section, AKA, the middle meats. It’s where you’ll find the ribeye, known for its melt-in-your-mouth texture.
  
  

No matter which beef primal cut you choose, marbling is the key to both flavor and tenderness. That’s why Snake River Farms selects only the finest American Wagyu and USDA Prime beef, ensuring every bite is unforgettable.

Subprimal Cuts of Beef by Region

Each primal cut of beef is further broken down into subprimal cuts, which are expertly trimmed into the steaks and roasts we love. Below, we’ve detailed the best subprimal cuts from each region, including premium American Wagyu beef, cut to the perfect thickness and available for delivery.

Rib Primal- Premium Cuts from the Rib Section

The rib primal is home to some of the most tender, well-marbled cuts of beef, making it a favorite among steak lovers. Here’s what makes each cut stand out:

1. Ribeye – One of the most tender, buttery, and well-marbled cuts of beef. The ribeye offers great plate coverage and impressive presentations, and are available bone-in or boneless. 
   
   
2. Cap of Ribeye – This is the outer section on a ribeye steak, known as the spinalis dorsi muscle. The cap of ribeye is one of the most flavorful and tender steaks. It’s cut from the third most tender muscle, and is prized for its deliciously rich flavor and tenderness.
   
   
3. Prime Rib Roast – A classic beef roast cut from the rib section, known for succulent texture and deep flavor. On menus as prime rib beef rib, it’s the most classic of beef roasts—also known as English cut, king cut, queen cut and prime rib roast.

What Snake River Farms Customer are Saying

"The best! The Wagyu Boneless Prime Rib Roast arrived in pristine condition. Thawed in the refrigerator, then a generous amount of seasoning was applied the night before cooking. Set up the rotisserie on my Big Green Egg and she cooked at 275 for about 3 hours to an internal temp of 130. It was the hit of Christmas Dinner! Juicy, tender, and oh-so tasty. SRF will be our source for holiday meats year ‘round!"  

Michael C, verified buyer

Loin Primal - The Most Tender Cuts 

The loin primal is home to some of the most tender and sought-after cuts of beef, prized for their fine marbling and rich flavor. Whether you prefer the buttery texture of a tenderloin filet, the bold bite of a New York strip, or the best of both worlds with a T-bone, the loin region offers an exceptional steakhouse experience every time.

1. New York Strip – Cut from the beef loin, the NY strip is a tender, flavorful steak with a balance of firm texture and marbling. Also known as Kansas City steak, club steak or Delmonico steak.
   
   
2. Tenderloin Filet – Cut from the beef loin, the tenderloin filet is a highly valued cut  from the most tender muscle. It has a buttery texture, and is also known as a filet mignon or tenderloin steak.
   
   
3. T-Bone – Cut from the shortloin, the T-Bone combines a strip steak and a tenderloin steak or filet mignon, connected by the T-shaped bone. It’s tender, flavorful, and offers good plate coverage and dramatic presentations.
   
   
4. Tenderloin roast – Cut from the beef loin region and most tender muscle, tenderloin is always a favorite for special meals. It’s easy to prepare and has a short cooking time.

What Snake River Farms Customer are Saying

"Such a beautiful cut! We cut a few filet mignons off of each end and then made a wonderful Beef Wellington! So tender, juicy, turned out perfect. It’s our new Christmas tradition. Thank you Snake River Farms!"

Laura P, verified buyer

Sirloin Primal - A Perfect Balance of Flavor & Tenderness

1. Top Sirloin – Cut from the beef sirloin. Boneless cut from the top sirloin butt that is trimmed of all visible fat. Perfectly portioned four- to 10-ounce filets. Well-flavored, moderately tender beef cut that’s juicy and delicious. One of the most versatile cuts. Also known as baseball cut or sirloin steak.
   
   
2. Tri-Tip – Cut from the beef sirloin region. The tri-tip portion of the Bottom Sirloin remains after the removal of the flap and the ball tip. It is a triangular-shaped muscle and may have up to 1/4-inch fat covering. Tender and boneless cut that offers the same great taste as top sirloin. Also known as beef loin, bottom sirloin butt, bottom sirloin roast or triangle roast.

What Snake River Farms Customer are Saying

"To be honest I was a bit skeptical about ordering the meat online , but they turned out to be the biggest and best tri-tips that I've ever seen or have eaten! Keep up the good work 👍"

Todd W, verified buyer

Chuck Region - Bold Flavor & Unmatched Versatility 

The chuck primal comes from the shoulder area of the cow, offering deep, beefy flavor and exceptional versatility. While chuck cuts are often known for their rich marbling and suitability for slow cooking, a few standout cuts—like the flat iron and teres major—are surprisingly tender and perfect for grilling or pan-searing.

1. Flat Iron – Cut from the beef chuck, the flat Iron is the second most tender beef muscle. Flavorful, juicy, well-marbled steak, ideal for a variety of menu applications. Cut from the chuck shoulder clod top blade roast, cutting along the thick internal connective tissue results in two halves that resemble a small flank steak. Also known as a boneless top blade steak or shoulder top blade steak.
   
   
2. Teres Major – Cut from the beef chuck, teres major is a juicy muscle from the shoulder near the top blade. Offers versatility and upscale plate presentation similar to beef tenderloin (filet mignon). Also known as chuck shoulder tender, petite tender medallions or shoulder tender medallions.

What Snake River Farms Customer are Saying

"I prepared this teres major sous vide (128 degrees F for 2 hours), seared in cast iron pan and butter basted with garlic, rosemary, and oregano -- came out perfectly melt-in-your-mouth tender and delicious. Better than filet mignon! This is going to be my new go-to recipe."

Mark L, verified buyer

Brisket Region - Rich Marbling & Unrivaled Tenderness

1. Brisket – Cut from the beef brisket. A delicious, boneless cut that's ideal for a variety of dishes. Typically used for regional barbecue items, pot roast and corned beef. 

What Snake River Farms Customer are Saying

"We decided to do a brisket for Christmas, and I wanted to make it special. This was the most amazing brisket I've ever smoked, and it was the best I've ever eaten. The family is spoiled! There is no comparison! I can't wait to smoke another one!"

John Z, verified buyer

 

Plate Region - Bold Flavor & Perfect for Grilling or Braising  

1. Plate Ribs or Short Ribs – Cut from the beef rib region. Consists of the rib section from any rib and/or plate item and contains at least two but no more than five ribs. Rich, deep flavor. Plate ribs are ideal for signature rubs and sauces and adaptable to various flavor profiles. Great for homestyle comfort food. Short ribs are frequently cut into individual pieces. They are also cut across the bone into thick or thin crosscut pieces and can be served boneless.
   
   
2. Skirt steak – Cut from the beef plate. Long, flat muscle cut from the beef flank and plate commonly used for fajitas. Flavorful steak ideal for a variety of dishes. Skirt steak comes from the trimmed, boneless portion of the diaphragm muscle, which is attached to the sixth through 12th ribs on the underside of the short plate. Ideal with a tenderizing marinade. Carve thinly across the grain to promote tenderness. Also known as Fajita Steak, Inside Skirt Steak, Outside Skirt Steak or Philadelphia Steak.

What Snake River Farms Customer are Saying

"Love SRF wagyu ribeyes but wow the skirt steak is our new favorite. So easy to grill and can go with chimichurri and potatoes or our new favorite is marinated tacos Al carbon."

Tom M, verified buyer

 

Flank Region - Lean, Flavorful Cuts for Grilling & More 

1. Hanger Steak – Cut from the beef flank. The hanger steak comes from the hanging tender, the portion of the diaphragm muscle attached to the back section of the last rib. Also known as hanging tender.
   
   
2. Flank Steak – A single flat muscle cut from the flank region. Flank steak is a versatile cut ideal for virtually every cooking style and multiple menu applications. Robust, beefy flavor. Also known as beef flank, flank steak filet, jiffy steak or plank steak.

What Snake River Farms Customer are Saying

"Always my go-to dinner when I’m having company over. Flank steak grilled medium rare, served with a chimichurri sauce, an arugula salad, and roasted potatoes. Simple, but elegant and always delicious!"

Kristen S, verified buyer

 

Shank Region – Rich, Slow-Cooked Flavor & Juicy Burgers 

1. Fore Shank - Cut from the shank primal at the leg area of the cow, beef from the fore shank subprimal is tough, but can be used for crockpot recipes that call for a low and slow cooking
   
   
2. Ground Beef - Since the shank region is one of the toughest areas of the cow, it’s a prime candidate for ground beef, among trimmings from other primals.
   
   
3. Bottom Round - Similar to top found but a tad smaller, bottom round steak is a lean subprimal cut with a tougher grain. Bottom round steak is a great choice for chili recipes, or for braising. 

What Snake River Farms Customer are Saying

"Wagyu ground beef makes for a really juicy burger :) Wonderful flavor."

Christopher A, verified buyer

Enjoy Your Favorite Primal Cuts of Beef from Snake River Farms

Now that you know more about primal cuts of beef and how they shape the flavor, texture, and tenderness of your favorite steaks, it’s time to experience them for yourself. Whether you’re craving a perfectly marbled ribeye, a rich and flavorful brisket, or a selection of beef primal cuts, our curated boxes offer the best of Snake River Farms in one package.

Explore our hand-selected beef boxes and discover your next favorite cut. Shop Now.