Bulletin 1246, U. S. Department of Agriculture 
Plate XX 
BEEF CHART 
WHOLESALE AND RETAIL CUTS 
©HIND SHANK 
IT03 SOUPBONES 
^-KNUCKLE 
©FLANK 
J -FLANK STEAK 
2-STEWS OR HAMBURGER 
PLATE 
I -STEWS OR BONED AND 
ROLLED ROASTS 
2-SHORT RIBS 
© BRISKET 
l-STEWS OR BONED AND 
ROLLED ROASTS 
FORE SHANK 
Ito3 SOUP BONES 
A-SHOULDER CLOD 
2j ROUND 
I to 14- ROUND STEAKS 
15 HEEL OF ROUND 
®RUMP 
STEAKS OR ROASTS 
@LOIN END 
I to 6 SIRLOIN STEAKS 
§)SHORT LOIN 
Ito3 CLUB or DELMONICO 
STEAKS 
h to II PORTERHOUSE 
STEAKS 
®RIB 
I TO A- RIB ROASTS 
5 SHORT RIBS 
©TRIMMED CHUCK 
I & 2 BOTTOM CHUCK ROASTS 
3 &4TOP CHUCK ROASTS 
5to7 CHUCK RIB ROASTS 
g) NECK 
I -BONELESS ROASTS 
STEWS or HAMBURGER 
Numerals /n circles O refer to wholesale cuts and major subdivisions of 
such cuts. Other numerals refer to retail cuts 
WHOLESALE CUTS AND SUBDIVISIONS 
ALL PERCENTAGES BASED ON CARCASS WEIGHT 
<Dto(D hindquarter ***.&, 
©TO@ROUND AND RUMP 24.0 
© HIND SHANK. .4.0% 
§ BUTTOCK 15.0 
f?UMP 5.0 
©&-© FULL LOIN . 20.5 
\ ® LOIN END 7.0 
V © SHORT L0IN.__I3.5 
©FLANK 3.5 
© TO @ FOREQUARTER 52.0% 
© RIB 9.5 
(§)&(§) CHUCK 22.0 
©TRIMMED CHUCK ___ 17.0% 
(D NECK 5.0 
©FORE SHANK 5.5 
© BRISKET... 6.5 
©PLATE 8.5 
Side of Beef Marked to Show Wholesale Cuts 
