A butcher cuts a carcass of beef into two sides. Each side is broken into a forequarter and a hindquarter, which are then cut into seven more manageable primals which contain large bones, muscles, connective tissue and fat. The beef primals include the chuck, which represents approximately 29% of the carcass, the rib primal (9%), the loin/sirloin (16%), and the round (22%). The remaining primals, the shank/brisket, plate and flank represent 19% of the carcass.
These primals are processed into smaller more manageable portions called subprimals, which are exported all over the world so everyone can enjoy the great taste of American beef that people crave. Subprimals are then cut and merchandised into retail cuts.
Popular grilling cuts from the chuck primal are the flat iron steak, Denver cut, chuckeye steak, and the shoulder petite tender medallions.
Popular steaks from the rib primal are the tomahawk chop, which contains a very long rib bone, cowboy cut, which is cut 2 inches thick with a frenched bone, rib steak, ribeye steak, and of course my favorites, the ribeye cap, and ribeye filet.
And the best burger you'll ever have will be ground from the chuck.