Prices for cull cows are based on their USDA carcass grade or their expected carcass grade. The most common grades, in order of worst to best, are: lean (90%), breaker (65-75%), breaker (75-80%) and boner (80-85).
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Cuts of beef
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| Upper |
- Chuck
- Rib
- Short loin
- Sirloin
- Tenderloin
- Top sirloin
- Round
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| Lower |
- Brisket
- Plate
- Flank
- Shank
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Beef
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| Beef cattle |
- Argentine
- Kobe
- Cow-calf operation
- Feeder cattle
- Organic
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| Products |
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Cuts
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- Blade steak
- Brisket
- Carcass grade
- Chuck steak
- Filet mignon
- Flank steak
- Flap steak
- Hanger steak
- Plate steak
- Ranch steak
- Restructured steak
- Rib eye
- Rib steak
- Round
- Rump
- Short ribs
- Shoulder tender
- Sirloin
- Top sirloin
- Skirt steak
- Spare ribs
- Standing rib roast
- Strip
- Shank
- T-bone
- Tenderloin
- Tri-tip
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Processed
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- Jerky
- Mince
- Bresaola
- Cabeza
- Corned beef
- Frankfurter Rindswurst
- Pastrami
- Meat extract
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Offal
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- Brain
- Tongue
- Tripas
- Tripe
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| Dishes |
- Beef Wellington
- Chicken fried steak
- Italian beef
- London broil
- Mongolian beef
- Pot roast
- Roast beef
- Steak and kidney pudding
- Steak Diane
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| Related meats |
- Veal
- American bison
- Beefalo
- Water Buffalo
- Żubroń
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| Other |
- Bovine spongiform encephalopathy
- Beef hormone controversy
- Meat on the bone
- Ractopamine - Beef
- Beef ring
- US beef imports in Japan
- US beef imports in Taiwan
- US beef imports in South Korea (2008 US beef protest in South Korea)
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