Poster "Beef Made Easy" 40" x 25"
Updated October 21, 2026
| Lot number | 231 |
| Auction | Downunder BBQ Auction 1 |
| Date | October 29, 2026 at 7:00 PM CDT |
| Auction house | The Iowa Shed |
| Location | Melbourne, Iowa |
"Beef Made Easy" retail beef cuts chart, which serves as an educational guide to help consumers identify different cuts of beef, where they come from on the cow, and how to cook them. The chart organizes the cuts into the primary sections of the animal: Chuck: Features cuts like Chuck Arm Pot Roast, Shoulder Pot Roast, and Chuck Eye Steak. Rib: Includes Rib Roast, Ribeye Roast, Ribeye Steak, and Back Ribs. Short Loin: Features premium steaks like Top Loin (Strip), T-Bone, Porterhouse, and Tenderloin. Sirloin: Includes Top Sirloin Steak and Tri-Tip cuts. Round: Features leaner cuts such as Top Round, Round Tip, Bottom Round, and Eye Round. Shank & Brisket: Shows Shank Cross Cut and Whole or Flat Cut Brisket. Plate & Flank: Features Skirt Steak and Flank Steak. Other Cuts: Displays processed or pre-cut options like Ground Beef, Cubed Steak, and beef for stew or stir-fry. The center features a color-coded cow diagram paired with a cooking method key (such as grilling, roasting, stewing, or pot roasting) to indicate the best way to prepare each specific cut.
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