How many types of primary cuts beef?

There are seven primary cuts of beef, which are further divided into subprimal cuts:

1. Chuck: The shoulder area, known for its tougher, more flavorful cuts.

2. Rib: The area between the chuck and loin, famous for its flavorful and tender cuts.

3. Short loin: The area between the rib and sirloin, known for its tender, flavorful cuts.

4. Sirloin: The area behind the short loin, known for its lean, tender cuts.

5. Round: The hindquarters, containing tougher, lean cuts.

6. Flank: The abdominal area, used for grilling and stir-frying.

7. Shank: The lower leg, featuring tough, flavorful cuts.

Each of these primary cuts is further divided into subprimal cuts, which are then used to create the various retail cuts of beef that you find at the grocery store.