Over 100  cuts of beef

To list over 100 cuts of beef, it is helpful to organize them by their Primal Cuts (the eight main sections of the cow) and then by their Retail Cuts (the specific steaks and roasts you see at the butcher).
Given your interest in creating article and informational web pages, this breakdown could serve as a solid structural template for a comprehensive “Ultimate Guide to Beef” page.

1. The Chuck (Shoulder)
   Typically tough but very flavorful; best for slow cooking or grinding.

• Chuck Roast
• Chuck Eye Roast
• Chuck Eye Steak
• Arm Pot Roast
• Cross Rib Roast
• Flat Iron Steak (Top Blade)
• Top Blade Steak
• Shoulder Petite Tender
• Petite Tender Medallions
• Shoulder Clod
• Ranch Steak (Shoulder Center Steak)
• Sierra Cut
• Denver Steak (Under Blade)
• Chuck Short Ribs
• Flanken-Style Ribs
• Mock Tender Steak
• Neck Roast
• Stew Meat
• Ground Chuck

1. The Rib
   Famous for marbling and tenderness.
2. Prime Rib Roast (Standing Rib Roast)
3. Ribeye Steak (Boneless)
4. Ribeye Steak (Bone-In)
5. Cowboy Steak (Short Bone Ribeye)
6. Tomahawk Steak (Long Bone Ribeye)
7. Ribeye Cap (Spinalis Dorsi)
8. Ribeye Filet
9. Delmonico Steak
10. Back Ribs
11. Rib Roast (Small End)
12. Rib Roast (Large End)
13. Blade Meat
14. The Loin (Short Loin & Sirloin)
    Contains the most expensive and tender cuts.
15. Porterhouse Steak
16. T-Bone Steak
17. New York Strip Steak
18. Kansas City Strip (Bone-In Strip)
19. Filet Mignon
20. Chateaubriand (Center-cut Tenderloin)
21. Tenderloin Roast
22. Tournedos
23. Top Sirloin Steak
24. Top Sirloin Filet (Baseball Cut)
25. Coulotte Steak (Sirloin Cap)
26. Picanha (Sirloin Cap with fat)
27. Bottom Sirloin Roast
28. Tri-Tip Roast
29. Tri-Tip Steak
30. Ball Tip Steak
31. Ball Tip Roast
32. Flap Steak (Bavette)
33. Sirloin Tip Side Steak
34. Sirloin Tip Center Steak
35. Petite Sirloin
36. The Round (Hindquarter)
    Lean and muscular; usually roasted or sliced thin.
37. Top Round Steak
38. Top Round Roast
39. London Broil (often Top Round)
40. Bottom Round Roast
41. Bottom Round Steak (Western Griller)
42. Eye of Round Roast
43. Eye of Round Steak
44. Rump Roast
45. Sirloin Tip Roast
46. Sirloin Tip Steak
47. Heel of Round
48. Cube Steak (Mechanically Tenderized)
49. Minute Steak
50. The Plate (Short Plate)
    Fattier cuts often used for cured meats or high-heat grilling.
51. Skirt Steak (Inside)
52. Skirt Steak (Outside)
53. Hanger Steak (The Butcher’s Tenderloin)
54. Plate Short Ribs
55. Beef Bacon (Cured Plate)
56. Pastrami (usually Plate or Brisket)
57. Rolled Flank
58. The Flank
    Lean and fibrous; excellent for marinating.
59. Flank Steak
60. Flank Steak Rolls
61. Flank Steak Strips (for Fajitas)
62. The Brisket (Breast)
    The king of BBQ; requires very long cooking.
63. Whole Brisket (Packer)
64. Brisket Flat (First Cut)
65. Brisket Point (Second Cut)
66. Corned Beef (Cured Brisket)
67. The Shank (Leg)
    Extremely tough; contains marrow and gelatin.
68. Fore Shank
69. Hind Shank
70. Osso Buco (Shank Cross-Cut)
71. Soup Bones
72. Variety Meats & Offal
    These are the “fifth quarter” cuts.
73. Beef Tongue
74. Oxtail
75. Beef Heart
76. Beef Liver
77. Sweetbreads (Thymus/Pancreas)
78. Honeycomb Tripe (Stomach)
79. Leaf Tripe
80. Smooth Tripe
81. Beef Kidneys
82. Beef Suet (Fat)
83. Bone Marrow
84. Beef Cheeks
85. Mountain Oysters (Testicles)
86. Specialized & Prepared Cuts

• Ground Beef (General)
• Hamburger Patties
• Beef Kabob Cubes
• Beef Jerky Strips
• Stir-fry Strips
• Carne Asada (Thinly sliced flap or skirt)
• Carpaccio (Raw, paper-thin loin)
• Tartare (Finely chopped raw beef)
  Implementation Idea
  If you are building an HTML table for these, you might want to include Cooking Methods (e.g., Braise, Grill, Roast) for each cut to make the page more interactive for your users.

https://g.co/gemini/share/c4ee9e3277ef