| Retail Cut | Species | Wholesale cut | Relative Price* | Cooking suggestions |
| Chuck roast | ||||
| Porterhouse steak | ||||
| T-Bone steak | ||||
| Tenderloin | ||||
| Eye of Round Steak | ||||
| Ribeye steak | ||||
| Cross-cut shank | ||||
| Blade Boston | ||||
| Butterfly chop | ||||
| Spare rib | ||||
| Belly | ||||
| Center-rib roast | ||||
| Blade-loin roast | ||||
| Picnic shoulder | ||||
| Frenched leg | ||||
| American leg | ||||
| Center rib chop | ||||
| Arm chop | ||||
| Center loin chop | ||||
| Blade chop |
*cost: greatest ($$$$$) to least ( $), refer to beef products , swine products, and sheep products