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I thought that this would be a relatively simply project… assemble a list of chuck steaks and their alternate names. Sounds simple. Turns out it is a confusing topic. Different regions have different names for the same steak. Some steak names are used for two completely different cuts. And the Meat Buyer’s Guide only specs out a few of the over 70 names associated with beef chuck steaks.

The chuck steak varieties chart below shows a lot of the names which various chuck steaks go by. The info includes the meat retailer’s UPC number and the NAMP/IMPS meat cutter’s number. I have cross-referenced it with about a dozen sources, but as I stated the topic is very convoluted. If you are a professional butcher please leave comments at the bottom of the page to update this info.

Using the Beef Chuck Steaks Chart

The left column shows which part of the chuck primal each steak is cut from. In the Steak Name & Variations column the names in bold are names found in the IMPS guide which is used for the Meat Buyers Guide. To determine alternate names look at the UPC and/or the IMPS Steak column. If the numbers are the same in either column then the associated names are commonly used for this cut. For instance, the Arm Bone-In sub primal 113B is known by at least 6 names, 5 of which have a UPC number, and none of which have a specific IMPS/NAMP number.

Additional resources are at the bottom of the page.

Beef Chuck Steaks

Sub PrimalIMPS PrimalSteak Name & VariationsUPCIMPS Steak
7-Bone113CCenter Chuck Steak1035
Chuck Steak Center Cut1035
Arm, Bone-In113BArm Chuck Steak
Arm Swiss Steak1050
Chuck Steak for Swissing1050
Round Bone Steak1050
Round Bone Swiss Steak1050
Swiss Steak1050
Arm, Boneless113BBoneless Round Bone Steak1056
Boneless Swiss Steak1056
Blade, Bone-In113CChuck Steak ***1066
Chuck Steak 1st Cut1066
Chuck Steak Blade Cut1066
113CChar Broil Steak1069
Chuck Barbecue Steak1069
Chuck Steak 1st Cut1069
Chuck Steak for BBQ1069
Blade, Boneless115ABoneless Blade Steak 1st Cut1073
Deluxe Blade Steak1073
Chuck Eye, Boneless116DBoneless Chuck Fillet Steak1102
Boneless Steak Bottom Chuck1102
Chuck Delmonico Steak 1114D1116D
Chuck Eye Roll Steak
Chuck Eye Roll Steak 1116D1116D
116DChuck Eye Steak 1116H1116H
Mock Tender, Boneless116BChuck Eye Steak1116
Chuck Fillet Steak1116
Chuck Sandwich Steak1116
Chuck Tender Steak1116
Fish Steak1116
Mock Tender Steak
Under Blade, Boneless116CBoneless Bottom Chuck Steak1158
Boneless Chuck Fillet Steak
Boneless Chuck Steak1158
Boneless Under Cut Steak1158
California Steak 1116E1116E
Chuck Fillet Steak
Chuck Steak ***1158
Minute Steak1158
116GDenver Steak 1116G10981116G
Bottom Chuck Steak
Under Blade Center Cut Steak 1116G1116G
Under Blade Steak
116ISierra Steak1097
Under Blade, Bone-In113CBottom Chuck Steak1152
California Steak1152
Gravy Steak1152
Semi-Boneless Chuck Steak1152
Under Cut Steak1152
Shoulder Clod, Boneless114CBoneless Clod Steak1133
Boneless Shoulder Clod Steak1133
Chuck Shoulder Steak1133
Clod Steak Boneless1133
English Steak1133
Shoulder Steak *1133
Shoulder Steak Half Cut1133
1114ERanch Steak 1114E11621114E
Shoulder Arm Steak 1114E1114E
Shoulder Center Cut Steak1162
Shoulder Grill Steak **1162
1114FPetite Tender Medallions 1114F1114F
Shoulder Tender 1114F1114F
Shoulder Top Blade, Bone-In113CBlade Steak Bone-In1138
Top Chuck Steak1138
1114DBoneless Top Chuck Steak11441114D
Book Steak11441114D
Butler Steak11441114D
Lifter Steak11441114D
Patio Steak11441114D
Petite Steak11441114D
Blade Steak1114D
1114DFlatiron Steak 1114D11661114D
Shoulder Grill Steak **11661114D
Shoulder Steak *1114D
Top Blade Steak 1114D1114D
Triangle Steak1114D


Additional for Chuck Steak Names and Varieties

Comments from before Site Migration

PAM HORNER []    [ Aug 13, 2014 ]

It would be most helpful if cuts were clearly delineated as alternative cuts, i.e. top blade steak (w/lateral connective tissue intact) OR flat iron steak (lateral connective tissue removed), as cannot produce both from a side. It would also be helpful to clearly identify all the names used for the same exact cut, as well as those that incorporate smaller cuts. New butchering techniques and two numbering systems with multiple names for the same cuts adds to the confusion. However, if one spends a good deal of time on this website, one can sort it all out–thank you for your efforts and outstanding videos!

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