beef 2b: A wholesale cuts: 1 shank, 2 round with rump and shank cut off, 3 rump, 4 sirloin, 5 short loin, 6 flank, 7 rib, 8 chuck, 9 plate, 10 brisket, 11 shank; B retail cuts: a heel pot roast, b round steak, c rump roast, d sirloin steak, e pinbone steak, f short ribs, g porterhouse, h T-bone, i club steak, j flank steak, k rib roast, l blade rib roast, m plate, n brisket, o crosscut shank, p arm pot roast, q boneless neck, r blade roast