Simple Beef cuts

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Simple Beef cuts

  1. 1. Cuts of Beef Beef is divided into large sections called primal cuts. These beef primal cuts, or "primals," are then broken down further into individual steaks and other retail cuts. A "side" of beef is literally one side of the beef carcass that is split through the backbone. Each side is then halved between the 12th and 13th ribs into sections called the forequarter and hindquarter. The most tender cuts of beef, like the rib and tenderloin, are the ones furthest from the horn and the hoof. By contrast, the neck and leg muscles are worked the most, which makes them tougher.
  2. 2. Beef Chuck: Consisting of parts of the neck, shoulder blade and upper arm, beef chuck is a tough cut of meat with a good deal of connective tissue. This makes it a good choice for making braised dishes like beef stew or pot roast. Because of its fat content, beef chuck is also excellent for making ground beef.
  3. 3. Beef Rib: Made from the center section of rib, the beef rib primal cut is used for the traditional standing rib roast (sometimes referred to as prime rib). It's also the source of the popular rib eye steak as well as the classic French entrecôte. Because it's so tender, beef rib is well suited for various forms of dry-heat cooking.
  4. 4. Beef Brisket: Beef brisket is another tough cut frequently used for pot roast. Beef brisket is also used for making corned beef.
  5. 5. Beef Plate: Also called the short plate, beef plate includes the short ribs and the skirt steak, which is used for making carne asada. Beef plate contains a lot of cartilage, making it good for braising. It's also used for making ground beef.
  6. 6. Beef Shank: The beef shank is the leg of the animal, and is extremely tough and full of connective tissue. (Note also that each side of beef has two shanks, one in the forequarter and one in the hindquarter.) Beef shank is used in making the luxurious Italian dish osso buco.
  7. 7. Beef Short Loin: Beef short loin is where we get many of the most desirable cuts of meat, including T-bone and Porterhouse steaks, as well as the strip loin or strip steak. Dry-heat cooking is best for the tender cuts from the short loin.
  8. 8. Beef Sirloin &Beef Tenderloin: Another tender cut, beef sirloin is an excellent choice for roasting or barbecuing. Possibly the finest cut of beef, the beef tenderloin is found inside the loin, and is where we get filet mignon, which is made from the very tip of the pointy end of the tenderloin (as seen above). Chateaubriand is made from the center cut of the tenderloin. Beef tenderloin should only be cooked using dry heat methods such as grilling and broiling.
  9. 9. Beef Flank: Though often grilled, beef flank can be tough when prepared this way, which is why it is usually marinated first. Beef flank is much better suited for braising or for making ground beef.
  10. 10. Beef Round: The beef round primal cut basically consists of the back leg of the steer. The round is a fairly lean cut, but also tough, since the leg muscle gets a lot of exercise. Beef round is best prepared using moist-heat, and it's a good choice for making pot roast. Subprimal cuts taken from the round include the top round (or inside round), eye round and bottom round. Beef round is traditionally where we get cube steak.

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