All About Beef Cuts
Source of Recipe
Grandpoohbah
Many of us are trying to eat healthily. We are adding more whole grains and fresh
vegetables to our diets, and eating less saturated fat. Beef is part of a healthy diet.
Beef makes a meal filling, satisfying, and festive. Think back to the wonderful
standing rib roasts of Christmas past, those made-to-order steaks for the annual 4th
of July barbecue, or mom's famous spaghetti and meatball special. Beef is what
makes the meal memorable. You can still enjoy these classics. Remember, while red
meat does contain a fair amount of fat, it is also a concentrated source of protein,
vitamins, and minerals. Eaten in moderation, it can be a part of a well balanced diet.
Beef is divided into primal cuts. From these larger sections, your butcher makes
smaller cuts suitable for individual or family size portions. Different cuts require
different treatment. For instance, chuck makes an excellent roast, but will be tough
and chewy if pan-broiled. With this in mind, we have prepared this handy chart. The
following is by no means an exhaustive list of the possible divisions of each section,
but will give you some idea of the special characteristics and uses of each area.
Besides being a simple anatomy lesson, it will help you make sense of that long meat
counter.
Chuck
Meat is muscle. Meat that has been heavily exercised tends to be tough, and chuck
fits this description. However, chuck does have a saving grace. There is a lot of
connective tissue in this area, in particular collagen. Collagen melts during cooking,
making the meat intensely flavorful. Cuts from this area benefit from slow wet
cooking methods, such as stewing, braising, or pot-roasting.
Blade Roast - This inexpensive cut lies next to the ribs, and is more tender than most
chuck. It makes an excellent roast. Alternatively, you can be cut the roast into a
rib-eye steak, and use the meat above and below the bone for stir-fry dishes.
Chuck Steak - A good choice for kabobs if well marinated.
Ribs
The ribs are tender and flavorful, and can be cooked in a number of ways - roasted,
sauteed, pan-fried, broiled, or grilled.
Rib Roast - Available with the bone, known as a standing rib roast, or without the
bone for convenient slicing. It is one of the best choices for dry roasting. A 7 bone
prime rib roast can be quite a hefty addition to the dinner table. It is great for a
crowd, but for a small family of 3 or 4 a bone roast will do. If you can't find what
you want at the supermarket, you can ask the butcher to cut it to order.
Rib Steak - Cut from the rib section, these tender steaks can be purchased bone in
or as boneless rib-eye.
Short Loin
Cuts from this area are very tender, and can be prepared without the aid of moist
heat or long cooking times. You can sauté, pan fry, broil, pan broil, or grill these
cuts. The steaks cut from this area are especially tender.
Porterhouse Steak - Cut from the rear end of the short loin, porterhouse is very
popular. The name originated from the days when it was served in public alehouses
that also served a dark beer called porter. It consists of a hefty chunk of tenderloin
with an even heftier chunk of sirloin tip. Some folks like to remove the tenderloin to
serve separately as filet mignon. Others cook the whole thing, and cut it into several
portions.
T-bone Steak - Cut from the middle section of the short loin, a T-bone steak is
similar to the porterhouse steak; it has a smaller piece of the tenderloin. Grilled or
pan-fried, this steak is tender and tasty.
Club Steak - This steak has many names - Delmonico, New York strip loin, Kansas
City steak, strip steak, and shell steak. It is cut from the rib end of the short loin. It
has a bone along one side, and contains no portion of tenderloin.
Tenderloin - Although considered by many to be the most tender cut of beef, this
portion of the loin seems to have less of that meaty flavor. For this reason it responds
well to sauces, meaning the meat does not overpower the flavor of the sauce. It can
be cut as the whole strip, or into individual steaks for filet mignon.
Sirloin
The sirloin is where the backbone's connected to the hipbone. Still very tender, these
cuts respond well to sautéing, pan-frying, broiling, pan-broiling, or grilling. Marinating
is recommended.
Sirloin Steaks - Come with three varieties of bones. The pin bone steak is the most
tender, followed in order of decreasing tenderness by the flat, round, and wedge
bone steaks. These are large steaks, suitable for the whole family. Sirloin steaks are
also available in a variety of boneless steaks.
Sirloin Tip Roast - Tender enough for a dry roasting method, this roast is best when
well marinated.
Flank
This meat is lean and muscular. As expected it is somewhat tough, but is also
flavorful. Flank is primarily used for flank steaks and rolled flank steaks. It can also
be used for kabobs. Medium-rare is the perfect doneness for these cuts; anything
more, and the meat will be dry and tough.
Flank Steak - This steak has a great flavor, and should be sliced against the grain for
maximum chewability. Use for classic London Broil.
Plate
This is a very tough section of the animal. It is best used for stew meat, where its
rich, beefy flavor can be appreciated. Do not expect it to become especially tender,
no matter how long it is cooked.
Round
Round has become popular as of late due to the leanness of the meat. However,
there is a lot a of variability in the tenderness of cuts from this section. Err on the side
of long, moist cooking methods.
Top Round - This is the most tender part of the round; it can be prepared as pot
roast, or cut into thick steaks for braised dishes.
Rump Roast - This is a very popular cut for pot roast, but can also be roasted at low
temperatures.
Brisket
Traditionally used for corned beef, brisket is chewy and tough, and should be
prepared with moist heat. The best preparation methods for fresh brisket are
stewing, braising, and pot-roasting.
Foreshank - A wonderful stew meat.
Brisket First Cut - This is a leaner cut of the brisket, for those who want the flavor
but not the fat of a brisket pot roast.
Brisket Front Cut - Fork tender and wonderfully succulent, a pot roast made with
this cut cannot be beat!
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