cuts of beef

Beef is one of my favorite meats to smoke and grill. I thought it might be a good idea to put up a guide to cuts of beef so you could see some of the properties, where they come from, and how they are best prepared.

 

Shank

The toughest cut on a cow. It is located at the top of the leg and has a very low fat ratio. It is a cheaper cut that can be used in low fat ratios of ground beef. One of the more popular dishes that comes from a braised shank is Osso Bucco. It is often used in soups or stews.

Chuck

The chuck comes from the shoulder and neck area. It can be tough bus is also very flavorful. Chuck cuts are cheaper and is commonly used in pot roasts, stews and the ground beef from this area makes great burgers. Chuck can be braised or roasted and of course grilled if in burger form.

 

Brisket

Brisket is another fairly tough and inexpensive cut of meat that comes from the breastbone area. Even with its toughness, it is an extremely tasty cut when cooked correctly. It is best cooked low and slow and is personally one of my favorite cuts of meat to put on the smoker. There is a nice amount of fat on a brisket which further adds to the flavor profile. This is a favorite cut of BBQ experts out there!

 

Ribs

The rib is a very tender part of the cow and rib cuts tend to be a little pricier due to the tenderness and taste of the cuts coming from that area. The rib generally refers to ribs 6 through 12 of the cow and produces such cuts as rib eye, prime rib and back ribs. Rib cuts are also best cooked over dry heat and should be either smoked or grilled.

 

cuts of meat

Short Plate

This cut sits below the rib and is very well marbled and tough. It is very flavorful though and some of the cuts coming from this area include short ribs and skirt steak. The best method to cook short plate cuts is to braise. This helps bring out the rich flavor of the meat.

 

Flank

The flank is a long cut that sits below the loin. It contains muscle fibers and can be extremely tough if not cooked correctly. The flank produces flank steak and the meat is often used in stir-fry, fajitas and ground beef. Like the cuts from the short plate, these cuts are best cooked by braising. If grilling the cuts should be marinated prior to add the moistness to the cut.

 

Loin

The loin is the most expensive and tender cut of the cow. It sits at the top of the cow behind the rib. The muscles are not used heavily assisting in giving this cut its tenderness. The loin contains the short loin, sirloin, and tenderloin. Some of the more popular cuts of steak come out the loin like the filet mignon, porterhouse, New York strip, sirloin steaks and T-bone. Cuts from the loin are best grilled.

 

Round

The loin is the most expensive and tender cut of the cow. It sits at the top of the cow behind the rib. The muscles are not used heavily assisting in giving this cut its tenderness. The loin contains the short loin, sirloin, and tenderloin. Some of the more popular cuts of steak come out the loin like the filet mignon, porterhouse, New York strip, sirloin steaks and T-bone. Cuts from the loin are best grilled.

 

There you have it. I hope you find this informative and helpful. I know when I was putting this together, I learned a thing or two!

 

 

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2 thoughts on “Guide To Cuts Of Beef

  1. I’ve always heard that cutting beef is a skill, anytime my friends come Around, they go on and on about me not having the skill and I didn’t care but it kinda hurt me inside. I think I’m just very bad at this because even these terms are new to me. I’m going to go through this guide and cut my beef myself next time. Thanks for sharing 

  2. This is really interesting to read through, it is very true that most of us are not aware of the ways to cut the parts of  and this guide us a good one and it’ll be very helpful.  I like how you’ve made it very easy to understand and it’ll be helpful in showing people like me how to cut beef. Thanks for sharing it here.

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