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- Meat toward the middle back is more tender
- Popular American Cuts: Sirloin, Rib, Chuck, Round
- Ground Beef for hamburgers is most often made from Chuck
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The Eight Primal Cuts
- Chuck Steak: Used to make pot roast, short ribs and is frequently ground up for burgers.
- Rib: Known as standing rib roast, this cut produces prime rib and rib eye steaks.
- Brisket: Meat from the lower chest, brisket is used for barbecue and is frequently braised and included in stews.
- Plate: A tough cut below the ribs, it produces skirt steak and hanger steak.
- Short Loin - Used for strip steak and is part of the porterhouse cut, also called the T-Bone, which contains some of the tenderloin for filet mignon.
- Sirloin - The most prized and flavorful steak, from the lower back, the sirloin contains all tenderloin cuts and the filet mignon.
- Round: A tough, lean cut from the back of the steer, round steaks are often braised or included in chicken fried steak.
- Flank: Flank steaks are used in the London Broil and are frequently shredded and tenderized for Mexican dishes.
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Cuts of Beef Questions
why are cold cuts called cold cuts? 6 AnswersBecause they are generally served cut into thin slices, and are traditionally served cold. In other words: "Cold cuts is a U.S. term that refers to cheeses o... read more
Why do teens cut? 4 AnswersI have a few friends that cut. From what we've talked about it, they say that they feel so much emotional pain that they just don't know how to cope - feeling p... read more
I have never cooked a beef roast before. How long do I keep it in the oven, and for how long? 4 AnswersThe temperature you cook at, and cook to, is what determines how long you'll cook it. You didn't specify what cut of beef you're using, but I'll assume one of ... read more
Should corporations be given a tax cut? 2 AnswersNot at this time, nor for this reason. The focus of tax cuts for the last decade has been on corporations and wealthy individuals. Tax cuts rarely make the diff... read more
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25% off selected organic beef cuts. Only available until the end of November so don't miss out and order some today :-) http://fb.me/3itA32p
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Marinade Tips: Tough cuts of beef should be soaked in the marinade for at least several hours or overnight
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Marinade Tips: When using tender cuts of beef, a soaking time of 2 hours or less is all that is required
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The meat CSA scheme means I'm cooking cuts I've never even heard of. Today: short rib of beef, pot-roasted w. wine and (inevitably) cabbage.
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Album, Life After Death. "What's Beef"...hehe...one of those deep cuts. RT @PHAtographer what song/album?
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