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• Beef can come in several different cuts, with up to 13 sub-categories delineating the tenderness and quality of the meat. The eight top-level categories of beef are considered primal cuts.

• Fast Facts

  1. Meat toward the middle back is more tender
  2. Popular American Cuts: Sirloin, Rib, Chuck, Round
  3. Ground Beef for hamburgers is most often made from Chuck

• The Eight Primal Cuts

  1. Chuck Steak: Used to make pot roast, short ribs and is frequently ground up for burgers.
  2. Rib: Known as standing rib roast, this cut produces prime rib and rib eye steaks.
  3. Brisket: Meat from the lower chest, brisket is used for barbecue and is frequently braised and included in stews.
  4. Plate: A tough cut below the ribs, it produces skirt steak and hanger steak.
  5. 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.
  6. Sirloin - The most prized and flavorful steak, from the lower back, the sirloin contains all tenderloin cuts and the filet mignon.
  7. Round: A tough, lean cut from the back of the steer, round steaks are often braised or included in chicken fried steak.
  8. Flank: Flank steaks are used in the London Broil and are frequently shredded and tenderized for Mexican dishes.

• Related Mahalo Pages

  Ground Beef Recall | How to Cook Beef Ribs | How to Cook Pot Roast | Steak | Meat Inspection | Braising Tips | Braising | Grilling | Barbecuing | Kobe Beef | Veal | Factory Farming | How to Cook Brisket

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