Description

Cuts

Chuck is named for the shoulder section of cattle. It is particularly popular for use as ground beef, due to its richness of flavor and balance of meat and fat. Most chuck cuts are tougher and

are prepared by braising or roasting.

The best results are achieved if these cuts are not cooked beyond medium when using dry heat cooking methods.

• Seven Bone Steak
• Clod
• Chuckeye Steak
• Flat Iron Steak
• Petite Tender
• Chuck Roast

Meat from the rib section is more tender and fattier. This extra fat makes ribeye steaks and roasts extremely flavorful.

• Ribeye/Delmonico
• Steaks
• Short Ribs
• Spare Ribs
• Prime Rib

This is a cut from the breast or lower chest. Beef brisket is one of the eight beef primal cuts. The cut overlies the sternum, ribs and connecting costal cartilages.

The plate/ skirt steak is boneless and consists of the inner diaphragm muscle. It is usually prepared by braising, broiling, grilling, panbroiling, or panfrying.

• Hanger Steak
• Skirt Steak

This is the leg portion of the steer.  Due to its constant use, it tends to be a tougher cut of

beef.  It is best when it is cooked for a long time in moist heat.

• Soup Bones
• Lean Ground Beef

Description

Cuts

This section consists of a group of muscles that do very little work.  Because of this, it is known to have the most tender cuts of the beef. The tenderloin can either be cut for roasts or for steaks.  Unlike the nearby tenderloin, the short loin is a sizable muscle,

allowing it to be cut into the larger portions like a strip steak.   The short loin is not as tender as the tenderloin, but it is still a very desirable cut

• Filet Mignon
• New York Strip
• T-Bone Steak
• Porterhouse Steak
• Tenderloin

This is from the hip section of the beef, behind the short loin section and in front of the round section.  The sirloin comprises several different muscles of the pelvic area, and each of these different muscles  of the sirloin have a different flavor and tenderness.

• Top Sirloin/Center
• Cut Sirloin
• Top Sirloin Cap Steak
• Tri Tip
• Culotte

Cuts from the round primal are generally lean but not naturally tender. The fat and marbling present in tenderize meat as it cooks, is lacking in cuts fromthe round primal.  Therefore, a moist slow cooking method, should be used to tenderize the meat.

• Top Round Roast
• Top Round Steak
• Rump Roast
• Bottom Round Roast
• Eye of Round Roast

• Sirloin Tip Roast

A relatively long and flat cut of meat, used in many recipes with moist cooking methods. Flap steak comes from a flank cut, and is generally a very thin steak. Not surprisingly so, the flap steak is often confused with hanger steak because both are thin and come from similar parts of the cow.

• Flank Steak
• Flap Steak