It’s all about good fun and good eats when you fire up the grill or smoker, and we hope you’ve found something here to pique your interest. Chuck steak comes from the neck and shoulder area. Porterhouse steaks are tender and come from the short loin. A lean steak, usually sold in thin cuts ¾” thick or less. Alternative names: Beef Round Eye Round Steak. Moving on to the beef primal cuts from the hindquarter, or back of the animal, the short loin is where we find the most desirable cuts of meat. Chef’s Tip: Because it’s not so tender in its natural state, this is a good steak for an overnight marinade. Some steak cuts are: Rib steak: the most popular with steak lovers and great for the grill or the broiler Rib eye steak (also known as boneless rib steak) Delmonico steak (boneless, also known as club): first cut of the rib. Short Loin. Chef’s Tip: Short ribs are easily deboned and served as small filets. The short loin is where tee bone steaks, porterhouse steaks and new york steaks come from. Porterhouse and T-bone steaks include a portion of the tenderloin muscle, which is found just behind the upper section of the short loin. Chef’s Tip: The bones make excellent guides for cutting the roast into portions. We’ve also added an “others” section for some special cuts. It may be challenging to know what is best, but when you want a good steak, you need to know more about the steaks themselves. Braising dissolves the muscle fibers and cartilage, producing gelatin that further tenderizes the meat. Chef’s Tip: The two different steaks that make up a T-bone will cook at different rates. If you prefer flavor, then ribeye is what you are after. Behind the brisket is the short plate: short ribs and skirt steaks are cut from here. Although a likely candidate for some form of slow cooking, you might try grilling this one after marinating. Most chefs and steak lovers would agree that some of the top choices for steak include: T-bone steaks; Porterhouse steaks; Filet mignon steaks; Top sirloin steaks; T-bone steaks come from the short loin and are very tender. It’s a great technique for turning tough, inexpensive meat into a gourmet meal. Cuts of meat full of connective tissue that melts into flavorful heaven when braised, but makes for an awfully chewy steak. Alternative names: Santa Maria Steak; Tri Tip; Tri-Tip; Triangle Steak. Beef flank is a cut of beef taken from the underside of the animal, behind the plate, and before beef round. Rich with flavor, and rather tender, this is a small roast worth a try, if you can find one. It’s a lean cut, and a very manageable size, usually between 4 – 8 oz. The beef rib is taken from the center ribs of the animal, containing the meat from the sixth to twelfth ribs. Venison stew is a rustic dish often made with boneless shoulder meat. And, if you’ve got a friend who’s also a fan of the beef, don’t keep this treasure trove of knowledge to yourself – share it far and wide, and make some beef happen in your neighborhood. Chef’s Tip: Best enjoyed medium rare to appreciate the flavor profile, but shouldn’t dry out if cooked more thoroughly. Beef, according to the USDA, comes from cattle that are considered full grown and are approximately two years old. Here is an illustration: * Rib: Rib Eye Steak * Loin: T-Bone, Porterhouse, Filet Mignon, New York Steak, Top Sirloin, Tri Tip * Round: Round The muscles break down as the steak cooks, leaving you with a juicy, mouth-watering steak. They have a good balance of tenderness and flavor. It is composed of four muscle strings. Popular cuts from the ribs include: A steer has 13 ribs on each side. Typically marinated, then sliced thin against the grain for use in stir fries, or grilled hot and fast and sliced thin for fajitas. Chef’s Tip: These ribs make great little finger foods and lend themselves to Asian recipes, especially Korean ribs. Marinating the steak before throwing it on the grill can also prevent it from drying out. A beef carcass is divided into primal cuts (e.g., chuck or shortplate), which include subcategories known as subprimal cuts (e.g., flat-iron or short ribs) Classic steaks that you find at high-end steakhouses—including New York strip, T-bone, porterhouse, filet mignon—all come from the short loin. It’s a continuation of the muscle from which the wonderful ribeye is cut, and it’s lean, but tender, for a chuck cut. Always a boneless steak cut 0.75 – 1” thick from near the Shoulder Roast and weighing around 10 oz. I am asked these questions constantly. These are the quintessential beef ribs loved by barbecue fans from far and wide. As an Amazon Associate I earn from qualifying purchases. You could cook this steak until well-done, but it’s a lot easier – and tastier – to leave it pink inside because of the thickness of the cut and it’s tenderness. Chef’s Tip: Commonly found in Brazilian-style steakhouses; excellent for South or Latin American dishes. Chef’s Tip: Choose a cut at least 1” thick to avoid drying out at high heat. Not big, but as desirable as they come. Best for: Low ‘n’ slow, or indirect grill and sear, or searing and finishing in a Dutch oven. It’s name is derived from the fact it literally just ‘hangs’ there, doing nothing. Alternative names: Beef Loin, Tenderloin Steak, Side Muscle Off, Skinned; Beef Tender Steak; Butt Tenderloin; Chateaubriand; Chateaubriand Filet De Boeuf; Filet De Boeuf; Filet Mignon; Filet Steak; Fillet de Boeuf; Fillet Steak; Medallions; Short Tenderloin; Tenderloin Medallion; Tenderloin Steak, Side Muscle Off, Skinned. The Petite Sirloin is a lesser-known steak found near the rump. My goal with this site is to help as many people as possible enjoy and be good at doing the same. Ribs and brisket are commonly cooked in this manner. This first beef cuts chart is for those who’d like an at-a-glance overview of every cut of beef, with relative cost, how to cook them, and more. It also runs from the backbone down to the belly of the animal, placing it directly between the short loin and round sections of beef. It might not be a slab of meat someone would want to eat on its own, however, it is great for braising, stir fries, and pressure cooking. Beef short ribs are popular internationally and are commonly found in dishes from the U.S., France, and Korea. Generally speaking, flavor comes from fat, and tenderness comes from cuts that are not strong muscle. Chef’s Tip: Depending on the butcher’s cut, this steak can be a bit tough. Head over to our country ribs guide for more details! Both of these cuts are best cooked using slow methods like braising or stewing. Similar to a Sirloin, except the bone and several surrounding muscles are removed. An oven can be set to a low temperature to achieve this effect, but many people opt for the slow cooker instead, maybe the best indoor “set it and forget it” gadget to exist. Also, MUST be sliced against the grain for serving, as it has a thread-like, grainy texture and falsely seems ‘chewy’ if cut with the grain. Stew meat looks a lot like Kabob meat, but the cut is usually from a tougher section of the beef. t’s boneless, and has no connective tissue, making it very easy to cut up into strips for fajitas or cubes for stir-fry. It’s a popular choice for deli meat, so it may be harder to come by than the Flat. Beef plate tends to contain more cartilage compared to other cuts, especially the portions of the meat taken near the ribs. It has a lot of beautiful marbling, so it cooks up tender and juicy with incredible flavor. Venison is the lean, rich meat obtained from deer. Chef’s Tip: Popular choice for fajitas, as the Top Blade is rich in flavor. Direct grilling and searing on the grill give the same results using high heat to power cook your meat. The rib-eye steak comes from the front rib and is a typical American cut. There’s not much marbling to be found here, but it’s still reasonably tender. Choice grade is high quality, but has less marbling than Prime. They are in fact strips of chuck roll cut down to size. Chef’s Tip: Best cooked to medium rare or medium maximum, to preserve the inherent tenderness of the meat. Alternative names: Beef Brisket Middle Cut, Boneless; Boneless Brisket; Brisket Center-Cut; Brisket First Cut; Brisket Flat Cut; Brisket Front Cut; Brisket Middle Cut; Brisket Nose Cut; Fresh Beef Brisket. There are more than 20 steaks by my count, not to mention ribs, brisket, roasts, and so on. Still regarded as the king of all steaks, fillet is a prime cut that tends to be associated with grand celebratory dishes, due in part to its high price. A Detailed Guide on this Lesser Known Cut, 27 of the Best Grilling Gifts and BBQ Gift Ideas in 2020, Smoking Times and Temperatures Chart – With BBQ Cooking Tips, Best Pellet Smokers and Grills in 2020 – From Affordable to High End, Spare Ribs Vs. St. Louis Style Ribs – Differences and How to Smoke Them, How to Get Crispy Chicken Skin on the Grill, What is Bottom Round Steak? Alternative names: King Steak; Porter House; Porterhouse. I love a tasty stew, and a juicy pot roast always hits the spot. Directions: 7-Bone Steak: Definition: Named for the "7" shaped cross section bone that runs through this cut. One of the most sought-after steaks, and generally of exquisite tenderness and flavor. Do not misread this and try to walk on the grill. If this steak were just one rib further back, it would be a rib-eye! It looks just like a Filet Mignon, but it costs less. They retain more flavor when cooked properly, providing the right balance of juiciness and tenderness. Before we dive right in, here’s a video that provides an overview of the major sections of a side of beef while a butcher skilfully creates all the different sub-primal cuts from the primal cuts of beef. The butcher will take tougher steak, likely from the Round or the Chuck, and run it through a mechanical tenderizer that pounds cube-shaped marks into the meat. Put more simply, the strip cut is what remains once you take the tenderloin away from the short loin. As a Steakhouse near Milwaukee, we receive a lot of questions about our cuts of steak. Meat with good marbling doesn’t do well when cooked slowly in a stew because the fat just disappears into the liquid, leaving the meat tough and chewy. The most tender steaks come from the cow’s back—in primal cut terminology, from the rib, short loin, and sirloin—because these muscles do less work. These roasts typically come in around 1.5 – 2.5 lbs. This low-cost steak is cut from under the 7-Bone. Beef flank is another cut of beef sometimes used for ground beef. Swiss steak, the bane of school cafeterias everywhere, has nothing to do with Switzerland. This zone provides a nice balance between flavor and economy, making it a desirable part of the beef. Even though these two may have the same beefy look and taste pleasant, many elements make them different from one another. Ground beef is typically meat from the front area of the animal. Wrap it in bacon, or give it a good rub to make it pop. Ground beef can come from almost anywhere on the cow but tends to come from less popular sections for roasts and steaks, such as the Chuck. This versatile cut gives us corned beef and pastrami, bless its soul. Chef’s Tip: Cook medium rare and slice against the grain to maximize tenderness. Chef’s Tip: Cook to in excess of 203 F until it’s super tender and all connective tissue has rendered, then slice across the grain to max out on tenderness. Often a light coating of oil is applied to help brown the food and give it a crust. Rib-eye steak … It’s really not much more than a cast iron pot with a heavy, tight-fitting lid. Both of these cuts are best cooked using slow methods like braising or stewing. Bone enthusiasts believe the bone enhances the flavor during cooking. One could actually cut these ribs to any desired size; feel free to serve long Short Ribs, if you enjoy a little irony with your meal. This cut from near the hip is low-cost, low-fat, but also low-flavor. It’s boneless, having been cut from under the 7-Bone roast, and has a lot of marbling. It sometimes Please click the following image to open it full screen in a new window! Searing gives those delicious-looking grill marks we all strive for and creates a flavor-packed outer crust. Look for nice marbling in a good roast, but watch out for and potentially trim excess fat. Chef’s Tip: Probably the most popular choice for the classic Sunday roast beef! Due to the toughness of the meat, beef shank is primarily used in roasts. How Should You Cook it? Sear on high heat to begin. Chef’s Tip: Can turn rubbery if over-cooked due to a lack of fat. Alternative names: Beef Plate; Boneless Diaphragm; Fajita Meat; Fajita Steak; Inside Skirt Steak; Outside Skirt Steak; Philadelphia; Skirt Steak. Chuck ground beef contains slightly less fat compared to round beef, but still enough to provide a juicy flavor. Alternative names: Blade Chuck Pot Roast; Chuck 7-bone Pot Roast; Chuck Arm Pot Roast; Chuck Blade Pot Roast; Chuck pot roast; Chuck Roast 1st Cut; Chuck Roast Blade Cut; Shoulder Pot Roast. Before your choice of cut gets anywhere close to what you see in packages at the store, the cow is cut into large sections called “primal cuts.” The primal cuts are then cut or chopped into various retail cuts, such as ribeye or tenderloin. This can be a delicious steak, but it can also go terribly wrong if you’re not attentive. Otherwise known as the New York strip, the ambassador steak, the strip loin steak, the Kansas City strip, the club steak, the Omaha steak, or whatever other name you care to give it, the strip steak is a cut of meat that comes from the short loin, which is located in the top-center of the cow's body, just in front of the sirloin. It includes parts of the shoulder blade, neck, and upper arm. It is very lean and not tender. They are often taken from the tenderloin. Fat content is more important – aim for about 18% fat for a juicy burger. Beef is one of humankind’s favorite dishes since the pre-historic times. Best for: Searing and then finishing in a Dutch oven, direct grill, and sear, or cooking with a Wok on the grill. The Skirt steak is a long and thin cut from the diaphragm. Don’t let that deter you, however, because you can always add your own flavor and come up with a delicious dish, including serving it pulled with sauce. Using high heat to cook thin cuts of meat in a hurry. Alternative names: Baseball Cut; Center-Cut Top Sirloin Steak; Top Sirloin Butt Steak; Top Sirloin Butt Steak, Center-Cut; Top Sirloin Butt Steak, Center-Cut, Boneless; Top Sirloin Filet Boneless; Top Sirloin Steak. Perhaps you’ll now find the courage to tackle some cuts you might otherwise have avoided, or you’ve discovered a new cut to try? The filet is a very rich and beefy cut, with plenty of marbling. Bone and gristle are also abundant here. In this article we’ll tell you which parts of a cow yield which cuts, and their unique characteristics. This is typically the most expensive type of steak, and can cost over $30 US … Low ‘n’ slow provides the time, and the moisture loss is low with this style. On some charts, the Shank is considered a Primal cut, or at least a Sub-primal, zone. They can be purchased cut across the bones with many short sections of rib connected by the meat, but are usually sold as individual pieces of rib bone with meat attached. A smallish roast formed by removing the Top Sirloin Cap. There is only one Chuck Eye steak per side of beef, so it’s not always waiting for you at the butcher. Chef’s Tip: Might be worth taking the time to tenderize this cut before dry cooking. Bottom sirloin is the bottom portion of the sirloin, just above the flank. I see by the drool on the screen that you’re familiar with this term? A very tender and delicious steak that may be anywhere from 8 – 20 oz., depending on the thickness of the cut. Simply set up your grill or smoker for indirect cooking, and keep the temperature at the figure quoted in the recipe. Alternative names: Beef for Stir-Fry or Fajitas; Fajita Meat; Fajitas; Stir Fry. For example, a rump roast comes from the bottom round. Note: All beef cuts images provided courtesy of BeefItsWhatsForDinner.com. Your email address will not be published. Chef’s Tip: Don’t cook past medium to maintain tenderness. Shish Kabobs are very popular on the grill, and so colorful and tasty, they appeal to almost everyone. Chef’s Tip: The gourmet dishes beef bourguignon and Osso Bucco can each be made from Shank. You can learn a lot more about this most tender of cuts in our tenderloin steak guide. Bavette Steak: What is it? They’re time savers for anyone making fajitas, or stir-fries. The cuts from the Loin are all premium, are almost always lean and tend to be on the pricey side. Pork steaks come from the Boston butt or pork blade steak areas of a hog, so in other words, they are cut from the shoulder of the pig around 1/2 to 3/4 of an inch thick. The round contains lean, moderately tough, lower fat (less marbling) cuts, which require moist cooking or lesser degrees of doneness. This section of the cow has more muscles, as it is taken near the rear legs. Beef Primal . Instead, the term "Swiss steak" refers to the meat having gone through a … Depending on the breed of cattle, ribs can also exhibit excellent marbling. Technically speaking, Porterhouse and T-bone steaks are not cuts of the beef tenderloin although each type of steak does include a portion of tenderloin along one side of the steak. It’s compact, cooks quickly, and is popularly used in many Asian dishes. is about average. It is a tough area with lots of connective tissue. Chef’s Tip: A 7-Bone cut to include part of the backbone may have extra flavor thanks to the extra bone. 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