Cuts of beef: Difference between revisions
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|description=Beef is first divided into primal cuts. These are basic sections from which steaks and other subdivisions are cut | |||
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===Cuts of [[beef]]=== | ===Cuts of [[beef]]=== | ||
[[Beef]] is first divided into primal cuts. These are basic sections from which steaks and other subdivisions are cut. Since the animal's legs and neck muscles do the most work, they are the toughest; the [[meat]] becomes more tender as distance from hoof and horn increases. Different countries have different cuts and names. | [[Beef]] is first divided into primal cuts. These are basic sections from which steaks and other subdivisions are cut. Since the animal's legs and neck muscles do the most work, they are the toughest; the [[meat]] becomes more tender as distance from hoof and horn increases. Different countries have different cuts and names. | ||
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* Rib | * Rib | ||
* Silver loin | * Silver loin | ||
* Rump | * [[Rump steak|Rump]] | ||
* Silverside | * Silverside | ||
* Topside | * Topside | ||
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* Chuck — one of the most common sources for [[roasts]] and [[hamburgers]] | * Chuck — one of the most common sources for [[roasts]] and [[hamburgers]] | ||
* Rib — short ribs, rib eye steak and prime rib | * [[Rib]] — [[short ribs]], [[rib eye steak]] and prime rib | ||
* Loin — subprimals are: | * Loin — subprimals are: | ||
** Short loin — from which strip steaks are cut, | ** Short loin — from which strip steaks are cut, | ||
** Sirloin — less tender than short loin, but more flavourful, further divided into Top sirloin and Bottom sirloin, and | ** [[Sirloin]] — less tender than short loin, but more flavourful, further divided into Top sirloin and Bottom sirloin, and | ||
** Tenderloin — the most tender, from which filet mignon is served, can be removed separately, or left in for T-bone and Porterhouse steaks | ** [[Tenderloin]] — the most tender, from which filet mignon is served, can be removed separately, or left in for [[T-bone steaks]] and [[Porterhouse steaks]] | ||
* Round (Top-round, Bottom-round) — lean cut, moderately tough, lower fat marbling, requires moist cooking or lesser degrees of doneness | * Round (Top-round, Bottom-round) — lean cut, moderately tough, lower fat marbling, requires moist cooking or lesser degrees of doneness | ||
'''Lower half''' | '''Lower half''' | ||
* Brisket — often associated with barbecue beef brisket. | * Brisket — often associated with barbecue beef brisket. | ||
* Shank — used primarily for stews and soups; it is not usually served any other way due to it being the toughest of the cuts. | * Shank — used primarily for [[stews]] and [[soups]]; it is not usually served any other way due to it being the toughest of the cuts. | ||
* Plate — produces short ribs for pot roasting and types of steak such as the outside skirt steak for, say, [[fajitas]] and hanger steak. It is typically a cheap, tough, and fatty meat. | * Plate — produces [[short ribs]] for pot roasting and types of steak such as the outside skirt steak for, say, [[fajitas]] and hanger steak. It is typically a cheap, tough, and fatty meat. | ||
* Flank — used mostly for [[mincing]], except for the long and flat flank steak, best known for use in London broil. Once one of the most affordable steaks on the market, it is substantially tougher than the loin and rib steaks, therefore many flank recipes use [[marinades]] or moist cooking methods such as [[braising]]. Popularity and leanness have resulted in increased price. | * [[Flank]] — used mostly for [[mincing]], except for the long and flat [[flank steak]], best known for use in [[London broil]]. Once one of the most affordable steaks on the market, it is substantially tougher than the loin and rib steaks, therefore many flank recipes use [[marinades]] or moist cooking methods such as [[braising]]. Popularity and leanness have resulted in increased price. | ||
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[[Category:Cooking methods]] | [[Category:Cooking methods]] | ||
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Latest revision as of 04:00, 18 August 2014
Cuts of beef
Beef is first divided into primal cuts. These are basic sections from which steaks and other subdivisions are cut. Since the animal's legs and neck muscles do the most work, they are the toughest; the meat becomes more tender as distance from hoof and horn increases. Different countries have different cuts and names.
British primal cuts
British cuts of beef.
- Neck & clod
- Chuck & blade
- Rib
- Silver loin
- Rump
- Silverside
- Topside
- Thick rib
- Thin rib
- Brisket
- Shin
- Flank
- Thick flank
- Leg
American primal cuts
American cuts of beef.
The following is a list of the American primal cuts, ordered front to back, then top to bottom. The short loin and the sirloin are sometimes considered as one section (loin). Upper half
- Chuck — one of the most common sources for roasts and hamburgers
- Rib — short ribs, rib eye steak and prime rib
- Loin — subprimals are:
- Short loin — from which strip steaks are cut,
- Sirloin — less tender than short loin, but more flavourful, further divided into Top sirloin and Bottom sirloin, and
- Tenderloin — the most tender, from which filet mignon is served, can be removed separately, or left in for T-bone steaks and Porterhouse steaks
- Round (Top-round, Bottom-round) — lean cut, moderately tough, lower fat marbling, requires moist cooking or lesser degrees of doneness
Lower half
- Brisket — often associated with barbecue beef brisket.
- Shank — used primarily for stews and soups; it is not usually served any other way due to it being the toughest of the cuts.
- Plate — produces short ribs for pot roasting and types of steak such as the outside skirt steak for, say, fajitas and hanger steak. It is typically a cheap, tough, and fatty meat.
- Flank — used mostly for mincing, except for the long and flat flank steak, best known for use in London broil. Once one of the most affordable steaks on the market, it is substantially tougher than the loin and rib steaks, therefore many flank recipes use marinades or moist cooking methods such as braising. Popularity and leanness have resulted in increased price.
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