Chuck ground beef contains slightly less fat compared to round beef, but still enough to provide a juicy flavor. 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. Slowly cooking the meat at low temperatures for a long time breaks down the muscle and is necessary to tenderize the brisket. Cooking slower will make it tough, not resting will leak a ton of juices. Chef’s Tip: Back ribs are the perfect delivery vehicles for your favorite barbeque sauces. This is probably the best way to cook the toughest meats. It dries out quickly when cooking over high heat. Also, although very, very tender, the flavor is somewhat mild. As compensation, they have little peripheral fat, despite deep marbling, so there’s not much in the way of wasted trimmings. Chuck beef comes from the area around the shoulders. There are two shanks in the forequarter and two in the hindquarter. Ground beef is typically meat from the front area of the animal. Where it Comes from, Where to Buy and How to Cook it. Head over to our guide on the blade chuck steak for more details. Marbling is evident in a good cut, and the flavor is intense. This post explores the anatomy of the T-Bone to help you better understand and prepare this treasured cut. As an Amazon Associate I earn from qualifying purchases. Alternative names: Beef Round Eye Round Steak. Simply set up your grill or smoker for indirect cooking, and keep the temperature at the figure quoted in the recipe. Chef’s Tip: Because it’s not so tender in its natural state, this is a good steak for an overnight marinade. Chef’s Tip: Can turn rubbery if over-cooked due to a lack of fat. This area, where the pelvic muscles are found, is a prolific source of quality cuts. If you’re expecting a veritable bone-yard in this cut, you’ll be disappointed – or more likely, pleased. Braising helps tenderize this typically tough meat. Chef’s Tip: If you have a smoker, this is a recommended cut for making your own jerky. It can be confusing. It has abundant marbling and is generally sold in restaurants and hotels. It comes in many different sizes, but 2.5 – 4 lbs. Venison is the lean, rich meat obtained from deer. But what are the different cuts of beef and where do they come from? Cheek As its name clearly reflects, the Cheek cut is taken from the facial muscles of a cow. These are widely considered to be the most tender and flavorful cuts of beef. While a tenderloin or top round steak don't have a lot connective tissue, these cuts will possess varying qualities of tenderness due to the amount of workload the muscles go through. Coming back to the front of the cow, we find the beef Brisket in the breast section, below the first five ribs. Porterhouse steaks are tender and come from the short loin. Fillet steaks are traditionally … You could even use an actual skillet on your grill, if you really want to. Really, this is just the Petite Tender Roast cut into medallions. I love cooking outdoors over live fire and smoke whatever the weather, using various grills, smokers, and wood-fired ovens to produce epic food. … Unlike most of the shoulder muscles, the muscle from which this steak is cut – The center of the under blade – doesn’t get much of a workout, so it’s more tender than most Chuck cuts. Alternative names: Beef Cubes for Kabobs; Diced Beef; Shish Kebob. Master the art of buying and preparing beef cuts—from brisket to osso buco—with Belcampo Meat Co. butcher Alex Jermasek. From the high-end (think: your filets and porterhouses) to oft-overlooked butcher’s cuts (hi there, hanger steak), here are the best cuts of steak, explained. That being said, it does have its strengths. These are pre-cut strips of beef made from just about any part of the beef. 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. By and large, cuts from the Rib zone are best cooked ‘low and slow.’ Most Rib zone cuts are expensive, except for, ironically, the back ribs. What makes them different from each other? Please click the following image to open it full screen in a new window! Instead, the term "Swiss steak" refers to the meat having gone through a … If you prefer tenderness, then the filet mignon (tenderloin) is the cut for you. Cuts of Meat A whole side of beef offers some many different cuts suitable for a wide range of different cooking methods, British and international recipes and seasonal treats. Brisket A tasty economical cut of beef from the breast area of the cow. 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. The term "primal cut" is quite different from "prime cut", used to characterize cuts considered to be of higher quality. How much meat do you get off a beef? Might be difficult to find in a typical grocery store, so you might have to ask your butcher to cut one off for you. The major muscles in the hindquarter are the top round, bottom round, eye of round and sirloin. Chef’s Tip: Make sure to sear over very high heat, and rest for a good 10 minutes at least. Smoking wood or pellets add savory flavors and aroma to low ‘n’ slow cooked meats. One of the most sought-after steaks, and generally of exquisite tenderness and flavor. Cuts from the lower section of a cow contain stronger muscles and are therefore not as tender as other cuts. 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. Swiss steak, the bane of school cafeterias everywhere, has nothing to do with Switzerland. For a Chuck steak, the Flat Iron is reasonably tender. Chef’s Tip: A 7-Bone cut to include part of the backbone may have extra flavor thanks to the extra bone. The primary muscle is the longissimus dorsi (rib eye), It will also include the spinalis muscle (rib crown) and the complexus. Chef’s Tip: Lie, and tell your guests it’s Filet Mignon. A lean steak, usually sold in thin cuts ¾” thick or less. Round steak comes from the top of the cow's hind leg. 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. Portion size leans toward the small side, usually 6 oz. Your email address will not be published. Alternative names: Split Ribeye; Split Ribeye Roast. This is typically the most expensive type of steak, and can cost over $30 US … Best for: Direct grill and sear, or direct to indirect heat. Where do these Beef Cuts Originate? As with all lean cuts, be super careful not to over-cook a Top Round. 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. Includes descriptions of popular beef cuts. Chef’s Tip: The flavor is rich enough to stand up to equally rich sauces and sides, such as béchamel, red wine sauces, shellfish, etc. Indirect grilling allows meat to be close to the heat, but not directly over it. This cylindrical roast is cut from the short loin, and that’s about as tender as it gets on a side of beef. But so, so lean and tasty! However, they contain two types of meat: a tenderloin … Chef’s Tip: It’s hard to mess this steak up – you’ll get good flavor all the way through to medium-well. There are so many different types of steak, not to mention steak cuts. Very good steaks are found here, many of which are commonly found on steakhouse menus. This section of beef is known for its robust flavor and its ability to produce a number of popular steaks. It is composed of four muscle strings. USDA Prime beef is the most tender, flavorful, and juiciest grade of beef. It is lean like a Skirt, but it’s wider too. Alternative names: Chuck Under Blade Center Steak; Chuck Under Blade Steak; Denver Cut. Filet mignon comes from beef tenderloin. A very tender and delicious steak that may be anywhere from 8 – 20 oz., depending on the thickness of the cut. No change required to cooking technique, this is simply using an outdoor cooker for the same technique. Alternative names: Beef Flank; Flank Steak Filet; Jiffy Steak; London Broil; Plank Steak. Alternative names: Beef Round, Top (Inside) Round Steak; London Broil; Short Cut; Top (Inside) Round Steak; Top Round London Broil; Top Round Steak (Center Cut); Top Round Steak Boneless. The cuts from the Loin are all premium, are almost always lean and tend to be on the pricey side. These should whet your appetite, and if you want to know more, I promise we’ll cover each in detail elsewhere. 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. It’s super juicy and bursts with flavor, but is usually only between 4 – 6 oz. I see by the drool on the screen that you’re familiar with this term? Weight is usually around 2.5 – 4 lbs. Both of these cuts are best cooked using slow methods like braising or stewing. There are a variety of different types of steak, which comes from various parts of the cow. Chef’s Tip: Dries out fairly easily, but if cooked right, it slices very nicely for a sophisticated presentation. Rich with flavor, and rather tender, this is a small roast worth a try, if you can find one. The thickness of a porterhouse steak helps lock in flavors. Chef’s Tip: The Texas Beef Council (who sound like they should know) recommends marinating before grilling. Beef flank is another cut of beef sometimes used for ground beef. Skillets get nice and hot and stay that way. Both types of steak are cut from beef short loin where the top loin and the tenderloin meet. The wrap traps the moisture and steams the meat, evaporation stops and the meat temp continues to rise, the food continues cooking. Bone enthusiasts believe the bone enhances the flavor during cooking. Alternative names: Chuck Shoulder Tender ; Petite Tender Medallions; Shoulder Petite Tender Medallions; Shoulder Tender Medallions. Chef’s Tip: Look for a lot of marbling, and get your grill nice and hot. Cuts of beef from beef chuck include: Most ground beef is either chuck beef, round beef, or a mix of leftover cuts. 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. If you're in the mood for a steak tonight, read this first. Chef’s Tip: Want a roast dinner for two at home? What is the Best Cut of Beef for the Perfect Steak? Required fields are marked *. A good quality cast iron wok can readily be used on most BBQs, providing yet another excuse to cook outside. The muscle the Petite Tender comes from is difficult to remove from the Chuck, so it’s not commonly offered for sale. The chunk of fat in the middle is often described as its key characteristic, but in fact, the name comes from one of the four muscle ligaments which looks like an eye. Cut from the same area as the 7-Bone, but lacking the bone, this is a lovely looking piece of meat. Click on a cut below to see information about the derived sub-cuts. Beef flank is a cut of beef taken from the underside of the animal, behind the plate, and before beef round. Chuck beef also contains a portion of meat from the rib primal cut. Some dishes only cook to perfection and taste spot on if seared at high temperatures in a skillet before being moved to the oven to finish cooking the insides at a lower temperature. I suppose that makes sense, given that there’s a shoulder in the vicinity. Popular cuts from the ribs include: A steer has 13 ribs on each side. It’s compact, cooks quickly, and is popularly used in many Asian dishes. Sadly, its catchy name is not a holdover from the days of cowboys and chuck wagons but is, in fact, a marketing gimmick employed by cunning grocers to promote familiarity. Either is delicious. Despite the fat on top, this is still a lean cut. The tenderloin is situated right in the middle of the animal, which does very little work, while the top round is from the hind leg, which does a lot more work. By wrapping the meat in foil, magic happens. Put more simply, the strip cut is what remains once you take the tenderloin away from the short loin. Best for: Indirect grill and roast, or direct grill and sear. Moving on. Beef Chuck Primal Cut This cut of meat is a large section of beef cut from the shoulder, arm, and chest sections. 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 may be challenging to know what is best, but when you want a good steak, you need to know more about the steaks themselves. Like most cuts that come from the legs, it tends to be stringier -- the cow uses these muscles more. As with sirloin, the beef round is divided into several cuts–top round, bottom round, and the knuckle. On some charts, the Shank is considered a Primal cut, or at least a Sub-primal, zone. Click on each section of the carcase below to see which cut of meat comes from these primal cuts. Bottom sirloin is the bottom portion of the sirloin, just above the flank. The muscles break down as the steak cooks, leaving you with a juicy, mouth-watering steak. During cooking at low temperatures, the bane of pitmasters the world over raises it’s ugly head: The dreaded BBQ stall. Although ‘Other’ isn’t a specific part of the beef you’ll find on the carcass or on our map of cuts, these are commonly found cuts in grocery stores and at the butcher shop. FoodFireFriends.com is a participant in the Amazon Services Associates Program. A good, cast iron wok is an excellent device for high heat cooking on a BBQ. A small steak cut from its namesake roast, usually an inch thick, or so. Oven roasting is a dry cooking method done at a medium-high temperature, usually around 400F. Alternative names: Ambassador Steak; Beef Loin, Strip Loin Steak, Center-Cut; Club Steak; Country Club Steak; Delmonico Steak; Hotel Cut Steak; Kansas City Steak; Kansas City Strip Steak; New York Strip Steak; NY Strip Steak; Shell Steak; Strip Loin Steak; Top Loin Steak; Top Loin Steak. Alternative names: Beef Shoulder Center Steak; Center Cut Chuck Steak; Ranch Steak; Shoulder Center Steak; Shoulder, Arm Steak. However, it makes up for this with a richer flavor, owing in part to the extra fat. Note: All beef cuts images provided courtesy of BeefItsWhatsForDinner.com. The same thing can be done outdoors, especially in a smoker, or Kamado grill. Thick cuts are sometimes sold as “Baseball Steaks,” and they are just about spherical. steak comes from a cow. If you cut the short loin boneless that’s where new york steaks come from and the tenderloin will be pulled as a whole piece and cut up into filet steaks. If you cut the short loin bone-in than you will get tee bone steaks and porterhouses. 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. Each cut has distinct characteristics that impact the flavor and tenderness of the beef. Where do these Beef Cuts Originate? Front Hock Usually sold as a “ham hock” in the store, and come typically already brined and smoked. Alternative names: Newport Roast; Prime Rib; Rib Roast; Rib Roast Bone-In, Small End; Rib Roast, Oven-Ready; Standing Rib Roast. In the US, the highest grade of beef is USDA Prime. Fat content is more important – aim for about 18% fat for a juicy burger. Let’s begin our beef tour from the front, shall we? Depending on the size, they may not be easy to cook on a grill. So instead, we show you their price relative to each other with a sliding scale from inexpensive, through moderate, and to premium cost. Marinating the steak before throwing it on the grill can also prevent it from drying out. Beef Primal Cuts The primal cuts of beef are the basic cuts separated from the carcase during butchering. Cuts of meat full of connective tissue that melts into flavorful heaven when braised, but makes for an awfully chewy steak. Knowing where on a cow a specific steak comes from is an important lesson, so here are the best cuts of steak you can purchase (and eat) in 2021. Here’s a closer look at these cuts. Flat-iron What is it: A long, flat steak that first became popular in the U.S. in the early 2000s. Alternative names: Loin, T-Bone Steak; T-Bone. None of the cuts are as tender as their Sirloin neighbors, however, and many may benefit from a marinade. It’s a lean and moist cut, usually 4 – 8 oz. Where it Comes from And How to Cook it, Eye of Round Roast – What it is, Where it Comes From, How to Cook it, What is a Ribeye Steak? Instead, the term "Swiss steak" refers to the meat having gone through a … Alternative names: Bottom Round Oven Roast; Bottom Round Pot Roast; Bottom Round Rump Roast; Round Roast. A tender rib-eye steak is great for a quick sizzle on the grill , but it won't fare as well in a stew. Like the Loin cuts, most Sirloin meat is best when cooked in a direct grill/sear fashion, although there are some nice cuts for indirect grilling/roasting. Many people feel leaving in the bones enhances the flavor. Short ribs may be cut from many sections of the rib cage across several primal zones. One of the toughest cuts, but still great for a pot roast. A lean roast, but with fat on one side, and it’s fairly tender compared to other cuts from the Round. Venison Hindquarter/Round The hindquarter is my favorite part of the deer. The rounds also make delicious kebabs and stir fry when sliced thinly. Chef’s Tip: Try an acidic fluid for braising to increase tenderness, such as citrus fruit juice, vinegar, or red wine. Alternative names: Boston Cut; Bread and Butter Cut; Cross Rib Roast; English Cut Roast; English Roll; Thick Rib Roast. Learn all about the most popular beef cuts, including popular and alternative names, where the cuts come from on the cow, preferred outdoor cooking methods, their costs relative to each other, and a fantastic recipe for each from around the web. Grilling on a stovetop, and broiling in the oven are both high heat methods of cooking. Through this article, you’ll learn about all the popular cuts of beef from front to back, what they’re good for, and how to cook them. 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