Chef at 04:00, 18 August 2014

2014-08-18T04:00:34Z

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{{#seo:
|title=Cuts of beef: Cooking Wiki
|titlemode=replace
|keywords=#cutsofbeef #shortribs #beef #stews #flanksteak #ribeyesteak #soups #fajitas #braising #roasts #cookingmethods
|hashtagrev=12032020
|description=Beef is first divided into primal cuts. These are basic sections from which steaks and other subdivisions are cut
}}


===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===
[[Image:British cuts of beef illustrated.jpg|400px|thumb|right|British cuts of beef]]
'''British cuts of beef.'''
* Neck & clod
* Chuck & blade
* Rib
* Silver loin
* [[Rump steak|Rump]]
* Silverside
* Topside
* Thick rib
* Thin rib
* Brisket
* Shin
* Flank
* Thick flank
* Leg
===American primal cuts===
[[Image:American cuts of beef illustrated.jpg|400px|thumb|right|American cuts of beef]]

'''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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[[Category:Cooking methods]]

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Cuts of beef - Revision history

Chef at 04:00, 18 August 2014