Cuts Of Beef



Cooking Techniques

BRBraiseSlow, wet heat: Pot Roast, Stew, Braise, Slow Cooker
G/BGrill or BroilDirect high heat
MAMarinateMarinate prior to cooking
RORoastDry oven heat, barbecue
SFStir FryFast cook
SK SkilletSear and cook on high heat
SKOSkillet to OvenSear on high heat, finish in oven

Chuck Primal

The chuck starts from the neck and includes ribs 1 to 5. Beef roast from this area commonly called pot roast are very tasteful and fatty. The chuck happens to be a heavily exercised muscle and contains a great deal of connective tissue including collagen. Collagen melts during cooking, making the meat intensely flavorful. Cooking roast beef from the shoulder benefit from slow, wet cooking methods.

CutAKAFlavorCooking Techniques
7-Bone Chuck Roast 4 BR
Arm Roast 4 BR
Arm Steak 4 BR
Blade Chuck RoastBlade Roast 4 BR
Blade Chuck SteakTop Blade Steak 4 G/B BR
Blade Roast 4 BR
Boneless Blade EyeBlade Roast 4 BR
Book SteakTop Blade Steak 4 G/B SK
Boston Cut RoastShoulder Roast 4 BR
Butler SteakTop Blade Steak 4 G/B SK
California RoastUnder-Blade Roast 4 BR
California SteakDenver Steak 4 G/B SK M
Chuck Center Roast7-Bone Chuck Roast 4 BR RO
Chuck Center SteakShoulder Steak 4 BR G/B SK SF M
Chuck Eye Roast 4 BR RO
Chuck Eye Steak 4 G/B SK SF
Chuck Filet SteakChuck Eye Steak 4 G/B SK SF
Chuck Pot RoastBlade Roast 4 BR
Chuck SteakShoulder Steak 4 BR
Country-Style Ribs (Beef) 4 BR
Cross-Rib RoastShoulder Roast 4 BR
Denver Steak 4 G/B SK
English RoastShoulder Roast 4 BR
English RollShoulder Roast 4 BR
English SteakShoulder Steak 4 BR G/B SK SF M
Flat Iron RoastTop Blade Roast 4 BR SF
Flat Iron SteakTop Blade Steak 4 G/B SK SF
Lifter RoastTop Blade Roast 4 BR SF
Lifter SteakTop Blade Steak 4 G/B SK
Mock Tender RoastChuck Eye Roast 4 BR RO
Petite SteakTop Blade Steak 4 G/B SK
Petite Tender Medallions 4 SK
Petite Tender Roast 4 G/B RO
Puff RoastTop Blade Roast 4 BR SF
Ranch SteakShoulder Steak 4 BR G/B SK
Round Bone SteakArm Steak 4 BR
Scotch Tender RoastChuck Eye Roast 4 BR RO
Short Ribs 4 BR
Shoulder Center SteakShoulder Steak 4 BR G/B SK SF M
Shoulder Clod RoastShoulder Roast 4 BR
Shoulder Pot RoastShoulder Roast 4 BR
Shoulder Roast 4 BR
Shoulder Steak 4 BR G/B SK SF M
Top Blade Roast 4 BR SF
Top Blade Steak 4 G/B SK
Top Chuck SteakTop Blade Steak 4 G/B SK
Top Chuck SteakTop Blade Steak 4 G/B SK SF
Triangle RoastTop Blade Roast 4 BR SF
Under-Blade Roast 4 BR
Under-blade Steak 4 BR

Rib Primal

The next primal cut is the rib, it reaches from the 6th rib, adjoining the chuck, through the 12th rib adjoining the loin. Rib cuts have excellent beefy flavor and are quite tender.

CutAKAFlavorCooking Techniques
Back Ribs 4 BR RO
Beauty SteakRibeye Steak 5 G/B SK
Beef RibsBack Ribs 4 BR RO
Boneless Rib RoastRibeye Roast 5 RO
Calotte Ribeye Cap Steak 5 G/B RO
Cowboy SteakRib Steak 5 G/B
Deckle Steak Ribeye Cap Steak 5 G/B RO
Delmonico RoastRibeye Roast 5 RO
Delmonico SteakRibeye Steak 5 G/B SK
Dinosaur RibsBack Ribs 4 BR RO
EntrecoteRib Steak 5 G/B
Fillet SteakRibeye Steak 5 G/B SK
Market SteakRibeye Steak 5 G/B SK
Prime RibRib Roast 5 RO
Rib Roast 5 RO
Rib Steak 5 G/B
Ribeye Bone-In SteakRib Steak 5 G/B
Ribeye Cap Filet Ribeye Cap Steak 5 G/B RO
Ribeye Cap Roast Ribeye Cap Steak 5 G/B RO
Ribeye Cap Steak 5 G/B RO
Ribeye Filet 5 G/B SKO
Ribeye Petite Roast G/B RO
Ribeye Roast 5 RO
Ribeye Steak 5 G/B SK
Scotch FilletRibeye Steak 5 G/B SK
Spencer SteakRibeye Steak 5 G/B SK
Spinalis Dorsi Ribeye Cap Steak 5 G/B RO
Standing Rib RoastRib Roast 5 RO
Texas RibsBack Ribs 4 BR RO

Loin Primal

The loin yields the most tender and expensive cuts of beef–but not the most flavorful. The choicest portion is the tenderloin, which is exquisitely tender and lean. The top loin and sirloin aren't as tender, but they're a bit more flavorful. Cuts from the loin require very little work to taste great. Indeed, steak lovers consider it almost a sacrilege to marinate them, or to cook them beyond medium rare.

Short Loin Sub-Primal

Some of the priciest and most desirable cuts come from the short loin. Because of its highly-marbled, melt-in-your-mouth, tender steaks, the short loin is a great source for upscale foodservice menus. Quick and dry cooking methods such as grilling and broiling prevail for cuts from the short loin.

CutAKAFlavorCooking Techniques
Ambassador SteakStrip Steak 5 G/B SK
Beef Tenderloin 3 RO G/B
Chateaubriand 4 G/B RO
Club Sirloin SteakStrip Steak 5 G/B SK
ContrefiletStrip Steak 5 G/B SK
Filet Mignon 3 G/B SKO
Hotel SteakStrip Steak 5 G/B SK
Kansas City StripStrip Steak 5 G/B SK
NY Strip RoastTop Loin Roast 5 RO G/B
NY Strip SteakStrip Steak 5 G/B SK
Porterhouse Steak 5 G/B SK
Short-Cut Beef LoinTop Loin Roast 5 RO G/B
Strip FiletStrip Steak 5 G/B SK
Strip Loin RoastTop Loin Roast 5 RO G/B
Strip Petite RoastTop Loin Roast 5 RO G/B
Strip Steak 5 G/B SK
T-bone Steak 5 G/B SK
Tenderloin FiletFilet Mignon 3 G/B SKO
Tenderloin RoastBeef Tenderloin 3 RO G/B
Top Loin Roast 5 RO G/B
Top Loin SteakStrip Steak 5 G/B SK

Sirloin Sub-Primal

The sirloin lies between the short loin and the round/hip. Though not as tender as the adjoining short loin, cuts from the sirloin are appreciated for their full-bodied flavor and firm satisfying texture.

CutAKAFlavorCooking Techniques
Baseball Cut Top Sirloin Filet 4 G/B SKO
BavetteSteak Tips 4 BR
Bottom Sirloin ButtTri-tip Steak 3 G/B RO
Butt Steak Top Sirloin Steak 4 G/B SK SF M
Center-Cut Roast Top Sirloin Roast 4 RO
Center-Cut Top Sirloin Roast Top Sirloin Roast 4 RO
Center-Cut Top Sirloin Steak Top Sirloin Filet 4 G/B SKO
Chateaubriand (Sirloin) Top Sirloin Steak 4 G/B SK SF
Coulotte Steak 4 G/B
Flap MeatSteak Tips 4 BR
Flap Steak Steak Tips 4 BR
Knuckle CapTri-tip Steak 3 G/B RO
Newport Steak Tri-tip Steak 3 G/B SK SF
Petite Sirloin Steak 4 G/B SK
Sirloin Bavette Steak Tips 4 G/B SK SF M
Shell Steak Top Sirloin Steak 4 G/B SK SF M
Sirloin Steak 4 G/B SK SF
Steak Tips 4 BR SF M
Top Butt Steak Top Sirloin Steak 4 G/B SK SF M
Top Sirloin Butt Top Sirloin Steak 4 G/B SK SF M
Top Sirloin Filet 4 G/B SKO
Top Sirloin Petite Roast Top Sirloin Roast 4 RO G/B
Top Sirloin Roast 4 RO
Top Sirloin Steak 4 G/B SK SF
Triangle RoastTri-tip Steak 3 G/B RO
Triangle TipTri-tip Steak 3 G/B RO
Tri-Tip Roast Tri-tip Steak 3 G/B RO
Tri-tip Steak 3 G/B SK SF
Whole Top Butt Sirloin Top Sirloin Roast 4 RO

Round Primal

The round is a kind term for the rear end of the carcass and includes the hip and the upper leg. Cooking roast beef from the round is lean and less tender. Those muscles are well exercised, so round cuts tends to be a bit tougher and leaner than cuts from the loin. Round cuts do well if they're cooked with moist heat, and many of them can also be roasted, as long as they're not overcooked.

CutAKAFlavorCooking Techniques
Ball Tip RoastSirloin Tip Roast 3 RO
Barbecue RoastSirloin Tip Roast 3 RO
Baron Of Beef 4 RO
Bottom FlatBottom Round Roast 2 BR RO
Bottom Round Roast 2 BR RO
Bottom Round Rump RoastRump Roast 3 BR RO
Bottom Round Steak 2 G/B SK
Butterball SteakTop Round Steak 3 RO RO
Diamond RoastRump Roast 3 BR RO
Eye Round Roast 2 RO
Eye Round Steak 2 G/B SF SK M
French Roll RoastSirloin Tip Roast 3 RO
Goose-Neck RoundBottom Round Roast 2 BR RO
Inside RoundTop Round Roast 3 BR RO
Knuckle RoastSirloin Tip Roast 3 RO
London BroilTop Round Steak 3 RO
Manhattan RoastBottom Round Roast 2 BR RO
Outside RoundBottom Round Roast 2 BR RO
Roast BeefTop Round Roast 3 BR RO
Round Eye Pot RoastEye Round Roast 2 RO
Round Tip RoastSirloin Tip Roast 3 RO
Round Tip Steak 3 SK
Rump Roast 3 BR RO
Silver-Side RoundBottom Round Roast 2 BR RO
Sirloin Tip Center RoastSirloin Tip Roast 3 RO
Sirloin Tip Center Steak Round Tip Steak 4 G/B SK
Sirloin Tip Roast 3 RO
Sirloin Tip Side Steak 4 G/B SK M
Steamship Round 3 RO
Tip RoastSirloin Tip Roast 3 RO
Top Round First CutTop Round Roast 3 BR RO
Top Round Roast 3 BR RO
Top Round Steak 3 G/B SK SF
TopsideTop Round Roast 3 BR RO
Western GrillerBottom Round Steak 2 G/B SK

Brisket/Plate/Flank Primals

The underside of the animal is divided into the brisket/shank, the plate and the flank. The brisket is the front portion of the beef breast that lies between the front legs and takes well to smoking, braising, or poaching. The plate is rarely sold at store level and the flank is usually sold as steak. Other cuts include the flank steak, skirt steak, hanger steak and short ribs.

CutAKAFlavorCooking Techniques
Bistro SteakHanger Steak 4 G/B M
Brisket 4 BR
Brisket FlatBrisket 4 BR
Brisket PointBrisket 4 BR
Butcher's SteakHanger Steak 4 G/B M
Fajita SteakSkirt Steak 4 G/B SK SF M
First CutBrisket 4 BR
Flank Steak 4 G/B SF M
Flat CutBrisket 4 BR
Hanger Steak 4 G/B M
London BroilFlank Steak 4 G/B SF M
Second CutBrisket 4 BR
Shank 4 BR
Short Ribs 4 RO M
Skirt Steak 4 G/B SK SF M
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recipes/notes/cuts_of_beef.txt · Last modified: 2017/01/11 09:29 by jmarcos
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