Differences

This shows you the differences between two versions of the page.

--- recipes:notes:cuts_of_beef [2016/11/16 21:17] – wikiadmin
+++ recipes:notes:cuts_of_beef [2017/01/11 09:29] (current) – jmarcos
@@ Line 1: / Line 1: @@
+====== Cuts Of Beef ======
+{{:recipes:notes:cow_chart.jpg?direct&300|}} {{:recipes:notes:beef_cuts.jpg?direct&130|}}
+===== Cooking Techniques =====
+|<color #553592/lightgrey>**BR**</color>|**Braise**|Slow, wet heat: Pot Roast, Stew, Braise, Slow Cooker|
+|<color red/lightgrey>**G/B**</color>|**Grill or Broil**|Direct high heat|
+|<color blue/lightgrey>**MA**</color>|**Marinate**|Marinate prior to cooking|
+|<color #FF3800/lightgrey>**RO**</color>|**Roast**|Dry oven heat, barbecue|
+|<color #006B3C/lightgrey>**SF**</color>|**Stir Fry**|Fast cook|
+|<color yellow/lightgrey>**SK**</color>| **Skillet**|Sear and cook on high heat|
+|<color yellow/lightgrey>**SKO**</color>|**Skillet to Oven**|Sear 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.
+|**Cut**|**AKA**|**Flavor**|**Cooking Techniques**|
+|[[recipes:notes:7-Bone Chuck Roast]]| |  4  |<color #553592/lightgrey>**BR**</color>|
+|[[recipes:notes:Arm Roast]]| |  4  |<color #553592/lightgrey>**BR**</color>|
+|[[recipes:notes:Arm Steak]]| |  4  |<color #553592/lightgrey>**BR**</color>|
+|Blade Chuck Roast|[[recipes:notes:Blade Roast]]|  4  |<color #553592/lightgrey>**BR**</color>|
+|Blade Chuck Steak|[[recipes:notes:Top Blade Steak]]|  4  |<color red/lightgrey>**G/B**</color> <color #553592/lightgrey>**BR**</color>|
+|[[recipes:notes:Blade Roast]]| |  4  |<color #553592/lightgrey>**BR**</color>|
+|Boneless Blade Eye|[[recipes:notes:Blade Roast]]|  4  |<color #553592/lightgrey>**BR**</color>|
+|Book Steak|[[recipes:notes:Top Blade Steak]]|  4  |<color red/lightgrey>**G/B**</color> <color yellow/lightgrey>**SK**</color>|
+|Boston Cut Roast|[[recipes:notes:Shoulder Roast]]|  4  |<color #553592/lightgrey>**BR**</color>|
+|Butler Steak|[[recipes:notes:Top Blade Steak]]|  4  |<color red/lightgrey>**G/B**</color> <color yellow/lightgrey>**SK**</color>|
+|California Roast|[[recipes:notes:Under-Blade Roast]]|  4  |<color #553592/lightgrey>**BR**</color>|
+|California Steak|[[recipes:notes:Denver Steak]]|  4  |<color red/lightgrey>**G/B**</color> <color yellow/lightgrey>**SK**</color> <color blue/lightgrey>**M**</color>|
+|Chuck Center Roast|[[recipes:notes:7-Bone Chuck Roast]]|  4  |<color #553592/lightgrey>**BR**</color> <color #FF3800/lightgrey>**RO**</color>|
+|Chuck Center Steak|[[recipes:notes:Shoulder Steak]]|  4  |<color #553592/lightgrey>**BR**</color> <color red/lightgrey>**G/B**</color> <color yellow/lightgrey>**SK**</color> <color #006B3C/lightgrey>**SF**</color> <color blue/lightgrey>**M**</color>|
+|[[recipes:notes:Chuck Eye Roast]]| |  4  |<color #553592/lightgrey>**BR**</color> <color #FF3800/lightgrey>**RO**</color>|
+|[[recipes:notes:Chuck Eye Steak]]| |  4  |<color red/lightgrey>**G/B**</color> <color yellow/lightgrey>**SK**</color> <color #006B3C/lightgrey>**SF**</color>|
+|Chuck Filet Steak|[[recipes:notes:Chuck Eye Steak]]|  4  |<color red/lightgrey>**G/B**</color> <color yellow/lightgrey>**SK**</color> <color #006B3C/lightgrey>**SF**</color>|
+|Chuck Pot Roast|[[recipes:notes:Blade Roast]]|  4  |<color #553592/lightgrey>**BR**</color>|
+|Chuck Steak|[[recipes:notes:Shoulder Steak]]|  4  |<color #553592/lightgrey>**BR**</color>|
+|[[recipes:notes:Country-Style Ribs]]| |  4  |<color #553592/lightgrey>**BR**</color>|
+|Cross-Rib Roast|[[recipes:notes:Shoulder Roast]]|  4  |<color #553592/lightgrey>**BR**</color>|
+|[[recipes:notes:Denver Steak]]| |  4  |<color red/lightgrey>**G/B**</color> <color yellow/lightgrey>**SK**</color>|
+|English Roast|[[recipes:notes:Shoulder Roast]]|  4  |<color #553592/lightgrey>**BR**</color>|
+|English Roll|[[recipes:notes:Shoulder Roast]]|  4  |<color #553592/lightgrey>**BR**</color>|
+|English Steak|[[recipes:notes:Shoulder Steak]]|  4  |<color #553592/lightgrey>**BR**</color> <color red/lightgrey>**G/B**</color> <color yellow/lightgrey>**SK**</color> <color #006B3C/lightgrey>**SF**</color> <color blue/lightgrey>**M**</color>|
+|Flat Iron Roast|[[recipes:notes:Top Blade Roast]]|  4  |<color #553592/lightgrey>**BR**</color> <color #006B3C/lightgrey>**SF**</color>|
+|Flat Iron Steak|[[recipes:notes:Top Blade Steak]]|  4  |<color red/lightgrey>**G/B**</color> <color yellow/lightgrey>**SK**</color> <color #006B3C/lightgrey>**SF**</color>|
+|Lifter Roast|[[recipes:notes:Top Blade Roast]]|  4  |<color #553592/lightgrey>**BR**</color> <color #006B3C/lightgrey>**SF**</color>|
+|Lifter Steak|[[recipes:notes:Top Blade Steak]]|  4  |<color red/lightgrey>**G/B**</color> <color yellow/lightgrey>**SK**</color>|
+|Mock Tender Roast|[[recipes:notes:Chuck Eye Roast]]|  4  |<color #553592/lightgrey>**BR**</color> <color #FF3800/lightgrey>**RO**</color>|
+|Petite Steak|[[recipes:notes:Top Blade Steak]]|  4  |<color red/lightgrey>**G/B**</color> <color yellow/lightgrey>**SK**</color>|
+|[[recipes:notes:Petite Tender Medallions]]| |  4  |<color yellow/lightgrey>**SK**</color>|
+|[[recipes:notes:Petite Tender Roast]]| |  4  |<color red/lightgrey>**G/B**</color> <color #FF3800/lightgrey>**RO**</color>|
+|Puff Roast|[[recipes:notes:Top Blade Roast]]|  4  |<color #553592/lightgrey>**BR**</color> <color #006B3C/lightgrey>**SF**</color>|
+|Ranch Steak|[[recipes:notes:Shoulder Steak]]|  4  |<color #553592/lightgrey>**BR**</color> <color red/lightgrey>**G/B**</color> <color yellow/lightgrey>**SK**</color>|
+|Round Bone Steak|[[recipes:notes:Arm Steak]]|  4  |<color #553592/lightgrey>**BR**</color>|
+|Scotch Tender Roast|[[recipes:notes:Chuck Eye Roast]]|  4  |<color #553592/lightgrey>**BR**</color> <color #FF3800/lightgrey>**RO**</color>|
+|[[recipes:notes:Short Ribs]]| |  4  |<color #553592/lightgrey>**BR**</color>|
+|Shoulder Center Steak|[[recipes:notes:Shoulder Steak]]|  4  |<color #553592/lightgrey>**BR**</color> <color red/lightgrey>**G/B**</color> <color yellow/lightgrey>**SK**</color> <color #006B3C/lightgrey>**SF**</color> <color blue/lightgrey>**M**</color>|
+|Shoulder Clod Roast|[[recipes:notes:Shoulder Roast]]|  4  |<color #553592/lightgrey>**BR**</color>|
+|Shoulder Pot Roast|[[recipes:notes:Shoulder Roast]]|  4  |<color #553592/lightgrey>**BR**</color>|
+|[[recipes:notes:Shoulder Roast]]| |  4  |<color #553592/lightgrey>**BR**</color>|
+|[[recipes:notes:Shoulder Steak]]| |  4  |<color #553592/lightgrey>**BR**</color> <color red/lightgrey>**G/B**</color> <color yellow/lightgrey>**SK**</color> <color #006B3C/lightgrey>**SF**</color> <color blue/lightgrey>**M**</color>|
+|[[recipes:notes:Top Blade Roast]]| |  4  |<color #553592/lightgrey>**BR**</color> <color #006B3C/lightgrey>**SF**</color>|
+|[[recipes:notes:Top Blade Steak]]| |  4  |<color red/lightgrey>**G/B**</color> <color yellow/lightgrey>**SK**</color>|
+|Top Chuck Steak|[[recipes:notes:Top Blade Steak]]|  4  |<color red/lightgrey>**G/B**</color> <color yellow/lightgrey>**SK**</color>|
+|Top Chuck Steak|[[recipes:notes:Top Blade Steak]]|  4  |<color red/lightgrey>**G/B**</color> <color yellow/lightgrey>**SK**</color> <color #006B3C/lightgrey>**SF**</color>|
+|Triangle Roast|[[recipes:notes:Top Blade Roast]]|  4  |<color #553592/lightgrey>**BR**</color> <color #006B3C/lightgrey>**SF**</color>|
+|[[recipes:notes:Under-Blade Roast]]| |  4  |<color #553592/lightgrey>**BR**</color>|
+|[[recipes:notes:Under-Blade Steak]]| |  4  |<color #553592/lightgrey>**BR**</color>|
+====== 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.
+|**Cut**|**AKA**|**Flavor**|**Cooking Techniques**|
+|[[recipes:notes:Back Ribs]]| |  4  |<color #553592/lightgrey>**BR**</color> <color #FF3800/lightgrey>**RO**</color>|
+|Beauty Steak|[[recipes:notes:Ribeye Steak]]|  5  |<color red/lightgrey>**G/B**</color> <color yellow/lightgrey>**SK**</color>|
+|Beef Ribs|[[recipes:notes:Back Ribs]]|  4  |<color #553592/lightgrey>**BR**</color> <color #FF3800/lightgrey>**RO**</color>|
+|Boneless Rib Roast|[[recipes:notes:Ribeye Roast]]|  5  |<color #FF3800/lightgrey>**RO**</color>|
+|Calotte | [[recipes:notes:Ribeye Cap Steak]]|  5  |<color red/lightgrey>**G/B**</color> <color #FF3800/lightgrey>**RO**</color>|
+|Cowboy Steak|[[recipes:notes:Rib Steak]]|  5  |<color red/lightgrey>**G/B**</color>|
+|Deckle Steak | [[recipes:notes:Ribeye Cap Steak]]|  5  |<color red/lightgrey>**G/B**</color> <color #FF3800/lightgrey>**RO**</color>|
+|Delmonico Roast|[[recipes:notes:Ribeye Roast]]|  5  |<color #FF3800/lightgrey>**RO**</color>|
+|Delmonico Steak|[[recipes:notes:Ribeye Steak]]|  5  |<color red/lightgrey>**G/B**</color> <color yellow/lightgrey>**SK**</color>|
+|Dinosaur Ribs|[[recipes:notes:Back Ribs]]|  4  |<color #553592/lightgrey>**BR**</color> <color #FF3800/lightgrey>**RO**</color>|
+|Entrecote|[[recipes:notes:Rib Steak]]|  5  |<color red/lightgrey>**G/B**</color>|
+|Fillet Steak|[[recipes:notes:Ribeye Steak]]|  5  |<color red/lightgrey>**G/B**</color> <color yellow/lightgrey>**SK**</color>|
+|Market Steak|[[recipes:notes:Ribeye Steak]]|  5  |<color red/lightgrey>**G/B**</color> <color yellow/lightgrey>**SK**</color>|
+|Prime Rib|[[recipes:notes:Rib Roast]]|  5  |<color #FF3800/lightgrey>**RO**</color>|
+|[[recipes:notes:Rib Roast]]| |  5  |<color #FF3800/lightgrey>**RO**</color>|
+|[[recipes:notes:Rib Steak]]| |  5  |<color red/lightgrey>**G/B**</color>|
+|Ribeye Bone-In Steak|[[recipes:notes:Rib Steak]]|  5  |<color red/lightgrey>**G/B**</color>|
+|Ribeye Cap Filet | [[recipes:notes:Ribeye Cap Steak]]|  5  |<color red/lightgrey>**G/B**</color> <color #FF3800/lightgrey>**RO**</color>|
+|Ribeye Cap Roast | [[recipes:notes:Ribeye Cap Steak]]|  5  |<color red/lightgrey>**G/B**</color> <color #FF3800/lightgrey>**RO**</color>|
+|[[recipes:notes:Ribeye Cap Steak]]| |  5  |<color red/lightgrey>**G/B**</color> <color #FF3800/lightgrey>**RO**</color>|
+|[[recipes:notes:Ribeye Filet]]| |  5  |<color red/lightgrey>**G/B**</color> <color yellow/lightgrey>**SKO**</color>|
+|[[recipes:notes:Ribeye Petite Roast]]| |    |<color red/lightgrey>**G/B**</color> <color #FF3800/lightgrey>**RO**</color>|
+|[[recipes:notes:Ribeye Roast]]| |  5  |<color #FF3800/lightgrey>**RO**</color>|
+|[[recipes:notes:Ribeye Steak]]| |  5  |<color red/lightgrey>**G/B**</color> <color yellow/lightgrey>**SK**</color>|
+|Scotch Fillet|[[recipes:notes:Ribeye Steak]]|  5  |<color red/lightgrey>**G/B**</color> <color yellow/lightgrey>**SK**</color>|
+|Spencer Steak|[[recipes:notes:Ribeye Steak]]|  5  |<color red/lightgrey>**G/B**</color> <color yellow/lightgrey>**SK**</color>|
+|Spinalis Dorsi | [[recipes:notes:Ribeye Cap Steak]]|  5  |<color red/lightgrey>**G/B**</color> <color #FF3800/lightgrey>**RO**</color>|
+|Standing Rib Roast|[[recipes:notes:Rib Roast]]|  5  |<color #FF3800/lightgrey>**RO**</color>|
+|Texas Ribs|[[recipes:notes:Back Ribs]]|  4  |<color #553592/lightgrey>**BR**</color> <color #FF3800/lightgrey>**RO**</color>|
+====== 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.
+|**Cut**|**AKA**|**Flavor**|**Cooking Techniques**|
+|Ambassador Steak|[[recipes:notes:Strip Steak]]|  5  |<color red/lightgrey>**G/B**</color> <color yellow/lightgrey>**SK**</color>|
+|[[recipes:notes:Beef Tenderloin]]| |  3  |<color #FF3800/lightgrey>**RO**</color> <color red/lightgrey>**G/B**</color>|
+|[[recipes:notes:Chateaubriand]]| |  4  |<color red/lightgrey>**G/B**</color> <color #FF3800/lightgrey>**RO**</color>|
+|Club Sirloin Steak|[[recipes:notes:Strip Steak]]|  5  |<color red/lightgrey>**G/B**</color> <color yellow/lightgrey>**SK**</color>|
+|Contrefilet|[[recipes:notes:Strip Steak]]|  5  |<color red/lightgrey>**G/B**</color> <color yellow/lightgrey>**SK**</color>|
+|[[recipes:notes:Filet Mignon]]| |  3  |<color red/lightgrey>**G/B**</color> <color yellow/lightgrey>**SKO**</color>|
+|Hotel Steak|[[recipes:notes:Strip Steak]]|  5  |<color red/lightgrey>**G/B**</color> <color yellow/lightgrey>**SK**</color>|
+|Kansas City Strip|[[recipes:notes:Strip Steak]]|  5  |<color red/lightgrey>**G/B**</color> <color yellow/lightgrey>**SK**</color>|
+|NY Strip Roast|[[recipes:notes:Top Loin Roast]]|  5  |<color #FF3800/lightgrey>**RO**</color> <color red/lightgrey>**G/B**</color>|
+|NY Strip Steak|[[recipes:notes:Strip Steak]]|  5  |<color red/lightgrey>**G/B**</color> <color yellow/lightgrey>**SK**</color>|
+|[[recipes:notes:Porterhouse Steak]]| |  5  |<color red/lightgrey>**G/B**</color> <color yellow/lightgrey>**SK**</color>|
+|Short-Cut Beef Loin|[[recipes:notes:Top Loin Roast]]|  5  |<color #FF3800/lightgrey>**RO**</color> <color red/lightgrey>**G/B**</color>|
+|Strip Filet|[[recipes:notes:Strip Steak]]|  5  |<color red/lightgrey>**G/B**</color> <color yellow/lightgrey>**SK**</color>|
+|Strip Loin Roast|[[recipes:notes:Top Loin Roast]]|  5  |<color #FF3800/lightgrey>**RO**</color> <color red/lightgrey>**G/B**</color>|
+|Strip Petite Roast|[[recipes:notes:Top Loin Roast]]|  5  |<color #FF3800/lightgrey>**RO**</color> <color red/lightgrey>**G/B**</color>|
+|[[recipes:notes:Strip Steak]]| |  5  |<color red/lightgrey>**G/B**</color> <color yellow/lightgrey>**SK**</color>|
+|[[recipes:notes:T-Bone Steak]]| |  5  |<color red/lightgrey>**G/B**</color> <color yellow/lightgrey>**SK**</color>|
+|Tenderloin Filet|[[recipes:notes:Filet Mignon]]|  3  |<color red/lightgrey>**G/B**</color> <color yellow/lightgrey>**SKO**</color>|
+|Tenderloin Roast|[[recipes:notes:Beef Tenderloin]]|  3  |<color #FF3800/lightgrey>**RO**</color> <color red/lightgrey>**G/B**</color>|
+|[[recipes:notes:Top Loin Roast]]| |  5  |<color #FF3800/lightgrey>**RO**</color> <color red/lightgrey>**G/B**</color>|
+|Top Loin Steak|[[recipes:notes:Strip Steak]]|  5  |<color red/lightgrey>**G/B**</color> <color yellow/lightgrey>**SK**</color>|
+===== 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.
+|**Cut**|**AKA**|**Flavor**|**Cooking Techniques**|
+|Baseball Cut | [[recipes:notes:Top Sirloin Filet]] |  4  |<color red/lightgrey>**G/B**</color> <color yellow/lightgrey>**SKO**</color>|
+|Bavette|[[recipes:notes:Steak Tips]]|  4  |<color #553592/lightgrey>**BR**</color>|
+|Bottom Sirloin Butt|[[recipes:notes:Tri-Tip Steak]]|  3  |<color red/lightgrey>**G/B**</color> <color #FF3800/lightgrey>**RO**</color>|
+|Butt Steak| [[recipes:notes:Top Sirloin Steak]] |  4  |<color red/lightgrey>**G/B**</color> <color yellow/lightgrey>**SK**</color> <color #006B3C/lightgrey>**SF**</color> <color blue/lightgrey>**M**</color>|
+| Center-Cut Roast| [[recipes:notes:Top Sirloin Roast]] |  4  |<color #FF3800/lightgrey>**RO**</color>|
+| Center-Cut Top Sirloin Roast | [[recipes:notes:Top Sirloin Roast]] |  4  |<color #FF3800/lightgrey>**RO**</color>|
+| Center-Cut Top Sirloin Steak | [[recipes:notes:Top Sirloin Filet]] |  4  |<color red/lightgrey>**G/B**</color> <color yellow/lightgrey>**SKO**</color>|
+| Chateaubriand (Sirloin)| [[recipes:notes:Top Sirloin Steak]] |  4  |<color red/lightgrey>**G/B**</color> <color yellow/lightgrey>**SK**</color> <color #006B3C/lightgrey>**SF**</color>|
+|[[recipes:notes:Coulotte Steak]]| |  4  |<color red/lightgrey>**G/B**</color>|
+|Flap Meat|[[recipes:notes:Steak Tips]]|  4  |<color #553592/lightgrey>**BR**</color>|
+|Flap Steak| [[recipes:notes:Steak Tips]] |  4  |<color #553592/lightgrey>**BR**</color>|
+|Knuckle Cap|[[recipes:notes:Tri-Tip Steak]]|  3  |<color red/lightgrey>**G/B**</color> <color #FF3800/lightgrey>**RO**</color>|
+|Newport Steak| [[recipes:notes:Tri-Tip Steak]] |  3  |<color red/lightgrey>**G/B**</color> <color yellow/lightgrey>**SK**</color> <color #006B3C/lightgrey>**SF**</color>|
+|[[recipes:notes:Petite Sirloin Steak]]| |  4  |<color red/lightgrey>**G/B**</color> <color yellow/lightgrey>**SK**</color>|
+|Sirloin Bavette| [[recipes:notes:Steak Tips]] |  4  |<color red/lightgrey>**G/B**</color> <color yellow/lightgrey>**SK**</color> <color #006B3C/lightgrey>**SF**</color> <color blue/lightgrey>**M**</color>|
+|Shell Steak| [[recipes:notes:Top Sirloin Steak]] |  4  |<color red/lightgrey>**G/B**</color> <color yellow/lightgrey>**SK**</color> <color #006B3C/lightgrey>**SF**</color> <color blue/lightgrey>**M**</color>|
+|[[recipes:notes:Sirloin Steak]]| |  4  |<color red/lightgrey>**G/B**</color> <color yellow/lightgrey>**SK**</color> <color #006B3C/lightgrey>**SF**</color>|
+|[[recipes:notes:Steak Tips]]| |  4  |<color #553592/lightgrey>**BR**</color> <color #006B3C/lightgrey>**SF**</color> <color blue/lightgrey>**M**</color>|
+|Top Butt Steak| [[recipes:notes:Top Sirloin Steak]] |  4  |<color red/lightgrey>**G/B**</color> <color yellow/lightgrey>**SK**</color> <color #006B3C/lightgrey>**SF**</color> <color blue/lightgrey>**M**</color>|
+|Top Sirloin Butt| [[recipes:notes:Top Sirloin Steak]] |  4  |<color red/lightgrey>**G/B**</color> <color yellow/lightgrey>**SK**</color> <color #006B3C/lightgrey>**SF**</color> <color blue/lightgrey>**M**</color>|
+|[[recipes:notes:Top Sirloin Filet]]| |  4  |<color red/lightgrey>**G/B**</color> <color yellow/lightgrey>**SKO**</color>|
+|Top Sirloin Petite Roast| [[recipes:notes:Top Sirloin Roast]] |  4  |<color #FF3800/lightgrey>**RO**</color> <color red/lightgrey>**G/B**</color>|
+|[[recipes:notes:Top Sirloin Roast]]| |  4  |<color #FF3800/lightgrey>**RO**</color>|
+|[[recipes:notes:Top Sirloin Steak]]| |  4  |<color red/lightgrey>**G/B**</color> <color yellow/lightgrey>**SK**</color> <color #006B3C/lightgrey>**SF**</color>|
+|Triangle Roast|[[recipes:notes:Tri-Tip Steak]]|  3  |<color red/lightgrey>**G/B**</color> <color #FF3800/lightgrey>**RO**</color>|
+|Triangle Tip|[[recipes:notes:Tri-Tip Steak]]|  3  |<color red/lightgrey>**G/B**</color> <color #FF3800/lightgrey>**RO**</color>|
+|Tri-Tip Roast| [[recipes:notes:Tri-Tip Steak]] |  3  |<color red/lightgrey>**G/B**</color> <color #FF3800/lightgrey>**RO**</color>|
+|[[recipes:notes:Tri-Tip Steak]]| |  3  |<color red/lightgrey>**G/B**</color> <color yellow/lightgrey>**SK**</color> <color #006B3C/lightgrey>**SF**</color>|
+| Whole Top Butt Sirloin | [[recipes:notes:Top Sirloin Roast]] |  4  |<color #FF3800/lightgrey>**RO**</color>|
+====== 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.
+|**Cut**|**AKA**|**Flavor**|**Cooking Techniques**|
+|Ball Tip Roast|[[recipes:notes:Sirloin Tip Roast]]|  3  |<color #FF3800/lightgrey>**RO**</color>|
+|Barbecue Roast|[[recipes:notes:Sirloin Tip Roast]]|  3  |<color #FF3800/lightgrey>**RO**</color>|
+|[[recipes:notes:Baron of Beef]]| |  4  |<color #FF3800/lightgrey>**RO**</color>|
+|Bottom Flat|[[recipes:notes:Bottom Round Roast]]|  2  |<color #553592/lightgrey>**BR**</color> <color #FF3800/lightgrey>**RO**</color>|
+|[[recipes:notes:Bottom Round Roast]]| |  2  |<color #553592/lightgrey>**BR**</color> <color #FF3800/lightgrey>**RO**</color>|
+|Bottom Round Rump Roast|[[recipes:notes:Rump Roast]]|  3  |<color #553592/lightgrey>**BR**</color> <color #FF3800/lightgrey>**RO**</color>|
+|[[recipes:notes:Bottom Round Steak]]| |  2  |<color red/lightgrey>**G/B**</color> <color yellow/lightgrey>**SK**</color>|
+|Butterball Steak|[[recipes:notes:Top Round Steak]]|  3  |<color #FF3800/lightgrey>**RO**</color> <color #FF3800/lightgrey>**RO**</color>|
+|Diamond Roast|[[recipes:notes:Rump Roast]]|  3  |<color #553592/lightgrey>**BR**</color> <color #FF3800/lightgrey>**RO**</color>|
+|[[recipes:notes:Eye Round Roast]]| |  2  |<color #FF3800/lightgrey>**RO**</color>|
+|[[recipes:notes:Eye Round Steak]]| |  2  |<color red/lightgrey>**G/B**</color> <color #006B3C/lightgrey>**SF**</color> <color yellow/lightgrey>**SK**</color> <color blue/lightgrey>**M**</color>|
+|French Roll Roast|[[recipes:notes:Sirloin Tip Roast]]|  3  |<color #FF3800/lightgrey>**RO**</color>|
+|Goose-Neck Round|[[recipes:notes:Bottom Round Roast]]|  2  |<color #553592/lightgrey>**BR**</color> <color #FF3800/lightgrey>**RO**</color>|
+|Inside Round|[[recipes:notes:Top Round Roast]]|  3  |<color #553592/lightgrey>**BR**</color> <color #FF3800/lightgrey>**RO**</color>|
+|Knuckle Roast|[[recipes:notes:Sirloin Tip Roast]]|  3  |<color #FF3800/lightgrey>**RO**</color>|
+|London Broil|[[recipes:notes:Top Round Steak]]|  3  |<color #FF3800/lightgrey>**RO**</color>|
+|Manhattan Roast|[[recipes:notes:Bottom Round Roast]]|  2  |<color #553592/lightgrey>**BR**</color> <color #FF3800/lightgrey>**RO**</color>|
+|Outside Round|[[recipes:notes:Bottom Round Roast]]|  2  |<color #553592/lightgrey>**BR**</color> <color #FF3800/lightgrey>**RO**</color>|
+|Roast Beef|[[recipes:notes:Top Round Roast]]|  3  |<color #553592/lightgrey>**BR**</color> <color #FF3800/lightgrey>**RO**</color>|
+|Round Eye Pot Roast|[[recipes:notes:Eye Round Roast]]|  2  |<color #FF3800/lightgrey>**RO**</color>|
+|Round Tip Roast|[[recipes:notes:Sirloin Tip Roast]]|  3  |<color #FF3800/lightgrey>**RO**</color>|
+|[[recipes:notes:Round Tip Steak]]| |  3  |<color yellow/lightgrey>**SK**</color>|
+|[[recipes:notes:Rump Roast]]| |  3  |<color #553592/lightgrey>**BR**</color> <color #FF3800/lightgrey>**RO**</color>|
+|Silver-Side Round|[[recipes:notes:Bottom Round Roast]]|  2  |<color #553592/lightgrey>**BR**</color> <color #FF3800/lightgrey>**RO**</color>|
+|Sirloin Tip Center Roast|[[recipes:notes:Sirloin Tip Roast]]|  3  |<color #FF3800/lightgrey>**RO**</color>|
+|Sirloin Tip Center Steak| [[recipes:notes:Round Tip Steak]] |  4  |<color red/lightgrey>**G/B**</color> <color yellow/lightgrey>**SK**</color>|
+|[[recipes:notes:Sirloin Tip Roast]]| |  3  |<color #FF3800/lightgrey>**RO**</color>|
+|[[recipes:notes:Sirloin Tip Side Steak]]| |  4  |<color red/lightgrey>**G/B**</color> <color yellow/lightgrey>**SK**</color> <color blue/lightgrey>**M**</color>|
+|[[recipes:notes:Steamship Round]]| |  3  |<color #FF3800/lightgrey>**RO**</color>|
+|Tip Roast|[[recipes:notes:Sirloin Tip Roast]]|  3  |<color #FF3800/lightgrey>**RO**</color>|
+|Top Round First Cut|[[recipes:notes:Top Round Roast]]|  3  |<color #553592/lightgrey>**BR**</color> <color #FF3800/lightgrey>**RO**</color>|
+|[[recipes:notes:Top Round Roast]]| |  3  |<color #553592/lightgrey>**BR**</color> <color #FF3800/lightgrey>**RO**</color>|
+|[[recipes:notes:Top Round Steak]]| |  3  |<color red/lightgrey>**G/B**</color> <color yellow/lightgrey>**SK**</color> <color #006B3C/lightgrey>**SF**</color>|
+|Topside|[[recipes:notes:Top Round Roast]]|  3  |<color #553592/lightgrey>**BR**</color> <color #FF3800/lightgrey>**RO**</color>|
+|Western Griller|[[recipes:notes:Bottom Round Steak]]|  2  |<color red/lightgrey>**G/B**</color> <color yellow/lightgrey>**SK**</color>|
+====== 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.
+|**Cut**|**AKA**|**Flavor**|**Cooking Techniques**|
+|Bistro Steak|[[recipes:notes:Hanger Steak]]|  4  |<color red/lightgrey>**G/B**</color> <color blue/lightgrey>**M**</color>|
+|[[recipes:notes:Brisket]]| |  4  |<color #553592/lightgrey>**BR**</color>|
+|Brisket Flat|[[recipes:notes:Brisket]]|  4  |<color #553592/lightgrey>**BR**</color>|
+|Brisket Point|[[recipes:notes:Brisket]]|  4  |<color #553592/lightgrey>**BR**</color>|
+|Butcher's Steak|[[recipes:notes:Hanger Steak]] |  4  |<color red/lightgrey>**G/B**</color> <color blue/lightgrey>**M**</color>|
+|Fajita Steak|[[recipes:notes:Skirt Steak]]|  4  |<color red/lightgrey>**G/B**</color> <color yellow/lightgrey>**SK**</color> <color #006B3C/lightgrey>**SF**</color> <color blue/lightgrey>**M**</color>|
+|First Cut|[[recipes:notes:Brisket]]|  4  |<color #553592/lightgrey>**BR**</color>|
+|[[recipes:notes:Flank Steak]]| |  4  |<color red/lightgrey>**G/B**</color> <color #006B3C/lightgrey>**SF**</color> <color blue/lightgrey>**M**</color>|
+|Flat Cut|[[recipes:notes:Brisket]]|  4  |<color #553592/lightgrey>**BR**</color>|
+|[[recipes:notes:Hanger Steak]]| |  4  |<color red/lightgrey>**G/B**</color> <color blue/lightgrey>**M**</color>|
+|London Broil|[[recipes:notes:Flank Steak]]|  4  |<color red/lightgrey>**G/B**</color> <color #006B3C/lightgrey>**SF**</color> <color blue/lightgrey>**M**</color>|
+|Second Cut|[[recipes:notes:Brisket]]|  4  |<color #553592/lightgrey>**BR**</color>|
+|[[recipes:notes:Shank]]| |  4  |<color #553592/lightgrey>**BR**</color>|
+|[[recipes:notes:Short Ribs]]| |  4  |<color #FF3800/lightgrey>**RO**</color> <color blue/lightgrey>**M**</color>|
+|[[recipes:notes:Skirt Steak]]| |  4  |<color red/lightgrey>**G/B**</color> <color yellow/lightgrey>**SK**</color> <color #006B3C/lightgrey>**SF**</color> <color blue/lightgrey>**M**</color>|
+{{tag>RecipeNotes BuyingGuides}}
+/* Recipe Note Tags
+BuyingGuides
+Misc
+Techniques
+Tips
+Wine
+*/
+~~DISCUSSION~~