CUTS OF BEEF
Ground Beef-Versatile, ﬂavorful and economical. Shape into burger patties, meatballs or meatloaf; or brown and crumble for a variety of dishes.
Stew Meat-Well-trimmed beef, cut into 3/4 to 1 1/2-inch pieces that is covered with liquid and simmered slowly in a covered pot. Commonly cut from the sirloin but can come from any tender cut.
Sirloin Tip Roast- Also: knuckle. A budget cut taken right off the knee. It’s similar to the top sirloin roast, lean but ﬂavorful.
Arm Pot Roast- The clod or arm is leaner and a little less expensive than chuck. It is best braised.
Brisket- A ﬂavorful cut that becomes tender when cooked slowly at low temperatures. The traditional cut used for corned beef, and popular as smoked barbecue.
Skirt- cut from the abdomenBoasts deep, rich, beefy ﬂavor. Best when marinated before grilling; when slicing, cut against the grain.
Chuck Roast/ Shoulder Roast- This is the classic pot roast, becoming moist and tender when braised and full of rich, beef ﬂavor.
T-bone-This well-marbled cut consists of two lean, tender steaks - the strip and tenderloin -connected by a telltale T-shaped bone. In a T-Bone, the tenderloin is between 1/2 and 1 1/4 inches in diameter. Best grilled or saute
Rump Roast -Lean and economical, this cut is best enjoyed braised. When roasted in the oven, slice thin against the grain to maximize tenderness.
Ribeye -Ribeye steaks are harvested from the rib section of beef. It’s cut from the rib primal portion of the rib section typically spanning ribs six through 12. A rib steak, ribeye steak and a prime rib roast are essentially the same cut of beef. A multiple “prime rib roast” is slow-roasted in the oven. When individually sliced between the ribs, it becomes a steak that is best when grilled or broiled. What makes a ribeye so tender? It lies in the upper rib cage which is not weight-bearing and gets little exercise. The degree of muscle usage by cattle is substantially determined by how much a particular muscle is used during a cattle’s lifespan. The less use, the more tender. What makes a ribeye so ﬂavorful? It is primarily fat marbling that creates that robust buttery ﬂavor. Steaks closer to the head have more abundant marbling and generally have a layer of fat around the leaner portions. During the cooking process, the fat melts (renders) and bastes the meat from the inside. Fat content also enhances tenderness.
Filet-A steak cut of beef taken from the smaller end of the tenderloin, or psoas major of the beef carcass, usually a steer or heifer. The tenderloin (not to be confused with the short loin) runs along both sides of the spine, and is usually harvested as two long snake-shaped cuts of beef. The tenderloin is sometimes sold whole. When sliced along the short dimension, creating roughly round cuts, and tube cuts, the cuts (ﬁllets) from the small forward end are considered to be ﬁlet mignon. The tenderloin is the most tender cut of beef and is also arguably the most desirable and therefore the most expensive. The average steer or heifer provides no more than 500 grams (1.1lb) of ﬁlet mignon. Because the muscle is not weight-bearing, it contains less connective tissue, which makes it tender. However, it is generally not as ﬂavorful as some other cuts of beef (example, primal rib cuts), and is often wrapped in bacon to enhance ﬂavor, and/or is served with a sauce.Flat Iron is a cut of steak cut with the grain from the shoulder of the animal. This produces a ﬂavorful cut that is a bit tough because it contains a gristly fascia membrane unless removed. Top Sirloin Steak is a cut of meat from the primal loin, subprimal sirloin, of a beef carcass. Top sirloin steaks differ from sirloin steaks in that the bone and the tenderloin and bottom round muscles have been removed
Flank-A relatively long and ﬂat cut, ﬂank steak is used in a variety of dishes including London broil and as an alternative to the traditional skirt steak in fajitas. It can be grilled, pan-fried, broiled, or braised for increased tenderness. Grain (meat ﬁbre) is very apparent in ﬂank steaks, and many chefs cut across the grain to make the meat more tender. Because it comes from a strong, well-exercised part of the cow, it is best sliced against the grain before serving, to maximize tenderness.
Ranchero-The Ranch steak comes from the chuck cut of a cow, namely the shoulder. Technically it is called a "boneless chuck shoulder center cut steak” A ranch steak is usually cut no thicker than one inch, weighs 10 ounces or less, and is usually trimmed of all excess fat. Ranch steak is generally ﬂavorful, but a bit tough. The best results are achieved if the steak is not cooked beyond medium when using dry heat cooking methods. It is best when it is braised, however it is excellent when grilled, broiled, or pan-fried if it is marinated ﬁrst and if it is not overcooked.
Porterhouse-T-Bone steaks and Porterhouse steaks are the same. The Porterhouse is just a larger version of the T-Bone because it is carved from the larger portion of the tenderloin. A Porterhouse is the "King of the T-Bones".