Beef Cuts Explained

by Debra Wyatt
(last updated May 27, 2015)

Have you ever been confused about the different cuts of beef? It can be a bit overwhelming to think about the different cuts of beef, particularly if you aren't sure what they are used for. Read on and you will find what the basic cuts of beef. There are basically ten different cuts of beef. Each cut of meat

  • Round. The round cut is on of the most economical cuts of meat. This cut of beef is almost all solid meat. It is juicy and has a lot of flavor. If the cut is high-grade you can use the top of the round for broiled steaks or a roast. The bottom of the round isn't as flavorful or as tender as the top. The bottom round is great for pot roast or Swiss steak.
  • Rump. One of the most versatile cuts. A rump cut has a great flavor, yet it is cheaper than a round cut. Usually the rump is a juicy piece of meat that is wedge-shaped. Rump meat is mainly used for stew, pot roast, or chopped for hamburgers.
  • Loin End. This portion of meat is adjacent to the round and the rump. This is where Sirloin Steaks come from. Sirloin Steak cuts is great for groups of 5-6 persons. The Sirloin that is closet to the round is larger, but is less tender than the cuts that are closer to the short loin. If you are serving a lot of people, then a Sirloin Roast would be the best.
  • Flank. This cut of meat is about two-thirds lean meat. When the lean part is cut up, it can be use to make a great tasting stew. This cut of meat can also be chopped to make lean hamburger, or even a flank steak.
  • Short Loin. The Short Loin lies between the loin end and the rib. This is where the choice Porter-house, T-bone steaks come from, as well as the little steaks like that of Delmonico, Club Stead or Filet Mignon. The small steaks are cut from the tenderloin which is a long muscle that lies inside the rib bones. The meat from the short loin is best when roasted or broiled in one piece.
  • Ribs. The meat is especially tender and juicy and is great for roasting. The Standing and Rolled Rib Roast comes from the rib section. This section of ribs usually consists of seven ribs. This is where the rib-eye steak comes from. A cut of meat that usually comes from this section is generally called the first rib cuts.
  • Plate. This is a thin piece of meat that has about one third fat, that is well-flavored, but yet isn't too tender. You can find this cut below the ribs, and between the brisket and flank. When buying this meat you will want to take into consideration the high content of fat. This meat is best used as chopped meat, corning, stews or even a pot roast.
  • Brisket. The Brisket is a favorite cut of meat when it comes to corning. The reason for this is is because of the flavor and the juiciness found in this meat. This meat can also be used for stews, soups, or chopped meat. When using this cut of meat in stew, soups, or chopped meat be sure to carefully remove some of its fat.
  • Shank. This cut is sure to be on the tough side. The best use of a shank is using it in a stew or a soup.
  • Chuck. You can find this cut between the neck and the rib roast cuts and includes the 1st and 5th ribs. The higher grade of beef, the chuck roast is cut from the 4th and 5th ribs. This cut is less expensive than prime ribs, but is still juicy and very tender. The rest of the chuck meat is best for use as pot roast, stews, casserole dishes as well as chopped meat.

Author Bio

Debra Wyatt

Deb has a communications degree and applies her talents to her position as Marketing Specialist at Sharon Parq Associates. In her spare time she spends time with her children and grandchildren and devotes time to her church. ...

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