Sean
The Main Cuts of Beef
Chuck – Chuck comes from the front of the cow, above the brisket. It is filled with connective tissues, which add a strong flavor. It can be grilled or braised, but it’s best when turned into ground beef.
Rib – Rib is considered one of the better cuts of beef because of its succulence and marbling. The meat is carved up further into prime rib, short ribs, rib eye steaks, etc. It is best cooked over dry heat, such as in a barbecue.
Short loin – This cut of beef is sectioned into smaller pieces to create T-bone steak and Porterhouse steaks. It is best cooked over dry heat, such as on a grill.
Sirloin – Sirloin is right above the tenderloin and is boneless. It’s a versatile cut that can be slow-cooked or put on a grill.
Round – Round comes from the rump. It is lean meat, which makes it a little tougher to chew. Braising brings out its best flavor profile.
Brisket – Brisket comes from the cow’s lower chest. It is tough and best cooked slowly by smoking or braising.
Shank – The shank is from the animal’s legs. Since a cow’s legs are very strong from carrying its own weight, it’s one of the toughest cuts of meat. It’s almost too tough to eat as a main course, so it’s better when cooked in a stew or soup.
Plate – Plate comes from the front of the belly, underneath the ribs. It’s fatty and tough. Great for grilling.
Flank – Flank contains the belly muscles and is usually braised or used in soups and stews.
