What Are the Different Cuts of Meat?

Beef is divided into many cuts, called primal cuts are Chuck, Rib, Short Loin, Sirloin, Flank, Short Plate, Round, and Shank or Brisket. These larger sections cut down to usable cuts are Blade Roasts, Rib Roast, Rib Steaks, Porterhouse, T-Bones, Tenderloins, Sirloin Steaks, Sirloin Tips, Flank Steak, Top Round, Rump Roast, Brisket, Ground Beef, and Foreshank.

Features

The different cuts are generally classified as tough, lean, and very tender. Tough cuts would be those like Blade Roast, Chuck Steak, Flank Steak, and stew meat. These are best when marinated for several days before cooking. Lean cuts would be those like Flank Steak, First Cut Briskets, and Top Round. Tender cuts are Tenderloin, Filet Mignon,Porterhouse, Rib Steaks, and T-bones.

Popular cuts

Consumers buy certain cuts more than other more specialized cuts. Popular cuts include Porterhouse Steak, Flank Steak, and Rump Roast. Ground beef is both popular and inexpensive. The ground beef is lean meat from chuck, flank, neck and shank that is ground by a mechanically grinder.

Inexpensive cuts

Inexpensive cuts such as a Blade Roast are great for further cutting, creating two cuts of meat. A good size Blade Roast will provide additional cuts of rib-eye steaks. The cutting of one prime cut will create two different meals.

Special Butcher Cuts

A few cuts are not well known; however, requesting the butcher for these special cuts is an option. Such cuts are Flank steaks. Flank steaks are steak rolls secured with ties. Skirt steak is another lesser known cut as well as Beef round eye round steaks.

Cooking Methods

Different cuts require different cooking methods. Such as a Flank Steak is perfect of a London broil, but a Chuck Steak make great grilled kabobs. Roasts are better for roasting as well as grilling. Top rounds are great for braising and stew meat for stewing. Certain cuts such as Tenderloins are great when served with sauces. The mild flavor of the meat does not over power the flavors of the sauces or gravies. Shank or briskets, commonly known as corned beef, are best cooked with moist heat such as braising and pot-roasting.