All About Different Cuts of Beef
Beef is a popular and versatile meat that can be prepared in a variety of ways. From steaks to roasts, there are many different cuts and types of beef to choose from. In this article, we’ll explore the different cuts of beef from the whole cow, and provide some recipe ideas for each.
Types of Beef
There are three main types of beef: grass-fed, grain-fed, and organic.
Grass-fed beef comes from cattle that have grazed on grass throughout their lives. This results in a leaner, more flavorful meat.
Grain-fed beef, on the other hand, comes from cattle that have been fed a diet of corn and other grains. This results in a more marbled, tender meat.
Organic beef is raised without the use of antibiotics or hormones.
Different Cuts of Beef
What are the Major Cuts of Beef or Also Called 8 Primal Cuts of Beef
The primal cuts of beef are the large sections of the cow that are separated during the initial butchering process. These primal cuts are then further divided into smaller cuts, which are sold to consumers.
1. Chuck
The chuck is the front section of the cow and includes the shoulder, neck, and upper arm. It is a tougher cut of meat, but can be made tender through slow-cooking methods such as braising or slow roasting. This is often used for stews, pot roasts, and ground beef. Some popular dishes made with chuck roast include pot roast, beef stew, and shredded beef for tacos.
Check out these beef recipes using CHUCK
Hearty Beef Stew Instant Pot Pressure Cooker Recipe
Easy Low Calorie Slow Cooker Beef Noodles Recipe
Copycat Cracker Barrel Roast Beef
Mexican Ground Beef and Quinoa Taco Bowls
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2. Rib
This section of the cow includes ribs 6 through 12 and is known for its marbling and rich flavor. Rib cuts are often sold as ribeye steaks and prime rib roasts.
Check out these beef recipes using RIBS
Korean-Style Braised Beef Short Ribs
- These Korean inspired beef short ribs are fork tender and glazed in a velvety marinade that has an addicting balance of sweet, salty and spicy. Make this melt in your mouth recipe in a dutch oven or a slow cooker!
3. Short Loin
This cut comes from the back of the cow. This section of the cow is located near the back and includes the tenderloin and the top loin, also known as the strip steak. The short loin is a tender cut of beef and is often used for steaks and roasts.
Check out these beef recipes using SHORT LOIN
Beef Pot Roast & Veggies Crockpot Recipe
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Stuffed Beef Tenderloin with Roasted Vegetables
Pan Roasted Beef Tenderloin Medallions with Tomato Relish
New York Strip Loin Roast Recipe
4. Sirloin
This section of the cow is located behind the short loin and includes the top sirloin and bottom sirloin. Sirloin cuts are often used for steaks and roasts.
The sirloin steak is a lean, flavorful cut of beef that comes from the back of the cow. It can be cooked on a grill or in a skillet, and is often used in stir-fries and fajitas. Some popular dishes made with sirloin steak include steak and vegetable skewers, beef stroganoff, and carne asada tacos.
Check out these beef recipes using SIRLOIN
5. Round
The round is a cut that comes from the hindquarters of the cow. It includes the top round, bottom round, and eye of round. It is a less expensive cut of beef that can be tough if not cooked properly, but it is great for stews and slow-cooked dishes. The round can also be sliced thinly for use in sandwiches or stir-fries.
Check out these beef recipes using ROUND
6. Brisket
The brisket is a tough, flavorful cut of beef that comes from the chest area of the cow. It is located between the chuck and the short plate. It is best cooked low and slow, such as in a smoker or slow cooker, until it becomes tender and falls apart. Some popular dishes made with brisket include smoked brisket, beef chili, and corned beef and cabbage.
Check out these beef recipes using BRISKET
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7. Flank Steak
The flank steak is a lean, flavorful cut of beef that comes from the belly area of the cow. It is best cooked quickly over high heat, such as on a grill or in a skillet, and is often used in fajitas and stir-fries. Some popular dishes made with flank steak include steak tacos, beef stir-fry, and steak salad.
Check out these beef recipes using FLANK STEAK
8. Plate
This section of the cow is located near the belly and includes the short ribs and skirt steak. Short plate cuts are often used for slow-cooking methods like braising or grilling.
Check out these beef recipes using PLATE
9. Shank
This cut comes from the leg of the cow and is usually slow-cooked. It is a tough and flavorful cut that requires slow, moist cooking to become tender. The shank is often used to make beef stock or stew, as the connective tissue and bone marrow contribute to a rich and flavorful broth.
Check out these beef recipes using SHANK
Beef Cuts Chart
| Beef Cut | Description | Cooking Method |
|---|---|---|
| Chuck roast | Comes from the shoulder area. A tough cut that requires slow cooking methods like braising or slow roasting. | Braising, slow roasting |
| Ribeye steak | Comes from the rib area. Tender, flavorful, and marbled with fat. Best cooked quickly over high heat. | Grilling, broiling, pan-searing |
| Sirloin steak | Comes from the back of the cow. A lean, flavorful cut that can be cooked on a grill or in a skillet. | Grilling, pan-searing |
| Filet mignon | Comes from the tenderloin area. A small, lean cut that is extremely tender and best cooked quickly over high heat. | Grilling, broiling, pan-searing |
| Brisket | Comes from the chest area. A tough, flavorful cut that requires low and slow cooking methods to become tender. | Smoking, slow cooking |
| Short ribs | Comes from the rib area. A flavorful, meaty cut that is best cooked low and slow. | Braising, slow cooking |
| Flank steak | Comes from the abdominal area. A lean, flavorful cut that is best cooked quickly over high heat. | Grilling, pan-searing |
| T-bone steak | Comes from the short loin area. A tender, flavorful cut that includes both a strip steak and a small piece of tenderloin. | Grilling, broiling |
| Porterhouse steak | Comes from the short loin area. Similar to a T-bone steak but with a larger piece of tenderloin. | Grilling, broiling |
| Top sirloin steak | Comes from the top sirloin area. A lean, flavorful cut that can be cooked on a grill or in a skillet. | Grilling, pan-searing |
| Tri-tip steak | Comes from the bottom sirloin area. A triangular-shaped cut that is lean and flavorful. Best cooked quickly over high heat. | Grilling, pan-searing |
| Round steak | Comes from the rear leg. A lean, tough cut that requires slow cooking methods to become tender. | Braising, slow cooking |
| Eye of round roast | Comes from the rear leg. A lean, flavorful roast that requires slow cooking methods to become tender. | Roasting, slow cooking |
| Rump roast | Comes from the rear leg. A lean, flavorful roast that requires slow cooking methods to become tender. | Roasting, slow cooking |
| Top round roast | Comes from the round area. A lean, flavorful roast that requires slow cooking methods to become tender. | Roasting, slow cooking |
| Bottom round roast | Comes from the round area. A lean, flavorful roast that requires slow cooking methods to become tender. | Roasting, slow cooking |
| Skirt steak | Comes from the diaphragm area. A flavorful, thin cut that is best cooked quickly over high heat. | Grilling, pan-searing |
| Hanger steak | Comes from the plate area. A flavorful, tender cut that is best cooked quickly over high heat. | Grilling, pan-searing |
| Flat iron steak | Comes from the shoulder area. A flavorful, tender cut that is best cooked quickly over high heat. | Grilling, pan-searing |
| Braciole | Thinly sliced meat that is stuffed and rolled. Often made with round or flank steak. | Braising, slow cooking |
This chart includes some of the most commonly used beef cuts and their recommended cooking methods. Keep in mind that cooking times and methods may vary depending on the specific recipe and desired level of doneness.
Most Common Types of Steak and The Best Ways to Cook Them
1. Ribeye Steak
Ribeye is a popular cut that comes from the rib section of the cow. It is known for its tenderness, marbling, and rich, beefy flavor. The ribeye is best cooked quickly over high heat to achieve a perfect sear while leaving the inside juicy and tender. It can be grilled, broiled, or pan-seared.
Try these recipes using RIBEYE STEAK
How To Cook A Perfectly Grilled Ribeye
- When it comes to steaks, nothing beats a perfectly cooked, melt-in-your-mouth ribeye. This recipe and guide will teach you exactly how to grill a ribeye steak with a crispy milliard crust and a juicy interior!
2. Sirloin Steak
The sirloin comes from the area near the back of the cow and is a lean cut of meat with a hearty flavor. Sirloin steaks are often less expensive than other cuts, making them a great choice for a budget-friendly meal. Sirloin can be grilled, broiled, or pan-seared.
Try these recipes using SIRLOIN STEAK
Quick & Tasty Stir-Fried Beef with Ginger and Green Onion
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3. Filet Mignon
Filet mignon is a small, lean cut that comes from the tenderloin area of the cow. It is known for its tenderness and buttery texture. Filet mignon is best cooked quickly over high heat and is often served rare or medium-rare. It can be grilled, broiled, or pan-seared.
Try these recipes using FILET MIGNON
Filet Mignon Recipe with Special Sauce
4. T-Bone Steak
T-bone steak is a large, thick cut that comes from the short loin area of the cow. It is called a T-bone because of the T-shaped bone that runs through the center of the steak. The T-bone includes both the tenderloin and the strip steak, giving it a combination of tenderness and flavor. T-bone steak is best cooked by grilling or broiling.
Try these recipes using T-BONE STEAK
Grilled T-bone Steak Recipe With Sweet & Savory Sauce Recipe
5. Porterhouse Steak
The Porterhouse is similar to the T-bone steak, but with a larger tenderloin portion. It is a thick, juicy cut that is perfect for sharing. Porterhouse steaks are best cooked by grilling or broiling.
Try these recipes using PORTERHOUSE STEAK
6. New York Strip Steak
The New York strip steak comes from the short loin area and is a popular cut known for its rich, beefy flavor and tender texture. It is a versatile cut that can be cooked by grilling, broiling, or pan-searing.
Try these recipes using NEW YORK STRIP STEAK
7. Flank Steak
Flank steak comes from the abdominal muscles of the cow and is known for its bold, beefy flavor. It is a lean cut that is best cooked quickly over high heat, making it a great choice for grilling or pan-searing. Flank steak is often used for fajitas or stir-fry dishes.
Try these recipes using FLANK STEAK
Gluten Free Dairy Free Slow Cooker Mongolian Beef Recipe
8. Skirt Steak
Skirt steak is a thin, long cut that comes from the diaphragm area of the cow. It is a flavorful cut that is best cooked quickly over high heat, making it a great choice for grilling or pan-searing. Skirt steak is often used for tacos or fajitas.
Try these recipes using SKIRT STEAK
9. Hanger Steak
Hanger steak comes from the plate area of the cow and is a flavorful, tender cut that is best cooked quickly over high heat. It is often marinated to enhance its flavor and is a popular choice for steak frites or salads.
Try these recipes using HANGER STEAK
10. Flat Iron Steak
Flat iron steak comes from the shoulder area of the cow and is a flavorful, tender cut that is often less expensive than other cuts. It is best cooked quickly over high heat, making it a great choice for grilling or pan-searing. Flat iron steak is often used for tacos or steak sandwiches.
Try these recipes using FLAT IRON STEAK
There are many different types of steak, each with its own unique flavor, texture, and cooking method.
Steak Type Chart
| Steak Type | Description | Best Cooking Methods |
|---|---|---|
| Filet Mignon | From the tenderloin, very tender and lean with a mild flavor | Grilling, broiling, pan-searing |
| Ribeye | Highly marbled with a rich, beefy flavor | Grilling, pan-searing, broiling |
| Strip Steak | From the short loin, with a firm texture and bold flavor | Grilling, pan-searing, broiling |
| T-Bone | A combination of tenderloin and strip steak, with a T-shaped bone | Grilling, broiling |
| Porterhouse | Similar to the T-bone but with a larger tenderloin portion | Grilling, broiling |
| Sirloin | Leaner steak with a bold, beefy flavor | Grilling, pan-searing, broiling |
| Flank Steak | Long, thin cut with a pronounced beefy flavor | Grilling, pan-searing, broiling |
| Skirt Steak | Similar to flank steak but with a more pronounced flavor and chewy texture | Grilling, pan-searing |
| Hanger Steak | From the diaphragm, with a rich, beefy flavor and chewy texture | Grilling, pan-searing |
| Flat Iron | From the shoulder area, with a rich flavor and chewy texture | Grilling, pan-searing |
Frequently Asked Questions
What is the most tender cut of steak?
The most tender cut of steak is generally considered to be the filet mignon, which comes from the tenderloin area of the cow. This cut is known for its buttery texture and lack of connective tissue, which makes it extremely tender. However, it is also typically less flavorful than other cuts, such as the ribeye or New York strip, which have more marbling and fat content.
What is the leanest cut of steak?
The leanest cut of steak is typically the sirloin steak. It is a relatively lean cut of meat that comes from the area near the back of the cow. While it doesn’t have as much marbling as some of the more expensive cuts, it still has a hearty beefy flavor and can be quite tender if cooked properly. Additionally, sirloin steaks are often less expensive than other cuts, making them a popular choice for those who are looking for a more affordable option that is still flavorful and nutritious.
What is picanha meat?
Picanha meat, also known as sirloin cap or coulotte steak, is a popular cut of beef in Brazilian cuisine. It comes from the top of the sirloin area and is characterized by a thick layer of fat on one side, which helps to keep the meat tender and juicy during cooking. Picanha is a flavorful cut of meat that is often prepared by grilling or roasting, and is typically served sliced thinly across the grain. In Brazil, it is often seasoned with coarse salt or garlic and enjoyed with sides such as rice, beans, and farofa (toasted cassava flour). Picanha has become increasingly popular in other parts of the world as well, and can often be found at specialty butchers or high-end restaurants.
What are the lean cuts of beef?
Lean cuts of beef are those that contain less fat per serving than other cuts. Here are some of the leanest cuts of beef:
- Sirloin tip side steak
- Top sirloin steak
- Bottom round steak
- Eye of round steak
- Top round steak
- Round tip steak
- Flank steak
- Shoulder steak
- Tri-tip steak
What is the most expensive cut of beef?
The most expensive cut of beef is typically the Wagyu beef from Japan, which can cost several hundred dollars per pound. Wagyu beef comes from a specific breed of cow that is known for its intense marbling and rich, buttery flavor. The cows are raised in a very specific way, often with a diet that includes beer or sake, and are massaged regularly to keep their muscles relaxed and tender. Other expensive cuts of beef include Kobe beef, which is a type of Wagyu beef that comes from the Kobe region of Japan, and dry-aged beef, which is aged for several weeks to enhance its flavor and tenderness.
What are cheap steak cuts?
Cheap steak cuts are those that are more affordable than premium cuts, but can still be flavorful and tender when cooked properly. These cuts come from areas of the cow that are more heavily worked or have less marbling, which makes them less expensive. Here are some examples of cheap steak cuts: chuck steak, flank steak, skirt steak, hanger steak and round steak.
What is the best cut for pot roast?
The best cut for pot roast is a tough and flavorful cut of beef that can benefit from slow cooking methods to become tender and delicious. The most popular cuts for pot roast are: chuck roast, brisket and bottom round roast.
What is the best cut for roast beef?
The best cut for roast beef depends on personal preference, cooking method, and budget. Here are some of the most popular cuts for roast beef: ribeye, tenderloin, top sirloin, and chuck roast.
What are the best steak cuts for grilling?
When it comes to grilling steak, the best cuts are those that are tender and flavorful. Here are some of the best steak cuts for grilling: ribeye, strip steak, tenderloin, filet mignon, t-bone, porterhouse and flat iron.
What are the types of beef roasts?
There are several types of beef roasts, including:
- Chuck Roast: This is a tough, flavorful cut of beef that comes from the shoulder region of the cow.
- Rib Roast: Also known as a standing rib roast, this is a premium cut of beef that comes from the rib section of the cow. It is known for its tenderness and rich flavor.
- Tenderloin Roast: This is a very tender cut of beef that comes from the loin area of the cow. It is lean and has a mild flavor.
- Sirloin Roast: This is a flavorful, lean cut of beef that comes from the rear of the cow. It is a good choice for roasting or grilling.
- Rump Roast: This is a lean cut of beef that comes from the hindquarters of the cow. It is a bit tougher than other cuts but can be very flavorful.
- Round Roast: This is a lean cut of beef that comes from the rear leg of the cow. It is often used for pot roast or slow-cooking recipes.
- Brisket: This is a tough cut of beef that comes from the breast or lower chest of the cow. It is typically slow-cooked or braised to make it tender and flavorful.
What are the types of short ribs?
There are several types of short ribs, including:
- English-style short ribs: These are the most common type of short ribs and are cut parallel to the bone. They are meaty and contain a good amount of marbling, which makes them ideal for slow cooking.
- Flanken-style short ribs: These are cut across the bone and are much thinner than English-style short ribs. They are often used in Asian cuisine and can be grilled or pan-fried.
- Boneless short ribs: These are English-style short ribs with the bone removed. They are often used in stews, braises, and other slow-cooking recipes.
- Korean-style short ribs: Also known as galbi or kalbi, these are flanken-style short ribs that have been marinated in a sweet and savory sauce. They are typically grilled or pan-fried and are a popular dish in Korean cuisine.
- Cross-cut short ribs: These are English-style short ribs that are cut across the bone into small, individual pieces. They are often used in stews, soups, and other slow-cooking recipes.
Each type of short rib has its own unique flavor and texture, and they can be prepared in a variety of ways depending on your preferences and cooking method.
Check out more Beef Recipes from these cookbooks:
Wow! 1001 Homemade Ground Beef Recipes
Beef Everyday Cookbook 365 Beef Recipes
Franklin Steak: Dry-Aged. Live-Fired. Pure Beef
Do you have favorite beef recipes or steak recipes? Share it with us below in the comment section.
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