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Beef Cattle Overview
Where Does My Cut Come From...?
A beef cattle is divided into several primal cuts, which are then further broken down into sub-primal cuts. The main primal cuts include the chuck, rib, loin, round, brisket, plate, and flank.
Each primal cut contains various sub-primal cuts that are known for their unique characteristics and uses. These sub-primal cuts are then further processed into retail cuts that you commonly find in stores and restaurants. Each sub-primal cut has its own unique flavor, tenderness, and best cooking methods.
THE FRONT QUARTER
Chuck Description
Chuck Description
Chuck Description
The chuck is a primal cut located in the shoulder area of the beef cattle. Known for its rich flavor and marbling. This cut is ideal for slow-cooking methods like braising and stewing, making it perfect for hearty dishes like pot roast and beef stew.
Arm Description
Chuck Description
Chuck Description
The arm, also known as the arm chuck, is a sub-primal cut located in the upper front leg of the beef cattle. It is known for its robust flavor and is typically used for slow-cooking methods such as braising and stewing where the meat becomes tender and flavorful over long cooking times.
Brisket Description
Brisket Description
Brisket Description
The brisket is a primal cut located in the lower chest or breast of the beef cattle. Known for its rich, beefy flavor and tenderness when cooked slowly, it includes the flat cut and point cut. Brisket is ideal for slow-cooking methods such as smoking, braising, and barbecuing, making it perfect for dishes like smoked brisket, corned beef, and pot roast.
Rib Description
Brisket Description
Brisket Description
The rib is a primal cut located in the upper middle section of the beef cattle between ribs six and twelve. This cut is prized for its tenderness and marbling, which contribute to its rich flavor. The rib section is versatile and can be cooked using various methods, including grilling, roasting, and braising.
THE HIND QUARTER
Short Loin Description
Short Loin Description
Short Loin Description
The short loin is located in the middle of the back, between the rib and sirloin. It includes popular cuts like T-bone and porterhouse steaks, known for their tenderness and flavor.
Sirloin Description
Short Loin Description
Short Loin Description
The sirloin is located in the rear back portion of the beef cattle, just behind the short loin. It is known for its balance of tenderness and rich flavor. These cuts are versatile and can be grilled, roasted, or broiled, making them ideal for a variety of dishes.
Tip Description
Short Loin Description
Tri-Tip Description
The tip, also known as the sirloin tip, is a lean cut from the hindquarter. It is often used for roasting or grilling and can be sliced thin for stir-frying or fajitas
Tri-Tip Description
Bottom Round Description
Tri-Tip Description
The tri-tip is a triangular cut from the bottom sirloin. It is known for its rich flavor and is best cooked by grilling or roasting. It is popular in Santa Maria-style barbecue.
Bottom Round Description
Bottom Round Description
Bottom Round Description
The bottom round is a cut from the rear leg of the beef cattle. It is lean and best suited for slow-cooking methods like roasting or braising to tenderize the meat.
Top Round Description
Bottom Round Description
Bottom Round Description
The top round is a lean cut from the inside of the rear leg. It is often used for roasting, and when sliced thin, it is ideal for dishes like London broil.
Eye of Round Description
Eye of Round Description
Eye of Round Description
The eye of round is a very lean cut from the rear leg. It is best cooked using slow, moist-heat methods like braising to prevent it from becoming tough.
Plate Description
Eye of Round Description
Eye of Round Description
The plate is a primal cut located below the rib. It includes cuts like short ribs and skirt steak, which are known for their rich flavor and are best cooked using slow-cooking or grilling methods.
Flank
Eye of Round Description
Flank
The flank is a lean cut from the abdominal muscles of the beef cattle. It is known for its robust flavor and is best cooked quickly over high heat, such as grilling or broiling, and sliced thin against the grain. It makes excellent sandwich steaks due to its tenderness and rich taste. It's often used in dishes like steak sandwiches, fajitas, and stir-fries.