Wasing, Dinah M. TLE: H.E.

February 27, 2024

Different Types of Meat Cut

1. Chuck 4. Sirloin

Chuck is from the front Sirloin is also on the upper,

upper section of the cow, middle section of the cow,
which gets a lot of but it sits slightly behind the
movement. As such, the short loin. The three main
chuck cut of meat is a very cuts that you get from
lean, non-fatty cut that sirloin are: top sirloin steak, tri-tip steak, and tri-tip
can be tough. You usually see chuck cut as chuck eye roast. Tri-tip steak is like the tenderloin on a
steak, shoulder steak, chuck 7-bone, and boneless short porterhouse, but not as good quality. Tri-tip roast is
ribs. These cuts are not so great for grilling or searing, obviously good for roasting, and top sirloin steak works
as they’d be too tough to chew through. What they are well when it’s pan fried (just be careful not to overcook
good for, though, is a pot roast. it).

2. Rib 5. Round

The next cut of meat we’re The round cut of meat consists
talking about is the rib. of the rear section of the cow.
It’s obvious how you’d go This area gets a lot of work
about cooking ribs – from the animals, so it’s
especially if you’ve ever understandably a tougher cut
eaten bar-b-que ribs. Aside from that, ribeye steaks are of meat. Like the chuck, you’re going to want to use this
a common cut from the rib and work great when they’re for roasts, stews, and anything that you can cook for a
pan seared or cooked in the oven. Ribeye steak is long period of time at a lower temperature. This is also
considered one of the better cuts of meat because it has a where butchers will get hamburger meat, since it’s lean
good balance of muscle and fat, which creates a lot of and easy to ground up.
flavor and juiciness.
6. Brisket
3. Short Loin
Brisket is found at the
The short loin cut makes up front, lower section of the
the upper, middle section of cow – just under the chuck.
the cow and it’s also another This cut is very tough and
cut that makes for a great basically produces a
steak. This is where you see brisket flat cut. It can be
Porterhouse, T-Bone, and difficult to cook if you
Top Loin steak, all of which have a similar makeup to don’t know what you’re doing. And again, cooking it
ribeye, with a good combo of muscle and fat. Short loin for a long time at a lower temperature is going to be
also makes for a good roast, so you’ll also see your best bet. Brisket, however, can be delicious is
tenderloin roast fall into this cut. cooked properly, as this is what pastrami is made from.
7. Fore Shank

The foreshank is a primal cut of

meat right underneath the front
legs, behind the brisket. This cut
is made up almost entirely of
muscles and tendons and is not
going to work well as a grilled pan-fried steak. For this
cut, your best bet is to braise it, as a long slow cooking
time is really the only way to get the meat tender
enough to be easy to chew.

8. Short Plate

The short plate primal cut is

basically the underbelly of
the cow. It stretches from the
front legs to just before you
hit the hind legs on the lower
section of the animal. While these cuts tend to also be a
little tough, they’re extremely rich in flavor because of
their location on top of the side rib bones and its
generous fat layers. Skirt steak and Hangar steak
come from this area and work best when they’re
braised and cooked for a long time.

9. Flank

The last primal cut is the flank,

and it sits behind the short plate
just behind the hind legs. The
flank cut is where you get flank
steak. Easy enough, right? If
cooked properly, the flank steak
can be just as flavorful as a
ribeye, and it usually costs a lot less. Flank steak is
great marinated overnight (which can help tenderize it
a little before you cook it) and grilled or pan fried.