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Home › The [Definitive] Guide to Beef Cuts: All You Need

to Know

Beef Cuts: The Comp lete

Gu ide To The Most Comm o n
Cuts Of Beef
DECEMBER 10, 2022 • BRIAN LEJEUNE

RibSteak

RumpCap
T-BoneSteak Tri-tipRoast
RibEveSteak
OIN

RUMP/
SHORT•

CHUCK
LOIN

RoundGut
RIB
FLANK:SIRL

ROUND
BeefChuck
ET

SHANKSHORTPLATE
BRISK

BrisketCut SHANK

FlankSteak ShankMeat

Foreshank

ShortPlatePrimal

The 8 Basics Of Beef

Cuts

There are many different types of beef

cuts available, each with its own set of
unique properties. It is important to be
aware of these different cuts and what
they are best used for before cooking -
some are suitable only for slow cooking,
some are best for grilling, some are
perfect for bbq and smoked.

We'll talk about all the common cuts of

the cut in two parts - the forequarter of
the cow, and the hindquarter.

1. Forequarter Cuts -
Ribs

Ribs are a tender and flavorful cut of

meat that comes from the cow's ribs and
backbone. The cow has 13 rib bones, and
only the last 6 are classified in this area
(the rest are with the "Plate")

Ribeye
Sirloin Steak
Cowboy & Cowgirl steak

Ribs are a tender and flavorful cut of

meat and tend to be the expensive cuts -
such as ribeye steak, and prime rib. There
are several different types of beef rib
cuts, including ribeye, rump roast, and
sirloin steak. Each cut has its own unique
benefits. Ribeye steaks, for example, are
known for their rich flavor and tender
texture. Rump roast is a less expensive
option that is perfect for slow cooking or
roasting. Sirloin steak is a leaner option
that is ideal for grilling or pan-frying.

The sirloin steak is located near the

shoulder and has a bit more fat than
other steaks. This makes it ideal for
grilling, as the extra fat helps to keep the
steak moist and juicy.

The ribeye steak is located in front of the

loin and has a lot of bone in it. It is very
well marbled. It can be served bone-in or
boneless.

Love grilling ribeyes and steaks? It's

perfect on any one of our walnut wood
cuhng boards made in USA.

Beef ribs are a popular cut of meat

because they are easy to cook and take
flavor well. They are very well marbled
and tender - they are typically served at
steakhouses in 12-16 oz cuts (or larger).

You might even find Cowboy steaks and

Cowgirl steaks - which are very thick
cuts, up to 1 and 1/2 inch bone-in cuts of
the ribeye. If you're pan-searing these
steaks, be sure to cut them a bit thinner.
If your grocery store won't do it for you,
be sure to properly season your wood
cuhng board to protect it and avoid food
contamination.

2. Forequarter Cuts -
Plate

The cow has 13 bones in the ribs and

backbones - the last 6 is in the above
section under "Ribs", the plate is the first
7 ribs. They are flavorful but not quite as
expensive, and tend to be a little tougher
cut of meat.

Short ribs
Ground Beef
Skirt Steak
Hangar Steak
Bacon
Pastrami

Short ribs, ground beef, and skirt steak

are all popular plate portion cuts.

The short ribs, which are very flavorful,

can either be slow cooked (when you get
it as as bone-in short-rib), or it can be
"korean cut" - which is when they slice it
against the bone in 1/4" thick pieces.

The skirt steak is located on the beef

plate primal and is used in common
dishes such as carne asada at Mexican
restaurants.

The beef plate is a thin, inexpensive, and

easy-to-cook piece of meat. The beef
plate is a good choice for braising or
making ground beef.

3. Forequarter Cuts:
Brisket

Corned beef
pastrami
stews
brisket

The beef brisket is a cut of meat that

comes from the breast or lower chest of a
cow. The brisket is made up of two main
cuts, the flat and the point. The flat is the
larger and lower of the two, and is
separated from the point by a layer of fat.

Sometimes you might find a brisket that is

ready to be cooked, sometimes the fat
has to be trimmed first.

The brisket comes in different sizes, but

can be VERY large - around 12-15
pounds. If you buy one of these bad boys,
make sure to check out our guide on how
to trim a brisket before cooking. You should
also evaluate whether or not you have the
right cuhng board for brisket.

If you're going to season, trim and cook a

brisket, make sure you have a cutting
board that is large enough to accomodate
the size of a brisket - such as our 18x24
extra-large cuhng board. (Bonus: it's
reversible. Use coupon code
WELCOME10 for 10% off your first
purchase)

The cost of a brisket is moderately

expensive, and best suited for low 'n' slow
BBQ. When slow-cooked, the beef brisket
becomes very tender and flavorful due to
its high fat content.

Beef brisket can be used to make corned

beef, pastrami, as well as other dishes
such as stews, chilis, and sandwiches.

4. Forequarter Cuts: Beef

Shank

foreshank
hindshank

The beef shank is a tough and full-bodied

cut of meat that is used in making osso
buco, a luxurious Italian dish. The beef
shank is inexpensive to buy and is best
used for low and slow cooking.

The cuts of beef shank include the

foreshank and the hindshank. The
foreshank is a leaner, tougher cut of meat
that is best suited for braising or stewing.
The hindshank is a fattier, more flavorful
cut of meat that is best suited for slow
roasting or braising.

Shanks are a Primal or Sub-primal

zone: The Shank is a lean, tough cut
found at the top of the legs.

5. Hindquarter Cuts:
Round

Round cut is the area near the cow's hind

legs - it's where you'll find cheap cuts
suitable for slow cooking.

Top round
Bottom Round
Eye Round
Round Roasts

This area is very lean and typically tough

meat - these cuts include top round,
bottom round, eye of round, and top or
bottom round roasts.

The Round Beef Cut is inexpensive and

tough and is often used for hamburger.

The Top Round Beef Steak is versatile and

can be used in many different ways, such
as in ground beef, or thinly sliced and
most often found in Vietnamese Pho noodle
soup such as this one (it's that thinly sliced
meat you get in Pho noodle soup)

6. Hindquarter Cuts:
Short Loin

Beef short loin is one of the most

desirable cuts from the hindquarter. The
cow doesn't use this area much therefore
it's very tender and has amazing marbling.
This is where you'll find all the expensive
cuts of beef.

sirloin
tri-tip steaks
bone-in strip steak (Club Steak)
T-bone
Porterhouse
Filet Mignon

SHORT-loin cuts:

The first-cut steaks are club steaks or

bone-in strip steaks. There are six or
seven center-cut T-bones, and two or
three porterhouse steaks at the sirloin
end.

The t-bone steak is located between the

strip steak and sirloin and has a little bit
of both muscle and fat in it. This makes it
one of the most versatile steaks for
grilling, as it can be cooked to perfection
regardless of how you like your meat
cooked.

Porterhouse, almost known as "king of

the steaks" is a large cut that can weigh
up to 32 ounces. It comes from the lower
rib of the cow close to the loin. It
contains a t-shaped bone and includes
tenderloin steak and strip steak.

T-bone steaks closely resemble a

porterhouse steak, but a T-bone contains
less of the tenderloin and is typically
thinner (about 0.5 inches), whereas a
porterhouse is much thicker (1.25 inches)

Filet mignon, sometimes referred to as

"tenderloin steak" is a cut from the
tenderloin - this highly expensive cut of
beef only represents 2-3% of the cow.
Extremely lean with almost no fat in it -
the most tender piece of cut you'll find.

Most filet mignon cuts are sold in 6oz,

sometimes called "petite sirloin" on
restaurant menus. The most common is
8oz, but it also sometimes served as a
10oz portion.

Is "filet" short for a filet mignon? No, a

"filet" is really any cut of meat that is
boneless, although you might find your
friends refer to the filet mignon simply as
"filet" for short.

Related Reading: What is Club Steak?

7. Hindquarter Cuts: Beef

SIR-Loin

SAVE 10%
The cow's loin is located right behind the