A guide to the different cuts of beef and how to prepare them! Learn where each cut is located and ideas to make them taste fabulous.
A Guide To Meat: Beef
If you’re a meat-eater, you’ve likely scratched your head at one point while shopping the meat section at the grocery store. “Would ground chuck or sirloin be better for burgers? Filet or flank? And what the heck even is stew meat?”
Unless you know exactly what you’re shopping for, it can be confusing and (dare I say) overwhelming to find the perfect cut of beef. In this article, I’ll provide details on the various cuts of beef, where they come from on a cow, and how to cook them! Read on to learn more and get cooking.
Different Cuts of Beef
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Chuck
The cut of beef that comes from the shoulder area of the cow is known as chuck. A lot of roasts that are perfect for slow cooking come from this area, including Chuck Roast. These cuts are fattier and yield incredible results, often a top pick for Pot Roast and slow-cooked stews. There are also a number of cuts that are great for grilling, such as Chuck Tender Steaks, which are superb seasoned with salt and pepper and grilled to your desired doneness.
Brisket
Based on the brisket’s location, this is a muscle that is heavily used. It’s the chest of the cow and is used to support the animal’s weight and for mobility, of course. Brisket tends to be a tougher cut, making it a prime piece for slow cooking. There are countless recipes out there for smoked and barbecue brisket, as well as the classic Corned Beef.
Rib
There are a number of popular cuts that come from the rib. The obvious, of course, being the BBQ classic: Back Ribs. In addition, the Ribeye Steak, Ribeye Roast, Prime Rib Roast, and the impressive Tomahawk Steak all come from this portion of the cow. Preparations for the cuts that come from this area can vary. Back Ribs are best slow-cooked (more barbecue sauce, please), while Ribeye Steaks – like so many other cuts of beef – are best when seared and cooked to your desired doneness.
Short Loin
The short loin includes the popular T-bone steak. This cut gets its name since the steak itself is divided by a bone that’s shaped like a T! One side is the tenderloin, or the filet mignon, arguably one of the most delicious cuts of beef. The other side is the beef short loin, otherwise known a New York Strip. The T-bone is excellent simply grilled and served with a delicious compound butter to make things extra indulgent. My favorite variations are Ramp Butter or a Blue Cheese and Garlic Butter.
Plate
This area, located directly below the Rib, is where ground beef comes from! It tends to be higher in fat content, resulting in greater flavor. It’s also home to both the Hangar and Skirt Steaks as well as Short Ribs. The uses for ground beef are endless (burgers! Meatballs! Casseroles!), and not much beats Saucy Braised Short Ribs on a chilly winter night.
Sirloin
Sirloin is a cut of beef that’s in between the rump and the ribs. A number of well-known cuts come from this part of the cow. The top sirloin butt includes cuts such as Top Sirloin Steaks, Top Sirloin Butt, and Top Sirloin Filet. The muscles in this area are infrequently used, meaning the meat will be much more tender. The Bottom Sirloin Butt is more heavily used, yielding tougher meat, though it’s still remarkably flavorful. Ground sirloin comes from this area, along with Tri-Tip Steaks and Roasts and Petite Sirloin Steaks. One of my favorite preparations from this area is Top Sirloin Steaks seasoned with lots of salt and cracked black pepper and grilled to medium-rare. I also love using ground sirloin in my burgers!
Flank
When it comes to affordable, readily available, and delicious cuts of beef, flank steak has to be at the top in my opinion. It gets a bad reputation as being a cheap, tough, and undesirable piece of beef, and I wholeheartedly disagree. Sure, flank steak may have a tendency to get overcooked, but so does any piece of meat! My trick is to marinate it in a delicious mixture of balsamic vinegar, citrus juice, spices, garlic, and olive oil and then grill it fast – we’re talking a few minutes per side – until medium-rare. It’s an excellent option for tacos, although I love eating it with a few delicious sides for the perfect summer meal.
Shank
Beef shanks are best known for being the perfect cut for braising. Similar to how you would braise vegetables, this means the meat is cooked in low, steady, and moist heat. Cut from the leg of the cow, shanks tend to be tougher, thus making them excellent candidates for slow cooking. They’re the main ingredient in Osso Bucco, an Italian dish made from beef shanks, wine, and vegetables. They also make an excellent meat sauce when slowly simmered in a piquant mixture of tomatoes, garlic, red wine, and red pepper flakes.
Rump
This cost-effective cut of meat is a favorite for pot roast. Braising will yield tender shreds, making it the perfect option for juicy and flavorful pulled beef. As with other cuts that are from areas that are frequently used by the cow, the rump has a tendency to be tough unless cooked properly. Best to cook this cut low and slow!
Round
This area includes lean cuts which benefit from a low and slow cooking method. An excellent option for the slow cooker and similar to the rump, cuts from the round can dry out easily if not cooked properly. Avoid grilling or searing!
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