Types of Beef Cuts
Do you know which is the best part of the beef? Or which is the softest or hardest part? We will tell you various types of beef cuts, with its detail information.
Americans love beef and this is the reason why there is at least one beef dish in the parties or any celebrated occasions. But have you ever noticed why the same beef sometimes is very tender to eat and sometimes it is very hard? This is because of the difference in the beef cut. The entire beef is divided into different parts according to the types of meat we get. Different countries have different style of cutting beef like in America, normally there are 12 types of beef cuts.
Different Types of Beef Cuts
You can enjoy beef roasts, steaks and ground beef but you will get the real taste only when you cook the right part the right way. For this, you need to understand the different beef cuts which will also tell you about the nature of that particular part. Here we are going to give you information according to the American style and types of beef cuts.
Round
It is the rear part of the beef which is less tender than the sirloin. It is usually cooked in slow flame in order to keep it tender. This roast may be found under the names of bottom round, pike peak, round tip and rump, etc. They may also be available in the form of steaks as thin cut, beef sirloin, London broil, etc.
Bottom Sirloin
It is the bottom of the sirloin part which is connected to the top sirloin. It is a large part and is less tender. It is used in making sirloin tip roast which is hard but tastes good. It is also used in making steak and is famous with the name "ball-tip" steak.
Flank
This is a triangular part which is found near the flank of the beef. It is less tender but it can be braised, broiled, baked or slow cooked. It has a robust flavor and hence, it is used in many recipes. You can get them as flank steak, flank steak fillet, etc.
Top Sirloin
It is a part of sirloin which is tender than the rest of its parts. Hence, it costs a bit more than the normal sirloin. It can be found under the name of top sirloin cap.
Tenderloin
This is the most tender part of the cattle. It has very less fat and hence, is one of the most expensive parts. Because of the low fat, it should not be overcooked as it can become very hard and tasteless. It tastes best when roasted at an optimum temperature and with proper ingredients.
Sirloin
This part is hard as these muscles are constantly at work. It is the cheapest part of the beef. It has a strong flavor and tastes great when grilled or pan fried. You can get this part under the names of pin-bone, round bone, beef loin, flat-bone, bottom sirloin butt, etc.
Chuck
This is one of the most economical cuts of beef. It consists of the front part of the shoulder which is quite lean and muscular. It is about 1 inch thick and is also known as "7-bone steak". It is a bit tough and is recommended to be cooked on low flame. It should be cooked properly as it has lots of connective collagen. Chuck steak and roasts are very famous for their flavor. It is often used in hamburgers.
Plate
It is also known as the skirt cut and is found from the bottom of the brisket. It is tough but is quite flavorful. They are usually served in the form of steaks. It can be found under the names of hanger, butcher's steak, hanging tender flank, inside skirt, outside skirt, etc.
Rib
It comes from the rib area of the beef and consists of 6 to 12 ribs. It is usually tender and has a good flavor. It is usually roasted in a standing position. The steak parts are the ribeye steak and prime rib. They taste great when grilled or broiled. You can relish it with the names of rib roast, rib eye roast, ribeye steak, boneless rib steak, etc.
Shortloin
This part is among the tender cuts of the beef. This is the muscular part which is present along the sides of the spine. You can get these cuts in the form of streak. As they are not much flavorful, they are usually marinated or heavily seasoned when cooked.
Brisket
This is the lower chest and breast part. It is normally tough but is a flavorful beef cut. It can be cooked using many different ways but it requires a slow cooking method. Smoking, stewing, braising, slow roasting, barbecuing, etc., are some of the methods of cooking it. It can be bought whole or in the form of a flat cut.
Shank
This is the muscular part of the leg of beef. It is very low in fat but is tough. It needs to be slow cooked for a very long time. It is not very famous but it is used in making low fat ground beef dishes and soups.
So, these are 12 types of beef cuts which are followed in America whereas UK have 14 types and Dutch have 11 types. So, next time when you eat any beef recipe or go to buy beef, you will know which part you want and which style of cooking will give you the ultimate taste.
Different Types of Beef Cuts
You can enjoy beef roasts, steaks and ground beef but you will get the real taste only when you cook the right part the right way. For this, you need to understand the different beef cuts which will also tell you about the nature of that particular part. Here we are going to give you information according to the American style and types of beef cuts.
Round
It is the rear part of the beef which is less tender than the sirloin. It is usually cooked in slow flame in order to keep it tender. This roast may be found under the names of bottom round, pike peak, round tip and rump, etc. They may also be available in the form of steaks as thin cut, beef sirloin, London broil, etc.
Bottom Sirloin
It is the bottom of the sirloin part which is connected to the top sirloin. It is a large part and is less tender. It is used in making sirloin tip roast which is hard but tastes good. It is also used in making steak and is famous with the name "ball-tip" steak.
Flank
This is a triangular part which is found near the flank of the beef. It is less tender but it can be braised, broiled, baked or slow cooked. It has a robust flavor and hence, it is used in many recipes. You can get them as flank steak, flank steak fillet, etc.
Top Sirloin
It is a part of sirloin which is tender than the rest of its parts. Hence, it costs a bit more than the normal sirloin. It can be found under the name of top sirloin cap.
Tenderloin
This is the most tender part of the cattle. It has very less fat and hence, is one of the most expensive parts. Because of the low fat, it should not be overcooked as it can become very hard and tasteless. It tastes best when roasted at an optimum temperature and with proper ingredients.
Sirloin
This part is hard as these muscles are constantly at work. It is the cheapest part of the beef. It has a strong flavor and tastes great when grilled or pan fried. You can get this part under the names of pin-bone, round bone, beef loin, flat-bone, bottom sirloin butt, etc.
Chuck
This is one of the most economical cuts of beef. It consists of the front part of the shoulder which is quite lean and muscular. It is about 1 inch thick and is also known as "7-bone steak". It is a bit tough and is recommended to be cooked on low flame. It should be cooked properly as it has lots of connective collagen. Chuck steak and roasts are very famous for their flavor. It is often used in hamburgers.
Plate
It is also known as the skirt cut and is found from the bottom of the brisket. It is tough but is quite flavorful. They are usually served in the form of steaks. It can be found under the names of hanger, butcher's steak, hanging tender flank, inside skirt, outside skirt, etc.
Rib
It comes from the rib area of the beef and consists of 6 to 12 ribs. It is usually tender and has a good flavor. It is usually roasted in a standing position. The steak parts are the ribeye steak and prime rib. They taste great when grilled or broiled. You can relish it with the names of rib roast, rib eye roast, ribeye steak, boneless rib steak, etc.
Shortloin
This part is among the tender cuts of the beef. This is the muscular part which is present along the sides of the spine. You can get these cuts in the form of streak. As they are not much flavorful, they are usually marinated or heavily seasoned when cooked.
Brisket
This is the lower chest and breast part. It is normally tough but is a flavorful beef cut. It can be cooked using many different ways but it requires a slow cooking method. Smoking, stewing, braising, slow roasting, barbecuing, etc., are some of the methods of cooking it. It can be bought whole or in the form of a flat cut.
Shank
This is the muscular part of the leg of beef. It is very low in fat but is tough. It needs to be slow cooked for a very long time. It is not very famous but it is used in making low fat ground beef dishes and soups.
So, these are 12 types of beef cuts which are followed in America whereas UK have 14 types and Dutch have 11 types. So, next time when you eat any beef recipe or go to buy beef, you will know which part you want and which style of cooking will give you the ultimate taste.
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