Beef Meat Cut Guide
“When good beef is first cut, the lean is firm so that no mark of the finger remains when one presses it; it is of purplish red, changing to bright red, and becoming moist, after being exposed to the air.
There should be plenty of fat; if this is lacking, it is a sign that the meat comes from an old or poorly fed specimen.
In the olden days, when the beef-animal first comes into the hands of the butcher, it is split into halves, or “sides.” Each half is then divided into fore quarter and hind-quarter, the division being made just back of the ribs.
The first six ribs, counting forward from the loin, are called the prime ribs. The first steaks cut on the small end of the loin are called short steaks, and have not much tenderloin: between these and the point where the hip bone joins the spine, come the porterhouse steaks, and between this joint and the thighbone the sirloin. This name, ” Sir Loin,” was given as a title indicative of superiority, in recognition of the tender and juicy nature of the meat that comes from that little-used muscle, or cushion,” found on the loin by the backbone.
The tenderloin, another little-used muscle, soft, but without much flavor or juice, is found inside of the loin, under the ” short ribs.”
The best cuts for broiling are steaks from the loin: short steaks, porterhouse, and sirloin.” ~Edna Evans
Beef Meat Cuts:
1. Round Steak: Can be braised or Pan Fry
2. Top Round Roast: Can be roasted
3. Top Round Steak: Can be Broil, Pan Broil, or Pan Fry
4. Boneless Rump Roast: Can be roast or braise
5. Bottom Round Roast: Can be braise or roast
6. Tip Roast (Cap Off): Roast or Braise
7. Eye Round Roast: Braise or Roast
8. Tip Steak: Broil, Panbroil, Pan Fry
1. Sirloin Steak, (Flat Bone): Can be broil, panbroil, or panfry.
2. Sirloin Steak (Round bone): Can be broil, panbroil or panfry.
3. Top Sirloin Steak: Can be broil, panbroil or panfry.
Fore Shank and Brisket
1. Shank (Cross Cut): Can be braise and cook in liquid
2. Brisket (Whole): Can be braise and cook in liquid
3. Corned Brisket (Point Half): Can be braise and cook in liquid
4. Brisket (Flat Half): can be braise
1. Chuck Eye Roast: Can be braise or roast
2. Arm Pot Roast: Can be braise
3. Cross Rib Pot Roast: Can be braise
4. Blade Roast: Can be braise
5. 7-bone Pot Roast: Can be braise
6. Flanken-Style Ribs: Can be braise and cook in liquid
7. Short Ribs: Can be braise and cook in liquid
8. Under Blade Pot Roast: Can be braise or roast
9. Mock Tender: Can be braise
10. Boneless Shoulder Pot Roast: can be braise
11. Boneless Top Blade Steak: Braise and Panfry
1. T-Bone Steak: Can be broil, panbroil and pan fry.
2. Boneless Top Loin Steak: Can be broil, Pan Broil and Pan Fry
3. Porterhouse Steak: Can be broil, panbroil. and panfry
4. Tenderloin Roast: Can be roast or broil
5. Tenderloin Steak: Broil, Panbroil, Panfry
- Rib Roast (Large End): Can be roast
- Rib Roast (Small End): Can be roast
- Rib Steak (Small End): Can be broil, panbroil, pan fry
- Rib Eye Roast: Can be roast
- Rib Eye Steak: Can be broil, panbroil. panfry
- Back Ribs: Can be braise, cook in liquid, or roast
FLANK & SHORT PLATE
1. Flank Steak Rolls: Can be braise, broil, panbroil, panfry
2. Flank Steak: Can be broil, braise. pan fry
3. Skirt Steak: Can be braise, broil, panbroil or pan Fry
1. Ground Beef: Can be broil, pan fry, pan broil, roast (bake)
2. Beef for Stew: Can be braise, cook in liquid
3. Cubed Steak: Can be panfry, braise
4. Cubes for Kabobs: can be broil or braise
Pork Meat Cut Guide
Credits: The Consumers Choice – Lean Meat Education Program