Types Of Beef Cuts

Over the years the beef industry has been working hard at developing a standardized labeling method for beef cuts, as well as providing more nutritional information and cooking information. This makes it a lot easier for you to choose the right cut of beef for the meal you want to prepare. So what are the main types of beef cuts?

Ground beef comes from a prime cut of beef that has been ground. It may be ground round, chuck, or sirloin. You can buy lean, extra lean, or regular ground fat depending on how much fat you wish to avoid. Even regular ground beef can contain no more than 30% fat and at least 70% lean beef. Check the label for the type of ground beef.

Regular ground beef can easily be used for many meals just by draining off the excess grease but if you are stuffing peppers, making cabbage rolls, or creating any dish that does allow for draining away the fat, you are better to choose lean ground beef even though it is more expensive.

Beef steaks generally come from the center of the animal being the rib and loin area. The quality of steaks ranges from premium tender steaks to less tender steaks.

Premium cuts are the shoulder center, top sirloin, top blade, round tip, and chuck eye which are more expensive but oh so tender and tasty. Remember that last T bone you had?

The less tender steak cuts come from the rump area of the animals and include full cut round, top round, eye round, bottom round, chuck arm, chuck blade, chuck flank, and chuck shoulder. These are generally considerably cheaper. They can be turned into a delicious tender meal as well, they just require tenderizing and marinating.

Beef oven roast are also available in premium cuts and cheaper family priced cuts. A roast is simply a cut of beef that is more than two inches thick. Many people actually buy roasts on sale and cut their own steaks.

Premium oven roasts come from the rim and short loin. They will be labeled rib, ribeye, or tenderloin. These cuts cost more but they are perfect for that special occasion get together.

Family cuts come from the round and bottom sirloin. They are leaner and cheaper and are great for casual get together or regular family dinners. Packaging will be labeled tri-tip, round-tip, rump, bottom round, or eye round.

Pot roasts come from the fore and hindquarters and are less tender because of the amount of connective tissue in these areas. They need to be cooked with moist heat to tenderize them and draw out the beef flavor. If you can get a chuck pot roast it will be fatter but also have more flavor.

Beef chuck pot roasts may be bone in or boneless are generally chuck arm cuts or chuck blade cuts. Beef round roasts are also good for pot roasting and are cut from the bottom round rump, bottom round, round tip, or eye round.

Beef brisket is a boneless cut from the breast area and underside of the forequarter. You can purchase whole brisket, point half, point cut, flat half, flat cut, or middle cut brisket.

If you are looking for beef to use in your stir-fry choose tender beef cuts such as sirloin, top sirloin, ribeye, top loin, or tenderloin. Trim off the excess fat and cut into appropriate strips for your stir-fry.

If you want to make a beef stew you can use beef from any part of the carcass except the shank. Chuck or round work great for beef stew. All you have to do is cut your pieces.

Beef for kabobs can come from any part of carcass except the shank. Sirloin and round make the best kabobs. Just cut to appropriate size and marinate.

The easiest way to remember what type of cut does best with what type of cooking is as follows.

Beef from the areas of the animal that would get the least amount of exercise will be the tenderest. This is the loin and rib cuts. They are suitable for dry heat cooking.

Beef from the areas of the animal that receive more exercise will be tougher. This is the chuck and round cuts. These types of cuts are still very tasty but they require moist heat cooking to become tender.

Now that you understand the different types of beef cuts you’ll be able to better choose the right beef cut for the type of meal you plan to create.