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| Beef Cuts |
| People are often confused about the different types of beef they eat, and what part of the cattle certain cuts of beef come from. Below is a simple diagram, dividing the cattle into 12 main parts. Each section / number has an explanation, and the different types of steak cuts made from that part of the cattle. |
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| 1: CHUCK - The typical chuck steak is a rectangular cut, cut about 1" thick, with parts of the shoulder bones, and is known as a "7-bone steak". The bone-in chuck steak or roast is one of the more economical cuts of beef. Hamburger is also often made from this part of the cattle. 2: RIB - The entire rib section comprises ribs 6 through 12 of the animal; a standing rib roast can comprise anywhere from 2 to 7 ribs. It is most often roasted in a standing position, that is, with the ribs stacked vertically. Common steaks cut from this part of the cattle include ribeye steak, and prime rib (rib roast). 3: SHORTLOIN - This cut yields types of steak like stripsteak (porterhouse, Kansas City Strip, New York Strip) and T-bone (a cut also containing partial meat from the tender loin). 4: TENDERLOIN - The most tender cut of beef. This cut yeilds a type of steak known as tenderloin steak or "filet or filet mignon", the softest, and most expensive cut of beef. 5: SIRLOIN - Of the steaks typically considered to be premium steaks, the sirloin is the cheapest, because the muscles still do a lot of work. This makes the steak somewhat tougher. 6: TOP SIRLOIN - The top sirloin is the most prized of the sirloin. It is the most tender part of the sirloin. 7: BOTTOM SIRLOIN - The bottom sirloin is less tender, much larger, and is typically what is offered when one just buys sirloin steaks instead of steaks specifically marked top sirloin. The bottom sirloin in-turn connects to the sirloin tip roast, which is generally considered to be a good, though somewhat tough, roast. It is also known as a "ball-tip" steak. 8: ROUND - This is a lean cut, and is moderately tough. Lack of fat and marbling does not allow round steak to tenderize quickly, or of its own components. Commonly cooked through slow moist methods including braising in order to tenderize the meat. 9: BRISKET - Brisket can be cooked many ways. Popular methods include smoking and marinating the meat and cooking slowly, not directly over the hot coals or wood. The tenderness from this normally tougher cut of meat comes from the fat cap often left attached to the brisket. 10: PLATE - Also known as "skirt steak", it is a long, flat cut that is flavorful, but tougher than most other steak cuts. It is the cut of choice for making fajitas. Skirt steak should be sliced across the grain for serving. 11: FLANK - It is substantially tougher than the loin and rib steaks, and so many recipes using it marinate the steak, or use moist cooking methods such as braising. It is often used for stir-fry. 12: SHANK - It is tough, dry, and sinewy, so is best when cooked for a long time in moist heat. As it is very lean, it is widely used to prepare very low-fat ground beef, so it is not often seen at retail. It is also used in stew. |
| Inland Meats Beef Diagram: |
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| No-Roll: The lowest quality of beef. Select: Lower quality of beef. Low amounts of marbling. Choice: Very common, and more expensive. Good quality. Moderate amount of marbling. Certified Angus Beef (CAB): High quality, with abundant amounts of marbling. It is beef certified by the USDA to have come from Angus cattle and only 8% of beef can earn the distinctive Certified Angus Beef ® brand. Prime: The highest quality of beef. Marbling must be very abundant, making for a tender cut of beef. Prime is the most consistently pleasing U.S. beef available. In fact, less than 1 percent of beef is good enough to meet qualifications. Inland Meats also carries: -Certified Hereford Beef ™: is beef certified to have come from Hereford cattle. Extensive, organic and economic methods of beef production are now without question key factors to a successful future and it is Hereford Cattle that excel when bred and reared under such conditions producing beef with the natural flavour of the countryside. -Kobe Beef (Snake River Farms): Snake River Farms is a family-owned business, which began a decade ago by flying a small herd of Wagyu cattle to the U.S. from the Kobe region in Japan. Now, it is based in Boise, ID. During the fattening period, the beef is hand fed (using high-energy feed, including beer and beer mash) and hand-massaged for tenderness and high fat content. |
| Quality of Beef Index: |
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