Chef’s Tip: Don’t cook past medium to maintain tenderness. There’s not much marbling to be found here, but it’s still reasonably tender. On some charts, the Shank is considered a Primal cut, or at least a Sub-primal, zone. Total Time: 6-12 1/4 hours. On average, a … Not a specific cut, but a preparation style. Chuck and Arm Cuts You'll get between 16 and 18 pounds of chuck roast, typically cut into two- to three-pound roasts. Makes a delicious pot roast beef if cooked slowly. Alternative names: Beef Plate Skirt Steak Boneless; Diaphragm; Fajita Meat; Fajita Steak; Inside Skirt Steak; Outside Skirt Steak; Philadelphia Steak. Chuck Roast or Steak Arm Roast or Steak Short Ribs Stew Beef & Ground Beef • Brisket 25.8 lbs. Nice and flavorful, usually with thorough marbling. If you cut a Tenderloin across the narrow axis into little disc-shaped cuts, you’re making Tenderloin filet. Chuck is often ground into hamburger, but you can also get 4 or 5 chuck and shoulder roasts, which are prized for pot roast and other slow-cooking recipes. 80. Also, MUST be sliced against the grain for serving, as it has a thread-like, grainy texture and falsely seems ‘chewy’ if cut with the grain. Alternative names: Arm Steak; Beef Shoulder Center (Ranch) Steak, Boneless; Chuck Steak Center Cut; Ranch Cut; Ranch Steak; Shoulder Center Steak; Shoulder Center Steak, Boneless; Shoulder, Arm Steak. Alternative names: Beef Ribs; Braising Ribs; Short Ribs. Alternative names: Bottom Sirloin Roast; Tri Tip; Triangle Roast. Brisket is the best cut for long, slow cooking and weighs around three pounds. Note: All beef cuts images provided courtesy of BeefItsWhatsForDinner.com. uncooked, and may include the wonderfully named Chuck Eye Roll. During the stall, evaporative cooling keeps the meat from rising in temperature any further, and the cook effectively stalls. Similar to a Sirloin, except the bone and several surrounding muscles are removed. Alternative names: Beef for Stir-Fry or Fajitas; Fajita Meat; Fajitas; Stir Fry. Most are added to or become other dishes, such as stews, fajitas, casseroles, and burgers. Lots of flavor here, but might be good to marinate to keep it moist. Sirloin Vs Ribeye – Which is Better? Moving on. Best for: Direct grill and sear, or low ‘n’ slow. Chef’s Tip: Well suited to an Asian or Southwestern marinade. Ribs are made up of the cow’s ribs and backbone. Chef’s Tip: Expensive Ground beef is not always better! Head over to our country ribs guide for more details! Well, a side of beef is a lot of terrain to cover, so good on you for seeing it through. For a more in depth look at this cut, please check our flank steak guide. > 60kg Alternative names: Newport Roast; Prime Rib; Rib Roast; Rib Roast Bone-In, Small End; Rib Roast, Oven-Ready; Standing Rib Roast. The trim and any remaining meat will be ground. The chuck is one of the largest primal cuts on a cow. Best for: Searing and then finishing in a Dutch oven, or direct grill and sear. In fact, one study showed that many grocery stores carry more than … This is probably the best way to cook the toughest meats. Bone enthusiasts believe the bone enhances the flavor during cooking. Ask for the “first cut,” and you’ll get the first four ribs of the desirable Loin area included in your roast. A recent study published in the American Journal of Preventive Medicine shows that keeping a food diary may double your weight loss efforts. Skillets get nice and hot and stay that way. It’s lean but has tough fibers to contend with. This versatile cut gives us corned beef and pastrami, bless its soul. You can learn a lot more about this most tender of cuts in our tenderloin steak guide. It’s lean and mildly flavored, and will pretty much melt in your mouth, especially if cooked to just medium-rare. Boneless chuck roasts and steaks would typically account for 10-12% of carcass weight. The Petite Sirloin is a lesser-known steak found near the rump. It’s fibrous and not as inherently fatty as its brisket brother, so if you can get it with the layer of fat intact, so much the better. Alternative names: Beef Loin Top Sirloin Cap, Coulotte, Boneless; Beef Loin, Top Sirloin Cap Roast, Boneless; Beef Loin, Top Sirloin Cap Steak, Boneless; Sirloin Cap; Top Sirloin Cap Steak; Top Sirloin Cap, Boneless; Top Sirloin Cap, Coulotte, Boneless. But, you can cook them just like beef ribs, which means they benefit from low n slow cooking to break down all the tough connective tissues inside and then become moist, tender and unctuous. A boneless steak sometimes referred to by other names such as London Broil, or Swiss steak. Specifically, the Tenderloin portion of the cut must be at least ½” wide. These roasts typically come in around 1.5 – 2.5 lbs. Chef’s Tip: Take to 203 F or more until super tender,t hen cut across the grain for maximum tenderness. Alternative names: Ribeye Roll Steak; Ribeye Steak, Bone-In; Ribeye Steak, Lip-On, Boneless; Cowboy steak, Tomahawk steak. This cut from near the hip is low-cost, low-fat, but also low-flavor. Now that I’m older and wiser, I realize that I wasn’t far off the mark back then! There are lots of reasons, but one of them is because grocery stores and butchers can cut beef in a variety of ways and name it however is best for their store or region. It’s boneless, so it’s easy to cut and serve. This low-cost steak is cut from under the 7-Bone. For our purposes, we’re dividing our instructional cow into seven primals, largely in keeping with the American system of beef labeling. The preferred cut for pot roast, Butcherbox’s grass-fed chuck roast is well-marbled but much leaner than its grain-fed counterpart. Season Chuck Roast with salt and pepper 2. They are in fact strips of chuck roll cut down to size. But it’s also quite marbled and a joy to eat when cooked low n slow. Before you buy a 20-pound brisket, be sure you have somewhere to cook that monster! As the ‘blade’ name implies, this cut is found in the shoulder area. The same thing can be done outdoors, especially in a smoker, or Kamado grill. A side of beef is divided into parts known as “primal cuts.” From the primals, butchering requires taking the familiar steaks, roasts and other “sub-primals.”. If you’re expecting a veritable bone-yard in this cut, you’ll be disappointed – or more likely, pleased. Please click the following image to open it full screen in a new window! They can be purchased cut across the bones with many short sections of rib connected by the meat, but are usually sold as individual pieces of rib bone with meat attached. This can be a delicious steak, but it can also go terribly wrong if you’re not attentive. Because the fat is missing, they are more likely to come out dry and chewy, so care must be taken to cook minimally. Rumps get worked pretty hard from all the walking, so this is not a tender steak, though it is flavorful. Braising helps tenderize this typically tough meat. Why? What’s the Difference? Before we dive right in, here’s a video that provides an overview of the major sections of a side of beef while a butcher skilfully creates all the different sub-primal cuts from the primal cuts of beef. The sirloin portion weighs between nine and 10 pounds and is typically cut into steaks and roasts. They are only 2 – 3” in diameter, and about an inch thick. Chef’s Tip: Sear your stew meat over high heat, and let it finish cooking in the stew for the best flavor. Alternative names: Club Cut; Loin, Strip Steak, Split, Boneless; Strip (Loin) Filet; Strip Steak Filet; Strip Steak, Split; Top Loin Boneless Split; Top Loin Filet. They usually weight from 1.5 – 4 lbs., and have a top layer of fat that delivers a lot of flavor to the roast while it cooks. The flat is the larger and lower of the two Brisket sections, separated from the Point by a layer of fat. A compact and flavorful roast cut from the center of the chuck, but sometimes hard to find at the butcher. Once cooked, this is what most of us call “gristle.” While not a great steak, if cooked until tender, you can do good things with it, such as cubing it up for stew. The front consists of chuck steaks, pot roasts, rib steaks, short ribs and soup bones. Chef’s Tip: Since there aren’t any bones, and the meat is tender, this is a good cut for slicing thinly to put on a sandwich. It’s a great technique for turning tough, inexpensive meat into a gourmet meal. The Cross Rib Chuck roast is found between the blade and the brisket and has a fair amount of connective tissue and a layer of fat. This first beef cuts chart is for those who’d like an at-a-glance overview of every cut of beef, with relative cost, how to cook them, and more. Best for: Low ‘n’ slow, or braised in a Dutch oven. Unfortunately, there tends to be more fat in this area than in other sections, and the meat is sometimes a bit tough. The chuck cut comes from the shoulder of the cow; in fact, some cuts from this region are called shoulder cuts, such as the shoulder steak. Where it Comes from And How to Cook it, Eye of Round Roast – What it is, Where it Comes From, How to Cook it. Look for nice marbling in a good roast, but watch out for and potentially trim excess fat. Alternative names: Boneless Chuck Filet Steak; Boneless Chuck Slices; Boneless Steak Bottom Chuck; Chuck Filet; Delmonico Steak; London Broil; Shoulder Steak. (Though it is still considered a lean cut.). It has a lot of beautiful marbling, so it cooks up tender and juicy with incredible flavor. A very tender and delicious steak that may be anywhere from 8 – 20 oz., depending on the thickness of the cut. Alternative names: Chuck Under Blade Center Steak; Chuck Under Blade Steak; Denver Cut. Very flavorful, so skip the marinade and try a dry rub and maybe a dash of oil. Oven roasting is a dry cooking method done at a medium-high temperature, usually around 400F. Total amount of beef = 335-380 lbs Approximate Freezer Space is 12 cubic feet Together, the Plate & Flank make up the entire underbelly of the beef. Chef’s Tip: Versatile cut that lends itself to all kinds of seasonings, sauces, and rubs. Beef ribs without the ribs! 1. So as a general rule of thumb half will be ground beef, a quarter goes to the various roasts, and another quarter is for your primary steaks. Chef’s Tip: Cook medium rare and slice against the grain to maximize tenderness. She writes about food and cooking for various websites, including My Great Recipes, and serves as the copy editor for "Food Loves Beer" magazine. Brisket. As with all lean cuts, be super careful not to over-cook a Top Round. Alternative names: Ball Tip Steak; Loin Ball Tip Steak, Boneless. Sear all sides of the roast - medium-high heat 5. Learn all about the most popular beef cuts, including popular and alternative names, where the cuts come from on the cow, preferred outdoor cooking methods, their costs relative to each other, and a fantastic recipe for each from around the web. Also, although very, very tender, the flavor is somewhat mild. Interestingly, it was the brainchild of teams from the University of Nebraska, and the University of Florida to find a use for the Top Blade roast, a cut typically wasted because of an excess of connective tissue. Ribs are next up. These steaks are cut from the roast of the same name but are missing the layer of fat. For a half a beef, we charge $3.50 per pound based off of the hanging weight. Click here for more details, in our bavette steak guide. Chef’s Tip: Keep your heat medium-high, and aim for medium rare. Might be difficult to find in a typical grocery store, so you might have to ask your butcher to cut one off for you. The English roast cut of beef contains three rib bones. Chef’s Tip: Choose a cut with a fine texture and plentiful flecks of fat to ensure a very juicy steak. And, if you’ve got a friend who’s also a fan of the beef, don’t keep this treasure trove of knowledge to yourself – share it far and wide, and make some beef happen in your neighborhood. You could cook this steak until well-done, but it’s a lot easier – and tastier – to leave it pink inside because of the thickness of the cut and it’s tenderness. Alternative names: Bottom Sirloin Butt, Flap, Boneless; Bottom Sirloin Flap; Bottom Sirloin Flap Bavette; Flap Meat. Choose cubed tip meat, sirloin steaks or sirloin roasts cut from this area. Typically marinated, then sliced thin against the grain for use in stir fries, or grilled hot and fast and sliced thin for fajitas. Best for: Low ‘n’ slow, or braise in a Dutch oven. Although it can be tough (thanks to supporting 60% of the weight of the animal), done low ‘n’ slow, some wonderful things can be achieved fairly economically. Cassie Damewood has been a writer and editor since 1985. Alternative names: Blade Chuck Pot Roast; Chuck 7-bone Pot Roast; Chuck Arm Pot Roast; Chuck Blade Pot Roast; Chuck pot roast; Chuck Roast 1st Cut; Chuck Roast Blade Cut; Shoulder Pot Roast. Chef’s Tip: These ribs make great little finger foods and lend themselves to Asian recipes, especially Korean ribs. The arm section yields two to three 2 1/2- to 3-pound roasts. Grillers know this technique well – just move the meat from direct heat to an indirect zone after the searing is complete. Alternative names: Beef Flank; Flank Steak Filet; Jiffy Steak; London Broil; Plank Steak. Chances are, though, you won't see a whole rump roast at the butcher's counter. This cut doesn’t contain 7 bones, it actually gets its name from the shape of the single large bone found in the cut, said to look like the number 7. This cylindrical roast is cut from the short loin, and that’s about as tender as it gets on a side of beef. A good, cast iron wok is an excellent device for high heat cooking on a BBQ. This technique can be duplicated on a grill by cooking over indirect heat away from the charcoal and allowing the meat to cook more slowly, though not as slowly as with low ‘n’ slow. You can learn more about it in our guide to the eye of round roast. – Cooking Classy, Asian BBQ Beef Strips – The Midnight Baker, Grilled Cube Steaks and Peppers with Potato Planks, arbecue spiced beef stew with cheesy scone topping, Braised Beef Shank with Wine and Tarragon, What is Skirt Steak? Many people feel leaving in the bones enhances the flavor. Thick cuts are sometimes sold as “Baseball Steaks,” and they are just about spherical. A lean steak, usually sold in thin cuts ¾” thick or less. Chef’s Tip: A slightly less expensive alternative to a filet mignon, a Strip filet will impress your guests, and leave room on the plate for side dishes. I'm a self-proclaimed BBQ nut, and the founder and chief editor here at Food Fire Friends. The wrap traps the moisture and steams the meat, evaporation stops and the meat temp continues to rise, the food continues cooking. Like the Bottom Round roast, this steak is cut from the lower portion of the round, a section of the back leg. Ribs from the Plate (short plate ribs) are usually the least expensive. You might recognize the cut as a section of chuck short ribs. Head over to our guide on the blade chuck steak for more details. Searing the meat before stewing or pot roasting adds a little extra flavor and texture. It’s nice and flavorful, juicy, and tender, at least for a Top Sirloin cut. Best for: Low ‘n’ slow, or indirect grill and roast. For a Chuck steak, the Flat Iron is reasonably tender. Indirect grilling allows meat to be close to the heat, but not directly over it. There are more than 20 steaks by my count, not to mention ribs, brisket, roasts, and so on. A Detailed Guide on this Lesser Known Cut, 27 of the Best Grilling Gifts and BBQ Gift Ideas in 2020, Smoking Times and Temperatures Chart – With BBQ Cooking Tips, Best Pellet Smokers and Grills in 2020 – From Affordable to High End, Spare Ribs Vs. St. Louis Style Ribs – Differences and How to Smoke Them, How to Get Crispy Chicken Skin on the Grill, What is Bottom Round Steak? Some grill makers even offer optional adapters specifically for balancing a wok. 90 pounds of steaks or chuck roasts 80 pounds of rib and loin steaks 50 pounds of other cuts (brisket, skirt, flank, etc.) Alternative names: Baseball Cut; Center-Cut Top Sirloin Steak; Top Sirloin Butt Steak; Top Sirloin Butt Steak, Center-Cut; Top Sirloin Butt Steak, Center-Cut, Boneless; Top Sirloin Filet Boneless; Top Sirloin Steak. Wanted to print out but way too many pages. Alternative names: Boneless Top Chuck Steak ; Book Steak ; Butler Steak; Flat Iron; Flat Iron Roast; Lifter Steak; Petite Steak; Top Blade. That’s the quickest route to a dry and tough meal. There are six basic kinds of cooking a backyard chef should know of. I love cooking outdoors over live fire and smoke whatever the weather, using various grills, smokers, and wood-fired ovens to produce epic food. Alternative names: King Steak; Porter House; Porterhouse. 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