Understanding Beef Cuts
Hey everyone. I thought it would be good this week to demystify the various cuts of beef. So… here goes….
Chuck:
Ground beef dishes, stew, pot roast, short ribs
Rib:
Rib roast, rolled roast, rib steak, and back ribs
Short Loin:
Steak (tenderloin, porterhouse, T-bone), tenderloin roast
Sirloin:
Steak (sirloin, filet mignon), carpaccio, ground beef dishes
Brisket and Shank:
Ground beef, stew, corned beef, soup
Short Plate:
Stew, ground beef, short ribs
Flank:
Steak (flank, skirt) ground beef
Round:
Ground beef, round steak, kebabs, pot roast
Some additional tips:
- Don’t buy packaged meat swimming in liquid. It has either been stored too long or has been frozen and thawed.
- To keep bacteria down, don’t thaw at room temp. Thaw in microwave, under cold running water, or in the refrigerator.
- Freeze in air tight containers or freezer wrap. It can be frozen up to 3 months.
- Cook tender cuts of meat using dry heat methods like broiling, frying, and roasting.
- Tendering tougher cuts by cooking with moist heat methods such as braising and stewing.
- Remove a roast from the oven a few minutes before desired temp is reached. It will continue to cook after its removed and the internal temp usually rises about 5 degrees.
Originally posted 2012-07-26 05:00:00.
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Thanks for the info! It’s nice to have all of this in one post, especially the portion about safety.
I love this info! I never knew the brisket was from the front chest area. My favorites are the ribeye and the tenderloin:)
I cooked a roast in the crock pot yesterday. I love to do that so we have yummy sandwiches for dinner but I think I got it started too late and it didn’t have a chance to cook long enough. I ended cutting the meat up and transferring it to a covered casserole dish to finish cooking it in the microwave. After being in the for about 20 minutes, it was as tender as can be. I was surprised it actually worked! And now I know where that cut of meat came from! Thanks!