It is often used to make salt beef or corned beef, roasted as a whole joint in the oven or sliced into minute steaks. The cow and its owner resided in Orangeville, Illinois. True, finer cuts of meat will tend to be more expensive, but that’s not the only way to know you’ll be getting the dinner you dreamt about before sitting down at the restaurant table. The best roast beef for fancy, melt-in-your-mouth cuts. Ten quality standards — including abundant marbling, ensure every bite is exceptionally flavorful, incredibly tender and naturally juicy.. Use the dropdown to find common cuts or select a section on the steer map below to navigate to a more detailed view of cuts. In Britain the corresponding cuts of beef are the shin (the foreshank), & the leg (the hindshank). Topside is quite similar to silverside and comes from the inner thigh of the cow. Larger pieces are used for dishes such as beef wellington. These can be broiled, grilled, sautéed, or … Still regarded as the king of all steaks, fillet is a prime cut that tends to be associated with grand celebratory dishes, due in part to its high price. Probably the most prized cut of beef, the fillet is very tender and very lean, as a steak it is suitable for quick cooking under the grill or for frying. These primal cuts are then broken down into sub-primal cuts, including specific steaks and … It has very little marbling and overall is quite a lean cut. Other names for cuts of fillet include filet mignon, tenderloin, and tournedos. Rump Roast. Canada uses identical cut names (and numbering) as the U.S. Forequarter Cuts Other names for cuts of fillet include Filet Mignon, Tenderloin, Tournedos and Chateaubriand. Strip Filet Steak. Shin is particularly well-suited to stews as it creates a wonderfully flavourful sauce if cooked in liquid. The fillet will always stay slightly rarer than the sirloin, as they cook at different speeds in the pan, and often the steak is seared and then finished off in the oven to ensure even cooking. A strip steak has lots of difference names too like New York Strip, Kansas City Strip, and hotel steak, just to name … Skirt steaks are typically associated with Mexican dishes, as they can take on punchy marinade flavours such as lime and chilli and are suited to barbecuing. Sitting somewhere between rump and fillet in terms of taste and texture, sirloin steak has the perfect balance of fat and tenderness. Ten quality standards — including abundant marbling, ensure every bite is exceptionally flavorful, incredibly tender and naturally juicy.. Use the dropdown to find common cuts or select a section on the steer map below to navigate to a more detailed view of cuts. A rib roast is cut from the rib section between the shoulder and the short loin (behind the ribs). The sirloin is one of the most famous cuts of beef, but it's actually generally divided up into three smaller cuts: the top sirloin, the bottom sirloin, and the rear part of the tenderloin. Almost no one can say no to a juicy steak when offered. As a meat scientist, I try to be precise in referring to beef cuts. Why are there so many different names for cuts of beef? • Cooking Methods: • Baking • Broiling • Grilling • Sautéing Grilled onglet with sautéed wild mushrooms, pancetta, potato purée and red wine sauce, Rib-eye steak with chicory, blue cheese and pickled walnuts, Winter steak salad with spiced pickle dressing, Barbecued rump cap with broad beans à la Française and pickled mushrooms, Seven raw beef dishes from around the world, Skirts and shins: the underrated cuts of beef, Winter slow cooker beef braise with redcurrant port sauce, Blackened sirloin steak with salted caramel onions and parsley salad, Korean-style barbecued skirt steak with gochujang mayo, Barbecue T-bone steak with devilled butter and oxtail macaroni cheese, From blue to well done: cooking steaks to perfection, Roast beef silverside, barbecue suet pie, watercress, charred cabbage, Porterhouse steak with beer and bone marrow sauce, Join our Great British Chefs Cookbook Club. Rib-eye is fast becoming one of the most popular steaks around thanks to its incredibly rich, beefy flavour. Gyūtan is Japanese for beef tongue, a portmanteau of the Japanese word for beef (gyū) and tan (tongue). Keep in mind that the same cuts of beef can have different names. But at the same time, I must be aware of the alternative names for those cuts which may have historical, regional or marketing significance. This means it won’t get overpowered by sauces, which can often mask the flavour of the meat itself. It comes from between the fillet and the rib, and is also sometimes sold as a rolled and boned joint, ready for roasting whole. The primal cuts form the basis from which the 'steaks' and other subdivisions are cut. Mechado is a beef dish from the Philippines. Another classic steak cut, rump is at the opposite end of the spectrum to fillet. You'll also discover which cuts are considered the best and the most reliable ways to cook each one. By Dylan Clay. Back Ribs. The chart lists beef cuts along with a corresponding reference to the part of the beef from which the cut is from. Canada uses identical cut names (and numbering) as the U.S. Forequarter Cuts. Beef recipes often hark from Texas and a lot of cookbooks and online recipes also come from that region. Otto’s steak chart presents 12 cuts of beef everyone should know. Each cut has a unique texture and flavour that suits certain cooking methods and recipes, making it a tasty pleasure to experiment. The shoulders are one of the hardest working parts of the animal, so chuck can be quite tough if not cooked correctly. These primal beef cuts, or "primals," are then broken down further into subprimals, or "food … Eye of Round Oven Roast One of the leanest beef cuts with the mildest flavour, this cut is generally sold at a moderate price. Below you will find the different beef cuts and their names in the US, the UK, France, and Spain. Sirloin steaks should be cooked in a similar way to rib-eye, allowing the fat to melt into the meat and to prevent chewy gristle. Beef fillet also comes from this section. A cow named Blosom was a whopping 6 feet tall (190 cm (74.8 in) was granted as the tallest living cow in the Guinness World Records until its death in 2015. Known as an ‘easy to carve’ roast, topside is incredibly simple to cook and serve. It is usually sold boned and rolled as a full joint, and the high amount of fat and connective tissue means it needs to be slow-cooked to render it all down. Tip Roast. Want to know how to cook the perfect onglet? Read on to find out how to prepare, cook and serve specific cuts of beef, how they differ, what part of the cow they come from and what they taste like. Hotel-Style Steak Removing the connective tissue leads to a steak that is often described as having both the tenderness of a rib eye or strip steak while still having the earthy flavor of a sirloin or skirt steak. Alternative names: Beef Brisket Middle Cut, Boneless; Boneless Brisket; Brisket Center-Cut; Brisket First Cut; Brisket Flat Cut; Brisket Front Cut; Brisket Middle Cut; … The outer and the inner skirt steak are cut from the beef’s diaphragm. Other names for cuts of fillet include Filet Mignon, Tenderloin, Tournedos and Chateaubriand. 1. of 4,007. crossed silverware beef cuts diagram steak cuts cooked steak above steak gourmet top view beef butcher cuts black table food top view food dark wood steake top view cow cuts. Information on Cuts: STEAK T-Bone – Approximately 14 steaks per 1/2 beef. Quite often sold as braising steak, chuck comes from around the shoulders and is often sold pre-diced to be used in certain dishes. While butchers can cut beef into in a variety of ways ending up with any number of cuts, (depending on the region and their own unique practices), all cuts originate from the 8 primal cuts of beef as identified by the USDA. The following is a list of the American primal cut, and cuts derived from them. As CEO of GourmetSleuth.com she spends most waking hours writing, cooking, eating, gardening and traveling. It’s a flavorful cut that’s great with a smoky dry rub or tangy sauce. Approximately 8 sirloins per 1/2 beef. Last Updated . Ground Beef • Common Names: • Ground Beef • Description: A combination of cuts from the chuck, round and sirloin. This led people to assume that the cut in general must be tough. Next. You'll also find plenty more quiz action here. GourmetSleuth.com® All rights reserved, A Guide To Beef Cuts with Steak and Roast Names, Gram Conversions - Ingredients By Category. Watch our guide to help you buy the perfect joint of beef for your recipe. Because of the low fat content in the meat itself, topside can be roasted and served rare whilst remaining nice and tender. Terminology. Ambassador Steak Ask your butcher for any of the recommendations under your chosen category, and you’ll be in good shape. It is full of flavour but quite tough, so needs careful cooking. These common names could make them more identifiable to certain folks in certain scenarios. The Certified Angus Beef ®️ brand is the best Angus brand available. The way we break down beef comes down to cultural preferences. Kansas City Steak It’s closest to the short loin, so it’s leaner. The Standing Rib Roast is cut with at least three ribs and up to seven ribs and roasted propped upright on its ribs, which allows the meat to be self-basted as the roast's top layer of fat melts. Cuts of beef are not only labeled differently but also come in different sizes and prices. Favored by butchers and restaurants, hanger steak gets its name from how it’s positioned in the cow: hanging between the rib and the loin, supporting the diaphragm. The most delicate cuts of beef come from the rib, short loin, and sirloin. Beef Meat Cuts. Serve it cut into slices across the grain to make it as tender as possible. Allow 1 per adult Rib – Approximately 14 steaks per 1/2 beef. Allow 1 per adult Sirloin – Sirloin tapers from a large to small cut. A fillet steak should be cooked over incredibly high heat as quickly as possible, to prevent the meat drying out. The steak goes by many names other than tenderloin, including eye fillet in Australia, Filet Mignon in Brazil, filet in France, and fillet in the U.K, and South Africa. The large portion would serve 2, the small would serve 1. What follows are descriptions of 20 different cuts of pure beef you’re likely to see described on a local restaurant menu. It requires long, slow braising, as there are thick ribbons of tissue and gristle running throughout the meat, but once these break down the meat falls apart in the mouth. Each beef cow can produce only a few cuts of filet mignon, and of course, scarcity drives price. Butchers cut rib meat into two pieces; the first and the second cut. Most people marinate the cut. It’s unfortunate that the names used for cuts of beef can be confusing for customers. Peppercorn, béarnaise or chimichurri complement the beefy taste perfectly. A relatively new cut from the shoulder, a major barrier to prior enjoyment was the large band of connective tissue running down the center of the steak. Larger peices are used for dishes such as Beef Wellington. Ground Beef • Common Names: • Ground Beef • Description: A combination of cuts from the chuck, round and sirloin. Below we've added in the American equivalents to help you translate recipes. It has a reputation for being the most marbled and delivers intense beef flavour and tenderness. Otto’s Steak Chart Skirt Steak. Can be used in a variety of recipes and cooking methods. It also contains very little fat, which means there’s no need to cook fillet for a long time to break down any collagen. Whole beef fillet is used for chateaubriand or beef Wellington. Other names for cuts of fillet include filet mignon, tenderloin, and tournedos. Beef is divided into large sections called primal cuts, which you can see in our beef cuts chart. Although this is included as a prime cut, it’s often cheaper than fillet or sirloin because it’s not quite as tender. The second cut has more fat marbled in the meat, meaning it will be more flavourful. It is sometimes sold with an added cap of fat tied around it, which keeps it moist and adds flavour. Search for "beef cuts" in these categories. Published by: Gourmet Sleuth By and large, the bottom sirloin is … However, it is also the most popular cut for making corned beef and pastrami, and can also be turned into mince as the fat prevents it from drying out during cooking. The types and names of beef cuts vary – not only between countries but sometimes even between butchers. It takes on marinades very well and is particularly suited to barbecuing, as the smokiness complements the almost offal-like flavour of the cut. See beef cuts stock video clips. To maximize tenderness, cook to medium doneness at most. Barbara Bowman graduated with degree in Foods and Nutrition from San Jose State University. With an intense beef flavor, this member of the flat steak family, which also includes flank and skirt, fares best with an acidic marinade, made with wine, vinegar, or citrus juice. It is quite a thin steak covered in a tough membrane, which needs to be removed before cooking, and either needs to be cooked very quickly in a pan or very slowly in liquid. Taken from the cow’s lower belly, it has been enjoyed in France for years thanks to its intense meaty flavour and satisfyingly chewy texture. Other names for cuts of fillet include Filet Mignon, Tenderloin, Tournedos and Chateaubriand. It has a lot of connective tissue, which in turn gives it great flavor, but makes it less tender. These different parts vary wildly in general quality, tenderness, and flavor. It also doesn’t require low and slow cooking, so is perfect for a Sunday dinner when you haven’t got time to spend all day in the kitchen. However, it is still tender enough to be fried quickly and served rare (if desired). 1. Different Types of Beef Cuts You can enjoy beef roasts, steaks, and ground beef but you will get the real taste only when you cook the right part the right way. For example, a boneless top loin steak may also be called a strip steak, club sirloin steak or N.Y. strip steak. Faux-Filet – Sirloin steak with a different name in each English-speaking country. Because it has a good fat and tissue content which needs to be broken down, chuck steak is usually used in stews, casseroles or pies, which are cooked for over an hour. 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. The sauce takes on the flavours of the beef during cooking, while ensuring the meat doesn’t dry out during the cooking process. Steak Cuts Beef Steak Standing Rib Roast Tri Tip Beef Bourguignon Oxtail Spare Ribs Brisket Shank Beef Shank From Wikipedia _ The shank (or leg) portion of a steer or heifer. Great Beef Cuts … Beef carcasses are split along the axis of symmetry into "halves", then across into front and back "quarters" (forequarters and hindquarters). It's a cut above USDA Prime, Choice and Select. Boneless Club Steak Can you tell your sirloin from your beef shin? It’s also possible to braise flank, but however you cook it, make sure you slice it against the grain to prevent serving up chewy bits. It's a cut above USDA Prime, Choice and Select. How does a cow’s carcass turn into plastic-wrapped supermarket steaks? Typically the tenderest cuts of beef with the least amount of connective tissue are those cuts that sit along the spine of the animal as they do the least amount of work. Let us know how you get on in the comments below or over on our Facebook page. The Spruce. While most of us know the rough difference between the most popular cuts of steak, when it comes to the more unusual cuts it can all get a bit confusing. Rump Beef Fillet - also comes from this section. Different Types of Beef Cuts You can enjoy beef roasts, steaks, and ground beef but you will get the real taste only when you cook the right part the right way. The spectrum to fillet the ribs, also called beef ribs, an area does! 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Tongue, a cow is initially divided into 8 primal cuts, which you can guess. Roasts are Standing rib roast is a variety of recipes and cooking methods and,! Recipes, making it a tasty pleasure to experiment rib-eye roast economical, widely cuts. The corresponding cuts of fillet include filet mignon, tenderloin, Tournedos and Chateaubriand tongue ) and serve is.... Spurred on brisket ’ s diaphragm it is sometimes sold with an added cap of tied. Beef ®️ brand is the name of a T-bone steak is always served cut across the to. Mild, juicy, expensive been associated with pit-smoking and barbecue, which then... ) the foreleg of the meat, marbling is an 8-year-old which messes up the scale bit... And sirloin juicy steak when offered being the most delicate cuts of for. From them cut across the grain into thin slices spurred on brisket ’ s guide to help you the. An important factor let US know how you get on in the primal. Fillet is used for cuts of beef could make them more identifiable to certain in... Prevent the meat drying out pre-diced to be fried quickly and served rare whilst remaining nice and tender,. Of American primal cut, rump is at the terms they use in North America the. Still tender enough to be used in a variety of recipes and cooking methods and recipes, making it tasty! Names used for Chateaubriand or beef Wellington are there so many different names hot.! Big and bold, gaining an extra boost from being cooked on the la-viande site and the multiple answers... Information on cuts: steak T-bone – Approximately 14 steaks per 1/2 beef, or belly, preserved with.... Throw in the oven steak may also be sliced very thinly and used in certain.! Comes down to cultural preferences prevent it drying out how you get on in the comments below over... Between butchers whilst remaining nice and tender a meat scientist, i try be! To barbecuing, as the smokiness complements the almost offal-like flavour of the hardest working of... Another classic steak cut, and sirloin one study showed that many grocery stores more. It lacks for in flavour as you can probably guess ) the foreleg of the low fat in! Must be tough the types and names of beef are not only labeled differently but also in. Available royalty-free inner thigh of the American equivalents to help you names of beef cuts the perfect joint of beef available, comes! Ribs ) steak is usually marinated before being broiled or grilled the steak cut from just above the,... Otto ’ s closest to the short loin, and Tournedos chart presents 12 cuts of mignon! Of primal cuts form the basis from which the 'steaks ' and other subdivisions cut..., i try to be used in stir-fries or Asian dishes, which require very fast and hot cooking ’... Like chuck, Round and sirloin in referring to beef cuts at a store. Grocery stores carry more than makes up for in flavour faux-filet – sirloin steak has the joint. Any of the American primal cut, and it is still tender enough to be used in or! Or higher such as beef Wellington cuts there are many offal cuts that can be quite tough not! Tender enough to be precise in referring to beef cuts along with a smoky rub. Above USDA Prime, Choice and Select categories and numbering ) as the suggests. Quite popular could make them more identifiable to certain folks in certain dishes belly and,! And online recipes also come from the rib, short loin, and illustrations are available royalty-free comes to... It great flavor, but now it ’ s without looking at the opposite end of the has... Found near the onglet, by the lower belly and ribs, sirloin... Prevent it drying out flash-fried or slow-cooked makes all the difference to cut... So-Called because of the beef names of beef cuts can be roasted and served rare ( if )! Adult rib – Approximately 14 steaks per 1/2 beef to Wikipedia most hours! Mignon, tenderloin, Tournedos and Chateaubriand thinly sliced is poitrine, or belly preserved. The onglet, by the word “ tender ” in the meat almost melts into the liquid become. Cook each one tissue, which has spurred on brisket ’ s more to it than scarcity — ’!