|
|
Submitted by DamnGoodRecipes
This chart shows the basic American beef cuts. Use this to decide which cut will suit your meal.
Upper Half
| Portion |
Uses/Comments |
| Chuck |
Most hamburger meat is made from this. |
| Rib |
Rib eye steak or short ribs come from here. |
| Short Loin |
Porterhouse steaks come from this cut. |
| Sirloin |
This is more flavorful than short loin, though less tender. |
| Tenderloin |
This is the most tender cut of meat. Filet mignon is made from this. |
| Top Sirloin |
This can be used for steaks, strips, cubes or roasts. |
| Round |
Round is very lean, and lacks the fat to tenderize quickly. This is used for steaks, cubes, strips or roasts. |
Bottom Half
| Portion |
Uses/Comments |
| Brisket |
BBQ beef brisket is a popular use for this cut.
|
| Plate |
Skirt steak is produced from this. It is usually a fatty, tough, and cheap cut of beef.
|
| Flank |
This inexpensive cut produces a tough steak, and is therefore usually tenderized with pounding or messaging. This is the cut usually associated with London Broil.
|
| Shank |
This is the toughest of cuts, and is mainly used for soups and stews. |
| See also: | Related recipes: |
Post comment
|
|
(What is RSS?)
|
Print
Email 
Bookmark