Beef Cuts Chart: Every Beef Cut Explained

Beef Cuts Chart: Every Beef Cut Explained
From Fine Dining Lovers - November 8, 2017

Beef Cuts: lions, shanks, briskets and chuck. Heres a collection of beef cut charts to help you decide the right cut of beef for grilling, stewing, braising, roasting and more. Youll be acting like a butcher after reading these beef cut charts.


LOIN CUTS:these are usually leaner cuts of beef, best grilled or fried and work better with high heat. Its the Porterhouses Steaks, the T-bone Steaks and the Tenderloins.

SIRLOIN CUTS: Sirloin Filet, Sirloin Bavette, Tri-Tips and your Sirloin Steaks - coming from the rear of the animal, these are also leaner cuts, certainly not the best beef choice f you want to slow cook. The Sirloin family is best for grilling, skillet and stir-fry with higher heats.

RIB CUTS:Ribeye Filet, Ribeye Cap, Ribeye Steak. These cuts are getting fattier which makes some of them better for slow cooking and roasting. But be careful, not all the cuts in the rib family work well with slow cooking methods: Ribeye Steak for example will always kick better grilled or fried in a skillet.

CHUCK CUTS:Blade, Chuck Eye, Country-Style Ribs, this is where the slow goodness starts to come to play. Dont get us wrong, youll also find lots of chuck cuts here are good for grilling: Top Blade, Ranch Steak, Shoulder Steak. If you only understand one section, Chuck is pretty useful as there's a cut for every style in this part of the animal, these cuts are also often cheaper.

BRISKET CUTS:You cant really go wrong with brisket, whether you choose Flat or Point cut - they want to be slow cooked. For us, Brisket Point works better than Briskey Flat, the flat cut is a bit leaner. Just be careful slow cooking brisket, it's a forgiving cut but the margin between delcious juicy and chewy dry is pretty small.

ROUND CUTS:Coming from the back legs of the cow, this is a part of the animal that usually provides leaner cuts of beef so you need to know your business at this end. Top, Bottom and Eye Round will go well at high heats, the Bottom, Rump and Eye Roast cuts are best for slow cooking and, you guessed it, roasting.

PLATE & FLANK CUTS:Skirt, Flank, Short Ribs: only the short ribs should be slow cooked over here, the flank and skirt will do you best grilled or fried.

OTHER CUTS:Beef cuts come in all shapes, sizes, textures and tastes and 'other' pretty much covers anything that doesnt fall into the rest of the families. You have you Mixed, Stew, Minced and Ground beef in this category. Shanks are probably one of the most interesting cuts here, great for slow cooking.

One of our favorite beef cuts is not featured on the chart and that's beef cheeks. One of the most forgiving cuts when cooked slowly and a simple cut that will change your slow cooking game. This recipe below shows you just that:

12-Hour Braised Beef Cheeks


Take the beef cut chart to the next level, this beefy encyclopaedia is this simple collection of 60 different beef cuts from across the whole cow. A great beginners cheat sheet for for meat treats.


Next Level Beef Recipe from Narisawa...



Test Your New Knowlege with the Beef Cut Quiz...


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