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American cuts of beef (clickable) British cuts of beef (clickable) Dutch cuts of beef (clickable) Brazilian cuts of beef (clickable) This template generates a linked image map diagram illustrating the location of various cuts of beef. Each regions of the diagram is linked to the corresponding article which describes the cut.
Date/Time Thumbnail Dimensions User Comment; current: 14:20, 6 July 2012: 521 × 311 (29 KB): Lsloan: Adjusted position and size of "tenderloin" and "top sirloin" labels.
The following 45 pages use this file: 7-bone roast; Baseball steak; Beef clod; Beef plate; Beef shank; Beef tenderloin; Blade steak; Bottom sirloin; Brisket; Chuck steak; Cube steak; Cut of beef; Filet mignon; Flank steak; Flap steak; Flat iron steak; Hanger steak; List of beef dishes; Loin; Medallion (food) Picanha; Popeseye steak; Primal cut ...
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{{Cuts of beef}}. This template's initial visibility currently defaults to autocollapse, meaning that if there is another collapsible item on the page (a navbox, sidebar, or table with the collapsible attribute), it is hidden apart from its title bar; if not, it is fully visible.
The chuck is the source of bone-in chuck steaks and roasts (arm or blade), and boneless clod steaks and roasts, most commonly. The trimmings and some whole boneless chucks are ground for ground beef. The rib contains part of the short ribs, the prime rib and rib eye steaks. [2] Brisket, primarily used for barbecue, corned beef or pastrami.
Printable version; In other projects ... Pages in category "Cuts of beef" The following 47 pages are in this category, out of 47 total. ... Template:Cuts of beef
A thick slice of beef tenderloin A section of braised tenderloin of beef that has been seared in a heavy skillet on all 4 sides until lightly browned, about 3 to 4 minutes each. As with all quadrupeds, the tenderloin refers to the psoas major muscle ventral to the transverse processes of the lumbar vertebrae, near the kidneys. [2]