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  2. Cut of beef - Wikipedia

    en.wikipedia.org/wiki/Cut_of_beef

    the sirloin, which is less tender than short loin, but more flavorful, can be further divided into top sirloin and bottom sirloin (including tri-tip), and the tenderloin , which is the most tender, can be removed as a separate subprimal, and cut into filet mignons , tournedos or tenderloin steaks, and roasts (such as for beef Wellington ).

  3. Chuck steak - Wikipedia

    en.wikipedia.org/wiki/Chuck_steak

    Chuck steak is a cut of beef and is part of the sub-prime cut known as the chuck. [1]The typical chuck steak is a rectangular cut, about 2.5 cm (1 inch) thick and containing parts of the shoulder bones of a cattle, and is often known as a "7-bone steak," as the shape of the shoulder bone in cross-section resembles the numeral '7'.

  4. Here's a Handy Dandy Guide to Different Cuts of Beef - AOL

    www.aol.com/heres-handy-dandy-guide-different...

    Whether it's chuck roast, brisket, or flank steak, Ree Drummond has been known to cook with all different cuts of beef. But despite living and working on a cattle ranch , Ree often shops for beef ...

  5. Primal cut - Wikipedia

    en.wikipedia.org/wiki/Primal_cut

    For example, rump steak in British and Commonwealth English is commonly called sirloin in American English. British sirloin is called porterhouse by Americans. [ 1 ] Another notable example is fatback , which in Europe is an important primal cut of pork , but in North America is regarded as trimmings to be used in sausage or rendered into lard.

  6. These 8 Fast Food Chains Use The Highest Quality Beef - AOL

    www.aol.com/8-fast-food-chains-highest-160000970...

    And it all comes down to the beef: 100% USDA ground chuck with zero additives, fillers, or preservatives. ... Their patties are made with a blend of three cuts of beef: chuck, plate, and sirloin ...

  7. Sirloin steak - Wikipedia

    en.wikipedia.org/wiki/Sirloin_steak

    The sirloin is divided into several types of steak. The top sirloin is the most prized of these and is specifically marked for sale under that name. The bottom sirloin, which is less tender and much larger, is typically marked for sale simply as "sirloin steak". The bottom sirloin, in turn, connects to the sirloin tip roast.

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