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The following is a list of the American primal cuts, and cuts derived from them. Beef carcasses are split along the axis of symmetry into "halves", then across into front and back "quarters" (forequarters and hindquarters). Canada uses identical cut names (and numbering) as the US, with the exception of the "round" which is called the "hip". [1]
This cut is taken from the plate, which is the upper belly of the animal. In the past it was among several cuts of beef sometimes known as "butcher's steak", because butchers would often keep it for themselves rather than offer it for sale. This is because the general populace believed this to be a crude cut of meat, although it is actually one ...
In a common British, South African, and Australian butchery, the word sirloin refers to cuts of meat from the upper middle of the animal, similar to the American short loin, while the American sirloin is called the rump. Because of this difference in terminology, in these countries, the T-bone steak is regarded as a cut of the sirloin.
Types of beef cuts British: American: Brazilian: Pages in category "Cuts of beef" The following 47 pages are in this category, out of 47 total.
Meat cuts as depicted in Cassell's dictionary of cookery (1892) A primal cut or cut of meat is a piece of meat initially separated from the carcass of an animal during butchering. Examples of primals include the round, loin, rib, and chuck for beef or the ham, loin, Boston butt, and picnic for pork.
In British usage, followed in the Commonwealth countries, "porterhouse" often means a British sirloin steak (i.e. US strip steak) on the bone, i.e. without the tenderloin on the other side of T-bone. Some British on-line butchers also offer American style porterhouse steaks.
American cuts of beef including the brisket. British cuts of beef including the brisket Dutch cuts of beef including the brisket. Italian cuts of beef. An example of cut scheme without brisket. Briskets can be cooked in many ways, including baking, boiling and roasting. Basting of the meat is often done during
British-tradition cuts. The bottom sirloin steak is a steak cut from the back of the animal below top sirloin and above the flank. This cut can also be referred to as sirloin butt and thick flank. The meat is further cut into three different portions called ball tip, tri-tip and flap steak for consumption. Ball tip cuts are used for common ...
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