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Learn all about the most popular beef cuts from our chart, diagram and write up, including popular and alternative names, where the cuts come from on the cow, preferred outdoor cooking methods, their costs relative to each other, and a fantastic recipe for each cut of beef that we’ve taken from around the web.
The cow is divided into several large sections of beef called ' Primal Cuts '. The primal cuts are separated later into so-called ' Sub-Primals Cuts ' which are also later sliced and chopped into smaller individual pieces, like steak, roasts or other cuts which we use for cooking.
At some point, anyone who cooks beef is curious about where the major cuts come from on the cow. This handy guide will show you the location of major beef cuts, like chuck, rib, loin, and brisket. You'll also discover which cuts are considered the best and the most reliable ways to cook each one.
Videos include the Ranch Steak, Flat Iron Steak and Country-Style Ribs. Beef cut posters are the most effective tools to learning more about beef cuts and the recommended cooking methods. Check out our cut charts.
A 1200 pound, Yield Grade 2 steer yields 502 pounds of retail cuts from a 750 pound carcass. A 1200 pound, Yield Grade 3 steer yields 435 pounds of retail cuts from a 750 pound carcass.
Free printable beef cuts chart and diagram available for download as PDF. Includes all cow primal areas and smaller cuts.
Steaks are the epitome of barbecue cooking. Yet, cooking the perfect steak can sometimes seem like an impossible task. Here are some simple steps to getting that perfect char on the outside, but keeping that juice on the inside. Step 1: Have everything ready to go.
Otto’s steak chart presents 12 cuts of beef everyone should know. The outer and the inner skirt steak are cut from the beef’s diaphragm. They are both not particularly tender, but very tasty. The outer skirt steak is more tender and has a much more intense flavor than the inner one.
Beef cut diagram provided courtesy of Certified Angus Beef Brand. Characteristics. Location: Front of the cow, includes the shoulder. Texture: Moderately tender with more fat and connective tissue. Flavor: Rich and beefy. Best Cooking Methods. Slow Cooking: Ideal for pot roasts, stews, and braises.
Rib Steak -Also cut from the rib section, these tender steaks can be purchased bone-in or as boneless rib-eye. Short Loin. This area boasts extremely tender cuts and can be prepared without the aid of moist heat or long cooking times. Cuts from the short loin may be sauteed, pan fried, broiled, pan broiled or grilled.