There are so many different types of steak, not to mention steak cuts. Besides cattle, steaks are also often cut from other grazing animals, including bison, camel, goat, horse, kangaroo, sheep, ostrich, pigs, reindeer, turkey, deer, and zebu, as well as various types of fish, especially salmon and large fish such as swordfish, shark, and marlin. Chef’s Tip: The gourmet dishes beef bourguignon and Osso Bucco can each be made from Shank. It’s fibrous and not as inherently fatty as its brisket brother, so if you can get it with the layer of fat intact, so much the better. The Bavette is finding new popularity thanks to its versatility and low cost. Always a boneless steak cut 0.75 – 1” thick from near the Shoulder Roast and weighing around 10 oz. It includes portions of the diaphragm muscle and the inside of the abdominal wall with thick connective tissues. Directions: 7-Bone Steak: Definition: Named for the "7" shaped cross section bone that runs through this cut. By and large, cuts from the Rib zone are best cooked ‘low and slow.’ Most Rib zone cuts are expensive, except for, ironically, the back ribs. This area, where the pelvic muscles are found, is a prolific source of quality cuts. The butcher will often cut this out boneless, and a large animal can yield a whole packer cut brisket weighing up to 20 lbs. Might be difficult to find in a typical grocery store, so you might have to ask your butcher to cut one off for you. My goal with this site is to help as many people as possible enjoy and be good at doing the same. Some grill makers even offer optional adapters specifically for balancing a wok. uncooked, and may include the wonderfully named Chuck Eye Roll. Here is an illustration: * Rib: Rib Eye Steak * Loin: T-Bone, Porterhouse, Filet Mignon, New York Steak, Top Sirloin, Tri Tip * Round: Round Venison is the lean, rich meat obtained from deer. Chuck ground beef contains slightly less fat compared to round beef, but still enough to provide a juicy flavor. The term "primal cut" is quite different from "prime cut", used to characterize cuts considered to be of higher quality. Thanks to its manageable size and great flavor, this is the roast of choice for an intimate evening. Searing gives those delicious-looking grill marks we all strive for and creates a flavor-packed outer crust. That’s why so many restaurants include a guide to the steaks on the menu. Strip steaks are usually about an inch thick and are surprisingly lean for an underworked muscle. As carcasses are split down the middle, each side of beef contains one shank from the front and one from the back. Chef’s Tip: Versatile cut that lends itself to all kinds of seasonings, sauces, and rubs. It’s tough but tasty, and, like other beef Chuck cuts, is best as a pot roast. Cooking slower will make it tough, not resting will leak a ton of juices. It’s a lean cut, and a very manageable size, usually between 4 – 8 oz. The 7-Bone Steak comes from the shoulder primal and is generally too tough to do anything but braise. This area produces affordable cuts of beef, making them a common choice for steaks. To do it, you’ll either need indirect heat from your BBQ or, better yet, a dedicated smoker or combination grill and smoker such as a Kamado grill. Alternative names: Chuck Under Blade Center Steak; Chuck Under Blade Steak; Denver Cut. Entirely unavoidable pun out of the way early. Steaks, veg, chicken, chops, and more (when thinly cut) all benefit from this technique. The Skirt steak is a long and thin cut from the diaphragm. Chef’s Tip: As with other tough cuts, cut against the grain to release the stringy fibers and cook quickly. Best for: Low ‘n’ slow, or indirect grill and sear, or searing and finishing in a Dutch oven. If you’re looking for health benefits (and let’s face it, that’s the MAIN reason we all love beef…), this filet is big on iron and protein. A thin-cut steak sometimes called the Sirloin Flap. Very good steaks are found here, many of which are commonly found on steakhouse menus. Different Cuts of Steak Served by Steakhouses. Short ribs may be cut from many sections of the rib cage across several primal zones. These areas are tender and full of marbling. And, if you’ve got a friend who’s also a fan of the beef, don’t keep this treasure trove of knowledge to yourself – share it far and wide, and make some beef happen in your neighborhood. Oven roasting is a dry cooking method done at a medium-high temperature, usually around 400F. Boneless or bone in, it comes down to personal preference. Alternative names: Beef Rib Back Ribs; Beef Riblets; Beef Ribs; Dinosaur Ribs; Finger Ribs; Rib Bones. Ribeye steak, prime rib, and tomahawk steaks are the most popular cuts from this area. Alternative names: Beef Ribs; Braising Ribs; Short Ribs. It comes in many different sizes, but 2.5 – 4 lbs. Of course, the real reason is so you can try new things, and expand your skills and your repertoire. The bonus is you can cook a small Eye of Round fairly quickly. These roasts typically come in around 1.5 – 2.5 lbs. Swiss steak, the bane of school cafeterias everywhere, has nothing to do with Switzerland. Fillet steaks are traditionally … The primary muscle is the longissimus dorsi (rib eye), It will also include the spinalis muscle (rib crown) and the complexus. The best cuts of beef for steak tend to come from the rib, tenderloin, or short loin. Ask for the “first cut,” and you’ll get the first four ribs of the desirable Loin area included in your roast. Chef’s Tip: Want a roast dinner for two at home? It is very lean and not tender. Alternative names: Beef Plate Skirt Steak Boneless; Diaphragm; Fajita Meat; Fajita Steak; Inside Skirt Steak; Outside Skirt Steak; Philadelphia Steak. Chef’s Tip: Tender enough to ‘shred’ for pulled beef as an alternative serving style, or for adding to other dishes. Many standard indoor cooking techniques can easily be adapted, or directly translated to, a technique of outdoor cooking. Click here for more on the tri-tip roast. For any recipe that asks you to grill or broil in the kitchen that you wish to cook outdoors, simply place the meat directly over the charcoal or flames where the temperature is highest to cook a dish quickly. As compensation, they have little peripheral fat, despite deep marbling, so there’s not much in the way of wasted trimmings. Beef ribs without the ribs! For our purposes, we’re dividing our instructional cow into seven primals, largely in keeping with the American system of beef labeling. Taken from opposite the inside skirt, the outside skirt has similarly robust flavor profile to the inside skirt. It might not be a slab of meat someone would want to eat on its own, however, it is great for braising, stir fries, and pressure cooking. Knowing where on a cow a specific steak comes from is an important lesson, so here are the best cuts of steak you can purchase (and eat) in 2021. Chuck steak comes from the neck and shoulder area. These should whet your appetite, and if you want to know more, I promise we’ll cover each in detail elsewhere. The flat is the larger and lower of the two Brisket sections, separated from the Point by a layer of fat. If you find these cuts a bit tough, marinate them first. Put more simply, the strip cut is what remains once you take the tenderloin away from the short loin. If you cook this meat for a long time at low temperatures in a roast or stew, it may simply fall apart. If you prefer flavor, then ribeye is what you are after. Moving on to the beef primal cuts from the hindquarter, or back of the animal, the short loin is where we find the most desirable cuts of meat. The thickness of a porterhouse steak helps lock in flavors. Cuts of meat full of connective tissue that melts into flavorful heaven when braised, but makes for an awfully chewy steak. If you prefer tenderness, then the filet mignon (tenderloin) is the cut for you. Best for: Indirect grill and roast, or direct grill and sear. Coming back to the front of the cow, we find the beef Brisket in the breast section, below the first five ribs. The muscle the Petite Tender comes from is difficult to remove from the Chuck, so it’s not commonly offered for sale. We’ll cover the relevant terminology, throw in a few buying tips, give you an idea of what to expect when you get up to the register to pay, and provide a recipe for every single cut to cook on your grill or smoker. For more details, check out our guide to the Chuck Eye Steak. The top round and bottom round contain less collagen compared to beef chuck, making it less suitable for braising. This can last for many hours. The next seven ribs belong to the rib section. Beef round comes from the back leg of the animal. Like most cuts that come from the legs, it tends to be stringier -- the cow uses these muscles more. Round cuts are suitable for direct grill/sear, or for a wok on the grill, though you might also consider going with a Dutch oven to keep it as juicy as possible. I suppose that makes sense, given that there’s a shoulder in the vicinity. I love cooking outdoors over live fire and smoke whatever the weather, using various grills, smokers, and wood-fired ovens to produce epic food. This delectable cut is frequently referred to as a Filet Mignon. Beef round cuts are often used for roasts. A wok allows for rapid, high heat cooking with a minimum of oil. This section of beef is known for its robust flavor and its ability to produce a number of popular steaks. Alternative names: Butcher’s Steak; Chuck Shoulder Tender ; Petite Tender Medallions ; Shoulder Petite Tender; Shoulder Petite Tender Roast Boneless; Shoulder Tender; Shoulder Tender Medallions. Porterhouse steaks are tender and come from the short loin. It can be confusing. Chef’s Tip: The flavor is rich enough to stand up to equally rich sauces and sides, such as béchamel, red wine sauces, shellfish, etc. Pig feet are a key ingredient in the traditional Mexican menudo. Everything found here is nice and lean, and usually not too expensive, with a couple of exceptions. Chef’s Tip: Don’t cook past medium to maintain tenderness. On some charts, the Shank is considered a Primal cut, or at least a Sub-primal, zone. You can achieve the exact same thing on the grill, by searing over direct heat and then transferring the meat to your Dutch oven, before letting it cook in its own juices, a gravy, or perhaps your own secret sauce. None of the cuts are as tender as their Sirloin neighbors, however, and many may benefit from a marinade. Chef’s Tip: Cook medium rare and slice against the grain to maximize tenderness. Beef Primal Cuts The primal cuts of beef are the basic cuts separated from the carcase during butchering. Since this area contains the abdominal and diaphragm muscles, the meat here can be lean and tough from being worked so hard. Alternative names: Boneless Top Chuck Steak; Book Steak; Butler Steak; Flat Iron Steak; Flatiron; Flatiron Steak; Lifter Steak ; Petite Steak; Shoulder Top Blade Steak; Shoulder Top Blade Steak, Boneless; Shoulder Top Blade Steak, Boneless, Flat Iron; Top Blade Steak; Top Blade Steak, Boneless. Alternative names: Beef for Stir-Fry or Fajitas; Fajita Meat; Fajitas; Stir Fry. This thick meat is often used for roasts. Long, slow simmering breaks down the tough connective tissues in the pork foot and tenderizes the meat. Like the Bottom Round roast, this steak is cut from the lower portion of the round, a section of the back leg. Alternative names: Split Ribeye; Split Ribeye Roast. If you cut a Tenderloin across the narrow axis into little disc-shaped cuts, you’re making Tenderloin filet. Steaks are usually thick slices of beef cut from the hindquarters. Shish Kabobs are very popular on the grill, and so colorful and tasty, they appeal to almost everyone. Steaks and roasts are also found here, in what you’d call the front of the middle of the beef. Alternative names: Baseball Cut; Center-Cut Top Sirloin Steak; Top Sirloin Butt Steak; Top Sirloin Butt Steak, Center-Cut; Top Sirloin Butt Steak, Center-Cut, Boneless; Top Sirloin Filet Boneless; Top Sirloin Steak. The filet is a very rich and beefy cut, with plenty of marbling. Surprisingly, there are only a few cuts to be found in these sections. Your email address will not be published. Chef’s Tip: Cook very hot, very quickly, and do not go beyond rare, otherwise it will dry out. Wagyu beef is known for its melt-in-your-mouth tenderness, ultra flavorful taste, and beautiful intramuscular fat. How Should You Cook it? Flat-iron What is it: A long, flat steak that first became popular in the U.S. in the early 2000s. Both of these cuts are best cooked using slow methods like braising or stewing. Chef’s Tip: Carves easily into filets or sandwich slices. The rounds also make delicious kebabs and stir fry when sliced thinly. (Though it is still considered a lean cut.). This versatile cut gives us corned beef and pastrami, bless its soul. You could even use an actual skillet on your grill, if you really want to. Chef’s Tip: Very lean, so not packing huge flavor. For maximum flavor, don’t cook past medium rare. Front Hock Usually sold as a “ham hock” in the store, and come typically already brined and smoked. A long, flat steak that first became popular in … Alternative names: Boneless Chuck Fillet; Boneless Chuck Roll; Chuck Center Roast; Chuck Eye Roll; Chuck Roll; Inside Chuck Roll. Either is delicious. Beef shank is taken from the thighs of the animal. Alternative names: Beef Cubes for Kabobs; Diced Beef; Shish Kebob. Therefore, can benefit from an overnight marinade to boost it. It may be challenging to know what is best, but when you want a good steak, you need to know more about the steaks themselves. Alternative names: Beef Brisket Middle Cut, Boneless; Boneless Brisket; Brisket Center-Cut; Brisket First Cut; Brisket Flat Cut; Brisket Front Cut; Brisket Middle Cut; Brisket Nose Cut; Fresh Beef Brisket. Thick cuts are sometimes sold as “Baseball Steaks,” and they are just about spherical. is about average. It’s name is derived from the fact it literally just ‘hangs’ there, doing nothing. The chunk of fat in the middle is often described as its key characteristic, but in fact, the name comes from one of the four muscle ligaments which looks like an eye. Steakhouse Steak Cuts: Where Does That Steak Come From? Chuck beef also contains a portion of meat from the rib primal cut. Instead, the term "Swiss steak" refers to the meat having gone through a … The short loin is where tee bone steaks, porterhouse steaks and new york steaks come from. The tenderloin is situated right in the middle of the animal, which does very little work, while the top round is from the hind leg, which does a lot more work. Round steak comes from the top of the cow's hind leg. Bone enthusiasts believe the bone enhances the flavor during cooking. These cuts are sometimes used for ground beef and are also suitable for roasting or barbecuing. There’s a lot of flavor in this small roast, so you won’t need to do much to it aside from cook it the way you like it. Save my name, email, and website in this browser for the next time I comment. They’re somewhat rare because this muscle usually ends up incorporated into the Ribeye steaks. A Detailed Guide on this Lesser Known Cut, 27 of the Best Grilling Gifts and BBQ Gift Ideas in 2020, Smoking Times and Temperatures Chart – With BBQ Cooking Tips, Best Pellet Smokers and Grills in 2020 – From Affordable to High End, Spare Ribs Vs. St. Louis Style Ribs – Differences and How to Smoke Them, How to Get Crispy Chicken Skin on the Grill, What is Bottom Round Steak? You can learn far more in our guide to flat-iron steak. Prime grade is produced from young, well-fed beef cattle. Chef’s Tip: Choose a cut with a fine texture and plentiful flecks of fat to ensure a very juicy steak. It is taken from the tip of the tenderloin and is one of the most tender cuts of beef. Direct grilling and searing on the grill give the same results using high heat to power cook your meat. You can learn more about it in our guide to the eye of round roast. Since it comes from a muscular area, top sirloin steaks take a little longer to cook. The T-bone and porterhouse are steaks of beef cut from the short loin (called the sirloin in Commonwealth countries and Ireland).Both steaks include a "T"-shaped lumbar vertebra with sections of abdominal internal oblique muscle on each side. Professional member of the NBGA (National Barbecue and Grilling Association). Not suitable for delicate food, but great for a steak or chop. This first beef cuts chart is for those who’d like an at-a-glance overview of every cut of beef, with relative cost, how to cook them, and more. But it’s also quite marbled and a joy to eat when cooked low n slow. No change required to cooking technique, this is simply using an outdoor cooker for the same technique. 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