What kind of cut should I buy?
Download Beef Cut Chart
Thanks to industry efforts, today's beef cuts are more standardized, labeling is improved and there is more nutrition and cooking information available at the point of sale. Together these factors make it easier for you to choose the right cut of beef for your family's needs.
A Beef Cut Chart shows the primal (wholesale) cuts, or where the beef comes from on the animal. It gives standard retail cut names.
Beef cuts from the center of the animal � the loin and rib � are suspension muscles. They receive little exercise and so they are tender. They are most suitable for dry-heat cooking methods.
Cuts from the front and rear of the animal � the chuck and round � are responsible for locomotion. These heavily exercised muscles are less tender and generally require moist-heat cooking.
Lean-to-fat ratios vary. Check the label. If a package is labeled ground beef, it must be no more than 30% fat, at least 70% lean.
Labels may also indicate the primal cut of beef that has been ground: ground chuck, ground round or ground sirloin.
Base your purchase decision on price, personal preference and type of dish. For example, when browning beef and pouring off drippings, any ground beef is suitable. When stuffing peppers with raw ground beef, use a leaner product.
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Tender Steaks: Most come from the center (rib and loin sections) of the animal and are usually cooked by dry-heat methods. Tender steaks can be categorized as premium steaks or as more affordable family-priced steaks.
Premium tender steaks include top loin (strip),
T-Bone, Porterhouse, rib-eye, rib and tenderloin.
Family-priced tender steaks include shoulder center, top sirloin, top blade (flat iron), chuck eye and round tip.
Less Tender Steaks: These are primarily from the more heavily exercised fore- and hindquarters and are better suited for moist-heat cooking. Some may be cooked by dry heat after being tenderized in a tenderizing marinade.
Less tender steaks include full-cut round, top round, eye round and bottom round; chuck shoulder, chuck 7-Bone, chuck arm and chuck blade; flank and skirt.
Cubed Steaks: These are mechanically tenderized steaks, usually from the round.
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A roast is a cut of beef, thicker than two inches, that is suitable for cooking by dry heat on a rack in a shallow open pan in the oven or in a covered grill (indirect heat).
Premium Oven Roasts: These are from the rib and short loin and are more costly. They are perfect for holidays, entertaining and other special occasions. Premium roasts are rib, ribeye and tenderloin.
Family-Priced Oven Roasts: These are from the round and bottom sirloin; they are leaner and more economical. They are more suitable for family fare, casual gatherings and for the health-conscious. Family-priced roasts include tri-tip, round tip, rump, bottom round and eye round.
For holidays or special occasions, it�s advisable to order the type and size of roast you need in advance from your meat retailer. Expect larger appetites at these times and plan on about 6 ounces cooked, trimmed beef per serving.
Boneless roasts are easiest to carve. This is a great benefit when hosting a crowd or serving buffet-style.
For small gatherings, some possible choices include a beef tri-tip roast or a small beef tenderloin roast.
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Pot roasts come from the fore- and hindquarters of the carcass. These muscles are more heavily exercised and contain more connective tissue � two factors that make them less tender. They require moist-heat cooking to tenderize and to develop the natural beef flavors.
Pot roasts from the chuck have more fat, and therefore more flavor, than those from the round.
Many beef chuck and round cuts can be used interchangeably in pot roast recipes, requiring only slight adjustments in cooking times. Take advantage of this fact when the cut specified in a recipe is not available, when certain cuts are on special or to accommodate family preferences.
For example, a chuck blade pot roast can be substituted for arm or shoulder pot roast, and vice versa. Similarly, a boneless rump roast or bottom round roast may be used in place of a chuck pot roast.
- Beef Chuck Pot Roasts
Commonly available chuck pot roasts include bone-in and boneless chuck arm pot roast, bone-in and boneless chuck blade pot roast, chuck 7-Bone pot roast and boneless chuck shoulder pot roast.
Less common chuck pot roasts include bone-in and boneless chuck cross rib pot roast, chuck mock tender roast (boneless), boneless chuck top blade roast and boneless chuck eye roast.
- Beef Round Roasts
Beef round roasts suitable for pot roasting include bottom round rump roast, bottom round roast, eye round roast and round tip roast.
- Beef Brisket
Brisket is a boneless cut from the breast section, the underside of the forequarter. It is available fresh and corned.
Fresh and corned beef brisket cuts include whole brisket, point half/point cut brisket, flat half/flat cut and middle cut. The point half is sometimes called thick cut. The flat half, often referred to as first cut or thin cut, is less fatty and therefore more desirable.
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Beef for stir-fry consists of uniformly cut strips of lean tender boneless beef. Look for packages that have the most uniform size pieces and the least amount of fat.
If pre-cut beef for stir-fry is not available, almost any tender beef cut, such as sirloin, top sirloin, tri-tip, ribeye, top loin or tenderloin, may be trimmed and cut into the appropriate size strips for use in beef stir-fry recipes. Even some less tender cuts, such as flank, top round and round tip steaks, when cut into thin strips, are suitable for stir-frying.
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Beef for stew may be cut from any part of the carcass except the shank, but it is usually cut from the chuck or round. Beef for stew is boneless and usually well-trimmed. The pieces are approximately 3/4 to 1-1/2 inches. Look for packages that have the most uniform size pieces and the least amount of fat.
If pre-cut or pre-packaged beef for stew is not available, if a different size piece is needed, or if beef chuck or round is on special, any beef chuck or round cut, except top round, may be used. Trim and cut into the appropriate size pieces for use in beef stew recipes.
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Beef for kabobs may be cut from any portion of the carcass except the shank, but it is usually cut from the sirloin or round. Cubes cut from the round will benefit from a tenderizing marinade. Beef for kabobs is boneless and well-trimmed. The cubes are approximately 1 to 1-1/2 inches. Look for packages that have the most uniform size pieces and the least amount of fat.
If pre-cut or pre-packaged beef for kabobs is not available or a different size cube is needed, any tender beef cut may be used. Trim and cut into the appropriate size cubes for use in beef kabob recipes. Beef top sirloin is a good everyday choice. For special occasions, try beef tenderloin or tenderloin tips.
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