Food is an important aspect of life. Without food, people cannot survive. However bland food is not something that makes the tongue salivate. Food has to be cooked in an appealing manner so that it can be enjoyed. For people who enjoy beef and meat, it is important to know the variety of beef cuts so that a specific portion of the meat is purchased for making a particular dish.
The different types of meat cuts available for beef
The animal that is butchered for meat is initially cut for severing the flesh from the carcass. These cuts are usually known as primal cuts. Once the primary separation of flesh from the skeleton is complete, then the meat is subdivided to form different cuts of meat depending on the part of the body from where the meat is extracted. Usually, the flesh near the horns and hoofs of the animal is very tough and therefore it is not used for cooking. The neck, rib, middle and back area along with the shanks are used for obtaining different cuts of meat. The following cuts of beef meat are commonly available:
- Chuck: This is the fore region of the animal which starts from the neck and continues up to the short ribs. This meat is used for making boneless steak and also used for grounding.
- Rib: It includes the latter part of the short ribs and includes the prime rib as well as the rib-eye. Steaks are obtained which often include the rib bones.
- Brisket: This cut is obtained from the meat right above the fore-shank, and it is quite tough. It is mostly barbequed.
- Loin: This part of the meat which is the region between the short ribs and the round is divided into two parts; one is the short loin, and another is the sirloin. Short loin is tender, but sirloin is often used for producing prime sirloin steak which is far more flavorful. The sirloin also has two different cuts which include top and bottom sirloin.
- Tenderloin: It is actually a part of the loin area but is taken as a separate cut because of the absolute tenderness of this beef cut.
- Round: This is the meat cut made from the back part of the animal. It is quite tough compared to the loin meat and has less fat content. Rare cooking is suitable for round steaks.
- Shank: It is the meat which is present above the hoofs of the animal. This meat is quite tough, and so stews are often made with shank meat.
- Plate: The meat that is extracted from the lower part of the animal’s body belongs to the plate region. The meat is often grounded as it is tough and rich in fat content.
- Flank: The bottom portion of the loin area is known as flank and just like plate meat cuts the meat from the flank region is quite tough. This meat is braised to make it flavorful and tender.
Hence, knowing about the different beef cuts will definitely help in cooking beef properly.