Chuck steakChuck steak is a cut of beef and is part of the sub-prime cut known as the chuck. The typical chuck steak is a rectangular cut, about 2.5 cm (1 inch) thick and containing parts of the shoulder bones of cattle, and is often known as a "7-bone steak," as the shape of the shoulder bone in cross-section resembles the numeral '7'. This cut is usually grilled or broiled; a thicker version is sold as a "7-bone roast" or "chuck roast" and is usually cooked with liquid as a pot roast.
Top sirloinTop sirloin is a cut of beef from the primal loin or subprimal sirloin. Top sirloin steaks differ from sirloin steaks in that the bone and the tenderloin and bottom round muscles have been removed; the remaining major muscles are the gluteus medius and biceps femoris (top sirloin cap steak). DescriptionThe USDA NAMP/IMPS codes for this subprimal cut are 181A and 184.
T-bone steakThe 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. Porterhouse steaks are cut from the rear end of the short loin and thus include more tenderloin steak, along with (on the other side of the bone) a large strip steak.
Beef tenderloinA beef tenderloin (US English), known as an eye fillet in Australasia and fillet in the United Kingdom and South Africa, is cut from the loin of beef. DescriptionAs with all quadrupeds, the tenderloin refers to the psoas majormuscle ventral to the transverse processes of the lumbar vertebrae, near the kidneys.
Short ribsShort ribs are a cut of beef taken from the brisket, chuck, plate, or rib areas of beef cattle. They consist of a short portion of the rib bone and the surrounding meat, which varies in thickness. There are two major types of cuts: the "flanken", which is cut across the bone and leaves the bone just .5 to 2 inches (1.3 to 5.1 cm) or less in length, and the "English", which is cut parallel to the bone and leaves the bone up to 6 inches (15 cm) in length.
Beef clodThe beef clod or shoulder clod is one of the least expensive cuts of beef and is taken from the shoulder (chuck) region of the animal. Beef clod is a large muscle system, with some fat that covers the muscles. The clod's composition is mainly three muscles: the shoulder tender, the top blade and the clod heart and is one of two chuck subprimal cuts. It is often divided into its three separate muscle cuts for retail sale.
BrisketBrisket is a primal cut of meat from the breast or lower chest of beef or veal. The beef brisket is one of the nine beef primal cuts, though the definition of the cut differs internationally. The brisket muscles include the superficial and deep pectorals. As cattle do not have collar bones, these muscles support about 60% of the body weight of standing or moving cattle.
SteakA steak is a cut of meat sliced across muscle fibers, sometimes including a bone. It is normally grilled or fried, and can be diced or cooked in sauce. In some cases, like in the dish steak tartare, the meat is eaten raw.
Primal cutA primal cut or primal 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 and the loin and belly for pork. In modern industrial meat-packing, slaughterhouses break down the dressed carcass into sides and quarters, and then into large primal cuts, which are defined by natural seams and bone structures.
BeefMeat from cattleA raw rib roastA serving of prime rib roastWagyu cattle are an example of a breed raised primarily for beefBeef is the culinary name for meat from cattle (Bos taurus). Beef can be prepared in various ways; cuts are often used for steak, which can be cooked to varying degrees of doneness, while trimmings are often ground or minced, as found in most hamburgers. Beef contains protein, iron, and vitamin B12.
ButcherA butcher is a tradesperson who specializes in meatcutting, breaking down animal carcasses into primal cuts, preparation and retailing of meat, and sometimes slaughtering animals, or participates within any combination of these tasks. They may prepare standard cuts of meat and poultry for sale in retail or wholesale food establishments. A butcher may be employed by supermarkets, grocery stores, butcher shops and fish markets, slaughterhouses, or may be self-employed.*As an Amazon Associate I earn from qualifying purchases.