What is a primal cut of beef?  Well, a primal cut is the initial cuts of beef taken from the beef cattle during butchering.  These primal cuts are then further broken down into the different cuts of beef we purchase.

The focus here is American Primal Cuts, there are also British Primal Cuts, but we will leave that discussion for another time.

Here are the primal cuts and some of the cuts of beef taken from those primal cuts.

Chuck – The chuck is basically the shoulder.  It is a tougher cut of beef mostly muscle and connective tissue, but is very flavorful.

Some of the more popular cuts from Chuck are:

Chuck Roasts

Shoulder Roasts

Chuck Steaks

Shoulder Steaks

Ground Chuck

Rib – This is where you will find your prime rib, and rib-eyes.  The eye meat is the center muscle and is very tender.  You will find quite a bit of marbling in cuts from this primal.

Some of the more popular cuts from Rib are:

Rib-eye Steaks

Rib Roasts – Prime Rib

Ribs – Back Ribs

Short Loin - Here is where you will get several different cuts of steak depending upon how the cattle are butchered.

Some of the more popular cuts from Short Loin are:

Tenderloin – A portion fall into the Sirloin primal cut as well.  Can be cut into filet mignon.

New York Strip

T-bone Steak

Porterhouse Steak

Sirloin – Here you will get some tender steaks and roasts, but they will not be as tender as cuts from the Short Loin primal cut.

Some of the more popular cuts from Sirloin are:

Top Sirloin Steaks

Tri-Tip Roasts

Tri-Tip Steaks

Round – This is a bit tougher lean meat from around the hind leg.  It lack the marbling to make it more tender.

Some of the more popular cuts from Round are:

Top Round Steaks

Bottom Round Steaks

Bottom Round Roasts

Round Tip Roasts

Ground Round

Brisket – This is a cut of meat from the steer’s lower chest.

Brisket is the cut from this primal and many times made into corned beef brisket, or made into pastrami.

Plate - This is a cut just below the Rib primal.

The cuts from this primal are:

Hanger Steak

Skirt Steak

Flank – The flank is a tougher cut of meat that falls behind the Plate cut.

Here you will get your Flank Steaks.

Shank – This is a tough leg portion of the cattle.

Being that the Shank is so tough it is often only used to make beef stock, soups and stews.

By knowing where on the cattle your cuts of meat come from you will be more informed whether your cut of beef will be tough or tender.

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• The Grading of Beef: Choosing the right cut
• How to Grill the Perfect Steak

Image by phototram

Beef is graded by the United States Department of Agriculture (USDA) based on the age of the animal and how the fat is distributed throughout the meat (marbling).  The USDA has trained graders who inspect and grade whole carcasses for the meat processors.  The USDA grade can appear in a variety of locations when you are choosing a cut of beef.  Some of the designations appear as the USDA Shield, package label, and many times the cut of meat will be stamped itself with the grading.

So what is difference between the grading?  The three main gradings you will see are:  U.S. Prime Cut, U.S. Choice Cut, and U.S. Select Cut.  There are several others, but most cuts of meat that you will find will be in these three gradings.  As said before the grading is based upon marbling and the age of the meat prior to slaughtering.

U.S. Prime Cut – This cut of meat is the highest quality and has the most intramuscular fat.  U.S. Prime Cut is in limited supply.  You will mostly find this cut of beef in upscale restaurants and hotels.

U.S. Choice Cut – This cut of meat is high in quality and highly available.  You will find this grade of beef in your supermarkets.

U.S. Select Cut – This cut of meat is lean and lower in quality.  It is less tender than the prime cut and choice cut.  You will also find select cut really available at your supermarket.

It is important to be aware of the grades of meat to insure you are grilling and barbecuing the highest quality cut of meat you can find and afford.  With this bit of information you can be more confident in the quality of beef you are purchasing.

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1. First, go to a butcher shop and pick a good cut of meat.  New York Strip, Porterhouse, Rib-eyes are good grilling steaks as well as others.
2. If you haven’t done so already, pull the steak out of the refrigerator prior to grilling.  You want the steaks to be at room temperature prior to grilling, this helps to cook your steak more evenly and quicker.
3. You’ve got your perfect cut of meat and spent quite a bit on it, now don’t go over seasoning it.  You only need to season it with three items for a perfect tasting steak.
   1. First, brush it lightly with a bit of canola or olive oil.
   2. Next, a bit of fresh cracked pepper.
   3. And finally sprinkle with a bit of kosher salt.  Do this just before placing the steak on the grill, as salt will pull moisture from the steak.
4. The grill.  If you are using a gas grill turn it all the way up to high.  If using a charcoal grill a layer of white coals will do.  If you can hold your hands over the coals for about 2-3 seconds, it’s ready.
5. Take a brush, and oil the grill grate with a bit of olive or canola oil.
6. Diamond-patterned grill marks.  If you enjoy the visual appeal of the grill marks, here is how you get them.  Place your steak on the grill for approximately one minute.  After one minute flip it and leave it for an additional minute.  The steak will be nice and seared at this point, locking in the flavors.  At this point, you’ll want to turn the steak 45°.  Leave the steak at this point for half of the cooking time before flipping.
7. Doneness is ultimately up to you.
   1. You may use a meat thermometer to test for doneness.  Stick the probe into the thickest part of the meat.  When the temperature is 5 – 10 degrees below what you want, pull it off the grill.  The steak will continue to cook after you pull it off.  You may use the internal temperature guidelines that come with your thermometer to help judge doneness.
   2. The best method to determine doneness in my opinion is a touch test.  A steak will get firmer as it cooks, so you can touch the steak to see how much give there is.  A rare will be soft.  A medium steak will be a bit firmer, but it will still have some spring.  A well done steak will be firm.
8. Once done to your liking, let the steak “rest” for about 5-10 minutes.  During cooking the juices are pushed internally by the heat, allowing the steak to rest will redistribute the juices throughout the steak making it juicier.

Approximate Grilling Times

These times are for each side and will vary depending upon grill temperatures and conditions.

Miscellaneous Points

1. Only use tongs to flip your steak.  Do not use a fork, all the juices will run out.
2. Do not cut to test for doneness.  Again, you’ll lose those precious juices.
3. Flare-ups happen.  You may want to build areas of higher and lower heat on your grill.  If a flare-up occurs you can then slide the steak to the other end until the flame goes down.  On a charcoal grill put the majority of the coals to one side, leaving an area of lower heat.  On the gas grill have one burner on high and the other on medium.
4. Do not feel the urge to over handle your steak.  Let it be.  Flip it the first initial times to sear in the grill markings, and then only flip it once more when it is half way through cooking.  Flipping can lead to flare-ups.

I know this may all seem a bit complicated at first, but after you get the hang of it, it will be just like riding a bike.  So, how about you get out to the grill and start making some perfect steaks.  Before you know it, everyone will be asking you “how do you make such delicious steaks.”

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