Do you know where on the beef cattle your cut of meat came from? Here you will find a break down of the American Primal Beef Cuts, and some of the cuts of meat that are further taken from there.
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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