WHAT IS BEEF?

• BEEF is the culinary

name for meat from
cattle, particularly
skeletal muscle.

• Flesh of a cow, bull, or

ox, used as food.
 WHAT IS BEEF
CUT?
•• Cuts
Cut ofofmeatbeeffrom
are first divided
a beef
into primal cuts, pieces of meat
cattle. from the
initially separated
carcass during butchering. These
are basic sections from which
• Asteaks
pieceand of meat
other that has
subdivisions are
cut
been cut from an animal
carcass.
• “Cut” often refers narrowly to
skeletal muscle, but also include
other edible flesh such as OFFAL
(organ meat) or bones without
significant muscles attached.
 WHAT ARE THE
DIFFERENT
TYPES OF BEEF
CUT?
 DIFFERENT
TYPES OF BEEF
CUT?
There are 8 main cuts of BEEF:
3.5.PLATE
2.BRISKET
1. SHANK
4.
CHUCK
RIBS
Ribs
Types
The
The have
SHANK
•TheBRISKET
CHUCK lots
of cuts of
you’llflavor
is located
isMEAT
the seeatand
for
steer’s marbling.
chuck
thebreast.
comes animal’s are
from Types
groud
Brisket
forearm
the of
iscow’s cuts
chuck
usually
infront
PLATE
you’ll see
(hamburger), for or SHORT
the ribs
flat-iron
PLATE,
are:
steak, Delmonico
chuck
is the
short
other
Steak,
ribs,
toughof and
RIBStheare
shoulder. brisket.
contains
Amadecow’s Itaissubstantial
uponeof of the
the
shoulder amount
toughest
cow’sis ribs
used ofcut.
fat.
and
a Butso
lot,
source
The
shoulder
chefs SHANK
Boneless
know of short
Rib
tender
that isyou
Eye
if oftenribs.
used
Roast,
medallions, It for
is
Cowboy
tenderized found
chuckstews
it near
and
Steak,
pot
with a Rib
roast,the
soups,Eyethe
blade
marinade ir
backbone.
it can beThere
a tough are 13cutpairs
of of
beef. ribs, but
However, only it is
abdomen,
roast,
One boneless
rub,ofand and
Steak,
thecook
most itbecause
it’s
chuck and
famous
low and it’s
fattier.
Beef
short
dishes tough.
Beef
Short
ribs,
slow, from
Ribs.
itstew
that will short
meat,
comes
melt in plate
country
from
yourthe
last section
also a (6-12)
very are
flavorful in cut,
thePastrami,
primal
and section
butchers of the
are
shank often
style is
ribs,used
Ossoand for
top which
Buco, Fajitas,
blade steak,
mouth.
requires Skirt
justbraising
to nameto makeit
cut
Steak,
a few.
Choose
Cook
ribs.
RIBS The
when
Philadelphia
CHUCK
other
inyou
BEEF
area tender
variety
want
Steak,
when
inand
of
you
the
ways. chuck
cut
want of
Short beefcut.
ofwith
Ribs.
lots extra
flavor.
Cook BRISKET theifmeat you want
moreto tender.
cook low and slow.
marbling.
 7.
8.6.ROUND
FLANK
LOIN

• Popular cuts from the short loin are filet mignon,

LOIN
The is where
ROUND
tenderloin is
steak,the
a most
lean
T-Bone, expensive
and cuts
inexpensive
Porterhouse Steak, ofcut.
Strip beefIt
Steak,
The FLANK
come from. The isLOIN
New located below
is located
York Strip, the
at the
and KC Strip.Loin.
topItofhas
the
is
no found
bones, at the cow’s
andbehind
is verythe rump and
flavorful hind legs, so
steer directly rib, andbut sincealso
it’svery
not
• Sirloin area is it’s sometimes
a little less tender
tough. tough.
than the shortloin, but it
Popular
heavily used FLANKmuscle, cuts
it is are:
very Flank
tender.
is also more flavorful. Common cuts from the sirloin area
are SirloinSteak
Steak, and
Center London
Cut SirloinBroil.
Steak, Top Sirloin,
ItIn
is grocery
used
The to
LOIN
Bottom be store,
less
hasBall
Sirloin, two
we often
expensive
Tipparts: at see
the ROUND
groceries
Steak, SHORTLOIN butsold
andthis
Tri-Tip Rast and Tri-Tip
hasasstarted
ground beef.SIRLOIN.
to change. Other
Why?
Steak. common
Because cuts steaks
FLANK are:
are knownSteak,
Round for being Eye lean. Since consumers
of Round, Tip Steak,wantToplean
meat,
• Cookit increased
a cut fromflank steak’s
the LOIN whenpopularity and price.
you’re hungry for a
Round, Bottom
flavorful Round
and tender Roasts.
cut of beef.
 Submitted by:
Tom Carlos Z. Acuña
BSHM 1-A

Professor:
Prof. Vic Pascua