Beef: Different Cuts And How To Use Them

There are so many different cuts of beef that it can be confusing knowing which to use in which scenario. What comes from where? What should be seared quickly in a pan? What should be slow cooked? In this memo, I’ll try and help you!

Chuck – this is found around the shoulder & neck of the cow. It gives very economical cuts of beef, such as chuck roast & flat iron steak. It’s quite tough with lots of connective tissue, so cook over a long time, such as by braising.

Shank – this is leg meat, and is very tough due to the constant use of the muscle by the cows. It’s found either as the shank itself or in low-fat ground beef. It’s best used over a long time in liquid, like soups, stews, or stocks with the bone.

Brisket – cut from the breast portion of the cow and has a similar structure to shanks, lots of connective tissue and can be tough. It’s best cooked smoked or braised in a BBQ style over a long time where it can break down a lot.

Ribs – the ribs are where many of the best cuts of beef are found, producing tender, juicy, well-marbled beef. These include ribeye steak, ribeye roasts, prime rib, and short rib. Sear ribeye steak, and reverse sear, BBQ, or braise the rest.

Short Plate – located below the ribs on the belly, it contains lots of cartilage and fat. It’s where hangar steak and skirt steak come from. Best used in braising or for making carne asada.

Loin – cut from the back of the cow, it’s very tender and tasty. The loin gives you filet mignon, T-bone/Porterhouse steak, and some others like tenderloin roast. These are best cooked on a dry heat like a grill.

Sirloin – also cut from the back of the cow but not as tender as loin cuts. This cut gives you the different sirloin steaks as well as tri-tip. Like loin cuts, it’s best grilled, but also pretty good pan-fried, sautéed, or broiled.

Flank – a long cut from the abdominal muscles, it’s very tough. Usually cut into flap or flank steaks, it’s typically used in stir fries or fajitas when all sliced up. It’s best cooked with moist methods due to its toughness. 

This is a non-exhaustive and quick rundown of the wonderful world of beef! If you like this kind of information, follow me for more!