We all know that there are different cuts of beef, but we are getting confused about which cuts to purchase, and what cuts are best for the dish that you are thinking about making.
And, besides the different cuts, you also need to know how to select the best quality beef as well.
This is why this guide is so important. Here, you are going to get to know the 8 primal cuts of beef, and you are going to learn how to find the best quality beef cuts.
Making purchasing beef a lot easier next time.
The 8 Primal Cuts of Beef That You Can Purchase
In order for you to know what cut to purchase, you need to know the 8 primal beef cuts that you can choose from. This will give you a better understanding of the cut that you actually need.
Chuck comes from the shoulder of the cow. This is the tougher part of the cow. So, the meat won’t be soft and tender. However, this is flavorful cuts that can make a large variety of different meat.
The butcher can cut the chuck into the following: Flat-iron steak, chuck short ribs, shoulder tender medallions, chuck pot roast, blade roast, boneless chuck short ribs, stew meat, country style ribs, and top blade steak. All these from just the chuck cut.
The Brisket came from the steer’s breast. It is also tough meat and has a lot of fat. Not ideal for people that are looking for lean meat. Can be delicious with a marinade, brine and when tenderized. Also great for cooking in a slow cooker.
The shanks are coming from the forearm of the cow, just in front of the brisket. This is the toughest part of the cuts and needs a lot of preparation in order to make a delicious meal. Normally used for cooking hours like in stews and soups. This is also the cheaper cuts that you can find.
Ribs are cutting from the ribs and backbone. This is one of the most popular cuts that you can find. From the ribs, there are a couple of cuts that can be cut: Delmonico steak, boneless ribeye roast, cowboy steak, ribeye steaks, and beef short ribs
5. Plate or short plate
Cut from the short rib. Fattier than the rib cuts and also a lot more flavor. Cuts that you can get from the plate are fajitas, pastrami, skirt steak, Philadelphia steak, and short ribs.
This is where the most expensive cuts from the cow come from. Cuts that you can get from the loin are, short loin is filet mignon, tenderloin steak, T-bone, Porterhouse steaks, strip steak, New York Strip, and KC Strip. This is popular cuts that people are always looking for.
This is the lean and inexpensive cuts from a cow. The round cuts come from the rump and hind legs and can be tough if not cooked correctly. Cuts that you can find with the round cut are round steak, the eye of round, tip steak, tip roast, top round, and bottom round roasts.
The flank cut is below the loin. There isn’t any bone in the flank. Also, quite tough, but known as lean meat. Starting to get popular among healthy eaters.
Things to Look for When Purchasing Your Beef Cuts
When you are purchasing your beef cuts, you should not only know the different cuts, but you should also make sure that you know how to identify quality grade meats. With these tips, you will also know what to look for, when buying any beef cut.
- How cold is the beef that you are purchasing? The colder it is, the better it will be. If the meat isn’t cold enough, there is a chance that the meat might not be as fresh as you would like it anymore.
- The color of the beef. It needs to be bright red. The brighter the color, the fresher the meat will be
- Looking at the sell-by date as well. The later the sell-by date, the fresher the meat will be.
- How does the other meat around it look like? If these meats aren’t fresh, it might contaminate the fresh meat. And, you will not get fresh, meat that won’t make you sick.
If you don’t know the different beef cuts, and you can’t always remember what cut is the best to buy, then you aren’t the only one. This is something that many people are struggling with.
With this guide, you will be able to understand the different cuts a little better. And, you will know what to look for, when you are purchasing beef cuts, and you are looking for fresh cuts.
We want to get value for money, and therefore we need to know what we are purchasing in the first place.