Beef Cuts of Meat

Beef Cuts of Meat

There are many different beef cuts of meat that come from just one cow, and these cuts differ in name depending on whether the cow is American or British. For example, the different types of beef cuts of meat in an American cow are the chuck, the brisket, the shank, the rib, the plate, the short loin, the tender loin, the flank, the sirloin, the top sirloin and the bottom sirloin and, lastly, the round. In a British cow, however, the different types of beef cuts of meat are called the neck and clod, the chuck and blade, the thick rib, the thin rib, the fore rib, the brisket, the shin, the sirloin, the flank, the rump, the top side, the silver side, the thick flank and, last but by no means least, the leg. Now, of course, all of these different beef cuts of meat can be used, and are used for different things. For example, from cows we get a variety of different types of steak, minced meat, beef sausages, legs of beef, beef ribs, brisket and so many more. 

Different types of beef cuts of meat need to be cooked in different ways. For example, the churck should be used for meals such as beef stew, pot roast, or is even great for making ground beef. The rib, on the other hand, is best used for either a traditional rib roast, sometimes known as prime rib, or even the delicious rib eye steak. The plate is less used in cooking, but does contain the short ribs which can be eaten. Beef brisket is most commonly used to make pot roast, although it also works fantastically when making corned beef. Beef shank is not used very much in cooking as it is very touch and holds lots of connective tissue which is not very pleasant to eat. When it comes to the short loin, we get into proper steak territory. T-bone steak, porterhouse steak and strip steak are all taken from this part of the cow. The sirloin, tenderloin, top sirloin and bottom sirloin are all very tender cuts of meat, making them perfect for steak. Beef flank is most often cooked on the grill, but can become tough if over cooked. And lastly, the round is a very lean cut of meat, making it great for making pot roast. 

So, as you can see, there are dozens of different types of beef cuts of meat to choose from, and dozens of ways to cook each one, making beef one of the most versatile types of meat to cook and eat. You can prepare something for everybody and know that your cooking will be absolutely delicious, especially when you choose the very best beef cuts of meat.

No comments yet.

Leave a Reply