How to Identify Areas Cuts of Beef Come From

Juicy steaks, succulent roasts and mouth-watering burgers hold a special place within Western taste buds. While some cultures, including hinduism, hold the cow sacred and protect it, many cultures of European descent embrace the rich textures and flavours that only beef can offer. Whether you are a professional chef or a consumer it's essential to understand cuts of beef to get the most out of your cooking and dining experience.

Instructions

Difficulty: Easy

Things You’ll Need:

• Understanding
• A friendly butcher

1. The chuck primal cut includes the neck, chuck and blade. This section of beef is well-exercised so can be tough. However it is filled with collagen which can add rich flavour to your meal. It is frequently used as ground beef. Chuck is leaner than other cuts of beef as well as cheaper so it's the perfect cut for those watching their weights and their wallets. Steaks and diced meats from this area will benefit from slow-cooking so they are perfect for casseroles or stews.
2. The rib section encompasses the fore rib and thin rib. The fore rib is a mid-priced cut and is tender, making it perfect for roast dinners. Thin rib is contains alternating layers of fat and meat making it perfect for flavour-rich slow cooking. Rib-eye steaks and roasts come from this area.
3. Looking for a cut of beef which isn't so time consuming? The most expensive cuts of beef are found within the short loin area. These cuts can be pan fried, broiled, grilled or sauteed. Cuts found in this area include: Porterhouse, strip steak, filet mignon, t-bones and tenderloin.
   
   Porterhouse is cut from the rear end of the short loin. It contains both strip steak and tenderloin.
   
   T-bones are cut from the middle section.
   
   Tenderloin is considered by many to be the most tender cut of beef. It can be cut as a whole or into individual portions, known as filet mignon.
4. Sirloin can be found by the hip bone. This cut, used for steaks or sirloin tip roasts, is less tender but more flavorful than the short loin cuts.
5. The round cut can be found in the rump of the cow. There is a great deal of muscle in this region and very little fat, so it is best prepared with slow-cooking times. Rump roasts and top rounds come from this primal cut. Top rounds, also known as topside, are the most tender cut from this section. However they are not as tender as sirloin and don't do well under high temperatures. Use this cut for pot roasts or braising to get the most! Rump roasts, also known as silverside, are less tender than tops but if cooked slowly can make a fantastic roast beef dinner.
6. Fore shanks or shin cuts come from the front leg. There is a lot of connective issue in this area which melts down adding flavor to stews over long cooking times. Tasty stocks can be made using the shin or leg bone.
7. The Brisket section comes from the lower neck. This relatively inexpensive cut is lean but isn't as tender as other cuts. It is the perfect cut for those who want flavor rather than fat. It can be used in casseroles, stews or prepared as corned beef. Long-cooking times are essential to lessen its toughness and release its flavor.
8. Short plate is found in the belly of the animal. It is perfect for stews, casseroles, short ribs and ground beef. This cut can be bought with or without bones and is one of the less expensive cuts.
9. Thin frying steaks, skirt steak and flank steak come from the flank section. While quite lean this area is less tender, so when preparing meals using these cuts consider marinating, braising or slow cooking to tenderize.
10. Rocky Mountain Oysters come from the bull's or calves testicles. They can be known as Prairie Oysters, Cowboy Caviar or Mountain Tendergroins. These are cut off during slaughter and thrown in a bucket of water. After peeling and washing they can be cooked in a variety of ways. In restaurants they are often served whole, battered and deep-fried.
11. Sweetbreads come from the thymus gland which can be found in the front quarter of the animal at the top of the neck vertabrae. They thymus gland shrinks while the animal ages, so by the age of 2 it is gone. Most commonly this is found in veal. They have a velvet texture, mild flavor and are very tender so are treasured by chefs and gourmets. This highly versatile cut can be prepared with virtually cooking method.
12. Another variety of sweetbread, popular in French cookery, can be found in pancreas and is known as a stomach sweetbread. Considerably larger than the throat variety it can be sliced or served whole.
    
    With either variety of sweetbread, initial preparation is the same. They must be soaked for up to 24 hours to remove all traces of blood, known as degorging. This process creates a whiter and milder tasting cut.
13. Tongue is found in the mouth and is often served as a primary stew ingredient. This is a very inexpensive cut and is best given a very long cooking time over low heat - as much as 8 to 10 hours. Within the UK, tongue is popular as a sandwich meat.
14. Beef heart and kidneys are popular as well. When using either it's a good idea to soak in water first to remove traces of blood. Heart is best used in stew while kidneys may be pan fried or used in a delicious steak and kidney pie.
15. Tripe is the lining of the cow's stomach. A cow has four stomachs and no two linings are created equally. Blanket tripe, known for its thickness, is found in the first stomach. Honeycomb is from the second, bible or seam from the third and reed from the fourth. Reed is rarely used in cookery nowadays.
16. Some Japanese recipes suggest eating liver raw, however in the West pan-frying is popular. A bovine liver can be found in the their top quarter. Liver is commonly prepared pan-fried and slightly pink in the center. Calves' liver is available in many supermarkets, butchers and specialty shops. It's best to prepare on the day you purchase to keep it as fresh as possible. The beef variety is darker in color and has a stronger flavor.

Tips & Warnings

• The names of beef cuts vary between countries. This how-to is based primarily on American cuts.