Eight Types of Meat From Cows
Before you purchase a plastic-wrapped package of beef from the grocery store, it starts as a beef cattle. These cows are cut into large wholesale cuts, called primal cuts, that butchers and stores purchase. The butchers then cut these into smaller parts for consumer purchase. The primal cuts are based on their location on the cow, and the location will determine the texture and use of all meats from that primal cut. Does this Spark an idea?
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Chuck
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The chuck is the shoulder area of the cow. Meat from this area is tough, requiring slow, low cooking. Stew meat, pot roast and hamburger meat come from the chuck. The best way to prepare these cuts is with braising or a slow cooker to improve their texture.
Sirloin
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Sirloin steaks and tri-tip steaks from the sirloin toward the tail on the back of the cow balance a medium tenderness with intense flavor. These cuts are good for grilling or broiling. Overcooking these steaks using a dry heat method will toughen the meat and should be avoided.
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Foreshank
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The foreshank is the meat from the front legs of the cow. Since the legs are regularly exercised whenever the cow walks, the meat in this section is very lean and muscular, making it tough. Brisket comes from the foreshank. This cut can be slow smoked for several hours like Texas barbecued brisket, braised in an oven with liquid for hours or cured with salt to produce corned beef.
Round
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The round is at the tail of the cow and contains tougher, lean cuts best suited to long, moist cooking. Roasts such as the round roast and the sirloin tip roast come from the round. Slow roasting will tenderize these roasts and bring out their natural, full flavor. When choosing roasts from the round, opt for the top round for a more tender cut, or choose the sirloin tip roast for more flavor. Meat from the round primal cut is frequently ground for hamburgers.
Short Loin
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The short loin, on the cow's back, is home to the most tender cuts of meat. This is where you will find tenderloin, tenderloin steaks, T-bone steaks and strip loin steaks. These cuts are best for serving medium-rare after a fast grilling or broiling to just heat the meat through. More muscular portions of the cow are tougher because muscle tissue is harder to cut or bite through than fat. The back of the cow has underdeveloped muscles, giving meat from this section a melt-in-your-mouth texture.
Short Plate
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The plate on the bottom of the cow's belly has a tough texture and is best suited for ground beef. Short ribs and stew meat also come from the short plate. These cuts require a long, slow braising to tenderize the meat for eating.
Flank
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The flank is where the meat for fajitas comes from. The skirt steak and hanger steak from this primal cut on the rear underbelly of the cow are tough and require thin slicing across the grain to become palatable.
Ribs
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The ribs, at the back of the cow, are tender and flavorful with large amounts of fat and marbling. Rib steaks, prime rib, rib roast and ribeye steaks are the coveted cuts from this section of the cow. Cook steaks briefly to medium-rare to preserve their natural tender texture and flavor. Prepare larger rib roasts to medium-rare in the oven before serving. Overcooking cuts from the rib section will toughen the meat.
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References
- "Understanding Food: Principles and Preparation"; Amy Christine Brown; 2007
- "Good Eats: The Early Years"; Alton Brown; 2009
- "The Science of Good Food: The Ultimate Reference on Why Cooking Works"; David Joachim, et al.; 2008
- Photo Credit Ryan McVay/Photodisc/Getty Images
