How to Prepare and Serve Different Cuts of Beef

Step-by-Step Guide

1. 1

   Step 1: Learn how each portion of the cow affects handling of beef.

   The explanations below will start from the front of the cow and work towards the rear of the cow.
   
   Chuck:
   Cuts meat from the chuck area include mock tender roast, boneless arm pot roast and chuck steak.
   
   Brisket:
   The brisket cut of meat is from this location.
   
   Shank:
   Shank crosscut meat is from this location.
   
   Rib:
   Cuts from this area include the rib eye roast, rib roast and rib eye steak.
   
   Plate:
   Cuts from this area include the skirt steak.
   
   Short Loin:
   Cuts from this area include the tenderloin roast, top loin steak and T-Bone steak.
   
   Flank:
   Cuts from this area include the flank steak.
   
   Sirloin:
   Cuts from this area include the top sirloin steak and sirloin roast.
   
   Tenderloin:
   Cuts from this area include filet mignon and tenderloin roast.
   
   Bottom Sirloin:
   Cuts from this area include the bottom sirloin steak.
   
   Round:
   Cuts from this area include the top round roast, bottom round roast, tri-tip and round steak.
   
   Shank:
   Shank crosscut meat is cut from this location.
2. 2

   Step 2: Learn about meat grades.

   "Inspection is mandatory but grading is voluntary," according to the USDA Meat Preparation Fact Sheet.
   
   Retail beef cuts receive the following grades:
   Prime, Choice and Select.
   
   All meat is rated based on marbling.
   
   Marbling is the white flecks of fat within meat.
   
   Marbling promotes tenderness and a higher fat content.
   
   Prime has the most marbling and is the most tender cut of meat.
   
   Choice and Select grades are each lower in marbling.
   
   Standard, Commercial, Utility, Cutter, and Canner grades are normally used in processed foods.
   
   They are usually not sold retail.

Detailed Guide

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