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CUTS OF BEEF
TENDERLOIN STEAK
ALTERNATIVE NAME
Filet Steak, Medallions, Tender Steak,Tenderloin (US).
HIGH QUALITY ROAST
Tenderloin Steak is a restaurant favorite . Tenderloin Steak is arguably the most popular cut for making steaks.
CUT-SECTION
As is evident from its name, Tenderloin Steak is extracted from the Beef Tenderloin. which is the portion towards the inner side of the Short Loin. It means 'the tender part of a beef.
FULL LENGTH FILLET
ALTERNATIVE NAME
Eye fillet,Tenderloin (US).
HIGH QUALITY ROAST
Fillet is a restaurant favorite .
CUT-SECTION
The fillet is a very tender steak muscle which comes from the lower middle of the back and forms part of the sirloin.
ROUND STEAK
ALTERNATIVE NAME
London Broil Cut, Hind Shank (US), Knuckle (UK).
HIGH QUALITY ROAST
This is a relatively tougher portion of meat and does not have much fat or marbling.
CUT-SECTION
This is the thinner slice of meat cut from a Top Round Roast.The Round is present in the inner leg muscle of the animal, an area which is known as hindquarters.
T-BONE STEAK
ALTERNATIVE NAME
Porterhouse , Short Loin (US).
HIGH QUALITY ROAST
T-Bone Steak is counted among the most popular and in- demand steaks of Beef. It has the Tenderloin and Strip Loin connected to a single bone.
CUT-SECTION
T-Bone cut is a favorite for steak lovers. This cut has a bone in the middle and meat on both sides of the bone.
The larger portion of meat is from the Strip Loin, while the smaller portion comes from the Tenderloin.
SIRLOIN STEAK
ALTERNATIVE NAME
Bottom Sirloin, Sirloin (US), Striploin (UK).
HIGH QUALITY ROAST
The Sirloin cut can be divided into a number of steaks,but it is the steak cut from the Bottom Sirloin that is typically sold in the market as Sirloin Steak.
CUT-SECTION
This is a tough portion of meat and relatively less well- marbled. It is an economical cut compared to the Top Sirloin. Steak cut from the from the rear portion of the animal in the sirloin primal, just past the short loin. Sirloin is actually divided into several types of steak but is typically marked for sale as "sirloin steak".
RIB-EYE STEAK
ALTERNATIVE NAME
Scotch Filet Steak, Market Steak, Spencer Steak.
HIGH QUALITY ROAST
Steak is made up of the Longissimus Dorsi muscles.This well-marbled cut is a restaurant favorite due to its rich flavor and tenderness.
CUT-SECTION
The Rib Eye Steak is taken from the meat portion extending from the sixth rib up to the twelfth. This is a tender piece of meat.
TOPSIDE STEAK
ALTERNATIVE NAME
Round (US), Silverside (UK) Boneless Rolled Rump Roast.
HIGH QUALITY ROAST
Topside Steak is among the most economical of Beef cuts, which is taken from the Topside Roast.
CUT-SECTION
Topside Steak comes from the top portion of the animal’s hind section. It is the sliced version of Topside Roast but without the silverwall.
SIRLOIN TIP SIDE STEAK
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ALTERNATIVE NAME
Sirloin Tip Eye Steak, Charcoal Steak, Knuckle.
HIGH QUALITY ROAST
Sirloin Tip Side Steak is extracted from the side portion of the Sirloin. Any extra fat in this cut is removed before it is packaged by the retailers, because of which this steak is marked by its leanness and low cholesterol content.
CUT-SECTION
Sirloin Tip Side Steak is cut from the Sirloin Tip of the animal carcass. After removing the tip cap, Sirloin Tip Side Steak is yielded as one of the cuts separated by a connective tissue
BEEF TOMAHAWK STEAK
ALTERNATIVE NAME
Boneless Rib Fingers and Beef Rib Fingers
HIGH QUALITY ROAST
Beef Tomahawk steak is essentially a bone-in ribeye steak. It is taken from the rib section, with the large rib bone still attached. Its appearance resembles that of a tomahawk ax. Having a bone-in ribeye insulates the meat while it cooks, making your meat more moist and tender.
KNUCKLE MEDALLOIN
ALTERNATIVE NAME
Sirloin Tip Medallion ,Hind Shank (US), Knuckle (UK).
HIGH QUALITY ROAST
Eye of Knuckle is a round cut of Beef that can be cooked in a variety of different ways. This is a lean cut and can be a little tough if not cooked properly.
CUT-SECTION
This cut of Beef is taken from the center of the Round, which is located in the animal's hindquarter. The word 'medallion' refers to the small, round shape of this cut.
STANDING RIB ROAST
ALTERNATIVE NAME
Rib (US) , Delmonico , Rib-Eye Steak Bone-In.
HIGH QUALITY ROAST
Similar to other portions of the Beef rib section, the Rib Eye Cut is identified for its premium flavor,standard and texture. But consist a bone in it .
CUT-SECTION
Other portions of the Beef Rib section.
BOTTOM ROUND ROAST
ALTERNATIVE NAME
Bottom Round London Broil, Beef Silverside , Round ( US ).
HIGH QUALITY ROAST
This is the ideal cut for those who are looking for a less expensive and low fat cut of Beef. Although not as flavorful as many other Beef cuts, this portion can be used to prepare delicious meals by seasoning it well.
CUT-SECTION
Bottom-Round Roast is an elliptical cut, which is extracted from the outer section of the upper leg. The 'Bottom-Round' points towards the location of this cut on the Beef primal cut Round.
TRIANGLE STEAK ROAST
ALTERNATIVE NAME
Point Cut, Triangular Cut, Second Cut, Fat End.
HIGH QUALITY ROAST
The Front Cut is the other part of the Brisket, which is taken after removing the First Cut. It has a pointed shape and is the more economical of the two Brisket cuts.
CUT-SECTION
This cut is the boneless, superficial pectoral and forms the front half of the Brisket. This part of the Brisket lies in the middle of the plate and fore-shank. Although it is not as readily available, the cut is used quite often in deli-meats since it is economical and more moist.
BRISKET FIRST CUT
ALTERNATIVE NAME
Brisket Flat Cut (US).
HIGH QUALITY ROAST
It is the thinly and relatively leaner portion of Beef Brisket.
The First Cut is marked by its fibrous texture and can be used to make flavorful gravy to braise the beef.
CUT-SECTION
Brisket is present behind the foreshank and below the first five ribs. The First Cut off Brisket is taken from the deep pectoral. The First Cut is one of the two types of cuts that are extracted from the breast.
POINT END BRISKET
ALTERNATIVE NAME
Brisket Flat Cut (US).
HIGH QUALITY ROAST
The point end of the Packer Cut brisket, untrimmed, for those looking for a smaller smoking joint. Left fat on to keep it extra juicy.
CUT-SECTION
This brisket is the triangular Point End Brisket (briskets are commonly separated into two cuts: Navals & Point Ends).
FINGER MEAT CUT
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ALTERNATIVE NAME
Boneless Rib Fingers and Beef Rib Fingers
HIGH QUALITY ROAST
Finger meat consists of finger-like strips of beef that come from between the individual ribs in the rib primal.
CUBBED BEEF
ALTERNATIVE NAME
Minute Steak, Bucket Steak.
HIGH QUALITY ROAST
Cube steak or cubed steak is a cut of beef, usually top round or top sirloin, tenderized and flattened by pounding with a meat tenderizer.
CUT-SECTION
Simply referring to the cut, which is not necessarily tenderized . cut from sirloin or round, while cube steak cut is from chuck or round.
SHORT RIBS
ALTERNATIVE NAME
Thin Rib, Jacob's Ladder, English Style Ribs, Flanken Style Ribs.
HIGH QUALITY ROAST
Short Ribs are a wonderful cut for barbecuing, especially when divided into pieces with 2-3 inches thickness.
CUT-SECTION
Short Ribs are taken from the primal cuts of Plate and Rib, with a little square portion of Chuck attached to them.Plate, the lower part of the ribcage, is also referred to as 'Short' Plate and serves as the basis for this cut's name.
MINCED BEEF
ALTERNATIVE NAME
Minute Steak, Bucket Steak.
HIGH QUALITY ROAST
Mince is made by finely chopping meat trimmings with an electric mincer (also known as meat grinders in other parts of the world). As meat is forced through the holes of the cutting plate, a spinning blade cuts across the holes several times per second. Ground beef, minced beef or beef mince is beef that has been finely chopped with a knife or a meat grinder (American English) or mincing machine (British English). It is used in many recipes including hamburgers and spaghetti Bolognese
SHIN BONE-IN
ALTERNATIVE NAME
Fore Shank (US), Shin (UK), Ossobuco (Italian), Shank Crosscuts, Hough.
HIGH QUALITY ROAST
The Bone-In Shin Cut comprises a big round bone running.
CUT-SECTION
Shin Bone-In is a cut of Beef extracted from the lower section of the cow’s leg.These lateral portions of the shank are so cut that they leave the bone and bone marrow intact. The Bone-In Shin Cut comprises a big round bone running , containing rich marrow that can enrich the flavor of any dish if allowed to ooze out.
BRAIN
ALTERNATIVE NAME
ORGAN ( US ).
HIGH QUALITY ROAST
Brain is a popular offal cut of Beef, It can be a little tough to handle due to its gooey texture. It is a rich source of
Omega-3 fatty acids but is also high in cholesterol.
CUT-SECTION
Brain is taken from the head of the animal, which is mostly from a calf. The word ‘brain’ has been used since the time Old English was prevalent, with its roots going back to the Proto-Germanic word ‘bragnam’.
TONGUE
ALTERNATIVE NAME
Neat's Tongue, Lengua (Spanish),Organs ( US ).
HIGH QUALITY ROAST
Tongue is a tough portion of meat, which is high in Cholestrol and Fat. The use of Tongue as a food item can be traced back to the time of Paleolithic people.
CUT-SECTION
Taken from the mouth of a cow, the Tongue cut is extracted by cutting it off its root and getting rid of the windpipe attachment. Blood vessels connected to the tongue are also removed to produce a lean, meaty portion.
HEART
ALTERNATIVE NAME
Organs ( US ).
HIGH QUALITY ROAST
Cow’s Heart is marked by its tough consistency and characteristic taste. This portion is rich in important nutrients like iron and Vitamin A. It is available in the marked both as a whole and sliced.
CUT-SECTION
The Heart is located in the chest cavity, behind the ribcage. Heart' comes from the Old English word 'heorte', which means 'heart, breast, soul '
BEEF LUNGS
ALTERNATIVE NAME
Organs ( US ).
HIGH QUALITY ROAST
Beef lungs are high in protein and low in fat, making for a healthy treat. It's believed that beef lung is an excellent source of vitamins C and B12, iron, zinc, and other beneficial nutrients
CUT-SECTION
Beef lung is used in various cuisines and as a source for pulmonary surfactants.
KIDNEY
ALTERNATIVE NAME
Organs ( US ).
HIGH QUALITY ROAST
Much tougher than lamb or veal kidney, a Beef Kidney typically weighs one pound. They have a strong flavor, which is not to everyone’s taste. Kidneys are rich in several nutrients such as Vitamin A, Vitamin B12 and Riboflavin.
CUT-SECTION
Part of the animal urinary system, there are two Kidneys present in every animal.
LIVER
ALTERNATIVE NAME
Organs ( US ).
HIGH QUALITY ROAST
Liver is one of the most nutritious parts of a cow’s body. It is rich in beneficial nutrients such as Vitamin A,
Vitamin B12 and Riboflavin. Compared to calf’s liver, Beef Liver has a mild taste and a tougher texture.
CUT-SECTION
The inner anatomy of Liver is the same in all vertebrates. It is mostly the largest visceral organ. The consumption of Beef Liver goes back approximately four millennia as evidence suggests that it was taken from home-reared cows and calves.
SPLEEN
ALTERNATIVE NAME
Organs ( US ), Sand liver.
HIGH QUALITY ROAST
Having a texture similar to the Liver, the Spleen can add a novel flavor to any dish of which it is a part. It is also a very nutritious Beef organ.
CUT-SECTION
Beef Spleen is another one of the underrated Beef offal parts, which are fit for consumption but not as popular among the consumers.
BEEF OMASUM
ALTERNATIVE NAME
Stew , Round ( US )
CUT-SECTION
Beef Omasum is produced from a solid spherical part of the stomach containing numerous thin muscular folds
BEEF TRIPE
ALTERNATIVE NAME
Stew , Round ( US )
HIGH QUALITY ROAST
Beef Tripe is packed with nutrients, including vitamin B12, selenium, and zinc.
CUT-SECTION
Beef Tripe is the lining of beef, hog or sheep stomach although most sold is from beef.
BEEF UDDER
ALTERNATIVE NAME
Mammary gland and Lactiferous gland.
CUT-SECTION
An udder is an organ formed of two or four mammary glands on the females of dairy animals and ruminants.
BEEF TESTICLES
ALTERNATIVE NAME
Organs (US) , Rognon Blancs, Giorelli
HIGH QUALITY ROAST
Beef Testicles drive a lot of people away. It is also described as a cut that bears similarity to Sweetbreads. The most common way of making this offal portion is to dredge them in a batter and deep fried.
CUT-SECTION
Testicles of the bull come from the scrotum area. The cholesterol level of Testicles is comparatively higher than
other cuts. Its origin comes from the Latin word ‘testiculus’.
BEEF PIZZLE
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ALTERNATIVE NAME
Organs (US),Bully Sticks
CUT-SECTION
Beef Pizzle are made from the scrotum area of a OX.
TROTTERS (PAYA)
HIGH QUALITY ROAST
Finger meat consists of finger-like strips of beef that come from between the individual ribs in the rib primal.
MARROW BONES
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ALTERNATIVE NAME
Red Bone Marrow and Yellow Bone Marrow
HIGH QUALITY ROAST
Finger meat consists of finger-like strips of beef that come from between the individual ribs in the rib primal.
BEEF SOUP BONES
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ALTERNATIVE NAME
Stock Bones
HIGH QUALITY ROAST
Finger meat consists of finger-like strips of beef that come from between the individual ribs in the rib primal.
BEEF WITH BONES
ALTERNATIVE NAME
Stock Bones
HIGH QUALITY ROAST
Finger meat consists of finger-like strips of beef that come from between the individual ribs in the rib primal.
OX TAIL
ALTERNATIVE NAME
Stew , Round ( US )
HIGH QUALITY ROAST
Oxtail is the generic name for any kind of cattle’s tail.This is a bone-in portion, which turns gelatinous when
slow-cooked.Oxtail is also used as the primary component in well-known Italian dishes.
CUT-SECTION
As is evident from its name, Oxtail refers to the tail of the animal and is a bone-in part. In the past, Oxtail was only extracted from adult, male cattle that had been neutered. With the passage of time, the portion is cut from
a steer or heifer.
"The only time to eat diet
food is when you're waiting for the steak to cook"
- Julia Child
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