Everyone has been to the supermarket and seen the countless options of meat cuts available. You will likely recognise some of the cuts from your favourite dishes and menus, but do you really know what you’re buying?
It is easy to become confused and believe that sirloin is just the name of a type of steak, but actually, sirloin is a specific cut of meat that comes from a particular area of the cow’s body.
Knowing the different cuts of meat and their individual qualities will not only enhance your cooking knowledge and skills, but it will also enable you to show off your culinary knowledge to all your friends, who will no doubt be impressed.
Above all else, you will be able to select the best cuts for the specific dish you are making and having this deeper knowledge will guide you in preparing the meat properly to get the most out of your meat. For example, whether to slow cook, fry or grill, and whether to tenderise the meat before cooking.
The focus of this particular article is on cuts of beef, but stay tuned for our articles on other meat cuts, and recipes that are specific to each particular cut.
What are cuts of meat?
In short, beef cuts are the specific areas of a cow’s body that meat is taken from. Whenever an animal is slaughtered it is divided into primal cuts, which are then further butchered down into smaller portions that you buy at the retail level.
Over time, particular cuts of meat have been favoured for specific dishes and dish types. This guide will help you to understand what the different cuts of beef are and where they are best applied.
Each cut of beef is considered for its tenderness, flavour profile, and fat content.
The main cuts of beef
Here are the main primal cuts of beef. Look familiar?
- Chuck
- Rib
- Loin
- Round
- Flank
- Short Plate
- Brisket
- Shank
Let’s take a closer look at each of them.
Chuck
The chuck comes from the cow’s shoulder. Cows are heavy animals and the constant load that the shoulders bear makes this cut of meat a firmer choice. In other words, it is not the most tender of cuts.
Having said that, the chuck is a lean option that is flavourful. The chuck is a large and versatile cut that is often used in a variety of dishes. This includes burgers, tender medallions, shoulder and chuck steaks, pot roasts, and you can even buy chuck ribs. Chuck is a popular choice for pie fillings and stews.
Rib
The rib cuts are self-explanatory. They come from the cow’s 13 ribs and backbone. There is a variety of rib options depending on which area of the cow they come from. As stated above, you can choose chuck ribs, ribeye steak, ribeye fillets, and short ribs. The most common type of rib is taken from the last 6 ribs, which are perfect for slow-cooking.
Ribs tend to have noticeable marbles of fat that provide an abundance of flavour. For best results cook them on medium heat for an extended period. They work well with marinades and your favourite sauces.
Loin
This is a fine cut that is located behind the ribs of the cow. The loin is a supporting muscle that doesn’t work too hard and this makes it a very tender choice. The loin is typically a more expensive cut because tenderness is a highly favoured quality in meat.
The loin is a primary cut that is divided into two sub-cuts: the sirloin and the short loin.
Sirloin is very flavourful, but not very tender. It is the cheaper of the two cuts and comes from various sections of the prime cut, for example, top-sirloin and bottom-sirloin.
Sirloin is commonly used for grilling, making sirloin steaks, tri-tip steaks and roasts.
The short loin is similar to the sirloin, but it is cut closer to the centre of the cow, which is not so load-bearing and is therefore more tender. The short loin loses moisture very quickly, so is best cooked rapidly. It is commonly fried or grilled using high heat.
The short loin is famous for its steak cuts such as T-bone, fillet mignon, porterhouse, tenderloin fillet, NY strip, and strip loin. You have probably guessed by now that this tends to be a more expensive cut.
Round
The round region of the cow is located at the upper rear end of the cow’s legs. It’s a working muscle, so is considered a tougher meat. The round is a lean cut with very little fat. It’s great for those that enjoy high protein with fewer calories.
The round typically requires cooking on high heat or for a very long duration, if you want to make it tender. It is commonly used in steaks, stews, grills and pot roasts.
This cut of beef is typically cheaper than the tender cuts, but still a very enjoyable meat.
Flank
The flank is the rear underside of a cow. Being somewhat of an abdominal muscle, it is quite tough in nature and requires a high heat or a long, slow cook to make it tender. It was typically a cheaper cut of meat, but due to the growing demand for lean meat, this very flavourful cut has grown in popularity and in price.
The flank is one of the most flavourful cuts of non-tender meat, compared to the round or sirloin. Despite not being connected to any bones, it has a strong aromatic flavour.
The flank is definitely a cut that shouldn’t be overlooked.
Short-plate
The short plate is the near underside of the cow. It is quite similar to brisket, only tougher. It has a high-fat profile, which gives it a lot of flavour. It is yet another cheaper cut of beef, but great for cooking roasts, stews, and marbled short ribs.
Short-plate is a great choice for BBQs. You will commonly find short plate cuts in beef bacon, pastrami, skirt and hanger steaks, and minced beef.
Brisket
Brisket comes from the breast of the cow. It is a very popular cut that is available in two forms: point and flat. Both are great, but flat brisket is leaner.
Brisket is still a little tough and is best cooked on low heat for a long time. For best results, it is best to tenderise or marinade the brisket first. Although a very juicy cut, it’s important to monitor your brisket because it can very easily become overcooked and dry. In all, brisket is a fan favourite and if cooked properly will melt in your mouth.
It is very popular in stews and slow-cooked cuisines. It is definitely one to delight your guests.
Shank
The shank is located on the forearm of the cow, it is a small working muscle and therefore very tough. It is not a popular cut of meat for this reason, but it is a very cost-effective option for those on a budget.
The shank is very lean and works well in sandwiches and in stews, but make sure to tenderise the meat before cooking, or cook very slowly in moisture to soften it. Stews are a fantastic dish for this cut of meat because the water from the stock reduces the risk of drying out the meat during cooking.
Final thoughts
So, there you have it. A guide on the different cuts of meat. Now you can show off your knowledge and have the edge in the kitchen when it comes to preparing beef products.
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Enjoy!