Your Guide to Beef Cuts
Understanding the different cuts of beef can help you make the best choice for every meal. From grilling steaks to slow-cooking roasts, each cut has its unique qualities and cooking methods.
Primal Cuts
Beef is divided into large sections known as "primal cuts," each offering a variety of individual cuts.
- Chuck: Known for rich flavor and great for slow-cooking. Includes chuck roast, flat iron, and chuck eye steak.
- Rib: Known for tenderness and marbling, ideal for grilling. Includes ribeye steak, prime rib, and back ribs.
- Loin: Split into short loin and sirloin, offering premium cuts for grilling. Includes filet mignon, T-bone, porterhouse, and strip steak.
- Round: A leaner section that’s great for roasting and braising. Includes top round, bottom round, eye of round, and round steak.
- Brisket: A flavorful, tough cut that’s best for slow cooking. Ideal for brisket roasts and barbecue.
- Plate & Flank: Known for bold flavor and best cooked hot and fast. Includes skirt steak, flank steak, and short ribs.
Popular Cuts & Cooking Tips
Ribeye Steak
- Flavor: Known for high marbling and rich flavor.
- Best Cooking Method: Grill or pan-sear to medium rare for juiciness.
Filet Mignon
- Flavor: Extremely tender with a mild beef flavor.
- Best Cooking Method: Grill or sear in a hot pan to medium rare for the best texture.
Sirloin Steak
- Flavor: Lean and versatile, with a hearty beef taste.
- Best Cooking Method: Grill or broil; also great for kabobs and stir-fries.
Chuck Roast
- Flavor: Rich and flavorful, great for slow cooking.
- Best Cooking Method: Braise or slow-cook for tender, juicy results.
Brisket
- Flavor: Full-flavored, with a dense texture.
- Best Cooking Method: Low and slow – ideal for smoking or braising.
Flank Steak
- Flavor: Bold and lean, best when sliced thin.
- Best Cooking Method: Marinate, then grill or broil. Slice across the grain for tenderness.
Ground Beef
- Versatility: Perfect for burgers, tacos, meatloaf, and more.
- Best Cooking Method: Grill, pan-fry, or incorporate into sauces and casseroles.
Tips for Choosing Cuts
- For Grilling: Look for steaks with marbling, such as ribeyes, T-bones, and sirloin.
- For Roasting: Choose leaner cuts like round roasts and tenderloin.
- For Slow-Cooking: Tougher cuts like chuck roast and brisket become tender and flavorful with low, slow cooking.