Cuts of Beef

Certain cuts of beef are suitable for different cooking methods. Shoulder, chuck and blade cuts require long, slow cooking to become tender, as do beef round and rump roasts. Flank steak, ribs, loin, and sirloin are the best choices for grilling or fast, high-heat cooking methods.

Brisket:

from the chest region. Use to make corned beef or braises, or smoked for barbeque.

Chuck:

these cuts are from the beef shoulder or front end; used as roasts and pot roasts.

Flank:

cuts of beef usually found as steaks; this is the cut often referred to as London Broil.

Loin and Tenderloin:

these prime cuts are from the lower back. Cuts are very tender; strip steak, t-bones and porterhouses come from this region.

Round:

Cuts of beef from the hindquarters; usually found as cooking roasts and commonly referred to as rump roasts.

Sirloin:

These cuts are taken from the small back region, above the rump; sirloin cuts are very versatile and can be found as steaks and roasts.

Skirt:

the diaphram muscle on the underside of the ribcage. Popular grilled, used in fajitas and carne asada.