Grading is usually done by third party organizations and government agencies like the USDA. It's, more importantly, the distribution of fat throughout each cut of beef -- even though the "fat level" may be the same for both cuts. The grade of the steak speaks mainly to the quality of the meat based on both marbling and age. Identify the eight main cuts in which beef is available. The Standing Rib Roast is cut with at least three ribs and up to seven ribs and roasted propped upright on its ribs, which allows the meat to be self-basted as the roast's top layer of fat melts. Though quite a few different cuts can come from the same animal, they will be significantly different in flavor, texture, and shape. The second factor is the cut. They should be sliced 1/2 to 3/4-inch thick. One side of the T-bone is a strip steak and the other is more tender beef. Use our Cuts of Beef guide to help you find the best match for the recipe you want to cook. It's a cut above USDA Prime, Choice and Select. The way we break down beef comes down to cultural preferences. Sirloin tip side steak. The right cut of steak can make or break your barbecue. The most tender cuts for frying and grilling or others that reward slow cooking by braising or in stews. Due to the texture of the stringy grain, flank can become quite chewy if overcooked. Here's our Cow Map, a diagram of all the key sections of a cow and what cuts of beef come from each area. A butcher often times starts with a sub-primal cut, and they cut it into the individual sizes we’re used to seeing in the butcher case. Other tips when choosing cuts of beef: Choose cuts that are graded "Choice" or "Select" instead of "Prime," which usually has more fat. For example, a boneless top loin steak may also be called a strip steak, club sirloin steak or N.Y. strip steak. Ground beef is made from round steak cuts and scraps from the round. In the United Kingdom, the cut is called a "fillet steak." Here’s a breakdown of every cut of beef and where it comes from on the cow. The three most common rib roasts are Standing Rib Roast, Rolled Rib Roast and Rib-Eye Roast. Round steak cuts come from the rear of the cow including the top of the leg, hind shank and rump. big main pieces). This results in different names for the various cuts of beef. A grilled steak. The tougher cuts of meat benefit from wet cooking methods like braising or slow cooking. With so many different cuts of beef—from the 7-bone chuck roast to the tri-tip roast—figuring out the best way to cook a piece of beef can be confusing. These qualities, along with its mild flavor, make the tenderloin particularly desired by cooks and diners alike and the high demand for tenderloin is reflected in its high price. On top of that, meat-cutting can vary further from butcher to butcher and day to day, since most cow parts can be fabricated (that means broken down, in butcher-speak) into several different cuts, with some cuts having multiple different names. As one of the most appetizing cuts of beef, flank is lean, but tough. These cuts are some of my favorites—they're relatively inexpensive, they're easy to cook, and the flavor is unbelievable. The beef cuts chart for butchers contains different sub-primal cuts with recommended cooking methods and lean designations for various cuts of beef. The chuck cuts often result in many of the 'beefier' flavors. Because roast beef is a broad term, the second secret is to choose the right cut based on how you’re going to use it. If you look at the beef charts, you'll see one labeled "chuck", the other labeled roasts and "stew meat". Beef Cuts chart for butchers. (And don't miss brushing up on different types of bread and different types of pasta too!) 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