A Comprehensive Guide to the Most Common Cuts of Beef Grass-Fed Beef Cuts
In a world of sizzling steaks and flavorful cuts, the realm of beef presents an enticing array of choices. From the tender marbling of ribeye to the robust richness of brisket, each cut tells a story on its own. The hierarchy of grades, the art of proper freezing and the science behind the perfect stew—all facets of a culinary adventure.
Whether it's the premium tenderness of filet mignon or the budget-friendly versatility of round cuts, beef offers a spectrum of tastes and textures to savor. So, embark on this flavorful journey, armed with insights into chuck roasts, porterhouses and hanger steaks—a comprehensive guide to navigate the diverse world of beef cuts awaits your culinary explorations! This guide breaks down the most common cuts of beef, providing insights into their characteristics, best cooking methods and flavors. 
The Basic Cuts of Beef
The Basic Cuts of Beef
There are variety of beef cuts out there, each with its own unique qualities. Before you start cooking, it's good to know how to use each cut best. Some are all about that slow-cooked goodness, others are perfect for throwing on the grill and then you've got those gems that are just begging for some BBQ and smoke action. Let's look further at the world of beef cuts, breaking it down into two parts: the front end of the cow (forequarter) and the back end (hindquarter).  Grass-Fed Beef Cuts Diagram - Chuck
Chuck Beef chuck, sourced from the forequarter, comprises portions of the neck, shoulder blade, and upper arm. It yields robust, flavorful cuts of meat known for their toughness yet rich taste. This primary cut boasts ample connective tissue, making it an ideal candidate for braised dishes such as beef stew or pot roast, methods that effectively tenderize tougher cuts. Its higher fat content also renders beef chuck superb for crafting ground beef, contributing to juicy burgers and hearty beef stews. Noteworthy cuts derived from beef chuck include the traditional 7-bone roast, along with increasingly popular options like the flat iron steak and Denver steak. Through traditional butchering techniques, beef chuck is separated from the rib primal around the fifth and sixth ribs, encompassing a segment of the longissimus dorsi muscle—the same tender muscle found in rib-eye steaks.  Grass-Fed Beef Cuts - Rib Section
Forequarter Cut - Ribs Ribs, originating from the cow's ribs and backbone, are a delectable and tender cut of meat. The cow has a total of 13 rib bones, but when we talk about ribs, we're focusing on the last 6 bones in this region. The others are categorized within the "Plate" section.
Ribs, known for their tenderness and rich flavor, often fall into the pricier category of cuts, like ribeye steak and prime rib. Various beef rib cuts exist, such as ribeye and sirloin steak, each offering its own set of advantages. Ribeye steaks, prized for their richness and tenderness, stand out for their distinct flavor. On the leaner side, sirloin steak is an excellent choice for grilling or pan-frying. Situated near the shoulder, the sirloin steak boasts a bit more fat compared to some other steaks. This extra fat content makes it perfect for grilling because it contributes to keeping the steak moist and juicy during the cooking process.
The ribeye steak, positioned in front of the loin, features abundant marbling and a significant bone. This well-marbled cut can be served with or without the bone.
Beef ribs are a sought-after choice due to their ease of cooking and exceptional flavor absorption. Known for their abundant marbling and tenderness, they're often served in generous cuts of 12-16 ounces or even larger at steakhouses. For those craving heartier options, you might come across Cowboy steaks and Cowgirl steaks, which are super thick, bone-in cuts of the ribeye, 2 ½ to 3” thick.  Grass-Fed Beef Cuts - Short Plate
Forequarter Cut - Short Plate
The cow has 13 bones in the ribs and backbones; the “plate” is the first 7 ribs. They are flavorful but not quite as expensive and tend to be a less tender cut of meat.
Short ribs, ground beef and skirt steak are all popular plate portion cuts. Short ribs pack a punch of flavor and offer versatility in preparation. If you opt for bone-in short ribs, slow cooking is a great choice. Alternatively, you can go for the "Korean cut," where the meat is sliced against the bone in 1/4" thick pieces. Beef plate contains a lot of cartilage, especially around the ribs, which is why beef short ribs are ideal for braising. This process of cooking with moist heat at a low temperature will dissolve cartilage and turn it into gelatin for bone broth. The beef plate is also fairly fatty, so it can be used in making ground beef. Found on the beef plate primal, skirt steak is a key player in popular dishes like carne asada often served at Mexican restaurants. The beef plate itself is a thin, budget-friendly and easy-to-cook cut. It's well-suited for braising or can be used to make ground beef, providing a flexible option for various cooking styles.  Grass-Fed Beef Cuts - Brisket
Forequarter Cut - Brisket Beef brisket, from the breast or lower chest of a cow, consists of two main cuts: the flat and the point. Taken from the area around the breastbone, the brisket is basically the chest or pectoral muscle of the animal. The characteristically thick, coarse-grained meat needs a lot of time and low-temperature cooking to break down and tenderize. The flat, the larger and lower portion, is separated from the point by a layer of fat. Depending on what you get, sometimes the brisket is ready to cook, while other times, you might need to trim the fat first. Briskets vary in size, and some can be quite large, weighing around 8 to 12 pounds. If you decide to tackle one of these hefty cuts, check out our guide on how to trim a brisket before diving into the cooking process. It's also essential to ensure you have a cutting board large enough to handle the size of a brisket. While brisket can be moderately expensive, it's a prime candidate for low and slow BBQ. Slow cooking allows the beef brisket to become incredibly tender and flavorful, thanks to its high fat content. Beyond BBQ, beef brisket is versatile and can be used to make corned beef, pastrami, as well as finding its way into dishes like stews, chilis and sandwiches.  Grass-Fed Beef Cuts - Beef Shank
Forequarter Cut - Beef Shank
The beef shank, robust flavor, plays a starring role in creating osso buco, a luxurious Italian dish. Despite being a tougher cut, beef shank is budget-friendly and shines when used for low and slow cooking methods. There are two primary cuts of beef shank: the foreshank and the hind shank. The foreshank is leaner and tougher, making it an excellent choice for braising or stewing. On the other hand, the hind shank is fattier and more flavorful, making it a top pick for slow roasting or braising, allowing its rich taste to fully develop.  Grass Fed Beef Cuts Diagram - Round
Hindquarter Cut - Beef Round
Round cut is the area near the cow's hind legs - it's where you'll find less tender cuts suitable for slow cooking. The beef round primal primarily encompasses the back leg of the steer. Muscles sourced from the round tend to be lean but inherently tough due to the extensive exercise the leg and rump muscles endure. Much like how the sirloin primal divides into top sirloin and bottom sirloin, beef round is segmented into several subprimal cuts: the top round (also known as inside round), bottom round (or outside round), and the knuckle. Notably, the rump roast and eye of round originate from the bottom round. While braising beef round may be a necessity at times, it's acknowledged that chuck consistently yields more flavorful meat, and there's a sound rationale behind it. The top round and bottom round, being lean cuts, lack substantial collagen content. Collagen, a protein that transforms into gelatin during slow braising, contributes to succulence. Consequently, braised rump roast doesn't achieve the same level of succulence as braised chuck roast. Typically, the optimal approach with round roasts involves slow roasting to a medium-rare doneness. Slicing thinly against the grain post-cooking is crucial, allowing them to be used for sandwiches or served as roasts while preserving tenderness and flavor.  Grass-Fed Beef Cuts Diagram - Short Loin
Hindquarter Cut - Short Loin The beef short loin stands out as the most sought-after cuts. Because the cow doesn't use this area much, it turns out to be exceptionally tender and boasts fantastic marbling. It's the prime location for all those high-end and expensive cuts of beef.
Here, you'll find club steaks or bone-in strip steaks. Depending on the size of the animal and your preferred steak thickness, there are six or seven center-cut T-bones and two or three porterhouse steaks. The T-Bone Steak contains a balanced mix of both muscle and fat. This unique combination makes it one of the most versatile steaks for grilling, allowing it to be cooked to perfection no matter the “doneness” you prefer your steaks (e.g., Rare to Well-Done). The Porterhouse Steak, often hailed as the "king of the steaks," is a substantial cut that can weigh up to 32 ounces. It originates from the lower rib of the cow, near the loin, and features a distinctive T-shaped bone. This impressive cut includes both the tenderloin steak and the strip steak. In comparison, T-Bone steaks share similarities with the Porterhouse, but they differ in that a T-bone contains a smaller portion of the tenderloin. An intriguing fact is that the removal of the tenderloin eliminates the possibility of T-bone or porterhouse steaks, as both contain a portion of the tenderloin muscle. Filet mignon, also known as "tenderloin steak," is a cut derived from the tenderloin. This highly prized beef cut, accounting for only 2-3% of the cow, is notably expensive. It boasts an exceptionally lean profile, containing minimal fat, making it the most tender piece of beef. Filet mignon cuts are typically sold in various sizes, with 6oz portions sometimes labeled as "petite sirloin" on restaurant menus. The most common sizes are 8oz, but you may also come across larger 10oz portions. Regarding the term "filet," it's not specifically short for filet mignon. In general, a "filet" refers to any boneless cut of meat, although many people may use "filet" as shorthand for filet mignon. For these tender cuts originating from the short loin, dry-heat cooking methods are optimal.  Grass-Fed Beef Cuts Diagram - Sirloin
Hindquarter Cut - Beef Sirloin The beef sirloin is a large portion of the animal, extending from the 13th rib to the hip bone and spanning from the backbone down to the flank or belly. This sizeable sirloin segment is further divided into the top sirloin and bottom sirloin. Top sirloin is commonly crafted into steaks ideal for grilling. Due to its proximity to the animal's rear leg, the muscles tend to be slightly tougher. Nonetheless, a first-cut sirloin steak, occasionally known as a pin-bone steak for including a portion of the hip bone, closely resembles a porterhouse steak.' Following the separation of the top sirloin, the bottom sirloin typically splits into three main components: the tri-tip, ball tip, and flap. These sections excel when roasted or barbecued and are occasionally used for ground beef. Though not immediately apparent in a two-dimensional illustration, the rear end of the tenderloin, referred to as the butt tender, is also situated within the sirloin area. It is either entirely removed during the fabrication of a whole tenderloin, or the back end is sold as a roast. Caution is advised regarding butchers who label the butt tender as filet mignon, as the true filet mignon originates from the opposite end of the tenderloin.  Grass-fed Beef Cuts Diagram - Flank
Hindquarter Cut - Beef Flank
The flank cut is a lean and popular cut of beef. The flank cut includes flank steak and London broil. The flank is a moderately tough cut of beef. When cooking flank steak, it is important to use a tenderizing method, such as marinating, to help make it more palatable. Flank steak is commonly served thinly sliced and/or stir-fried, making it a popular choice for dishes like Mongolian Beef. If you opt for flank steak, be ready to do some slicing before serving. Besides its versatility in the kitchen, flank steak is a relatively lean cut, making it a wise option for individuals mindful of their fat intake. We hope this small exploration into the world of beef cuts unveiled a rich tapestry of flavors, textures and cooking methods. Each cut, from the succulent ribeye to the robust brisket, has its own culinary tale. Understanding the grading, optimal cooking techniques and the art of preserving beef illuminates a diverse gastronomic journey. Whether relishing the premium tenderness of filet mignon or indulging in the hearty richness of chuck roasts, every occasion can be made memorable. Embrace the diversity, savor the nuances and elevate your culinary endeavors with the possibilities that beef cuts bring to the table. Good Cooking To You! 
Bonus Chapter
Steak Cuts Roundup
 Tomahawk Steak
What Is A "Tomahawk Steak"? The tomahawk steak is cut from the rib primal of the cow, specifically from the ribeye muscle along the spine. It gets its name from the fact that it is often cut with a long bone that resembles a tomahawk axe. The tomahawk steak is known for its rich, beefy flavor and tender texture. It is often considered a premium cut of meat and is well-suited for grilling or broiling. Tomahawk steak is the most expensive steak that is meant to be shared. Generally, only high-end steakhouses will have this type of steak. It is characterized by a large, curved bone that is typically served with the steak for an eye-catching experience. It truly is a showstopper. 
What Cuts Are Best for Slow Cooking, Grilling or Stir Frying?
Choosing the right cut of beef is fundamental for your next meal. The right cut will significantly impact taste and texture. Different cooking methods, such as slow cooking, grilling, smoking, stir-frying require different cuts.
What Are the Different Grades of Beef?
The hierarchy of beef quality is typically categorized as Prime > Choice > Select.
Various cuts fall under these categories, including Chuck Roast, Rump Roast, Sirloin Steak, T-Bone Steak and Porterhouse Steak. Each grade and cut offers distinct characteristics, allowing consumers to choose based on their preferences for marbling, tenderness and flavor. 
How Long Does Beef Last in the Freezer?
For optimal flavor, it's advisable to individually vacuum seal each portion of beef and freeze it immediately. For the best taste experience, use frozen beef within 3 months, or it can be kept for up to 1 year. When vacuum sealed and frozen properly, beef can maintain its quality for up to two years in the freezer. It's important to monitor the color of the beef; if the red hue begins to turn gray, it's an indication that it may be time to use it up quickly. This visual cue can help ensure that you're consuming beef at its best quality. 
What Is the Most Expensive Cut of Beef?
What Cut of Meat is Roast Beef?
Roast beef is commonly cut from meat located in the upper part of the hindquarters, known as the round. The most frequently used cuts for roast beef include the top round, bottom round and eye of round. These cuts are known for their leanness and mild flavor, making them ideal for the roasting process. 
What Is Hanger Steak?
Hanger steak, also known as the hanging tender or bistro steak, is a beef cut sourced from the diaphragm of the animal. It's a lengthy, slender strip of meat that hangs from the steer's ribcage, connected to the last rib and the spine. Renowned for its robust, meaty flavor and tender, juicy texture, hanger steak is a favorite among steak enthusiasts. It's commonly cooked over high heat and typically served rare to medium-rare, with slicing against the grain to enhance tenderness. This cut often takes a spotlight in dishes like steak frites and bistro steak salads, where its distinctive taste and tenderness can shine. 
The are the Best Cuts of Beef for Stews?
The optimal cuts of beef for stewing are usually derived from the less tender, well-exercised muscles of the animal. Notable choices include chuck, shoulder, brisket and shank. These cuts are characterized by their toughness and a higher amount of connective tissue, which proves beneficial during the extended cooking process of a stew. The connective tissue breaks down, imparting richness and flavor to the broth. Additionally, these cuts are often more budget-friendly compared to other beef cuts, making them a cost-effective and flavorful choice for preparing stews. 
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