Being a great cook goes beyond knowing every cooking style and technique. It’s also about understanding your ingredients, like meat cuts.

Whether you’re preparing it for cooking or orders, knowing the different types of beef cuts is vital. This way, you can enhance the quality of your dish.

Now the question is, what are the types of beef cuts? Let’s get started.

Chuck

The chuck refers to the largest part of the cow, usually near the head. In most cases, it takes up 26% of them.
It’s also commonly used to make ground beef because of its fat content, making it ideal for grinding. Moreover, 2022 statistics find that ground beef has the highest volume of sales.

Shank

The shank offers a more cost-friendly option for beef stock or lean ground beef. Although it’s known for being dry and tough, it does well in a slow braise.

Brisket

The chest portion, which supports the cow’s weight, is called a brisket once cut. While it’s a popular option for meals, it’s made specifically for slow cooking. It means using a smoker or doing it in braises.

Rib

The ribs refer to one of the most tender parts of the cow. So, the best way to prepare it is through grilling, roasting, and searing. This way, it keeps the meat tender and enhances the flavor.

Plate

The plate refers to the cow’s belly. The amount of cartilage it contains, especially near the rib area, makes it ideal for braising.
The goal when cooking this cut is to turn the cartilage almost like gelatin. It gives the perfect balance of chewy and flavorful!

Loin

The loin is usually separated into two subtypes: short loin and sirloin. Moreover, the section that extends from these is known as the tenderloin.
These are some of the most desirable beef cuts, making them pricier compared to others. A good way to get good deals on these cuts is by checking international grocery stores for sales and discounts.
Even without reducing the cost, lots of people are willing to pay the high price for these cuts because of the quality it offers.

Flank

The flank is the cow’s abdomen, which comes with a coarse texture. Because of this, it’s perfect for grilling at high temperatures or soaking in marinades for a while.
Keep in mind that cooking a flank can be tricky because overcooking makes it tough. So, you want to master the technique to make it the right amount of juicy and chewy!

Round

The round is the large part of the cow when it comes to the back. It comes from the back of the cow, so you can expect it to feel leaner and tougher than other cuts.
Preparing it can be challenging based on your expertise, but it’s often cut in thin slices or used in roasts!

In Closing: Learning the Different Types of Beef Cuts

Learning more about the different types of beef cuts is one step closer to being a better cook. Through this, you can look into the best ways to prepare them. So, you can bring out the potential of the cut and your dish!