Beef cut clatfd

Beef cut

Posted on 2020-10-16 by admin 496 0

From head to tail

American cuts	Steak	muscle or bone	cooking	tenderness	flavor	expenses	other
Chuck	Boneless clod steak	shoulder	Tough fiber, used for stewing, slow cooking, braising, or pot roasting			least expensive
	Bone-in chuck steak	shoulder including parts of the shoulder bones
	Flat Iron Steak			second only to filet mignon	Richly flavored and juicy	Budget-friendly
	Chuck Eye	5th rib		6.5/10	Reasonably flavorful	poor man’s rib eye
Rib	Short ribs	lower rib bone
	Prime rib	upper rib bone
	Rib eye steak	ribs 6-12, longissimus dorsi, complexus and spinalis muscles	steak	tender	extremely flavorful with high fat content	Expensive
Brisket		from the breast or lower chest	Barbecue, corned beef or pastrami	tough with collagen fibers
Shank	Stews and soups	leg		Toughest
Plate	pot roasting	upper belly		tough and fatty meat
	Skirt steak	crura, or legs, of the diaphragm	fajitas, should only be cooked rare to medium-rare to avoid getting a chewy texture	Tough	prized for its flavor, stronger beefy flavor than flank steak	Budget-friendly
	Hanger steak	crura, or legs, of the diaphragm		tender	prized for its flavor		butcher’s choice
short loin	T-bone steak	abdominal internal oblique muscle 腹內斜肌	steak	tender	Very flavorful moderate fat marbling	Most expensive	tenderloin of at least 0.5 inches wide
	porterhouse steak	abdominal internal oblique muscle 腹內斜肌	steak	tender		Most expensive	tenderloin of at least 1.25 inches wide
	strip steak	longissimus	steak	tender	Very juicy and flavorful with strong beefy taste	Expensive
sirloin	top sirloin	gluteus medius 臀中肌 and biceps femoris 股二頭肌	steak	less tender	more flavorful	most prized of sirloin, above average
	bottom sirloin (tri-tip)	tensor fasciae latae 阔筋膜张肌	steak	less tender	relatively rich beef flavors, leaner than top sirloin	Budget-friendly
	bottom sirloin (flap steak)	abdominal internal oblique muscle 腹內斜肌	steak		beefy flavor coming from its higher fat content.	low-end beef steak
	tenderloin	Psoas major muscle 腰大肌	steak	the most tender	mild flavor	Most expensive
round	round steak	rear leg of the cow	steak	moderately tough	lower fat, very flavorful	Budget-friendly
	eye of round
	top round
	bottom round
flank	flank steak		steak	substantially tougher		most affordable steaks
flank	rest of flank	abdominal muscles	grinding

Doneness	Remove from Heat	Final Internal Temp
Rare (cool red center)	120°F (49°C)	125°F (52°C)
Medium-rare (warm red center)	130°F (54°C)	135°F (57°C)
Medium (warm pink center)	140°F (60°C)	145°F (63°C)
Medium-well (pale pink center)	145°F (63°C)	150°F (66°C)
Well Done (little pink)	155°F (68°C)	160°F (71°C)