Beef cut


From head to tail

BeefCutChuck.png

American cutsSteakmuscle or bonecookingtendernessflavorexpensesother
ChuckBoneless clod steakshoulderTough fiber, used for stewing, slow   cooking, braising, or pot roastingleast expensive
Bone-in chuck steakshoulder including parts of the   shoulder bones



Flat Iron Steak

second only to   filet mignonRichly flavored and juicyBudget-friendly
Chuck Eye5th rib
6.5/10Reasonably flavorfulpoor man’s rib   eye
RibShort ribslower rib bone




Prime ribupper rib bone




Rib eye steakribs 6-12, longissimus dorsi, complexus and   spinalis musclessteaktenderextremely flavorful with high fat contentExpensive
Brisket
from the breast or lower chestBarbecue, corned beef or pastramitough with collagen fibers
ShankStews and soupsleg
Toughest


Platepot roastingupper belly 
tough and fatty meat
Skirt steak crura, or legs, of the diaphragmfajitas, should only be cooked rare to medium-rare to avoid getting a   chewy textureToughprized for its   flavor, stronger beefy flavor than flank steakBudget-friendly
Hanger steak
tenderprized for its flavorbutcher’s   choice
short loin T-bone steak   abdominal internal oblique   muscle 腹內斜肌steak  tenderVery flavorful moderate fat marblingMost expensivetenderloin of at least 0.5 inches wide
porterhouse steaksteaktender
Most expensivetenderloin of at least 1.25 inches    wide
strip steaklongissimussteaktenderVery juicy and   flavorful with strong beefy tasteExpensive
sirlointop sirloingluteus medius 臀中肌 and biceps femoris 股二頭肌steakless tendermore flavorful most prized of sirloin, above average 
bottom sirloin   (tri-tip)tensor fasciae   latae 阔筋膜张肌steakless tenderrelatively rich beef flavors, leaner than top   sirloinBudget-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
tenderloinPsoas   major muscle 腰大肌steakthe most tendermild flavorMost expensive
round round steakrear leg of the cowsteakmoderately toughlower fat, very flavorfulBudget-friendly
eye of round





top round





bottom round 





flank flank steak
steaksubstantially toughermost affordable steaks
rest of flank abdominal musclesgrinding



DonenessRemove from HeatFinal 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)


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