Beef cut

2020-10-16 14:03 by admin 1326 0

From head to tail

BeefCutChuck.png

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
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 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
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)


Popular articles