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Meet the Cow: Beef of Cuts

26th April 2022 tagged butchers cut chart, butchery, cuts of beef, what cut of beef to use

Meet the Cow: Beef Cuts and UsesLet’s face it. There are A LOT of different cuts of beef and sometimes it can even become a little bit overwhelming. So we’ve created this infographic ‘Meet the Cow: Beef of Cuts’.

If you’re curious about where chuck, rib, loin, and brisket come from then here’s a handy guide to beef cut locations, along with the best way to cook them.

So, before you find yourself sweaty-palmed and wide-eyed at the butchers again, study up on beef and know which cut you’re looking for before going in.

For many people, buying the same cut of meat and preparing it in the same way is an everyday thing. There’s nothing wrong with that, of course. Especially when you consider the price of meat and the disappointment in a failed recipe. That’s exactly why we thought this ‘Meet the Cow: Beef Cuts and Uses’ infographic is the perfect way to familiarise you with different cuts of beef and how to prepare it.

Beef is divided into large sections called primal cuts, which you can see in our beef cuts chart. These primal beef cuts, or “primals,” are then broken down further into subprimals. These are then sliced and chopped into individual steaks, roasts, and other retail cuts.

Popular Cuts

Beef sirloin is one of the two major subprimals of the beef loin primal cut, which runs from the 13th rib to the end of the hip bone. Butchers separate the sirloin into the top butt and the bottom butt; lean but flavorful top sirloin steaks are an affordable option for the grill while a tri-tip cut from the bottom makes a good choice for roasting.

T-Bone Steak: Crosscut from the forward section of the short loin on a steer’s middle back, a T-bone steak contains a strip of the top loin and a chunk of tenderloin, both desired cuts on their own. The T-bone is made for grilling. Generous bits of fat keep it moist while the tenderloin heart stays tender and flavorful.

Rump is a tasty and lean steak from the lower back area of the cow, and is a lean cut of meat. The cow’s rump is a technical term for the area at the rear end of a cow, between the cow’s tail and the top of its back legs. Medium-rare is the best way to cook rump steak, 3 minutes on each side with fresh thyme and splashed with melted butter during cooking.

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