Use the Basics of Beef Cuts Chart to identify your favorite cuts, like steaks, roasts, burgers and more. Not only will you learn to tell the difference between a Porterhouse and a T-bone, but you will also find recommended cooking methods and suggested recipes. You won’t be playing the name game, either. The chart lists alternative names for common cuts of beef. Your grocer may call it a flat iron while a store down the street labels it a top blade. Same steak, same cut from the chuck, and always super tender and tasty. Knowledge is [beef-buying] power!
When shopping for the best Angus beef, look for the Certified Angus Beef ® brand label to ensure superior cuts with exceptional taste and tenderness. Remember these top tips:
- Look for marbling
Marbling—the little white flecks of good fat within the lean beef—will melt during cooking. Marbling enhances taste and tenderness, basting the beef from within as it melts during cooking. Yum! - Learn beef cut characteristics
Beef is cut into categories called primals and subprimals. These are cut into smaller sections: steaks, roasts, short ribs and other items you find in the grocery store. Each cut has particular characteristics that make it ideal for certain cooking methods. For example, always braise cuts from the round for optimal tenderness; steaks from the rib and loin are amazing.
The Basics of Beef Cuts Chart offers everything you need to become a beef-buying expert (including recipes). Happy shopping!
