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Types of Meat Cuts

Brisket
Brisket

Read the What cut of beef is brisket? - Alternate name?? discussion from the Chowhound General Discussion, Beef food community. Join the discussion today. - Alternate name?? discussion from the Chowhound General Discussion, Beef food community. Join the discussion today.

source: chowhound.com
Brisket & Shank
Brisket & Shank

Brisket is a cut of meat from the breast or lower chest of beef or veal. The beef brisket is one of the nine beef primal cuts, though the precise definition of the cut differs internationally. The brisket muscles include the superficial and deep pectorals.

Chuck Ribeye Beef Roast Shoulder pot Roast
Chuck Ribeye Beef Roast Shoulder pot Roast

Roasts are cut from the steer's chuck, or shoulder; the rib and loin areas; the round, or butt and back leg, and the brisket, or chest. Generally, fattier roasts come from the animal's forequarter, or front end, Gathy said.

Filet Mignon
Filet Mignon

The center cut of the tenderloin is used for steaks including the filet mignon, Chateaubriand steak, and beef Wellington. Chateaubriand is cut from the thicker end of the tenderloin. Porterhouse and T-bone steaks include the filet mignon as the medallion of meat on one side of the bone.

Flank
Flank

cut of beef The flank steak is a beef steak cut from the abdominal muscles or lower chest of the cow. The cut is common in Colombia, …

Flank & Plate Skirt Steak Flank Steak
Flank & Plate Skirt Steak Flank Steak

Permanent flank bulge is a consequence of flank incision for radical nephrectomy in one half of patients. Flank bulge following supracostal percutaneous nephrolithotomy: a report of 2 cases Figure 1 shows the evolution of the flank wear VB versus machining time at f = 0.

Hip/Round Inside Round Outside Round
Hip/Round Inside Round Outside Round

Top round one of the major subprimals of the beef round primal cut. Beef round is a large primal cut consisting of well-exercised muscles from the leg and rump of the animal. But the top round (also called inside round, because it comes from the inside of the leg), is actually a good cut of meat for roasting, as long as it's done slowly at a low temperature.

Loin
Loin

Moving on to the beef primal cuts from the hindquarter, or back of the animal, the short loin is where we find the most desirable cuts of meat. These include T-bone and porterhouse steaks, as well as the strip loin or strip steak. The beef short loin is only about 16 to 18 inches long.

New York Strip
New York Strip

The New York Strip Steak is located in the beef s short loin section and is one of the most popular steaks at high end steakhouses. When attached to the bone, the strip steak is often called a Kansas City Strip.

Porterhouse
Porterhouse

A Porterhouse is the "King of the T-Bones". Diagram Showing Beef Cuts Both are cut from the short loin area of the beef. A center "T-Shaped Bone" divides two sides of the steak. On one side is a A center "T-Shaped Bone" divides two sides of the steak.

Rib Prime rib Rib Roast
Rib Prime rib Rib Roast

Prime rib is a classic roast beef preparation made from the beef rib primal cut, usually roasted with the bone in and served with its natural juices. Prime rib is a classic roast beef preparation made from the beef rib primal cut, usually roasted with the bone in and served with its natural juices.

Rib-Eye
Rib-Eye

A rib steak, ribeye steak and a prime rib roast are essentially the same cut of beef. A multiple “prime rib roast” is slow-roasted in the oven. When individually sliced between the ribs, it becomes a steak that is best when grilled or broiled.

Ribs
Ribs

Moving on to the beef primal cuts from the hindquarter, or back of the animal, the short loin is where we find the most desirable cuts of meat. These include T-bone and porterhouse steaks, as well as the strip loin or strip steak. The beef short loin is only about 16 to 18 inches long.

Round or Rump
Round or Rump

Round Tip Steak: A steak cut from the untrimmed round tip roast. Rump Roast: Cut from the bottom round. When the bone is left in, it is called a standing rump roast. Top Round Roast: A lean and fairly tender cut as compared to the other cuts from the round.

Short Plate
Short Plate

More specifically, we are talking about the short plate today. From the short plate or the plate which happens to be the belly of the steer where we get skirt steak and hanger steak. Now hanger steak is a very popular steak especially with butchers.

source: monkeysee.com
Sirloin
Sirloin

Sirloin. Top and bottom sirloin cuts are both parts of the loin. Juicy top sirloin cuts come from the upper-rear portion of the loin while bottom sirloin cuts come from the area just above the flank.

source: ehow.com
Sirloin Tri tip Roast Trip tip Steak
Sirloin Tri tip Roast Trip tip Steak

Uncut, it is a fantastic roast that should be grilled indirectly for 30 to 40 minutes. You can also cut the tri-tip into 1-inch thick steaks, that grill up in about 8 minutes over a low to medium direct heat. As always, let your steak (or roast) sit for 5 to 10 minutes before you carve or serve it.

T-Bone
T-Bone

The T-bone and porterhouse are steaks of beef cut from the short loin (called the sirloin in Commonwealth countries and Ireland). Both steaks include a "T"-shaped bone with meat on each side. Porterhouse steaks are cut from the rear end of the short loin and thus include more tenderloin steak, along with (on the other side of the bone) a large strip steak.

The Chuck is the Source of Bone
The Chuck is the Source of Bone

Chuck steak is a cut of beef and is part of the sub primal cut known as the chuck. The typical chuck steak is a rectangular cut, about 1" thick and containing parts of the shoulder bones, and is often known as a "7-bone steak," as the shape of the shoulder bone in cross section resembles the numeral '7'.

Top Sirloin
Top Sirloin

Sirloin. Top and bottom sirloin cuts are both parts of the loin. Juicy top sirloin cuts come from the upper-rear portion of the loin while bottom sirloin cuts come from the area just above the flank.

source: ehow.com
Tri-Tip
Tri-Tip

The tri-tip is a cut of beef from the bottom sirloin primal cut.[1] It is a small triangular muscle, usually 1.5 to 2.5 lbs. (675 to 1,150g) per side of beef. It is a small triangular muscle, usually 1.5 to 2.5 lbs. (675 to 1,150g) per side of beef.