Beef Cuts

Beef cuts are first divided into primal cuts, pieces of meat initially separated from the carcass during butchering. As a matter of fact, these are basic sections and cuts of beef. The term “primal cut” is quite different from “prime cut”, used to characterize cuts considered to be of higher quality. Since the animal’s legs and neck muscles do the most work, they are the toughest; besides, the meat becomes more tender as distance from hoof and horn increases.

Different countries and cuisines have different cuts and names, and sometimes use the same name for a different cut; e.g., the cut described as “brisket” in the US is from a significantly different part of the carcass than British brisket. “Cut” often refers narrowly to skeletal muscle (sometimes attached to bones), but can also include other edible flesh, such as offal (organ meat) or bones without significant muscles attached.

Bolar Blade

Bolar Blade

Brisket main

Brisket

Chuck Cover

Chuck Cover

Chuck Roll

Chuck Roll

Chuck Tender main

Chuck Tender

Cube Roll

Cube Roll

Golden Muscle Coin main

Golden Muscle Coin

Heart of Rump

Heart of Rump

Navel Plate main

Navel Plate

Oyster Blade main

Oyster Blade

Rib Fingers main

Rib Fingers

Shank main

Shank

Shin main

Shin

Striploin main

Striploin