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BEEF CUTS - American and British
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| AMERICAN PRIMAL CUTS |
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| The following is a list of the American primal cuts, ordered front to back, then top to bottom. The short loin and the sirloin are sometimes considered as one section. |
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Upper Half
- Chuck — one of the most common sources for hamburger.
- Rib — Short ribs, rib eye steak.
- Short Loin — from which porterhouse steaks, and filet mignon, the most tender, are cut.
- Sirloin — less tender than short loin, but more flavorful.
- Round
Lower Half
- Brisket — often associated with barbeque beef brisket.
- Shank — used primarily for stews and soups, but is not usually served another way, due to it being the toughest of the cuts.
- Plate
- Flank
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| BRITISH PRIMAL CUTS |
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| Following are the chiefly British Primal Cuts. |
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- Neck & Clod
- Chuck & Blade
- Rib
- Sirloin
- Rump
- Silverside
- Topside
- Thick Rib
- Thin Rib
- Brisket
- Shin
- Flank
- Thick Flank
- Leg
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This entry is from Wikipedia, the leading user-contributed encyclopedia. It may not have been reviewed by professional editors (see full disclaimer) |
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