Logan Steele
There are eight main cuts of beef, known as primal cuts, that are derived from different parts of a cow's body. These primal cuts are then divided into subprimal cuts, and finally, retail cuts – the steaks and roasts that are available for purchase. The primal cuts include chuck, brisket, rib, plate or short plate, loin, flank, round, and shank. Each cut has a distinct texture, flavour, and cooking method that brings out its best qualities. For example, the brisket, which is the pectoral muscle, is tough and needs to be cooked slowly over low heat to become tender. On the other hand, the rib primal cut, which includes the ribeye steak, is already tender and can be cooked using various dry-heat methods.
| Characteristics | Values |
|---|---|
| Number of primal cuts | 8 |
| Most tender part of the cow | Tenderloin |
| Location of the tenderloin | Middle of the back, within the loin primal |
| Cuts from the short loin | Top loin steak, T-bone steak, porterhouse steak, tenderloin roast and steak (filet mignon) |
| Cuts from the sirloin | Sirloin steak, top sirloin steak, tri-tip roast and steak |
| Cuts from the chuck | Pot roast, blade roast, short ribs, flanken-style ribs, mock tender roast, chuck top blade steak, shoulder top blade steak (or flat top), flat iron steak, and shoulder petite tender |
| Cuts from the brisket | Whole brisket |
| Cuts from the rib | Rib roast, large end |
| Cuts from the plate | Plate skirt steak |
| Cuts from the round | Round steak, bottom round roast and steak, eye round roast and steak, top round steak, rump roast, tip roast and steak |
| Cuts from the flank | London broil, flank steak |
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What You'll Learn
The chuck primal cut
Beef cuts are indeed muscle, and the chuck primal cut is a large primal cut that comes mainly from the cow's shoulder muscles, as well as parts of the neck, ribs, and upper arm. It is a tough cut of meat because the shoulder muscles are used for locomotion and supporting the animal's weight. The chuck cut is also known as the clod, and it is the largest primal cut.
Today, the beef industry has invested in research to identify specific muscles within the chuck cut that can be carved out and sold as steaks or roasts that can be grilled or roasted. This helps increase butchers' profit margins, and some of these new cuts are of good quality. The chuck eye, for example, is a continuation of the same muscles that make up the rib eye, a tender and flavorful cut.
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The brisket cut
Brisket is a cut of beef from the chest of the animal, specifically the area around the breastbone. It is a tough cut of meat due to the collagen fibres that make up the significant connective tissue in the cut. This connective tissue can be broken down through prolonged cooking, resulting in a more tender brisket. The fat cap, which is often left attached to the brisket, helps to keep the meat moist during the cooking process.
Brisket is a versatile cut of meat that can be prepared in a variety of ways. In the United States, it is commonly slow-smoked over charcoal or wood, sometimes with the addition of hardwoods like oak or hickory. This process can take many hours, and the brisket should be allowed to rest and cool down before being sliced. It is important to slice brisket against the grain for the best texture. The flat side of the brisket is typically leaner, while the point is fattier and more heavily marbled.
Brisket is also a popular cut of meat in other cuisines. In Korean cuisine, it is traditionally boiled at a low temperature with aromatic vegetables and then pressed with a heavy object in a container full of a soy sauce-based marinade. In Thai cuisine, it is used in a popular grilled dish called suea rong hai, while in New Zealand, it is used in a boil-up, cooked with green vegetables and potatoes. Brisket is also commonly used in Vietnamese pho soup.
In terms of dishes, brisket is the traditional choice for corned beef and is often used for making pot roast. It can also be cooked in a slow cooker or braised in the oven with gravy. Brisket is a versatile and relatively inexpensive cut of meat that can be prepared in a variety of ways to suit different tastes and cultural traditions.
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The rib primal cut
The entire primal cut is a rib roast from which steak cuts are made. A ribeye steak, for example, is made up of the meat between the bones, while a rib steak will contain a piece of the bone. The ribeye steak is a popular cut of beef that is known for its tenderness and flavour. It is often prepared as a boneless steak or roast, with the butcher removing the ribs and outer muscles. The ribeye cap, which is the outer muscle of the ribeye, can be stuffed, rolled, and roasted or portioned into individual steaks.
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The plate primal cut
The plate, also known as the short plate, is a primal beef cut that is located in the centre of the cow's belly, right below the rib cut, behind the brisket and in front of the flank. It is called a short plate when it does not include the brisket. The plate is considered a less popular cut, but it provides inexpensive beef cuts that can be versatile. Most cuts from the short plate are known to have a good quality-price ratio and are easy to smoke or grill. They are also the preferred cut for fajitas, which is why they are sometimes labelled fajita meat.
The plate is one of the primal cuts of beef, which are the way butchers break down beef into pieces small enough to fabricate the smaller pieces found at retail. In the US, beef is divided into eight primal cuts. Primal cuts are important to know as each cut has features that serve a dish in terms of flavour and cost.
Marbling, the little white flecks in beef, is the key to flavour and greatly influences quality grades. The same independent USDA graders who inspect cattle also inspect black-hided cattle, typical of the Angus breed. All beef considered for the Angus brand must be the best Choice or Prime beef. This top-quality Angus beef is then evaluated again using the brand's set of 10 quality standards for marbling, size and uniformity.
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The loin primal cut
The loin is a primal cut of beef, and it is located below the backbone of the cow. This area includes some of the most tender and popular cuts of beef, such as the Tenderloin, Strip Steak, T-Bone and Porterhouse Steaks. The loin is best cooked using dry heat, and the steaks and roasts from this area are perfect for grilling or broiling.
The Tenderloin, also known as the filet mignon, is a very tender muscle located in the middle of the back, within the loin primal. This muscle gets very little exercise, resulting in thin muscle fibres, yielding fine-grained, lean meat with minimal connective tissue or fat. The Tenderloin extends from the short loin back into the sirloin, and it is worth noting that if this muscle is removed, there can be no T-bone or porterhouse steaks, as both of these include a section of the tenderloin.
The short loin is only about 16 to 18 inches long, and it can yield anywhere from 11 to 14 steaks, depending on thickness. The steaks are cut starting at the rib end and working towards the rear. The first-cut steaks are club steaks or bone-in strip steaks, while the center-cut steaks are T-bones, of which there may be six or seven. Finally, the sirloin end can yield two or three porterhouse steaks.
The flank primal is located directly under the loin and corresponds to the abdominal muscles. Cuts from the flank are lean, tough, and very flavorful when properly cooked. Flank steak is best grilled over high heat, thinly sliced against the grain, or stir-fried.
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Frequently asked questions
The primal cuts of beef are chuck, brisket, rib, plate or short plate, loin, flank, round, and shank.
The most tender cut of beef is the tenderloin, located in the middle of the back, within the loin primal.
The round primal region is an inexpensive, lean cut.
Chuck is likely the most popular cut of beef due to its versatility, flavour, and cheap cost.
