FOREQUARTER CUTS

• The chuck (1) is the source of bone-in chuck steaks and roasts (arm or blade), and boneless clod steaks and roasts, most commonly. The trimmings and some whole boneless chucks are ground for hamburgers.

• The rib (2) contains part of the short ribs, the prime rib and rib eye steaks (entrecôte).

• Brisket (12), primarily used for barbecue, corned beef or pastrami.

• The foreshank (9) or shank is used primarily for stews and soups; it is not usually served any other waybecause it is the toughest of the cuts.

• The plate (11) is the other source of short ribs, used for pot roasting, and the outside skirt steak, which is used for fajitas. The remainder is usually ground, as it is typically a cheap, tough, and fatty meat.

 

HINDQUARTER CUTS

• The loin has two subprimals, or three if boneless:

The short loin (3), from which the T-bone andPorterhouse steaks are cut if bone-in, or strip steak

• The sirloin (4), which is less tender than short loin, but more flavorful, can be further divided into top sirloin (7)  and bottom sirloin (8)  (including tri-tip), and the tenderloin (6), which is the most tender, can be removed as a separate subprimal, and cut into filet mignons, tournedos or tenderloin steaks, and roasts (such as for beef Wellington). They can also be cut bone-in to make parts of the T-bone and Porterhouse loin steaks.

• The round (5) contains lean, moderately tough, lower fat (less marbling) cuts, which require moist or rare cooking. Some representative cuts are round steak, eye of round, top round, and bottom round steaks and roasts.

• The flank (10) is used mostly for grinding, except for the long and flat flank steak, and the inside skirt steak, also used for fajitas. Flank steaks were once one of the most affordable steaks, because they are substantially tougher than the more desirable loin and rib steaks. Many modern recipes for flank steak use marinades or moist cooking methods, such as braising, to improve the tenderness and flavor. This, combined with a new interest in these cuts’ natural leanness, has increased the price of the flank steak.