Cut of beef

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Statue of cow with cuts of beef in a Budapest restaurant BeefCuts-CowStatue.JPG
Statue of cow with cuts of beef in a Budapest restaurant

During butchering, beef is first divided into primal cuts, pieces of meat initially separated from the carcass. These are basic sections from which steaks and other subdivisions are cut. Since the animal's legs and neck muscles do the most work, they are the toughest; the meat becomes more tender as distance from hoof and horn increases.

Contents

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.

American and Canadian

American cuts of beef (clickable) US Beef cuts.svgShankRibPlateShankChuckRoundSirloinTenderloin
American cuts of beef (clickable)

The following is a list of the American primal cuts, and cuts derived from them. Beef carcasses are split along the axis of symmetry into "halves", then across into front and back "quarters" (forequarters and hindquarters). Canada uses identical cut names (and numbering) as the US, with the exception of the "round" which is called the "hip". [1] The British designation 'rump' is also common in Canada.

Forequarter

Hindquarter

Argentine

The most important cuts of beef in Argentine cuisine are: [3]

Asado
the large section of the rib cage including short ribs and spare ribs
Asado de tira
often translated as short ribs, but also sold as long, thin strips of ribs. Chuck ribs, flanken style (cross-cut).
Bife de costilla
T-bone or porterhouse steaks
Bife de chorizo
strip steak, called NY strip in US
Ojo de bife
ribeye steak
Bola de lomo
eye of the round
Chinchulín
upper portion of small intestines
Colita de cuadril
tri-tip, or the tail of the rump roast
Cuadril
rump
Entraña
skirt steak
Falda
navel
Lomo
tenderloin
Matambre
a long, thin cut that lies just under the skin and runs from the lower part of the ribs to belly–or flank area
Mollejas
sweetbreads (thymus gland)
Pecho
brisket
Riñones
kidneys
Tapa de asado
rib cap
Tapa de nalga
top of round roast
Vacío
flank, though it may contain the muscles of other near cuts

Brazilian

The most important cuts of beef in Brazilian cuisine are: [4]

Acém2 
neck
Alcatra9 
top/bottom sirloin
Contrafilé7 
tenderloin
Coxão duro
round (upper)
Coxão mole
round (lower)
Filé Mignon6 
part of the tenderloin
Lagarto10 
round (outer)
Maminha15 
bottom sirloin/flank
Patinho16 
confluence of flank, bottom sirloin and rear shank
Picanha 8 
rump cover or rump cap
Cupim
hump (zebu cattle only)
Fraldinha14 
confluence of short loin, flank and bottom sirloin
Paleta3 
chuck/brisket

Irish, British, Australian, South African and New Zealand

British cuts of beef (clickable) British Beef Cuts.svgSirloinThin ribFore ribLegThick flankRumpShinNeck & ClodThick ribSilversideTopsideRump
British cuts of beef (clickable)

Colombian

Chinese

Beef is classified according to different parts of the cow, specifically "chest lao" (the fat on the front of the cow's chest), "fat callus" (a piece of meat on the belly of the cow), and diaolong (a long piece of meat on the back of the beef back), "neck ren" (a small piece of meat protruding from the shoulder blade of a beef) and so on.

Dutch

Dutch cuts of beef (clickable) Dutch Beef cuts.pngChuckShankleFlankSirloinTenderloinRoundShankle
Dutch cuts of beef (clickable)

Finnish

The cuts of beef in Finland are:

French

Brighter colors show more expensive cuts Beef cuts France with numbers.svg
Brighter colors show more expensive cuts
+ More expensive
  In between
- Less expensive
  1. + Basses côtes
  2. + Côtes, entrecôtes
  3. + Faux-filet
  4. + Filet
  5. + Rumsteck
  6. + Rond de gîte
  7. + Tende de tranche; poire, merlan
  8. + Gîte à la noix
  9. + Araignée
  10. + Plat de tranche, rond de tranche, mouvant
  11. + Bavette d'aloyau
  12. + Hampe
  13. + Onglet
  14. + Aiguillette baronne
  15.   Bavette de flanchet
  16.   Plat de côtes
  17.   Macreuse à bifteck
  18.   Paleron
  19.   Jumeau à bifteck
  20.   Jumeau à pot-au-feu
  21.   Macreuse à pot-au-feu
  22. - Queue
  23. - Gîte
  24. - Flanchet
  25. - Tendron, milieu de poitrine
  26. - Gros bout de poitrine
  27. - Collier
  28. - Joue
  29. - Langue

German

German cuts of beef Rind-Ganz-plus.svg
German cuts of beef
  1. Rinderhals, Kamm or Nacken (chuck steak)
  2. Querrippe (short ribs)
  3. Rinderbrust (brisket)
  4. Hochrippe or Fehlrippe (standing rib roast)
  5. Vorderrippe or hohes Roastbeef
  6. Rostbraten or flaches Roastbeef
    5 and 6 together are the Roastbeef or Zwischenrippenstück
  7. Filet (fillet)
  8. Spannrippe or Knochendünnung
  9. Dünnung or Bauchlappen (flank steak)
  10. Falsches Filet, Schulter, Bug or Schaufel (shoulder)
  11. Oberschale, Unterschale and Nuss
  12. Flanke, Schliem or Rindfleisch
  13. Hüfte mit Hüftsteak and Schwanzstück or Tafelspitz (top sirloin))
  14. Hesse or Wade (beef shank)
  15. Fricandeau
  16. Schwanz or Ochsenschwanz (oxtail)

Croatian

Croatian cuts of beef Rind-Ganz.png
Croatian cuts of beef
  1. Vratina
  2. Hrskavi zapećak
  3. Rebra
  4. Pržolica (ramstek)
  5. Hrbat (rozbif)
  6. Hrbat (rozbif)
  7. Pisana pečenka (biftek)
  8. Rebra, mekana (srednja) rebra, potrbušina
  9. Masna potrbušina, slabina
  10. Rame (ribica), plećka (lopatica)
  11. But
  12. Vrh kuka
  13. Zdjelica
  14. Stražnja goljenica

Italian

Parti e tagli di carne dei bovini.png
Tagli bovino.svg
Italian cuts of beef
Leg subcuts [5]
Codone
Scanello, noce or fesa (bottom sirloin or thick flank)
Sottofesa or fetta di mezzo or codino or controfesa or contronoce
Fianchetto (flank)
Rosa, fesa interna, punta d'anca (eye of the silverside)
Magatello or girello
Spinacino or tasca
Sirloin (lombata) subcuts [5]
Filetto (beef tenderloin)
Controfiletto or roast beef (sirloin)
Veal Carré (spare ribs)
Costolette
Nodini
Loin (schiena) [5]
Costata (T-bone steak)
Coste della croce (short ribs)
Neck [5]
Collo (chuck steak)
Reale or tenerone
Head subcuts [5]
Lingua (beef tongue)
Testina (flesh from the head of a calf)
Shoulder subcuts [5]
Fesone di spalla
Fusello or girello di spalla
Brione
Cappello del prete or spalla
Hocks subcuts [5]
anterior and posterior Ossibuchi
Pesce, piccione, campanello, muscolo, gamba
Petto (chest) subcuts [5]
Punta di petto (brisket)
Pancia di vitello, pancetta or fianchetto
Lower ribs subcuts [5]
Biancostato di reale or spuntatura
Taglio reale, polpa reale (Pony 6 ribs, square cut, chuck, middle rib, steak meat)
Pancia (belly) subcuts [5]
Biancostato di pancia
Fiocco
Scalfo (armhole)

Korean

Korean cuts of beef Korean cuts of beef 4.png
Korean cuts of beef
1. Moksim ( 목심 )
Moksim-sal (목심살)
2. Deungsim ( 등심 )
Arae-deungsim-sal (아랫등심살)
Kkot-deungsim-sal (꽃등심살)
Salchi-sal (살치살)
Wi-deungsim-sal (윗등심살)
3. Chaekkeut ( 채끝 )
Chaekkeut-sal (채끝살)
4. Udun ( 우둔 )
Hongdukkae-sal (홍두깨살)
Udun-sal (우둔살)
5. Ansim ( 안심 )
Ansim-sal (안심살)
6. Ap-dari ( 앞다리 )
Ap-dari-sal (앞다리살)
Buchae-deopgae-sal (부채덮개살)
Buchae-sal (부채살)
Galbi-deot-sal (갈비덧살)
Kkuri-sal (꾸리살)
7. Galbi ( 갈비 )
Anchang-sal (안창살)
Bon-galbi (본갈비)
Cham-galbi (참갈비)
Galbi-sal (갈비살)
Jebichuri (제비추리)
Kkot-galbi (꽃갈비)
Maguri (마구리)
Tosi-sal (토시살)
8. Yangji ( 양지 )
Ap-chima-sal (앞치마살)
Chadolbagi (차돌박이)
Chima-sal (치마살)
Chima-yangji (치마양지)
Eopjin-an-sal (업진안살)
Eopjin-sal (업진살)
Yangji-meori (양지머리)
9. Seoldo ( 설도 )
Boseop-sal (보섭살)
Dogani-sal (도가니살)
Samgak-sal (삼각살)
Seolgi-meori-sal (설기머리살)
Seolgi-sal (설기살)
10 Satae ( 사태 )
Ap-satae (앞사태)
Arong-satae (아롱사태)
Dwi-satae (뒷사태)
Mungchi-satae (뭉치사태)
Sangbak-sal (상박살)

Polish

Polish cuts of beef Rind-Ganz-plus.svg
Polish cuts of beef
  1. karkówka
  2. szponder
  3. mostek
  4. rozbratel
  5. antrykot
  6. rostbef
  7. polędwica
  8. szponder i mostek
  9. łata
  10. łopatka
  11. udziec (zrazowa górna i zrazowa dolna)
  12. skrzydło
  13. krzyżowa
  14. pręga
  15. ligawa
  16. ogon

Portuguese

Portuguese cuts of beef Beef cuts Portugal.svg
Portuguese cuts of beef
  1. Cachaço
  2. Coberta do acém, acém comprido
  3. Pá, peito alto
  4. Maçã do peito
  5. Peito
  6. Chambão
  7. Mão
  8. Lombo
  9. Rosbife, acém redondo, vazia, entrecôte
  10. Prego do peito
  11. Aba grossa
  12. Alcatra
  13. Chã de fora
  14. Rabadilha
  15. Pojadouro

Russian

Russian beef cuts Rind-Ganz.png
Russian beef cuts
  1. Шея/Sheya (neck)
  2. Рёбра/rjobra (ribs)
  3. Челышко/Chelyshko, грудинка/grudinka (brisket)
  4. Толстый край/Tolstyy kray (thick edge), рибай/ribay (rib eye), корейка на кости/koreyka na kosti (loin on the bone)
  5. Тонкий край/Tonkiy kray (thin edge), короткое филе/korotkoye file (short filet)
  6. Оковалок/Okovalok (sirloin)
  7. Вырезка/Vyrezka (tenderloin)
  8. Покромка/Pokromka (shortloin)
  9. Брюшина/Bryushina (peritoneum), фланк/flank
  10. Лопатка/Lopatka (shoulder)
  11. Oguzok (rump), bedro (hip)
  12. Пашина/Pashina (flank)
  13. Кострец/Kostrets (leg)
  14. Голяшка/Golyashka (shank)

Turkish

Turkish cuts of beef Dana eti.svg
Turkish cuts of beef
Gerdan
neck, chuck (1)
Antrikot
rib steak, ribeye (2)
Kontrfile
Steak, striploin (3)
Sokum
rump (4)
Bonfile
fillet steak, tenderloin (5)
Tranç
the upper left side of nuar, inside round, top round (6)
Nuar
round of beef, eye of round (7)
Kontrnuar
the lower left side of nuar, flat, gooseneck (with eye of round) (8)
incik
front and rear leg (9, 14)
Yumurta
sirloin tip, the section between kontrnuar and pençata (10)
Pençata
flank (11)
Döş
brisket, plate, short ribs (12)
Kürek, kol
shoulder, shank (13)

UNECE standard for bovine meat carcasses and cuts

The UNECE standard formalizes internationally agreed upon specifications written in a consistent, detailed and accurate manner using anatomical names to identify cutting lines. [6]

See also

Related Research Articles

<span class="mw-page-title-main">Beefsteak</span> Flat cut of beef

A beefsteak, often called just steak, is a flat cut of beef with parallel faces, usually cut perpendicular to the muscle fibers. In common restaurant service a single serving has a raw mass ranging from 120 to 600 grams. Beef steaks are usually grilled, pan-fried, or broiled. The more tender cuts from the loin and rib are cooked quickly, using dry heat, and served whole. Less tender cuts from the chuck or round are cooked with moist heat or are mechanically tenderized.

<span class="mw-page-title-main">Lamb and mutton</span> Meat of domestic sheep

Sheep meat is one of the most common meats around the world, taken from the domestic sheep, Ovis aries, and generally divided into lamb, from sheep in their first year, hogget, from sheep in their second, and mutton, from older sheep. Generally, "hogget" and "sheep meat" are not used by consumers outside Norway, New Zealand, South Africa, Scotland, and Australia. Hogget has become more common in England, particularly in the North often in association with rare breed and organic farming.

<span class="mw-page-title-main">T-bone steak</span> Beefsteak cut from the short loin, including a T-shaped bone with meat on each side

The T-bone and porterhouse are steaks of beef cut from the short loin. Both steaks include a T-shaped lumbar vertebra with sections of abdominal internal oblique muscle on each side. Porterhouse steaks are cut from the rear end of the short loin and thus include more tenderloin steak, along with a large strip steak. T-bone steaks are cut closer to the front, and contain a smaller section of tenderloin. The smaller portion of a T-bone, when sold alone, is known as a filet mignon, especially if cut from the small forward end of the tenderloin.

<span class="mw-page-title-main">Beef tenderloin</span> Cut from the loin of beef

A beef tenderloin, known as an eye fillet in Australasia, filet in France, filet mignon in Brazil, and fillet in the United Kingdom and South Africa, is cut from the loin of beef.

<span class="mw-page-title-main">Filet mignon</span> Cut of beef

Filet mignon is a cut of meat taken from the smaller end of the tenderloin, or psoas major of a cow. In French, it mostly refers to cuts of pork tenderloin.

<span class="mw-page-title-main">Sirloin steak</span> Beef steak cut from the loin

In American butchery, the sirloin steak is cut from the sirloin, the subprimal posterior to the short loin where the T-bone, porterhouse, and club steaks are cut. The sirloin is divided into several types of steak. The top sirloin is the most prized of these and is specifically marked for sale under that name. The bottom sirloin, which is less tender and much larger, is typically marked for sale simply as "sirloin steak". The bottom sirloin, in turn, connects to the sirloin tip roast.

<span class="mw-page-title-main">Strip steak</span> Type of beef steak

The strip steak is a cut of beef steaks from the short loin of a steer. It consists of a muscle that does little work, the longissimus, making the meat particularly tender, although not as tender as the nearby psoas major or tenderloin. Unlike the tenderloin, the longissimus is a sizable muscle, allowing it to be cut into larger portions.

Sir Loin, sirloin, or variant, may refer to:

<span class="mw-page-title-main">Pork ribs</span> Cut of pork

Pork ribs are a cut of pork popular in Western and Asian cuisines. The ribcage of a domestic pig, meat and bones together, is cut into usable pieces, prepared by smoking, grilling, or baking – usually with a sauce, often barbecue – and then served.

The loins, or lumbus, are the sides between the lower ribs and pelvis, and the lower part of the back. The term is used to describe the anatomy of humans and quadrupeds, such as horses, pigs, or cattle. The anatomical reference also applies to particular cuts of meat, including tenderloin or sirloin steak.

<span class="mw-page-title-main">Chuck steak</span> Cut of beef

Chuck steak is a cut of beef and is part of the sub-prime cut known as the chuck.

<span class="mw-page-title-main">Round steak</span> Cut of beef

A round steak is a beef steak from the "round", the rear end of the cow. The round is divided into cuts including the eye (of) round, bottom round, and top round, with or without the "round" bone (femur), and may include the knuckle, depending on how the round is separated from the loin. This is a lean cut and it is moderately tough. Lack of fat and marbling makes round dry out when cooked with dry-heat cooking methods like roasting or grilling. Round steak is commonly marinated when grilled, and prepared with slow moist-heat methods indoors such as braising, to tenderize the meat and maintain moisture. The cut is typically sliced thin for serving, and is popular as jerky.

<span class="mw-page-title-main">Short loin</span> Cut of beef

Short loin is the American name for a cut of beef that comes from the back of the cattle. It contains part of the spine and includes the top loin and the tenderloin. This cut yields types of steak including porterhouse, strip steak, and T-bone. The T-bone is a cut that contains less of the tenderloin than does the porterhouse. Webster's Dictionary defines it as "a portion of the hindquarter of beef immediately behind the ribs that is usually cut into steaks." The short loin is considered a tender beef.

<span class="mw-page-title-main">Top sirloin</span> Cut of beef from the primal loin or subprimal sirloin

Top sirloin is a cut of beef from the primal loin or subprimal sirloin. Top sirloin steaks differ from sirloin steaks in that the bone and the tenderloin and bottom round muscles have been removed; the remaining major muscles are the gluteus medius and biceps femoris.

<span class="mw-page-title-main">Primal cut</span> Piece of meat initially separated during butchering

A primal cut or cut of meat is a piece of meat initially separated from the carcass of an animal during butchering. Examples of primals include the round, loin, rib, and chuck for beef or the ham, loin, Boston butt, and picnic for pork.

<span class="mw-page-title-main">Korean barbecue</span> Regional style of food preparation

Korean barbecue is a popular method in Korean cuisine of grilling meat, typically beef, pork or chicken. Such dishes are often prepared on gas or charcoal grills built into the dining table itself. Some Korean restaurants that do not have built-in grills provide customers with portable stoves for diners to use at their tables. Alternatively, a chef uses a centrally displayed grill to prepare dishes that are made to order.

<span class="mw-page-title-main">Cut of pork</span> Piece of pig meat consumed as food by humans

The cuts of pork are the different parts of the pig which are consumed as food by humans. The terminology and extent of each cut varies from country to country. There are between four and six primal cuts, which are the large parts in which the pig is first cut: the shoulder, loin, belly and leg. These are often sold wholesale, as are other parts of the pig with less meat, such as the head, feet and tail. Retail cuts are the specific cuts which are used to obtain different kinds of meat, such as tenderloin and ham. There are at least 25 Iberian pork cuts, including jamón.

<span class="mw-page-title-main">Steak</span> Flat cut of meat

A steak is a thick cut of meat generally sliced across the muscle fibers, sometimes including a bone. It is normally grilled or fried. Steak can be diced, cooked in sauce, such as in steak and kidney pie, or minced and formed into patties, such as hamburgers.

Beef alternative merchandising is a method of fabricating sirloins, strip loins, and ribeyes into smaller cuts of meat created by the beef checkoff. The system was designed to appeal to consumers who are concerned about the portion sizes of these three cuts by dividing them into smaller steaks based on the individual muscles that compose the larger steaks. These cuts have an added bonus of reducing the cost of the meat for the consumer while simultaneously increasing profits for the butcher.

<span class="mw-page-title-main">Baseball steak</span> Cut of beef from the top sirloin cap steak

Baseball steak is a center cut of beef taken from the top sirloin cap steak. Baseball steaks differ from sirloin steaks in that the bone and the tenderloin and bottom round muscles have been removed; and the cut is taken from biceps femoris. A baseball steak is essentially a center cut top sirloin cap steak. This cut of beef is very lean, and is considered very flavorful.

References

  1. "Beef Cuts by Chart". Clovegarden.com. Retrieved 18 December 2011.
  2. "What's the Difference Between Beef Back Ribs and Short Ribs?". LIVESTRONG.COM. Retrieved 25 May 2022.
  3. Instituto de Promoción de la Carne Vacuna Argentina. "Principales Cortes Vacunos" . Retrieved 17 April 2017.
  4. "Cuts of Beef Served in Brazilian Steakhouses « « RodizioDirectory.Com RodizioDirectory.Com". Archived from the original on 3 January 2013. Retrieved 8 May 2013.
  5. 1 2 3 4 5 6 7 8 9 10 Scheda sui tagli di carne bovina Archived 23 April 2011 at the Wayback Machine di Alimentipedia.it
  6. United Nations. Economic Commission for Europe (2004). Bovine meat : carcases and cuts : UNECE standard (PDF). United Nations. Economic Commission for Europe. Working Party on Agricultural Quality Standards (Ed. 2004 ed.). New York: United Nations. ISBN   92-1-116885-6. OCLC   56597200.