what are the 12 basic beef cuts

Beeeef!Skirt steak. The outer and the inner skirt steak are cut from the beef’s diaphragm. … Tomahawk steak. The tomahawk steak is a classic cut. … Ribeye steak. … Entrecôte. … T-bone steak. … Porterhouse steak. … Flank steak.

  • Skirt steak. The outer and the inner skirt steak are cut from the beef’s diaphragm. …
  • Tomahawk steak. The tomahawk steak is a classic cut. …
  • Ribeye steak. …
  • Entrecôte. …
  • T-bone steak. …
  • Porterhouse steak. …
  • Flank steak.

The Certified Angus Beef ®️ brand is the best Angus brand available. Its a cut above USDA Prime, Choice and Select. Ten quality standards — including abundant marbling, ensure every bite is exceptionally flavorful, incredibly tender and naturally juicy.

Use the dropdown to find common cuts or select a section on the steer map below to navigate to a more detailed view of cuts.

Use the dropdown to find common cuts or select a section on the steer map below to navigate to a more detailed view of cuts.

The Certified Angus Beef ®️ brand is the best Angus brand available. Its a cut above USDA Prime, Choice and Select. Ten quality standards — including abundant marbling, ensure every bite is exceptionally flavorful, incredibly tender and naturally juicy.

48 to 66 degrees celsius

Fine parts are sensitive. They often become – especially if the piece of meat lacks interspersed fat – too dry. Vice versa – if the meat has not reached the desired temperature – it can taste raw and be difficult to cut. The temperature span between the two is narrow, between 48°C and 65°C.

If you visit meat restaurants in different countries you will discover that opinion varies about what is the “correct” temperature ­–­ it’s a flexible truth. In Sweden, for example, 55°C often corresponds with “medium-rare”. In Australia, for example, the number would probably be 45°C – a difference of 10°C!

This excellent description of beef comes from restaurant AG in Stockholm

  • “Bleu or ‘Blue’: Raw interior, barely lukewarm .
  • Rare: Half raw interior,lukewarm .
  • Medium-rare: Half-cooked interior,45°C .
  • Cooked inside, 55°C. The meat is pinkfrom the cut surface to the center .
  • Medium-well: Cooked interior, 65°C.The meat is only pink in the center.
  • Well done: Cooked interior, 80°C.The meat is grey from the cut surface to the middle.

Meat from beef should tenderize for at least two weeks. Tenderizing by hanging for up to two weeks produces the best result, but due to the time it takes and the fact the process makes the meat lose weight, the cost per piece goes up. In many stores, you will mostly get vacuum-tenderized meat, which has not suffered any loss of weight. The quality can be just as good, but the difference in taste can be substantial.

A hint when you purchase meat is to buy less, but better quality. You will enjoy the taste more eating beef that has been tenderized by hanging, even though it has lost more water than meat has been vacuum tenderized.

Perfect beef is about opinion and taste. Expect different truths from different meat chefs, but the following is a starting point:

  • Meat from younger animals is leaner and more tender, but tends to have less taste.
  • Meat from older animals is more fatty with deep tastes, but can be tougher regardless of the degree of tenderizing.
  • The best taste comes from a young cow that has calved at least once and had the time to fatten up.
  • A castrated bull (”steer”) produces tasty as well as tender meat.
  • Female animals are more delicious and tender than male animals.
  • The age of the animal should not be more 50 months.

Use the right cut for the right purpose

This can be tricky to achieve with beef. Every part of the animal can be seen as a delicacy, as long as it is treated in the right way. You transform muscles that have worked a lot, with a lot of cartilage and connecting tissue, to tasty delicacies by cooking them at a low temperature over a long period. More refined parts are the most delicious using the opposite approach.

Beeeef!Skirt steak. The outer and the inner skirt steak are cut from the beef’s diaphragm. Tomahawk steak. The tomahawk steak is a classic cut. Ribeye steak. Entrecôte. T-bone steak. Porterhouse steak. Flank steak.

FAQ

Which is better tomahawk or T Bone?

As they both have bone in, you can expect an extra flavorful steak getting a tomahawk or T-Bone steak. While both are equally delicious, they are different cuts of meat and you should not be confused.

What are the 9 primal cuts of beef?

The primal cuts of beef are the chuck, brisket and shank, rib, short plate, short loin, sirloin, flank and round. It is important to know the location of bones when cutting or working with meats.

What are the top 5 most tender steaks?

Sensory Panel
Shear Force Results
Tenderloin (Psoas Major)
Tenderloin (Psoas Major)
Flat Iron (Infraspinatus)
Flat Iron (Infraspinatus)
Loin Eye (Longissimus Lumborum)
Ribeye (Spinalis Dorsi)
Ribeye (Longissimus Thoracis)
Denver Steak (Serratus Ventralis)

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