what part of a cow is roast beef

Roast beef is typically made from a cut of meat from the upper part of the hindquarters of the animal, known as the round. The most common cuts of beef used for roast beef include the top round, bottom round, and eye of round. These cuts are lean and have a mild flavor, which makes them well suited for roasting.

At some point, anyone who cooks beef is curious about where the major cuts come from on the cow. This handy guide will show you the location of major beef cuts, like chuck, rib, loin, and brisket. Youll also discover which cuts are considered the best and the most reliable ways to cook each one.

Forequarter Cuts: Beef Chuck

what part of a cow is roast beef

Beef chuck comes from the forequarter. Consisting of parts of the neck, shoulder blade, and upper arm, beef chuck produces tough but very flavorful cuts of meat.

This primal cut has a good deal of connective tissue. That makes chuck a good choice for braised dishes like beef stew or pot roast, both of which tenderize tough cuts. Due to its fat content, beef chuck is also excellent for making ground beef that produces juicy burgers and ground beef stew.

The classic 7-bone roast comes from the beef chuck, as do the increasingly popular flat iron steak and Denver steak.

With conventional butchering, the beef chuck is separated from the rib primal between the fifth and sixth ribs. This means that it also contains a few inches of the longissimus dorsi muscle, which is the same tender muscle that rib-eye steaks are made from.

Forequarter Cuts: Beef Brisket

what part of a cow is roast beef

Beef brisket is one of the most flavorful cuts of meat, although it is tough and needs to be cooked in just the right way. Its also a moderately fatty cut of beef, but this can work to your advantage because it tenderizes into succulent, meaty perfection.

Taken from the area around the breastbone, the brisket is basically the chest or pectoral muscle of the animal. The characteristically thick, coarse-grained meat needs a lot of time and low-temperature cooking to break down and tenderize.

Brisket is frequently used for making pot roast, and its the traditional choice for corned beef. Another very popular technique for preparing brisket is to slow cook it in a barbecue or smoker.

The Basics of Beef Cuts

Beef is divided into large sections called primal cuts, which you can see in our beef cuts chart. These primal beef cuts, or “primals,” are then broken down further into subprimals, or “food-service cuts.” These are then sliced and chopped into individual steaks, roasts, and other retail cuts.

A side of beef is literally one side of the beef carcass that is split through the backbone. Each side is then halved between the 12th and 13th ribs. These sections are called the forequarter (front of the cow) and the hindquarter (back of the cow).

The most tender cuts of beef, like the rib and tenderloin, are the ones farthest from the horn and hoof. The toughest areas of the animal are the shoulder and leg muscles because they are worked the most.

Roast beef is typically made from a cut of meat from the upper part of the hindquarters of the animal, known as the round. The most common cuts of beef used for roast beef include the top round, bottom round, and eye of round. These cuts are lean and have a mild flavor, which makes them well suited for roasting.

FAQ

What cut of beef is used for roast beef?

Eye of Round Roast A lean, flavorful cut often used for roast beef at the deli. Can be roasted or slow-cooked at home for an everyday meal.

What part of the cow makes the best roast beef?

The most popular cuts for a roast are: Whole Sirloin or Striploin. Bolar Blade Roast. Eye Fillet Butt. Rump Cap.

What part of the cow is a beef roasting joint?

Rump and Topside are good, lean and tasty roasting joints that are usually wrapped in a layer of fat to keep the meat tender and moist during roasting. Silverside and Brisket are best for braising and pot roasting.

What part of the cow is beef bottom roast?

Bottom Round Roast This roast comes from the round primal or the rear part of the cow. It is leaner than either the brisket or chuck, so you may need to add some additional fat to prevent your pot roast from drying out. The cut can also be called bottom round, rump roast, or London broil — when it is cut into steaks.

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