preimere producers of
primal cuts from wikipedia.org
cuts of beef.The following is a list of the American primal cuts,
ordered front to back,
then top to bottom. The short loin and the sirloin are sometimes
considered as one section (loin).
Chuck — one of the most common sources for
roasts and hamburgers
Rib — short ribs, rib eye steak and prime
Loin — subprimals are:
Short loin — from which T-bone steaks are
Sirloin — less tender than short loin, but
more flavorful, further divided into Top sirloin and Bottom sirloin,
Tenderloin — the most tender, from which
filet mignon is served, can be removed separately, or left in for
T-bone and Porterhouse steaks
Round — lean cut, moderately tough, lower
fat marbling, requires moist cooking or lesser degrees of doneness
Brisket — often associated with barbecue
Shank — used primarily for stews and soups;
it is not usually served any other way due to it being the toughest
of the cuts.
Plate — produces short ribs for pot roasting
and types of steak such as the outside skirt steak for, say, fajitas
and hanger steak. It is typically a cheap, tough, and fatty meat.
Flank — used mostly for grinding, except
for the long and flat flank steak, best known for use in London
broil. Once one of the most affordable steaks on the market, it
is substantially tougher than the loin and rib steaks, therefore
many flank recipes use marinades or moist cooking methods such as
braising. Popularity and leanness have resulted in increased price.
Copyright 2007 - 2010
Rolling Hills Traeger Ranch, Avon, Minnesota