For those new to cooking, you've probably had a little confused moment when it comes to choosing from different meat cuts. What parts are used for what dishes? What cooking methods are best for each part? Perhaps sometimes, even those who have been cooking for quite a while at one point also had to take a step back to check if they were using the right cut. If you've ever found yourself asking these questions, worry not! In our previews blog, we rounded up the most common pork cuts. This week, we've rounded up the most common beef cuts and a brief guide on what cooking methods pair up with them best!
Chuck
Tough but flavorful
Good for braising and pot-roasting
Also excellent to make into ground beef
SHOP ON OUR WEBSITE: Premier Beef Short Ribs Bone-In SHOP ON OUR WEBSITE: Premier Beef Chuck Roll (Hotpot/Sukiyaki) SHOP ON OUR WEBSITE: Premier Beef Top Blade Choice SHOP ON OUR WEBSITE: Premier Ground Beef
Brisket
Tough if not cooked properly, but one of the most flavorful cuts
Good for slow-cooking in a barbecue or smoker
Frequently used for pot roast and corned beef Rib
Tender and flavorful
Can be cooked using various dry-heat methods and still remains tender
Used for prime rib, ribeye steak, and the French entrecôte
SHOP ON OUR WEBSITE: Premier Beef Ribeye Angus Boneless Prime SHOP ON OUR WEBSITE: Premier Beef Ribeye Angus Boneless Choice SHOP ON OUR WEBSITE: Snake River Farms Wagyu Beef Ribeyes Roll Gold
Short Plate
Quite tough, but chewy Ideal for braising to dissolve cartilage
Also fairly fatty, making it good for ground beef
SHOP ON OUR WEBSITE: Premier Beef Samgyupsal / Beef Belly Sliced SHOP ON OUR WEBSITE: Premier Hanger Steak SHOP ON OUR WEBSITE: Premier Ground Beef
Short Loin
Tender and flavorful
Best for dry-heat cooking
Can yield 11 to 14 steaks, depending on thickness of three kinds
Bone-In Strip Steaks
T-Bone Steaks
Porterhouse Steaks Sirloin & Top Sirloin
More tender than the shortloin, but also more flavorful
Good for grilling, skillet, and stir-frying with high, dry heat
SHOP ON OUR WEBSITE: Snake River Farms Wagyu Beef Striploin Gold Tenderloin
Most tender cut of beef
Should only be cooked using dry-heat methods (grilling and broiling) with short cooking time and high heat
Source of filet mignon and chateaubriand
SHOP ON OUR WEBSITE: Premier Beef Tenderloin SHOP ON OUR WEBSITE: Premier Beef Tenderloin Bites Flank
One of the toughest cuts
Best for braising and grilling at a high temperature (but avoid overcooking)
Can also be used to make ground beef
SHOP ON OUR WEBSITE: Snake River Farms Wagyu Beef Flank Steak Black SHOP ON OUR WEBSITE: Premier Ground Beef Round
Chewy and tough
Good for slow-roasting into medium rare doneness
Shank
Very tough and chewy
Used for soups, stews, and the Italian osso buco