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Common Beef Cuts: A Quick Guide by Premier Food Choice



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

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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

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Short Plate

  • Quite tough, but chewy Ideal for braising to dissolve cartilage

  • Also fairly fatty, making it good for ground beef

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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

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  • 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