When heading to the frozen meats department at the grocery store, it can be overwhelming to look at all the options there are for beef. In fact, there are 8 main cuts of beef, with many sub categories. Knowing which is which, and how to cook for optimal taste, can change your meals.
Chuck is the cut of beef that comes from the shoulder area of the cow. It tends to be a firmer cut of meat. Rib meat comes from, you guessed it, the ribs! Most find the ribs to be the most tender and flavorful portions of the cow. Loin meat includes the cuts of beef that are right behind the ribs. They are very tender pieces. Round beef is lean, but can also be a tougher cut. This is near the hind legs of the cow. Flank steak is one of the leanest cuts of beef. It’s located just below the loin. Plate is just below the ribs and is usually fatty, cheap, and tough. Brisket is found on the cow’s breast and is a favorite for BBQ beef. Shank is at the front of the cow, near the front legs, and is the toughest of the main cuts of beef that you’ll get.