Cuts of Beef – Wonderful Beef

Cuts of Beef

1. Prime rib

Prime rib: A clean, juicy, and tender meat that connects the chuck to the fifth or seventh rib. It is the front part of the loin and its cuts are highly valued. For example, entrecôtes are fillets from the meat between the ribs, deboned prime ribs are used to make a classic roast beef, and with the bones in it can be enjoyed as a succulent t-bone steak. Prime rib is ideal for frying, griddling, grilling and broiling. Thoracolumbar dorsal muscles (lumbosacral tissue, dorsal spinal, dorsal longissimus, thoracic iliocostal, semispinal thorax, dorsal multifidus and thoracolumbar fascia).

2. Chuck

Chuck: Also known as the poor man’s fillet, it covers the first five dorsal vertebrae, joining the neck and the back. This piece is lean, tender, juicy and suitable for grilling, frying, and making empanadas or stews. It can be combined with bone to be used in cocidos, and when minced it is ideal for making meatballs. Muscles from the dorsal interscapular and lateral regions of the neck (Cranial areas of the spinal and semispinal muscles of the thorax, longissiumus and iliocostal of the thorax, splenius, hemispinal of the head, longissimus of the head and atlas, ventral serratus of the thorax and neck, dorsal cranial serratus and trapezius).

3. Back

Back: This is a fatty and very juicy meat, and is divided in two parts. Part of this cut is usually used for filets and the harder end is used for minced meat, whilst the other part is used to make steaks for frying. In general, however, the whole back can be roasted in the oven or used to make stews or casseroles. When used for roasting, it is better not to remove the fat. Triceps brachii, infraspinatus, deltoids and teres minor muscles.

4. Neck

Neck: A meat that connects the head of the cow to the thorax. It is dry, contains a lot of nerves and connective tissue, and is ideal for broths, stews or casseroles. Deep neck muscles.

5. Cheeks

Cheek: This cut is the fatty part found on both sides of the face, corresponding to the position of the lower jaw muscles. In medieval gastronomy the cheek is understood to be the meat around the jaw of vertebrate animals. Its structure is gelatinous (due to the amount of collagen it contains), which allows it to be stewed, braised, or used in various casseroles. These dishes require slow and long cooking processes.

6. Chuck Tender

Chuck tender: This small and elongated piece is also tender and juicy; the nerve that runs through it is easy to extract. It is for roasting or stuffing. It can be opened up and used to make rottis and fillings. Supraspinatus muscle.

7. Shin

Shin: This lean cut is flat and is covered by a whitish tissue; it is very tasty and works well in stews. In ragouts and roasts, the shin is tender and juicy. Steak tartar is also made with the shin. Subscapular and teres major muscles.

8. Brisket

Brisket: This cut is not often used because of the amount of bones, tendons and connective tissue in it. However, it is very fatty, which makes it tasty and for this reason it is generally used in the preparation of broths and some stews. Pectoral muscles and rectus thoracis.

9. Neck

Neck: A meat that connects the head of the cow to the thorax. It is dry, contains a lot of nerves and connective tissue, and is ideal for broths, stews or casseroles. Deep neck muscles.

10. Shin

Shin: This is the lower part of the legs, and it offers an inconsistently lean, sweet meat, that is rich in collagen and fibres. The traditional cocido madrileño (Madrid stew), and other stews and casseroles are made with this cut. Its cross section is the well-known shank. Flexor and extensor leg muscles.

11. Bavette

Bavette: A muscular cut located in the thoracic cavity, resting on the sternum and below the back. It is a hard and dry cut that requires prolonged cooking. To make it less dry, it is filled with juicy ingredients such as bacon or pancetta. Chopping it into wedges and removing the surface tissue makes it the perfect cut to enjoy in a fondue. Pectoral muscles and rectus thoracis.

12. Flank

Flank: Although it is a cut with quite a lot of nerves, the skirt is gelatinous and very tasty. It is cooked in stuffed dishes, stews and casseroles, and is also used as minced meat for hamburgers and meatballs. Cut into strips, it is perfect for grilling as churrasco and it is also excellent once roasted. Muscles from the thoracoabdominal wall (Obliquus, transverse and rectus abdominis muscles).

13. Ribs

Ribs: The ribs is a series of cartilaginous bones that are covered by part of the skirt meat. Churrasco, a traditional dish, is made with this cut. Ribs and the intercostal muscles, as well as the rectus thoracis and part of the rectus abdominis.

14. Rump

Rump: This oval-shaped cut is juicier and more tender the closer it is to the hip. This cut makes good medallions and filets, which are ideal for all types of cooking and roasting. The part closest to the knee is harder and is used for stewing. Femoral quadriceps muscle.

15. Shank

Shank: Ideal for stewing and making broths, the shank is a gelatinous meat that contains fewer nerves than the shin. Brachial biceps and coracobrachial and carporradial extensor muscles.

16. Heel muscle

Heel muscle: The heel is a triangular cut, and is juicy, tender and sinewy. The cut can be divided by a membrane but it is barely noticeable in the overall taste. It is perfect for steaks and brochettes, or stews and casseroles such as fricandeau. Caudal muscles of the leg (gastronemium, soleus, and superficial digital flexor).

17. Silverside

Silverside: One of the large lean cuts, silverside is somewhat dry and hard because of its low fat content. It makes well-presented and quality steaks, but the ideally it should be used for stewing (meat in sauce and fricandeau) and roasting. The tip of the silverside is used for filets that are to be grilled or broiled. Gluteobiceps muscle.

18. Eye Round

Eye round: Named for its shape, eye round is a tender cut as it contains no nerves and little fat. It can be somewhat dry, depending on how it is prepared, but less so than silverside. It is good for roasts, stews, mechado, dishes prepared with minced meat, and breaded escalopes. Semitendinous muscle.

19. Tapside

Tapside: A cut that encloses the other leg cuts, which is valued for grilling and frying. Appealing and lean, tapside is a tender cut that is used to make escalopes, and is also ideal for grilling or battering. Muscles of the medial fascial compartment of the thigh (sartorius, pectineus, gracilis adductor, semitendinosus, femoral quadriceps and external obturator).

20. Tail

Tail: The tail offers the gelatinous meat attached to the final vertebrae of the animal’s tail. It contains fat and is very tasty; it is ideal for slow-cooked stews and broths. The most popular dish made with this cut is oxtail stew. It contains all the anatomical structures that make up the tail, except the skin.

21. Thick flank

Thick flank: Tensor fasciae latae muscle.

22. Topside

Topside: Without much fat, this is a very good cut for filets. As a result of the low fat content, it is a little dry and ideal for cooking in batter. Gluteobiceps muscle.

23. Rump

Rump: The rump is a juicy, tender cut that is low in fat and heart-shaped. It is highly valued for grilled steaks, which will be tender if they are well cut, perpendicular to the fibre. They are also used in the form of filets, skewers and any sort of grilled dish. Gluteus medius, minimus and maximus muscles. Thick flank: Tensor fasciae latae muscle.

24. Tenderloin

Tenderloin: One of the most valued cuts is tenderloin, which is located on the inner side of the lower back. It can be divided into top, bottom and tip.Filet mignon is obtained from the tip, with tournedó being cut from the thick fillets from the bottom, and chateaubriand from the top. The whole piece is also sold for roasting. It can be cooked on the grill, broiled or fried, but it is not recommended to roast it for a long period of time. Psoas minor, psoasilíaco and the quadratus loin muscles.

25. Striploin

Striploin: The back of the loin is also lean, juicy and tender. While the prime ribs are lengths of the long ribs, the striploin contains the short ribs, but their culinary uses are the same. Dorsal horacolumbar muscles (common lumbosacral tissue, dorsal spinals, dorsal longissimus, thoracic iliocostal, semispinal thorax, dorsal multifidus and thoracolumbar fascia).