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    Beef Cuts Print Friendly

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    Christian Gastañadui Perez
    This document provides an overview of common retail beef cuts. It includes diagrams showing where cuts come from different beef primals or subprimals. The cuts are grouped by category such as chuck, rib, loin, round, brisket/shank. Brief descriptions or cooking methods are included for some cuts. Overall it serves as a guide to identifying and selecting different beef cuts available to consumers.

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    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd

    Beef Cuts Print Friendly

    Uploaded by

    Christian Gastañadui Perez
    51 views1 page
    This document provides an overview of common retail beef cuts. It includes diagrams showing where cuts come from different beef primals or subprimals. The cuts are grouped by category such as chuck, rib, loin, round, brisket/shank. Brief descriptions or cooking methods are included for some cuts. Overall it serves as a guide to identifying and selecting different beef cuts available to consumers.

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    Beef-Cuts-Print-Friendly

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    This document provides an overview of common retail beef cuts. It includes diagrams showing where cuts come from different beef primals or subprimals. The cuts are grouped by category such as chuck, rib, loin, round, brisket/shank. Brief descriptions or cooking methods are included for some cuts. Overall it serves as a guide to identifying and selecting different beef cuts available to consumers.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    51 views1 page

    Beef Cuts Print Friendly

    Uploaded by

    Christian Gastañadui Perez
    This document provides an overview of common retail beef cuts. It includes diagrams showing where cuts come from different beef primals or subprimals. The cuts are grouped by category such as chuck, rib, loin, round, brisket/shank. Brief descriptions or cooking methods are included for some cuts. Overall it serves as a guide to identifying and selecting different beef cuts available to consumers.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    of 1

    RETAIL BEEF CUTS

    Brisket & Shank


    Beef Brisket Brisket Point
    Brisket Flat Shank Cross Cut

    Short Plate Flank


    Short Ribs Skirt Steak
    Flank Steak Flap

    Short Loin Sirloin


    Center Cut
    Chuck
    Bone-in Sirloin Steak
    Strip Steak, Sirloin Steak
    Shell Steak
    Filet of
    Strip Steak Strip
    Flat Iron Top Blade Steak Chuck Roast Chuck Arm Roast Mock Tender Steak

    Coulotte Steak Filet of Sirloin

    Tenderloin
    Shoulder Shoulder Center Steak, Petite Chuck Roast
    Mock Tender Roast Shoulder Tender Strip Roast
    Clod Roast Ranch Steak Tender Roast Medallions

    Tri-tip Roast
    Tri-tip Steak

    Cross Rib Roast, Country-style Porterhouse


    English Roast Sierra Cut Chuck Ribs Chuck Short Ribs T-bone Steak Steak
    Denver Cut,
    Underblade steak
    Ball Tip Steak Ball Tip Roast

    Filet Mignon
    Chuck Eye Steak Chuck Eye Roast Tenderloin Hanger Steak,
    Rib Steak Hanging Tender Bottom Sirloin Flap Meat

    Ribeye Steak, Prime Rib,


    Delmonico Ribeye Roast

    Round Other
    Top Round Round Petite Filet of Rib Rib Satay Cubed Steak Beef Kabob Stew Beef Stir-fry Beef
    Rump Roast London Broil Top Round Roast Tender Steaks

    Ribeye Roast Cowboy Steak Fajita Beef


    Top Round Steak Bottom Round Steak Bottom Round
    London Broil

    Rib Steak Short Ribs Ground Beef

    Bottom Round Eye of Round Eye of Round Sirloin Tip


    Roast Roast Steak Roast

    Back Ribs Chef Cut Ribeye

    Sirloin Tip
    Center Roast Sirloin Tip Sirloin Tip Butterfly Top
    Center Steak Side Steak Round Steak

    Grill Sauté
    KEY

    Marinate & Grill Roast


    Braise Cooking time under 30 minutes
    Some photos courtesy of the National Cattlemen’s Beef Association.
    Visit CertifiedAngusBeef.com for cooking methods and recipe ideas. (#91-309-1) 2/2021 #19802

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