Wednesday, September 23, 2020

Cut of Beef that You Should Know as Kitchen Staff

Food Commodities Knowledge: Beef Cutting



What is Beef Cutting?

  • Knowledge of primal beef cut and the types of pieces obtained from primal cut
  • Know and practice how to divide or cut the beef into parts or types of meat.


American Primal Cut
American Primal Cut



What is Primal Cut

  • A primal cut or cut of meat is a piece of meat initially separated from the carcass of an animal during butchering, such as Rib, Loin, Chuck, etc. 
  • The primal cut is the way to cut into several primary pieces
  • Different countries and cultures make these cuts in different ways and names
  • Primal cuts also differ between types of the carcass.
  • The British, American, and French beef primal cuts have some differences
  • For example, English rump steak in British and Commonwealth is commonly called "sirloin" in American English.



Primal Cut Variation

  1. American primal Cut
  2. British Primal Cut
  3. French Primal Cut
  4. German Primal Cut
  5. Korean Primal Cut


American Primal Cut

  1. Chuck
  2. Rib
  3. Brisket
  4. Short Plate
  5. Flank
  6. Shank
  7. Short Loin/ Loin
  8. Sirloin Butt/ Sirloin
  9. Round/ Hip


Percentage of Beef Primal Cut




Quarter of Beef Carcass

Beef Carcass Sections




1. Chuck

  • Best Cooking Methods: Braising, Slow cooking, Stewing, Pot roasting, and Smoking.
  • Dishes: Braised Beef Chuck, Smoked Beef Chuck, Grilled Chuck Steak, and Beef Bourguignon.
  • Flavor and Texture: Tough, chewy, and flavorful.
  • From: Forequarter Part
  • Common Cuts: Chuck roll, Blade, Chuck fillet, Ground beef, chuck tender,  Flatiron Steak, Shoulder Tender, Eye Roast, Under-Blade Steak.


Chuck
Beef Chuck



Types of Chuck Cutting

Beef Chuck Cutting




2. Rib

  • Best Cooking Methods: Slow cooking, Roasting, Grilling, Broiling, and Griddling.
  • Dishes: Roasted Prime Ribs, Ribeye Steak, Braised Short rib, Broiled Rib Steak.
  • Flavor and Texture: Tender
  • From: Forequarter Part
  • Common Cuts: Rib Steak-Bone in, Ribeye steak, Back rib, Short rib, Rib roll-Lip on bone in (Roasted Beef Rib)

Rib

Beef Rib




Types of Rib Cutting

Beef Rib Cutting

Read: Types of Bread



3. Brisket

  • Best Cooking Methods: Braising, Slow Cooking, Smoking, Stewing, and Pot-Roasting
  • Dishes: Stewed Beef, Smoked Brisked, Braised Brisked, Soup, and Burger
  • Flavor and Texture: Tough and chewy
  • From: Forequarter Part
  • Common Cut: Brisket flat, Full brisket, Brisket point, and Ground beef.

Beef Brisket
Beef Brisket




4. Short Plate/ Beef Plate

  • Best Cooking Methods: Roasting, Braising, BBQ 
  • Dishes: Braised Short Plate, Grilled Hangar Steak, Spare Rib BBQ.
  • Flavor and Texture: Tender, fatty, and flavorful
  • From: Hindquarter Part
  • Common Cuts: Short rib, Spare rib, Hangar steak, and Ground beef.

Beef Plate

Beef Short Plate




5. Shank

  • Best Cooking Methods: Braising, Stewing, Simmering for soup or broth.
  • Dishes: Soup, Broth, Consomme, Braised beef shank, and Beef stuffing.
  • From: Forequarter and Hindquarter Part.
  • Flavor and Texture: Chewy and tough

Shank

Beef Shank

Read: Types of Flour



6. Short Loin/ Loin

  • Best Cooking Methods: Slow cooking, Roasting, Grilling, Griddling, and Broiling
  • Dishes: T Bone Steak, Porter House Steak, Chateaubriand, Grilled Filet Mignon, Pan Seared Beef Medallion, Tournedos Rossini, and Beef Wellington.
  • Flavor and Texture: Tender
  • From: Hindquarter Part
  • Common Cuts: Fillet mignon, T bone steak, Porterhouse, Sirloin steak, Tournedos, Beef tenderloin, and Strip loin.

Short Loin
Beef Short Loin



Short Loin Cutting
Short Loin Cutting




7. Sirloin/ Sirloin Butt

  • Best Cooking Methods: Pot roasting, Braising, Smoking, Roasting, Grilling, Broiling, and Griddling.
  • Dishes: Grilled Coulotte Steak, Smoked Sirloin Butt, Roasted Tri-Tip, Roasted Sirloin, Grilled Top Sirloin, and Grilled Tri-Tip Steak.
  • Flavor and Texture: Tender
  • From: Hindquarter Part
  • Common Cuts: Tri-Tip, Coulotte Steak, Top Sirloin

Sirloin





Sirloin Butt

Sirloin Butt Cutting



8. Round/ Hip

  • Best Cooking Methods: Pot roasting, Braising, Stewing, and Smoking
  • Dishes: Hungarian Goulash, Stewed Beef, Rendang, Smoked Beef Knuckle, and Braised Sirloin Tip.
  • Flavor and Texture: Tough
  • From: Hindquarter Part of the carcass after the separation of loin and flank.
  • Common Cut: Inside round (top round), Outside round (Bottom round), Knuckle (Sirloin tip), and Ground beef

Beef Hib
Beef Round



Beef Hip Cutting

Beef Round Cutting




9. Flank

  • Best Cooking Methods: Grilling, Griddling, Roasting, and Broiling
  • Dishes: Grilled Flank Steak, Fajitas, and Stir-Fried Beef.
  • Flavor and Texture: Tender
  • From: Hindquarter Part
  • Common Cuts: Flank steak, Sliced beef, and Ground beef.

Flank Steak
Beef Flank








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9 comments:

  1. UnknownOctober 12, 2020 at 10:18 AM

    Thank post
    Best Cooking Methods: Pot roasting, Braising, Stewing, and Smoking
    Dishes: Hungarian Goulash, Stewed Beef, Rendang, Smoked Beef Knuckle, and Braised Sirloin Tip.
    Flavor and Texture: Tough
    From: Hindquarter Part of the carcass after the separation of loin and flank.
    Common Cut: Inside round (top round), Outside round (Bottom round), Knuckle (Sirloin tip), and Ground beef
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