Beef Cutting Method

Cutting Method 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 that are in accordance with the culinary world

American Primal Beef

Read: Types of Knives

Benefits of Beef Cutting Knowledge

• Making standard purchase specification
• Making menu planning easier
• Making the recipes with more detailed ingredients
• Making the appropriate cooking method
• Controlling food costs
• Calculating the number of manpower for operations in the kitchen more accurate.

Primal Beef Cut

What is Primal Cut?

• 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 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 Beef Cut

Read: 5 Basic Recipes of French Mother Sauces

Primal Beef Cut - American Cut

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

Percentage Primal Beef Cut

Read: Differences Between Braising and Stewing

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.
• From: Forequarter Part
• Flavor and Texture: Tough, chewy, and flavorful.
• Common Cuts: Chuck roll, Blade, Chuck fillet, Ground beef, chuck tender,  Flatiron Steak, Shoulder Tender, Eye Roast, Under-Blade Steak

Beef Chuck

Beef Chuck Cut

Read: Knife Knowledge

2. Rib

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

Rib

Rib Cut

Read: Proper Deep Frying Method

3. Brisket

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

Brisket

Read: 5 Types of Thick Soup

4. Short Plate

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

Short Plate

Read: Roasting Tips and Techniques

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
• Common Cuts: Fore-shank, Hind shank, and Ground beef.

Fore shank

Read: The Difference Between Grilling and Griddling

6. Short Loin

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

Short Loin

Short Loin Cut

Read: 6 Pasta Sauces Categories

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.
• From: Hindquarter Part
• Flavor and Texture: Tender
• Common Cuts: Tri-Tip, Coulotte Steak, Top Sirloin.

Sirloin

Sirloin Cut

Read: 14 Popular Pasta Sauces

8. Round/ Hip

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

Round/ Hip

Round Cut

Read: The Differences Between Grilling and Broiling

9. Flank

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

Flank

Read: Understanding BBQ and Smoking Method

Restaurant Beef Cuts

Escalope, Emince, and Ground

T Bone and Porter House

Sirloin Steak (Regular cut), English Cut (Double cut Sirloin), and New York Cut (Triple cut)

Strip Loin 

Tenderloin

Tenderloin Cuts

Meddalion, Fillet Mignon, Tournedos, Chateaubriand, 

Beef Rib, Rib-eye, and  Beef chop/ Rib steak

Short Plate, Short Ribs, and Spare Ribs

Read: 9 Types of Breakfast

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