Understanding Beef Cuts

Links mentioned in video:

Have you ever been confused by cuts of beef?

If so, you’re not alone. It’s one of the most common comments we hear from our customers.The good news is that there’s an easy tip to understanding different cuts of beef, and this post will guide you through it.

Here’s the secret to understanding beef cuts:
There are 8 main cuts of beef. The USDA divides a cow into eight regions. They are called the primal cuts, or the main cuts.

Chuck
Rib
Loin (short loin and sirloin)
Round
Flank
Short Plate
Brisket
Shank

After the primal cuts, beef gets divided into subprimal cuts — a cut of meat larger than a steak, roast or other single cut, but smaller than a side of beef. A butcher often times starts with a sub-primal cut, and they cut it into the individual sizes we’re used to seeing in the butcher case.

The type of cut you buy and eat is portion cut. When you purchase from Clover Meadows Beef, you get individually wrapped, portion cut steaks, roasts, ribs, and more.

The most expensive beef cuts are in the center:
Now that you have the regions, all you need to remember is that the more expensive steaks are cut from the center of the steer, which is the loin or rib section.

Why the center? Because beef gets more tender as the distance from horn and hoof increases.

A steer’s legs and neck muscles do most of the work, so the muscles there are firmer. That makes these areas the toughest. The loin and ribs are at the center of the animal, and compared to a neck muscle, they don’t work much so they’re tender cuts

[Corium]

I was looking for a straight to the point video with no fluff. Thx you

[mirzakaleem]

Greetings, really kind of you. Useful information for life in a straightforward way. Liked, subscribed and shared your video. Thank you again.
Kind regards

[snakeb]

Thanks for this short, minimalist guide

[tiffanymiranda]

thank you for your knowledge!! I hope I get this new fine dining job :)

[-kobe]

Thank You for also a Short and Minimalist Description of the Primal and Sub-Primal Cuts of a Cow, Really Helped me from my Exam!

[felixcenteno]

Is there a way to get a poster photo the animal cuts and how to cook these cuts. The whole beef from front to back.

[snakeb]

If the muscles that are used the most are the most tough then how come in chicken meat the legs and wings are the best and the breast is the most dry and non tender?