Beef Cuts - 1 Flashcards
Come from the sixth to twelfth ribs and are sold in 3, 4 or 7-rib slabs. Braise before grilling.
Back Ribs
A very economical roast
with an average size of three
pounds. Comes from the
bottom sirloin. Versatile cut
with great flavor.
Ball Tip Roast
A very economical steak
that is great for grilling. This
is a regional cut that is very
popular in Michigan.
Marinate before grilling.
Ball Tip Steak
Typically cut from the
round. May come from
any cut except the shank
or top round.
Beef for Stew
Commonly cut from the
sirloin, but can come from
any tender cut.
Beef Kabob
Similar to the top round,
but often more tender. An
economical cut; thickness
varies.
Bottom Round London Broil
An economical and flavorful
cut that is perfect for
autumn and winter comfort
food dishes. A great dollar
stretcher. Perfect for slow
cooker method.
Bottom Round Roast
Similar to the top round, but
more economical because
this cut is less tender. A
great cut for slow cookers
and braising.
Bottom Round Steak
Rich, beefy flavor; typically
sold boneless; available
both fresh and corned. A
less-tender cut, it becomes
tender and delicious with
long, slow cooking.
brisket
Brisket trimmed of fat. Great
for smoking and also offered
as a fresh cut or for corned
beef. An excellent candidate
for smoking.
brisket flat
A more economical brisket
cut. The fat layer has not
been removed. An
excellent cut for smoking
or braising.
brisket point
A less tender cut that
should be marinated for
best results. Can be used
in soups or stews.
Butterfly Top Round Steak (B.T.R.S.)
A lean, well-flavored and
moderately tender steak cut
from the center of the sirloin.
Versatile, juicy and delicious.
Slightly more expensive cut.
(C.C.S.S)
Center Cut Sirloin Steak
Typically prepared with the
bone in. Fat is removed and
the cut is tied; also prepared
boneless.
Chef-Cut Ribeye
(C.C.R)
Robust, beefy flavor that
does well when cooked in
moist heat. Great for cutting
into stew meat.
Chuck Arm Roast
(C.A.R)
