Beef Cuts - 2 Flashcards
(42 cards)
Can be cut from skirt steak,
flank steak, top round and
top sirloin steak. Usually
marinated before cooking.
Fajita Beef
The most tender beef cut.
Lean yet succulent, elegant
and convenient. Buttery
texture, subtle flavor and
compact shape.
filet mignon
Boneless rib steak with
rich, beefy flavor.
Generally a thicker cut.
filet of rib
A thick-cut, center-cut top
sirloin steak. Well-flavored and
moderately tender. Economical, versatile, tender
and juicy.
filet of sirloin
A thicker cut of strip steak.
Lean, tender and flavorful.
Prepare similar to filet mignon.
filet of strip
Lean and very flavorful;
primarily used for fajitas and
should be sliced thin against
the grain. Best marinated
before roasting or grilling.
flank steak
Well-marbled, tender and juicy;
second in tenderness only to
tenderloin and about half the cost.
Boneless steak has excellent beef
flavor.
flat iron
A combination of cuts from the
chuck, round and sirloin. Can
be used in a variety of recipes
and cooking methods.
ground beef
Not commonly found in the
meat department; it is tender
when properly prepared and
has a beefy flavor.
Hanger Steak
Economical and flavorful cut
with rich, beefy flavor. Comes
completely trimmed, easy to
carve. Best prepared in dry
heat methods.
Mock Tender Roast
Resembles a beef tenderloin in
shape, but smaller in size.
Economical and flavorful cut,
slightly tough. Best to marinate
before grilling.
Mock Tender Steak
A flavorful and classy cut
that can be roasted whole
or cut into medallions; great
taste and texture,
economical.
Petite Chuck Tender Roast
Combines two lean, tender
steaks. Consist of both top loin
(strip) and tenderloin steaks,
connected by a tell-tale T-shaped
bone. If diameter of tenderloin is
larger than a golf ball, it’s
generally considered a
Porterhouse.
porterhouse
Rich flavor, juicy tenderness
and majestic appearance.
The grand champion of beef
roasts. One of the most
tender beef cuts. Fine- grained with generous marbling throughout.
prime rib
A rib steak that is fine-grained
and juicy. Rich, beefy flavor
and generous marbling
throughout. One of the most
tender beef cuts.
Rib Steak
Rich, beefy flavor. Juicy and
fine-grained with generous
marbling throughout. Finegrained and tender.
Ribeye Roast
A rib steak minus the bone.
Fine-grained steak. Rich,
beefy flavorful. Juicy with
generous marbling
throughout. One of the
most tender beef cuts.
Ribeye Steak
These large, round or loafshaped cuts require braising to tenderize. Firm texture
can be coarse, dry and stringy if overcooked. Very economical.
Rump Roast
uicy cut with a rich, beef
flavor. Great for making
stews or is excellent for
making soup stock.
Shank Cross-Cut
Tender, juicy and meaty; can
be cut long, short or boneless. A less tender cut. Take full advantage of its
great taste by first braising.
Then grill.
short ribs
A center cut steak from the
boneless chuck shoulder; usually
cut no thicker than 1 inch, weighs
10 oz. or less, and is trimmed of
fat. Very flavorful and lean. Best
marinated.
Shoulder Center Steak
A flavorful and less tender
cut from the heart of the
shoulder clod, the shoulder
clod roast is an economical
cut.
Shoulder Clod Roast
A classy cut that looks like a
filet when cut into medallions;
has a similar taste and texture,
economical.
Shoulder Tender Medallions
Great beefy flavor; very
juicy and versatile; can be
sliced into thin strips.
sierra cut
