beef cuts
Ribeye and brisket
Beef cuts are the portions of meat produced when a cow carcass is butchered, each with distinct characteristics suited to different cooking methods.
Primal cuts like chuck, rib, loin, and brisket are divided into retail cuts—ribeye, tenderloin, flank steak.
Tougher cuts from harder-working muscles benefit from slow cooking, while tender cuts from the loin take well to quick, high heat: The butcher explained which beef cuts work best for grilling versus braising.
- ribeyeTender marbled steak cut
- sirloinUpper hindquarter beef cut
- New York stripBoneless beef loin cut
- tenderloinPremium, exceptionally soft cut
- brisketLower chest of cattle
chuck · flank · skirt · porterhouse · T-bone · filet mignon · prime rib · marbling · grass fed · butcher · butcher shop · grill · steak · roast · shank · round · rump · short ribs
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