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Beef Cuts

Dry Aging

Marbling
Fore Quarter
Description
Cuts
Chuck is named for the shoulder section of cattle.
It is particularly popular for use as ground beef,
due to its richness of flavor and balance of meat
and fat. Most chuck cuts are tougher and are
prepared by braising or roasting. The best results
are achieved if these cuts are not cooked beyond
medium when using dry heat cooking methods.
  • Seven Bone Steak
  • Clod
  • Chuckeye Steak
  • Flat Iron Steak
  • Petite Tender
  • Chuck Roast
Meat from the rib section is more tender and
fattier. This extra fat makes ribeye steaks and
roasts extremely flavorful.
  • Ribeye/Delmonico
    Steaks
  • Short Ribs
  • Spare Ribs
  • Prime Rib
This is a cut from the breast or lower chest. Beef
brisket is one of the eight beef primal cuts. The
cut overlies the sternum, ribs and connecting
costal cartilages.
 
The plate/ skirt steak is boneless and consists of
the inner diaphragm muscle. It is usually
prepared by braising, broiling, grilling,
panbroiling, or panfrying.
  • Hanger Steak
  • Skirt Steak
This is the leg portion of the steer.  Due to its
constant use, it tends to be a tougher cut of
beef.  It is best when it is cooked for a long time
in moist heat.  
  • Soup Bones
  • Lean Ground Beef
Hind
Quarter
Description
Cuts
This section consists of a group of muscles that do
very little work.  Because of this, it is known to have
the most tender cuts of the beef. The tenderloin can
either be cut for roasts or for steaks.  Unlike the
nearby tenderloin, the short loin is a sizable muscle,
allowing it to be cut into the larger portions like a
strip steak.   The short loin is not as tender as the
tenderloin, but it is still a very desirable cut.
  • Filet Mignon
  • New York Strip
  • T-Bone Steak
  • Porterhouse Steak
  • Tenderloin
This is from the hip section of the beef, behind the
short loin section and in front of the round section.  
The sirloin comprises several different muscles of
the pelvic area, and each of these different muscles
of the sirloin have a different flavor and tenderness.
  • Top Sirloin/Center
    Cut Sirloin
  • Top Sirloin Cap Steak
  • Tri Tip
  • Culotte
Cuts from the round primal are generally lean but
not naturally tender. The fat and marbling present in
tenderize meat as it cooks, is lacking in cuts from
the round primal.  Therefore, a moist slow cooking
method, should be used to tenderize the meat.
  • Top Round Roast
  • Top Round Steak
  • Rump Roast
  • Bottom Round Roast
  • Eye of Round Roast
  • Sirloin Tip Roast
A relatively long and flat cut of meat, used in many
recipes with moist cooking methods. Flap steak
comes from a flank cut, and is generally a very thin
steak. Not surprisingly so, the flap steak is often
confused with hanger steak because both are thin
and come from similar parts of the cow.
  • Flank Steak
  • Flap Steak
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    Beef Cuts
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