Beef is divided into large sections called primal cuts, which you can see in our beef cuts chart. - Hangar Steaks: This highly coveted steak is very tender when cooked properly. Preparation Methods: Tenderize this cut of meat with a meat mallet or meat tenderizer seasoning before cooking it. This makes the cut a touch less juicy, but proper preparation still produces excellent results. - Chuck Steak and Chuck Filet need to be tenderized with a meat mallet before cooking. These steaks can be very pricey since they are not only high in demand but low in supply. Sub-Primal Cuts: Porterhouse, T-bone, Club Steak, Filet Mignon, New York Strip, Sirloin Steak, Sirloin Cap, Chateaubriand, Tri-Tip. Here we take a look at each individual primal cuts of beef which are: Shank, Brisket, Rib, Short Plate, Flank, Round, Chuck, and Loin. It is usually treated as any other steak with or without seasonings and then grilled to the desired temperature, usually medium rare. Cooking Methods: Braising, Slow Cooking, Smoking, Stewing, Pot Roasting. Preparation Methods: If you plan on making into jerky then you need to cut small, thin strips of the beef and heavily season them with spices depending on the flavors you want. Boutinot South Africa . - Chuck steak contain an average of 23% fat content. Swartland grapes are expertly blended with passion and skill to produce wines full of flavour and character. - Flat iron steaks are not a lean cut and contain on average 17% fat content. It's a cut above USDA Prime, Choice and Select. A propane grill is usually the best choice when cooking these steaks. - Chuck Steak and Chuck Filet are best when used to make chicken fried steak or using as a ground beef in any recipe. This cut of beef is taken from the rib of the cow (of course) and is easily one of the most prized and sought-after varieties of steak out there. Danilo Alfaro has published more than 800 recipes and tutorials focused on making complicated culinary techniques approachable to home cooks. - Most Short Ribs are 2-4" in length with a varying thickness. Also cut thinly and dried out to make jerky. Tips To Help You Tenderize And Increase The Flavor Profile Of Your Lean Beef. The term "primal cut" is quite different from "prime cut", used to characterize cuts considered to be of higher quality. - Short ribs contain an average of 55% fat. - New York strip and Sirloin steaks contain an average of 29% fat content. 160-180kg 180-220kg 220-260kg 260-300kg This information is to be used as a GUIDE ONLY. Choose cuts with the least amount of visible fat (marbling). A cow is broken down into what are called primal cuts, the main areas of the animal which include the loin, rib, round, flank, chuck, sirloin, brisket and more. It's the most tender of all beef cuts, lean yet succulent and elegant. So, get ready to do some grilling or smoking and make sure to refer back to this article as a reference or guide to aid you in choosing the proper cuts of meat or explaining the beef cuts. The sub-primal cuts are portions of beef that you would find in the grocery store like steaks, roasts and ground beef. Sub-Primal Cuts: Sirloin Tip, Top Round, Bottom Round, Eye of Round, Heel of Round. - Hangar Steaks: Direct heat grill or open flame grill. - Chuck Steak and Chuck Filet are usually tenderized and pounded out then coated in egg and breading to create chicken fried steaks or roulade. but can be cut to be as big as 8 lbs. West Texas A&M Meat Lab Village Market Branch Working Hours: Mondays 9:00am to 6:00pm . Grill/Smoker: Conventional Oven, Indirect Heat Smoker. These are then sliced and chopped into individual steaks, roasts, and other retail cuts. or turned into ground beef. Type of Grill/Smoker when BBQing: An indirect heat smoker is one of the best choices of equipment to use when smoking brisket. - Skirt Steak: Direct heat grill or open flame grill. Low temperatures are easy to maintain with an indirect heat smoker which is ideal for cooking brisket. Usually, a dry pepper rub consisting of spices and seasonings is used to coat the entire brisket. Here are some of the leanest cuts of beef with basic nutrition facts based on a serving size of 6 ounces. We should choose this type: This type of cut is perfect for cooking whole as a pot roast or chopping up into small cubes for dishes like beef stew. Each side is then halved between the … Type of Grill/Smoker when BBQing: Direct heat grill or open flame grill. It comes from the lower middle of the cow’s back and does the least work of all the beef cuts, making it incredibly tender. roasts, scraps for Ground Beef, cut into 1â cubes for stewing. While this mark will only be visible on the primal cuts, the retail packaging will feature the grade mark. The steaks are normally cut very thick and cooked rare or medium rare. - New York Strip and Sirloin Steak are everyday types of steaks. - Beef Ribs are best when they are coated in a dry or wet rub and sometimes a marinade. - Hangar Steaks: weigh about 1-2 lbs. It has abundant marbling (the amount of fat interspersed with lean meat), and is generally sold in restaurants and hotels. Occasionally, your butcher shop may have prime beef in stock. A wide variety of prime cut of beef options are available to … Their width is around 2 to 2.5 inches, and it has about 17% fat content on average which is why this can't be called lean. Sub-Primal Cuts: Brisket Point, Brisket Plate. For instance, a restaurant that serves something called prime rib must use beef that has been graded prime. NO. The thinner the better without breaking the meat is always best. The perfect meal starts with elevated beef full of flavor and our selection of USDA Prime beef offers you the juiciest, most flavorful experience. The meat is very tender and juicy when finished and can even be used in sandwiches, pastas, and pizzas. Increasingly higher-end stores are selling prime meats, at a price to go with the designation. It’ll likely be a splurge, but the richness is perfect for a special occasion. Prime beef stands up to high, dry cooking well: think grilled or broiled steaks, or fancy roasts. Fat Content: All sub primal cuts of the flank contain less than 10g of fat and are considered to be lean cuts. There are nine: Chuck is the shoulder of the beef animal with the neck, brisket and foreshank removed, about 24 percent of the carcass. Still regarded as the king of all steaks, fillet is a prime cut that tends to be associated with grand celebratory dishes, due in part to its high price. - Back Ribs can be prepared like any other rib. - Hangar Steaks do not need any prepping done to them, maybe just a little seasoning or salt and pepper to accent the flavors of the wonderful cut of beef. While one person may prefer a medium rare filet mignon, another may prefer a well-done pot roast. Ideal size: 3-5 lbs. These are basic sections from which steaks and other subdivisions are cut. Location: Located on the center back of the cow, the rib cut tends to be more flavorful and full of fat marbling content. - New York Strip and Sirloin Steaks can be prepped with just a little seasoning or salt and pepper. Prime rib can be very pricey as well so it is not eaten very often. Tuesdays to Saturdays 9:00am to 6:30pm Sundays and Public Holidays: 10:00am to 3:00pm Call Us On: +254708555444. They're the tenderest because the muscles get little exercise in comparison, which means they have the least amount of fibrous collagen (also known as connective tissue) surrounding the muscle fibers. The most tender and priciest cuts of beef come from the loin, which is usually divided into two main parts, the sirloin and the short-loin. Ideal size: Hangar Steaks: 1-2 lbs; Skirt Steak: 2-5 lbs. This is what creates the dark, crispy exterior of the brisket also known as the âbarkâ. A side of beef is literally one side of the beef carcass that is split through the backbone. - Porterhouse, T-bone and Club Steaks do not need much prepping, just a little bit of seasoning. Marbling refers to fat evenly distributed throughout the muscle, versus a layer of fat on the perimeter. 8 were here. Sub-Primal Cuts: Top Blade, Bottom Blade, Beef Ribs, Neck, Shoulder, Chuck Filet, Chuck Steak, Ground Beef. This helps break down the meat making it easier to chew. Then smoked over an indirect heat smoker on low temperature for long periods of time. Cooking Methods: Marinated then grilled to medium and cut into bite-sized strips. Occasionally some salt and pepper, but no more than that. - Filet Mignon, Chateaubriand, and Tri-Tip are best when they are grilled to the desired temperature, most commonly medium rare. Doc's Prime Cuts, Canyon, Texas. SAB1400. Ideal size: Cut into large roasts weighing between 3 and 10 lbs. - Porterhouse, T-bone and Club Steaks are usually cut into 1-3 lb. 2. Cooking Methods: Direct heat grill. Lean meat can be just as flavorful as fattier cuts, but it is healthier due to its lack of saturated fat. Let's hover the beef cuts to see the information. It is also know as Fillet Steak and Fillet Mignon Steak. Give your taste buds a delight with the most tender beef ever for your next culinary experience. - Porterhouse, T-bone and Club Steaks are best when they are grilled to the desired temperature, most commonly medium rare. For braising, just make sure the cut of meat is completely submerged in liquid or injected with a flavorful liquid. BEEF Primal Cut Weight Range Guide PRIMAL CARCASE - PRIMAL CUT WEIGHT RANGES CUT * H.A.M. Very rarely will you find a whole section of cow meat at the grocery store. Even among these cuts, which are already among the most expensive, anything receiving a prime designation is deemed to be the best of the best. Don't mistake the fat on the outside of your meat for marbling. GUIDE TO CARCASE BODY YIELD •PRIMAL CUTS ACCOUNT FOR : 60% •TRIMMINGS : 10% •BONE : 20% Due to their superior quality, prime cuts of beef are best prepared using dry-heat cooking methods such as roasting and grilling. 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