Beef is divided into sections called primal cuts. From these larger portions, the meat cutter or butcher makes smaller cuts more suitable for individual portions. These different cuts of beef require unique cooking methods. So when planing your next meal and menu these are things to know before making your selection.
Select fresh cherry red colored beef cuts with out excess moisture or blood in the package. Look at sell by dates to ensure freshness. Beef cuts should be firm to the touch and not "mushy". Make sure the meat is cold and take steps when transporting to keep it cold.
Primal Cut List
Beef is divided into primal cuts. These are sections which are broken down in sub-sections to be sold or made into steaks.
Upper half
- Chuck - one of the most common sources for hamburger.
- Rib
- Short Loin - the most tender, and the most expensive; from which porterhouse steaks, and filet mignon are cut.
- Sirloin - less tender than short loin, but more flavorful.
- Round
Lower half
- Brisket and Shank
- Plate
- Flank
Grading and Marbling
The primal cuts are processed then graded by quality and amount of marbling.
Grades
- Prime- greatest amount of marbling, best quality
- Choice- slightly less marbling, still high quality
- Select- least amount of marbling, less juicy, more value oriented (lower priced)
If cost were not an object, feasting on Prime beef would be the way to go.
Prime and Choice should be considered for special occasions and for when you want to showcase a particular cut.
Most super markets carry a selection of Choice and Select cuts, while a few more higher end butchers or markets stores will offer a selection of Prime as well.
Marbling
Marbling is the amount of fat globules in particular lean muscles. This affects palatability of the steaks and contributes to tenderness, juiciness, and flavor.
Cooking Methods (smart buying and cooking tips link)
chuck, for ...example, makes an excellent roast but isn't as pleasing when pan-broiled. Lean muscle can dry out and the muscle can become tough when cooked in a dry high heat cooking environment.
Tougher cuts (brisket, shank, stew meat) tend to require braising or poaching; a moist cooking method to break down collagen and keep the meat succulent.
Dry heat cooking like broiling and grilling is good for marbled or lean steaks, but care must be taken not to over cook or burn the meat.
Inexpensive or value cuts can be treated with delicate cooking methods or covered with a flavorful sauce to make up for lack of marbling.
So when planning to purchase meat, give some thought to the type of recipe you will be preparing and the amount of money you want to invest for the particular occasion and you can create great meals!
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