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Beef Cuts Chart and Diagram, with Photos, Names, Recipes, and More Learn all about the most popular beef cuts from our chart, diagram and write up, including popular and alternative names, where the cuts come from on the cow, preferred outdoor cooking methods, their costs relative to each other, and a fantastic recipe for each cut of beef that we’ve taken from around the web. We’ll cover the relevant terminology, throw in a few buying tips, give you an idea of what to expect when you get up to the register to pay, and provide a recipe for every single cut to cook on your grill or smoker. Many people have only a basic knowledge of cuts of beef. That’s why so many restaurants include a guide to the steaks on the menu. There are more than 20 steaks by my count, not to mention ribs, brisket, roasts, and so on. Owning a great grill is terrific, but to wow your friends and earn the right to wear a cheesy apron, you should also know your cuts of meat, including all beef cuts.
Of course, the real reason is, so you can try new things, and expand your skills and your repertoire. Then let’s get a moo-ve on! Taking Traditional Cooking Methods Outside to Your Grill13. This first beef cuts chart is for those who’d like an at-a-glance overview of every cut of beef, with relative cost, how to cook them, and more. Please click the following image to open it full screen in a new window! Before we get into the in-depth article on all the most popular beef cuts, here is an overview infographic showing where every cut of beef comes from on the cow, recommended methods for cooking outdoors, and their relative costs. We couldn’t add the actual costs of each cut, as it varies wildly and would soon be incorrect.
So instead, we show you their price relative to each other with a sliding scale from inexpensive, through moderate, and to premium cost. Entirely unavoidable pun out of the way early. Before we dive right in, here’s a video that provides an overview of the major sections of a side of beef while a butcher skillfully creates all the different sub-primal cuts from the primal cuts of beef. The number and names of the primals vary from country to country.
For our purposes, we’re dividing our instructional cow into seven primals, largely in keeping with the American system of beef labeling. Let’s begin our beef tour from the front, shall we? This zone provides a nice balance between flavor and economy, making it a desirable part of the beef. Unfortunately, there tends to be more fat in this area than in other sections, and the meat is sometimes a bit tough.
Bone and gristle are also abundant here. A lot of cuts come from the Chuck, and no single cooking style does them all justice. Look for nice marbling in a good roast, but watch out for and potentially trim excess fat. Chef’s Tip: Try an acidic fluid for braising to increase tenderness, such as citrus fruit juice, vinegar, or red wine. Blade Chuck Roast Recipe Swap the oven for indirect heat in your grill or smoker to recreate this almost festive flavored recipe: Star anise and orange glazed beef blade roast. Another cut from the shoulder, this less popular steak is typically bisected by a ribbon of connective tissue. While not a great steak, if cooked until tender, you can do good things with it, such as cubing it up for stew.
If you like to shop economically, marinating to achieve tenderness in less desirable tough cuts, this is an excellent steak to experiment with. Head over to our guide on the blade chuck steak for more details. Chef’s Tip: Cross-cut the cooked meat to leave only a small bit of gristle at the end of each serving. If you’re expecting a veritable bone-yard in this cut, you’ll be disappointed — or more likely, pleased. This cut doesn’t contain 7 bones, it actually gets its name from the shape of the single large bone found in the cut, said to look like the number 7.
Nice and flavorful, usually with thorough marbling. Makes a delicious pot roast beef if cooked slowly. Chef’s Tip: A 7-Bone cut to include part of the backbone may have extra flavor thanks to the extra bone. Cut from the same areas the 7-Bone, but lacking the bone, this is a lovely looking piece of meat.
It’s tough but tasty, and, like other beef Chuck cuts, is best as a pot roast. Chef’s Tip: Probably the most popular choice for the classic Sunday roast beef! This low-cost steak is cut from under the 7-Bone. Although a likely candidate for some form of slow cooking, you might try grilling this one after marinating. Great for adding sliced to stir-fry, as well.