Understanding Your Cuts of Beef
Do you know your cuts of beef? If the answer is no, then you should know that you are not alone. And although beef cuts have different names, there are some easy tricks to understanding the differences. The Austin’s Restaurant Group team has put together some tips for you so that you can be in the know the next time you order your favorite cut of beef.
The 9 Cuts of Beef That You Should Know
1. Chuck
Chuck comes from the front upper section of the cow and is a very lean, non-fatty cut that can get tough when not properly prepared. You usually see chuck cut as boneless short ribs, chuck eye steak, or shoulder steak. These cuts are best for pot roast, but not grilling or searing.
2. Rib
Most kitchen enthusiasts have mastered how to cook ribs. Ribeye steaks are quite delicious when cooked in the oven or pan seared. Ribeye steak is often considered a better cut of meat as it has a good combination of fat and muscle, resulting in a lot of flavor and juiciness.
3. Short Loin
The short loin comprises the upper middle section of the cow. This is where you will find the Porterhouse, T-Bone, and Top Loin steak. All of these cuts are similar to ribeye, and have a nice combination of muscle and fat. Short loin also makes for a good slow cooked roast.
4. Sirloin
Sirloin also comes from the upper middle section of the cow, but is found just behind the short loin. From the sirloin, you get top sirloin steak, tri-tip steak, and tri-tip roast. Tri-tip steak is similar to the tenderloin on a porterhouse, but not quite as good in quality. Tri-tip roast, however, is great for roasting. Top sirloin steak, however, works well when pan fried as long as it is not overcooked.
5. Round
The rear section of the cow makes up the round cut of meat and as such, is a tougher cut of meat. Similar to the chuck, round steak is best for roasts and stews. Butchers also get hamburger meat from the round cut as it is lean and easy to ground up.
6. Brisket
Brisket is found just under the chuck at the front, lower section of the cow. This cut is generally pretty tough and creates a brisket flat cut. If you aren’t familiar with what you are doing, it can be challenging to cook a brisket. The trick is to cook it for a long time at a lower temperature.
7. Fore Shank
The fore shank comes from underneath the front legs, right behind the brisket. This cut is comprised of muscles and tendons. For those wanting to cook a fore shank, the best method is to braise it. A slow cook will help make the meat more tender so that it can be chewed and enjoyed.
8. Short Plate
The short plate primal cut comes from the underbelly of the cow, stretching from the front legs the hind legs on the lower section. These cuts tend to be on the tougher side, but they are quite rich in flavor. Skirt steak and hangar steak come from this area and are tastiest when braised and slow cooked.
9. Flank
The flank sits behind the short plate just behind the hind legs. When cooked properly, the flank steak will have just as much flavor as a ribeye. But it will be less expensive. Marinate flank steak overnight to help tenderize it a little before you cook it, and then either grill it or pan fry it.
Let Austin’s Ocean One Serve You the Perfect Ribeye or Beef Tenderloin
If you prefer to let the experts cook your steaks and you are planning a trip to Myrtle Beach, then add a meal at Ocean’s One to your list of things to do. Located in Pawleys Island, SC, Austin’s Ocean Once serves a tantalizing ribeye and a savory beef tenderloin that will get your salivary glands flowing. Let us show you how a good steak is done!