Types of venison steaks include the flank steak, which is cut from the muscle of the belly. It’s a relatively cheap yet flavorful cut, but not especially tender depending on how it’s cooked, requiring true low ‘n’ slow cooking to break down all the connective tissues, resulting in moist and tender meat. or less. Alternative names: Beef Brisket Middle Cut, Boneless; Boneless Brisket; Brisket Center-Cut; Brisket First Cut; Brisket Flat Cut; Brisket Front Cut; Brisket Middle Cut; Brisket Nose Cut; Fresh Beef Brisket. A thin-cut steak sometimes called the Sirloin Flap. Braising dissolves the muscle fibers and cartilage, producing gelatin that further tenderizes the meat. That being said, it does have its strengths. Alternative names: Boneless Sirloin Butt Steak; Boneless Top Sirloin Steak ; Loin, Top Sirloin Butt Steak, Boneless; Sirloin Butt Steak; Top Sirloin Butt Center-Cut Steak; Top Sirloin Butt Steak, Boneless; Top Sirloin Steak Boneless Cap Off; Top Sirloin Steak Cap Off. These areas are tender and full of marbling. Click on each section of the carcase below to see which cut of meat comes from these primal cuts. A highly recommended cut of beef. A Porterhouse is really just a “beefed up” T-bone: the USDA specifies the name “Porterhouse” may only be used to describe a T bone with a Tenderloin at least 1.25” wide. Porterhouse and T-bone steaks include a portion of the tenderloin muscle, which is found just behind the upper section of the short loin. Chef’s Tip: The flavor is rich enough to stand up to equally rich sauces and sides, such as béchamel, red wine sauces, shellfish, etc. It’s a lean cut, and a very manageable size, usually between 4 – 8 oz. It is one of the toughest and most flavorful cuts of beef. Beef Chuck Primal Cut This cut of meat is a large section of beef cut from the shoulder, arm, and chest sections. Its distinctive 'T' shaped bone is nestled between two steaks each themselves prized cuts of beef. They’re fine as whole steaks, but perhaps better cut into smaller pieces and marinated for use in kebabs and such, like our Beef and Vegetable Kebab recipe . The Top sirloin steaks are an affordable alternative to the previous options. Read on to find out how to prepare, cook and serve specific cuts of beef, how they differ, what part of the cow they come from and what they taste like. Alternative names: Beef Plate; Boneless Diaphragm; Fajita Meat; Fajita Steak; Inside Skirt Steak; Outside Skirt Steak; Philadelphia; Skirt Steak. There are a variety of different types of steak, which comes from various parts of the cow. When I was young, to me this, along with whole lobster, was the pinnacle of sophisticated eating. Best for: Low ‘n’ slow, or indirect grill and roast. This delectable cut is frequently referred to as a Filet Mignon. It is very lean and not tender. The most tender steaks come from the cow’s back—in primal cut terminology, from the rib, short loin, and sirloin—because these muscles do less work. Alternative names: Beef Cubes for Kabobs; Diced Beef; Shish Kebob. Like most cuts that come from the legs, it tends to be stringier -- the cow uses these muscles more. The butcher will take tougher steak, likely from the Round or the Chuck, and run it through a mechanical tenderizer that pounds cube-shaped marks into the meat. Meat with good marbling doesn’t do well when cooked slowly in a stew because the fat just disappears into the liquid, leaving the meat tough and chewy. As a Steakhouse near Milwaukee, we receive a lot of questions about our cuts of steak. Chef’s Tip: A 7-Bone cut to include part of the backbone may have extra flavor thanks to the extra bone. As with beef brisket, the beef shank is very tough and contains connective tissue. It’s lean and mildly flavored, and will pretty much melt in your mouth, especially if cooked to just medium-rare. The Bavette is finding new popularity thanks to its versatility and low cost. There are more than 20 steaks by my count, not to mention ribs, brisket, roasts, and so on. Beef Primal Cuts The primal cuts of beef are the basic cuts separated from the carcase during butchering. Chuck steak comes from the neck and shoulder area. Also, although very, very tender, the flavor is somewhat mild. Alternative names: Blade Chuck Pot Roast; Chuck 7-bone Pot Roast; Chuck Arm Pot Roast; Chuck Blade Pot Roast; Chuck pot roast; Chuck Roast 1st Cut; Chuck Roast Blade Cut; Shoulder Pot Roast. Swap the oven for indirect heat in your grill or smoker to recreate this almost festive flavored recipe: Recreate oven temps with indirect heat on your grill for this one: Low ‘n’ slow (smoking wood preferred, but optional). Different Cuts of Steak Served by Steakhouses. As carcasses are split down the middle, each side of beef contains one shank from the front and one from the back. Each cut has distinct characteristics that impact the flavor and tenderness of the beef. A boneless steak sometimes referred to by other names such as London Broil, or Swiss steak. I love a tasty stew, and a juicy pot roast always hits the spot. (Which I expect to get the recipe for!). Both types of steak are cut from beef short loin where the top loin and the tenderloin meet. The major muscles in the hindquarter are the top round, bottom round, eye of round and sirloin. Master the art of buying and preparing beef cuts—from brisket to osso buco—with Belcampo Meat Co. butcher Alex Jermasek. The flavor is rich and truly beefy, so it may not need much help in the way of seasonings or marinade, though it is traditionally marinated and grilled hot for fajitas. Perhaps you’ll now find the courage to tackle some cuts you might otherwise have avoided, or you’ve discovered a new cut to try? There are so many different types of steak, not to mention steak cuts. The filet is a very rich and beefy cut, with plenty of marbling. It’s a lean cut found at the top of the legs. As the name implies, this method requires a low temperature, usually around 250F, held for a long time. Alternative names: Chuck Under Blade Center Steak; Chuck Under Blade Steak; Denver Cut. Although flank steak does have more connective tissue than some higher-end cuts, it still can become extremely tender and have a lot of flavour when you cook it properly. A very tender and delicious steak that may be anywhere from 8 – 20 oz., depending on the thickness of the cut. Learn all about the most popular beef cuts, 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 from around the web. Alternative names: Split Ribeye; Split Ribeye Roast. A lot of cuts come from the Chuck, and no single cooking style does them all justice. Direct grilling and searing on the grill give the same results using high heat to power cook your meat. I love cooking outdoors over live fire and smoke whatever the weather, using various grills, smokers, and wood-fired ovens to produce epic food. Rich with flavor, and rather tender, this is a small roast worth a try, if you can find one. It includes parts of the shoulder blade, neck, and upper arm. If you are grilling flank steak, try to use high temperature and cook quickly. Porterhouse steaks are tender and come from the short loin. On some charts, the Shank is considered a Primal cut, or at least a Sub-primal, zone. « Hibachi Grills: A Complete Guide to a Japanese Classic, Tomahawk Steak: Your Ultimate Guide for this Ultimate Cut! An oven can be set to a low temperature to achieve this effect, but many people opt for the slow cooker instead, maybe the best indoor “set it and forget it” gadget to exist. Yes, a Porterhouse is two steaks in one! A good, cast iron wok is an excellent device for high heat cooking on a BBQ. Unfortunately, there tends to be more fat in this area than in other sections, and the meat is sometimes a bit tough. It includes portions of the diaphragm muscle and the inside of the abdominal wall with thick connective tissues. Usually cut about an inch thick, and weighing 10 ounces before it hits the grill. Chef’s Tip: Best cooked to medium rare or medium maximum, to preserve the inherent tenderness of the meat. Chef’s Tip: Choose a cut with a fine texture and plentiful flecks of fat to ensure a very juicy steak. This can be a really big cut of meat, perhaps 15” in length and almost as wide. Juicy top sirloin cuts come from the upper-rear portion of the loin while bottom sirloin cuts come from the area just above the flank. Many standard indoor cooking techniques can easily be adapted, or directly translated to, a technique of outdoor cooking. Pork steaks come from the Boston butt or pork blade steak areas of a hog, so in other words, they are cut from the shoulder of the pig around 1/2 to 3/4 of an inch thick. The hanger steak, taken from the plate section of the animal, is taken from the diaphragm of a steer or heifer. Sometimes known as a “Triangle Roast,” there’s only one of these per side, and it’s usually between 1.5 – 2.5 lbs. Alternative names: Boston Cut; Bread and Butter Cut; Cross Rib Roast; English Cut Roast; English Roll; Thick Rib Roast. Chuck is separated between the fifth and sixth ribs, containing part of the tender longissimus dorsi muscle that appears in cuts of rib-eye steak. From the shoulder area comes your beef chuck, and down south a bit your brisket. A Detailed Guide on this Lesser Known Cut, 27 of the Best Grilling Gifts and BBQ Gift Ideas in 2020, Smoking Times and Temperatures Chart – With BBQ Cooking Tips, Best Pellet Smokers and Grills in 2020 – From Affordable to High End, Spare Ribs Vs. St. Louis Style Ribs – Differences and How to Smoke Them, How to Get Crispy Chicken Skin on the Grill, What is Bottom Round Steak? We’ve also added an “others” section for some special cuts. This is also a fatty section of the cow, making it a popular choice for ground beef. Through this article, you’ll learn about all the popular cuts of beef from front to back, what they’re good for, and how to cook them. You’ll have to do a little extra cutting, but the flavor and the savings might make it worth your while. As compensation, they have little peripheral fat, despite deep marbling, so there’s not much in the way of wasted trimmings. Alternative names: Beef Loin, Tenderloin Steak, Side Muscle Off, Skinned; Beef Tender Steak; Butt Tenderloin; Chateaubriand; Chateaubriand Filet De Boeuf; Filet De Boeuf; Filet Mignon; Filet Steak; Fillet de Boeuf; Fillet Steak; Medallions; Short Tenderloin; Tenderloin Medallion; Tenderloin Steak, Side Muscle Off, Skinned. Chef’s Tip: Keep your heat medium-high, and aim for medium rare. Smoking wood or pellets add savory flavors and aroma to low ‘n’ slow cooked meats. The tenderloin is possibly the most popular cut of steak. Alternative names: Ribeye Roll Steak; Ribeye Steak, Bone-In; Ribeye Steak, Lip-On, Boneless; Cowboy steak, Tomahawk steak. Your email address will not be published. This versatile cut gives us corned beef and pastrami, bless its soul. Chef’s Tip: The Texas Beef Council (who sound like they should know) recommends marinating before grilling. These cuts come from the muscle area near the spine of a cow, which is very tender. That’s why so many restaurants include a guide to the steaks on the menu. If you do grill this This section of beef is known for its robust flavor and its ability to produce a number of popular steaks. Beef flank is a cut of beef taken from the underside of the animal, behind the plate, and before beef round. These cuts are soft, juicy, and perfect for the grill. Your email address will not be published. What’s the best temperature to serve them? Cuts in the beef Chuck category originate from the ‘chuck primal’, in the neck and shoulder area. Always take your steaks out of the refrigerator at least 30min before cooking. You can learn a lot more about this most tender of cuts in our tenderloin steak guide. Some cuts of meat turn out best when cooked slowly and evenly. There are a few different cuts that come from here, although most steak that’s sold as “sirloin steak” is taken from the bottom area, which is a bit on the tough side and moderately flavored. Alternative names: Ribeye Filet, Boneless. Chef’s Tip: If the strips aren’t from high-grade cuts, consider a marinade, and do not over-cook. That’s the quickest route to a dry and tough meal. Unlike most of the shoulder muscles, the muscle from which this steak is cut – The center of the under blade – doesn’t get much of a workout, so it’s more tender than most Chuck cuts. Find 15 different types of steak and cuts right here. Chef’s Tip: A slightly less expensive alternative to a filet mignon, a Strip filet will impress your guests, and leave room on the plate for side dishes. Most chefs and steak lovers would agree that some of the top choices for steak include: T-bone steaks; Porterhouse steaks; Filet mignon steaks; Top sirloin steaks; T-bone steaks come from the short loin and are very tender. Related cuts: sandwich steak, cube steak, round steak, breakfast steak Where it is on the cow: Minute steak and its many-named variants are typically cut from the rear leg, or “round portion” of the cow, as well as from the sirloin area. Avoid overcooking to maximize tenderness. Alternative names: Baseball Cut; Center-Cut Top Sirloin Steak; Top Sirloin Butt Steak; Top Sirloin Butt Steak, Center-Cut; Top Sirloin Butt Steak, Center-Cut, Boneless; Top Sirloin Filet Boneless; Top Sirloin Steak. It is taken from the tip of the tenderloin and is one of the most tender cuts of beef. 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. For any recipe that asks you to grill or broil in the kitchen that you wish to cook outdoors, simply place the meat directly over the charcoal or flames where the temperature is highest to cook a dish quickly. The cuts of beef commonly considered the best are: Tenderloin (Filet Mignon), Ribeye, Top Sirloin, and Short Loin (T-Bones & Porterhouse). To braise meat, you’ll need time and moisture. For more details, clink on over to our shoulder steak guide. Just like beef and other red meats, it comes in many cuts and sizes, each with a different taste, texture and quality, not to mention appropriate cooking methods. Not suitable for delicate food, but great for a steak or chop. Do not misread this and try to walk on the grill. Includes descriptions of popular beef cuts. Where do these Beef Cuts Originate? The number and names of the primals vary from country to country. Short ribs may be cut from many sections of the rib cage across several primal zones. Pork Steaks If you’re from the St. Louis metro area, then you surely know about the delicacy that is a wonderfully-grilled pork steak.