Meat Resources

Upper half cuts
  • Chuck — one of the most common sources for roasts and hamburgers
  • Rib — short ribs, rib eye steak and prime rib
  • Loin — subprimals are:
    • Short loin — from which T-bone steaks are cut
    • Sirloin — less tender than short loin, but more flavorful, further divided into Top sirloin and Bottom sirloin.
    • Tenderloin — the most tender, from which filet mignon is served, can be removed separately, or left in for T-bone andPorterhouse steaks
  • Round — lean cut, moderately tough, lower fat marbling, requires moist cooking or lesser degrees of being cooked


Lower half cuts
  • Brisket — used for barbecue beef brisket, corned beef and pastrami.
  • Shank — used primarily for stews and soups; it is not usually served any other way due to it being the toughest of the cuts.
  • Plate — produces short ribs for pot roasting and types of steak such as the outside skirt steak for, say, fajitas and hanger steak. It is typically a cheap, tough, and fatty meat.
  • Flank — used mostly for grinding, except for the long and flat flank steak, best known for use in London broil. Once one of the most affordable steaks on the market, it is substantially tougher than the loin and rib steaks, therefore many flank recipes use marinades or moist cooking methods such as braising. Popularity and leanness have resulted in increased price.
  • Hoof — The lower leg, not much meat but great for soups and stocks




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