Primal And Subprimal Cuts Of Beef
Beef is the meat of domesticated cattle, specifically steers, raised principally for consumption. A beef carcass is first divided into primal cuts. Each primal cut is then reduced into subprimal cuts. Individual portions derived from subprimal cuts are referred to as fabricated cuts. The primal cuts of beef are:
Chuck, Brisket, Shank, Rib, Short Plate, Loin, Flank, Round
Primal and Subprimal Cuts of Beef
The primal and subprimal cuts have distinctive characteristics based on the amount of muscle tissue, which give meat its characteristic appearance. The amount of connective tissue determines the tenderness of the meat. Muscle tissue, composed of cells held together by connective tissue, is 72% water, 20% protein, 7% fat, and 1% minerals. The cells of muscles which are in more frequent use contain more connective tissue. Therefore, cuts of meat from the chuck or shoulder, which are in constant use, are tougher than those from the loin, or back, which have less muscle.
Connective tissue contains collagen (a membrane) or elastin (tendons and ligaments) which connect the muscle to bone. Collagen breaks down into gelatin and water when cooked using moist heat. Elastin, on the other hand, remains stringy and tough so, it is best to remove these tendons and ligaments before cooking.
Subprimal Cuts of Beef
Chuck
The primal chuck is the animal’s shoulder. Since this is a well-used muscle, the chuck contains a high amount of connective tissue and is very tough. It is, however, one of the most flavorful cuts of beef.
Fabricated cuts:
Cross rib pot roast
Chuck short ribs
Stew meat
Ground chuck for hamburgers
Flat-iron steak
Recommended cooking methods: moist-heat; stewing and braising; grilling or frying (hamburgers and steak)
Brisket and Shank
The brisket (steer’s breast) and foreshank (arm) are located beneath the primal chuck on the front half of the animal. The brisket is very tough and contains a substantial percentage of fat. It is typically pickled to produce corned beef brisket or cured to make pastrami.
Beef foreshank is very flavorful and high in collagen. Typically, it is used in foodservice for making soups and stocks. In retail markets, it is ground for low-fat ground beef.
Recommended cooking method: moist heat.
Rib
This primal cut consists of the ribs, as well as a portion of the backbone. The center muscle portion of the rib is quite tender. It also contains large amounts of marbling and produces rich, full-flavored roasts and steaks. Marbling is intramuscular fat that increases tenderness in meat and gives it a marbled look.
Fabricated cuts:
Roast prime rib of beef
Boneless ribeye roast
Ribeye steaks
Beef short ribs
Recommended cooking method: dry heat.
Short Plate
The short plate contains rib bones and is located directly below the primal rib.
Fabricated cuts:
Short ribs
Skirt steaks
Recommended cooking methods: moist and dry heat.
Loin
The loin is located behind the primal rib and produces the most prized cuts of meat.
Fabricated cuts:
Tenderloin
Filet mignon
Strip
Porterhouse
T-Bone
Sirloin steak
Sirloin butt roast
Recommended cooking method: dry heat.
Certified Steak & Seafood Filet Mignon, Top Sirloin, Strip Steak, Porterhouse, T-Bone
Flank
The flank is located directly beneath the loin. The flank contains no bones, is very tough, but very flavorful.
Fabricated cuts:
Flank steak
London broil
Recommended cooking methods: moist and dry heat.
Round
The primal round is the hind leg of the animal and contains the round, aitch, shank, and tail bones.
Fabricated cuts:
Round steaks
Round roasts
Recommended cooking methods: moist heat.
Define the following cooking methods:
moist Heat
dry Heat
stewing
grilling
frying
marinate
braising
broiling
steaming
poaching
saute
Beef is the meat of domesticated cattle, specifically steers, raised principally for consumption. A beef carcass is first divided into primal cuts. Each primal cut is then reduced into subprimal cuts. Individual portions derived from subprimal cuts are referred to as fabricated cuts. The primal cuts of beef are:
Chuck, Brisket, Shank, Rib, Short Plate, Loin, Flank, Round
Primal and Subprimal Cuts of Beef
The primal and subprimal cuts have distinctive characteristics based on the amount of muscle tissue, which give meat its characteristic appearance. The amount of connective tissue determines the tenderness of the meat. Muscle tissue, composed of cells held together by connective tissue, is 72% water, 20% protein, 7% fat, and 1% minerals. The cells of muscles which are in more frequent use contain more connective tissue. Therefore, cuts of meat from the chuck or shoulder, which are in constant use, are tougher than those from the loin, or back, which have less muscle.
Connective tissue contains collagen (a membrane) or elastin (tendons and ligaments) which connect the muscle to bone. Collagen breaks down into gelatin and water when cooked using moist heat. Elastin, on the other hand, remains stringy and tough so, it is best to remove these tendons and ligaments before cooking.
Subprimal Cuts of Beef
Chuck
The primal chuck is the animal’s shoulder. Since this is a well-used muscle, the chuck contains a high amount of connective tissue and is very tough. It is, however, one of the most flavorful cuts of beef.
Fabricated cuts:
Cross rib pot roast
Chuck short ribs
Stew meat
Ground chuck for hamburgers
Flat-iron steak
Recommended cooking methods: moist-heat; stewing and braising; grilling or frying (hamburgers and steak)
Brisket and Shank
The brisket (steer’s breast) and foreshank (arm) are located beneath the primal chuck on the front half of the animal. The brisket is very tough and contains a substantial percentage of fat. It is typically pickled to produce corned beef brisket or cured to make pastrami.
Beef foreshank is very flavorful and high in collagen. Typically, it is used in foodservice for making soups and stocks. In retail markets, it is ground for low-fat ground beef.
Recommended cooking method: moist heat.
Rib
This primal cut consists of the ribs, as well as a portion of the backbone. The center muscle portion of the rib is quite tender. It also contains large amounts of marbling and produces rich, full-flavored roasts and steaks. Marbling is intramuscular fat that increases tenderness in meat and gives it a marbled look.
Fabricated cuts:
Roast prime rib of beef
Boneless ribeye roast
Ribeye steaks
Beef short ribs
Recommended cooking method: dry heat.
Short Plate
The short plate contains rib bones and is located directly below the primal rib.
Fabricated cuts:
Short ribs
Skirt steaks
Recommended cooking methods: moist and dry heat.
Loin
The loin is located behind the primal rib and produces the most prized cuts of meat.
Fabricated cuts:
Tenderloin
Filet mignon
Strip
Porterhouse
T-Bone
Sirloin steak
Sirloin butt roast
Recommended cooking method: dry heat.
Certified Steak & Seafood Filet Mignon, Top Sirloin, Strip Steak, Porterhouse, T-Bone
Flank
The flank is located directly beneath the loin. The flank contains no bones, is very tough, but very flavorful.
Fabricated cuts:
Flank steak
London broil
Recommended cooking methods: moist and dry heat.
Round
The primal round is the hind leg of the animal and contains the round, aitch, shank, and tail bones.
Fabricated cuts:
Round steaks
Round roasts
Recommended cooking methods: moist heat.
Define the following cooking methods:
moist Heat
dry Heat
stewing
grilling
frying
marinate
braising
broiling
steaming
poaching
saute
