Loins, briskets, shanks, and chuck, there’s a lot of different beef cuts out there. If all the different beef cut types confuse you, dont’ worry! We’re here to help. We’ve put together a simple, handy guide to find the cut of beef you need. Whether it’s for grilling, stewing, braising, or otherwise, there are cuts of beef out there for you. By following our guide, you’ll be able to tell the difference in no time.
Loin Beef Cut
Loin, short loin, and strip loin are all beef cut types. These are usually leaner, and best when grilled or fried. These cuts are also best cooked on a high heat. T-bone and porterhouse steaks also tend to be best for dry heat cooking.
Sirloin Cuts of Beef
These beef cuts comprise bavette, tri-tips, roasts, and filet mignon. Sirloin comes from the rear of the animal, and it tends to be a leaner cut. Sirloin cuts are ideal if you want to grill, skillet, or stir fry them on high-heats.
Rib Cut of Beef
You will find this cut of beef in ribeye filet and ribeye steak. These particular cuts are quite fatty, making some of them better for slow roasts. This does not apply to ribeye steak, which is better when grilled or fried.
Chuck Beef Cut
These cuts of beef tend to be the slow-cooking stars. Blade, country-style ribs, and chuck eye tend to be great in things like pot roasts. Some chuck cuts are still great for grilling, though! Ranch steak and shoulder steak are great here. When it comes to chuck, there’s a cut for all kinds of cooking.
Brisket Beef Cuts
This beef cut is one you can’t really go wrong with when slow cooking them. Be careful, though! While it’s a forgiving cut, be careful to avoid overcooking it, as it can very quickly become chewy and dry.
Round Cut of Beef
Coming from the rear legs of the cow, these beef cuts tend to be leaner. Eye, bottom, and top round are best cooked at high heats. On the other end, the eye, bottom, and rump roast are best for oven roasting.
Plate and Flank Cuts of Beef
Flank, skirt, and short ribs. When it comes to these cuts of beef, you should only slow-cook the short ribs. The skirt steak and flank are best when grilled or fried.
Besides what we’ve already mentioned, there are a variety of other cuts available. There are stewing steaks, burger meat, mince, and ground beef in this category. There are also shanks, which you will find in the legs of the cow. They are very interesting in both taste and texture, and are best when slow cooked.