The love of meat across Cajun country (and, indeed, Louisiana) is well-known, but even the most experienced beef-lover can have blind spots when it comes to the many cuts of beef. Red meat lovers may even limit their repertoire to the classics: burgers, ribeyes, filets, and t-bones, but beef is a multi-faceted and diverse group of cuts that each have their upsides and downsides, as well as their proper use.
Knowing the difference between beef cuts and how to prepare them can be the difference between a juicy and delicious steak or a tough and dry one. Furthermore, understanding the nuances of beef can be a real money-saver. Why spring for ribeye when top sirloin will do? Never fear. The butchers at Billy’s are some of the best in the game at all things meat, and we’re here to help.
Categories of Beef Cuts
For starters, it’s important to understand the distinction between primal, subprimal, and portion cuts. These largely are distinctions of size: the primal cut is the large cut of beef that is divided into the subprimal cuts that are sent to markets. These subprimal cuts are then cut into portion cuts that are available for purchase, such as a steak.
The primal cuts are:
- Chuck
- Rib
- Loin
- Round
- Flank
- Short plate
- Brisket
- Shank
While there are varied forms of portion cuts derived from these sections of beef, understanding the primal cuts is key to identifying the various cuts, their advantages, and optimal uses.
Chuck
“Chuck” is the name for beef shoulder. It’s a particularly flavorful cut and tends to be more firm than some of the more tender regions, so it’s often best cooked low and slow. One example is a shoulder roast, but chuck is also the source of most hamburger meat as well as chuck pot roasts, flat-iron steaks, seven steaks, and stew meat.
Rib
As one might expect, the rib cut is the meat of the ribs and spine area—generally for the span of about six ribs. Though there are more than six ribs in total, the more front-facing ribs generally end up in the chuck and short plate cuts. Ribs are slightly fattier (and therefore very flavorful) while still being tender. This is because the fat is less concentrated than in other cuts and is equally distributed throughout the meat, creating a quality called “marbling.” The higher quality the meat, the more marbled it is. Rib cuts include the ribs themselves, ribeye steaks, rib roasts and back ribs.
Loin
The cuts from the loin are typically the most tender and, more often than not, the most expensive. The loin is located behind the rib, and is composed of sirloin (rearmost) and short loin (frontmost). The tenderness of this cut is a result of the fact that the muscle is rarely used compared to those of other cuts. The lean and tender nature of steaks from the loin cut means they are best grilled or cooked at high temperatures for shorter periods of time, as they are prone to drying out. Portion cuts from the loin include New York strips, top sirloin, sirloin tip, filet mignon, t-bone, and porterhouse.
Round
The round cut is the opposite of the loin: tougher and less expensive. This means that most cuts from the round are best cooked low and slow to cultivate tenderness without losing flavor, though top round and eye of round cuts are best cooked at slightly higher temperatures for shorter periods. Cuts from the round include round steak, eye of round, tip roast, top round, and bottom round steaks.
Flank
The flank, located directly below the loin, is a flavorful and entirely boneless cut, though it tends towards toughness. Though it was associated with its low cost in the past, recent years have seen an increase in the flank’s popularity and, therefore, price. Typically, the flank is divided into two cuts: the flank steak and skirt steak, both of which are best cooked at a high heat.
Short Plate
Found near the stomach, short plate cuts are inexpensive, fat-rich, and often tough. However, this cut also includes a variation of short ribs that can be very tender and evenly marbled. The most common short plate cuts, however, are hanger steaks and skirt steaks. Beef from this cut is also often made into a fatty ground beef that can be great for dressing or meatballs, among other things.
Brisket
Well-known to barbecue lovers in particular, the brisket is one of the fattiest, and therefore most flavorful, cuts of beef available. Brisket is naturally tough cut, but when cooked low and very slow, it falls off the fork and every slice melts in the mouth. Preparing brisket is relatively simple: trim some of the fat to avoid greasiness (though not too much), tenderize and marinate. The brisket is divided into two cuts: the point and flat, with the flat being slightly more lean.
Shank
Last but not least is the shank, located in front of the brisket on the foreleg. The shank is typically less desirable than the other cuts for grilling, as it is tough and sinewy. The shank is packed with flavor, however, and can be great for stocks, gravies, soups, and even Osso Buco. When cooking a shank, be sure to cook it very slowly with lots of moisture to avoid excessive drying.
Meat is Our Modus Operandi
Not only do the brains at Billy’s know beef from back to front, we’re pretty proficient at pork (and every other type of meat). In addition to making the best boudin and cracklins Acadiana has to offer, we have a wide selection of sides and starters that pair perfectly with beef of any cut:
Visit our online store to have all your favorites shipped straight to your door, anywhere in the US! Be sure to follow us on Facebook and Instagram for news and special offers, too. Bon appetit!