Cuts
of Meat; Parts of the Cow
By Lorrell Kay, eHow Contributor
o Beef chuck is the lower neck and upper shoulder
of the cow. Several roasts come from the chuck, including chuck roast, cross
rib English roast, shoulder roast, shoulder clod roast, arm roast and chuck eye
roast. Chuck short ribs and country-style chuck ribs also come from the
shoulder area. Many quality
cuts of steak come from the shoulder, as well, including flat iron, top blade
steak, mock tender steak, shoulder tender medallions, sierra cut, Denver cut,
ranch steak and chuck eye steak.
cuts of steak come from the shoulder, as well, including flat iron, top blade
steak, mock tender steak, shoulder tender medallions, sierra cut, Denver cut,
ranch steak and chuck eye steak.
Round
o The beef round is the equivalent of the animal's
hind leg, including the butt, ham and thigh. The round is where the rump, round
roasts and steaks come from. This is also, where the London broil comes from.
Other cuts from the round include the sirloin tip roast, sirloin tip center steak
and sirloin tip side steak.
o
Sirloin
o The sirloin is the eight-inch strip of meat
in front of the round. It runs from the backbone down to the upper belly. The
sirloin is where the center cut and sirloin steak come from. Tri-tip steak and
tri-tip roast, along with ball tip roast and steak, are all cuts of meat from
the sirloin. Coulotte steak and bottom sirloin flap meat are taken from the
lower belly portion of the sirloin. The filet of sirloin is from the area of
sirloin around the backbone.
in front of the round. It runs from the backbone down to the upper belly. The
sirloin is where the center cut and sirloin steak come from. Tri-tip steak and
tri-tip roast, along with ball tip roast and steak, are all cuts of meat from
the sirloin. Coulotte steak and bottom sirloin flap meat are taken from the
lower belly portion of the sirloin. The filet of sirloin is from the area of
sirloin around the backbone.
Short Loin
o The short loin is the meat located in the center
of the cow's back. It rests between the sirloin and the ribs. It stretches down
to the center of the belly. This is where you find the tenderloin, which runs
alongside the backbone. From the short loin comes the bone-in strip steak,
strip steak, filet of strip, T-Bone and porterhouse steaks. Strip roast and
hanger steak come from the short loin as well. Possibly the most sought-after
cut of beef—the filet mignon—comes from the tenderloin portion of the short
loin.
Flank
o The flank is the belly portion of the short loin
and sirloin. From the flank comes flank steak and the flap. Cubed steak, stew
meat and ground beef are often cut from the flank.
Ribs
o The ribs are located between the chuck and the
loin. This is where the short and back ribs come from. Other cuts of meat from
the meaty portion on top of the rib bones include rib eye steak and roast, as
well as prime rib, filet of rib and cowboy steak. The short plate is the belly
portion below the ribs, which is where short ribs and skirt steak come from.
Shank and Brisket
o The shank is the upper portion of the front leg
between the shoulder and the knee. The brisket is the breast area between the
front legs. From these areas come the shank steaks and beef brisket cuts.
Hamburger
o Hamburger comes from every part of the cow. Meat
trimmed from the prime cuts of steak and roast is ground into hamburger. The
quality of the hamburger depends on the lean meat to fat ratio.
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