Upper Half
* Chuck — one of the most common sources for hamburger.
* Rib — Short ribs, rib eye steak.
* Short Loin — from which porterhouse steaks, and filet mignon, the most
tender, are cut.
* Sirloin — less tender than short loin, but more flavorful.
* Round
Lower Half
* Brisket — often associated with barbeque beef brisket.
* Shank — used primarily for stews and soups, but is not usually served
another way, due to it being the toughest of the cuts.
* Plate
* Flank
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