Hind Quarter
|
|
|
|
This section consists of a group of muscles that do very little work. Because of this, it is known to have the most tender cuts of the beef. The tenderloin can either be cut for roasts or for steaks. Unlike the nearby tenderloin, the short loin is a sizable muscle, allowing it to be cut into the larger portions like a strip steak. The short loin is not as tender as the tenderloin, but it is still a very desirable cut.
|
- Filet Mignon
- New York Strip
- T-Bone Steak
- Porterhouse Steak
- Tenderloin
|
|
This is from the hip section of the beef, behind the short loin section and in front of the round section. The sirloin comprises several different muscles of the pelvic area, and each of these different muscles of the sirloin have a different flavor and tenderness.
|
- Top Sirloin/Center
Cut Sirloin
- Top Sirloin Cap Steak
- Tri Tip
- Culotte
|
|
Cuts from the round primal are generally lean but not naturally tender. The fat and marbling present in tenderize meat as it cooks, is lacking in cuts from the round primal. Therefore, a moist slow cooking method, should be used to tenderize the meat.
|
- Top Round Roast
- Top Round Steak
- Rump Roast
- Bottom Round Roast
- Eye of Round Roast
- Sirloin Tip Roast
|
|
A relatively long and flat cut of meat, used in many recipes with moist cooking methods. Flap steak comes from a flank cut, and is generally a very thin steak. Not surprisingly so, the flap steak is often confused with hanger steak because both are thin and come from similar parts of the cow.
|
|