Cut of beef explained

During butchering, beef is first divided into primal cuts, pieces of meat initially separated from the carcass. These are basic sections from which steaks and other subdivisions are cut. Since the animal's legs and neck muscles do the most work, they are the toughest; the meat becomes more tender as distance from hoof and horn increases.

Different countries and cuisines have different cuts and names, and sometimes use the same name for a different cut; e.g., the cut described as brisket in the US is from a significantly different part of the carcass than British brisket. Cut often refers narrowly to skeletal muscle (sometimes attached to bones), but can also include other edible flesh, such as offal (organ meat) or bones without significant muscles attached.

American and Canadian

The following is a list of the American primal cuts, and cuts derived from them. Beef carcasses are split along the axis of symmetry into "halves", then across into front and back "quarters" (forequarters and hindquarters). Canada uses identical cut names (and numbering) as the US, with the exception of the "round" which is called the "hip".^[1] The British designation 'rump' is also common in Canada.

Forequarter

• The chuck is the source of bone-in chuck steaks and roasts (arm or blade), and boneless clod steaks and roasts, most commonly. The trimmings and some whole boneless chucks are ground for ground beef.
• The rib contains part of the short ribs, the prime rib and rib eye steaks.^[2]
• Brisket, primarily used for barbecue, corned beef or pastrami.
• The foreshank or shank is used primarily for stews and soups; it is not usually served any other way because it is the toughest of the cuts.
• The plate is the other source of short ribs, used for pot roasting, and the outside skirt steak, which is used for fajitas. The navel is the ventral part of the plate and is commonly used to make pastrami. The remainder is usually ground, as it is typically a tough and fatty meat.

Hindquarter

• The loin has two subprimals
  • the short loin, from which the T-bone and porterhouse steaks are cut if bone-in, or strip steak.
  • the sirloin, which is less tender than short loin, but more flavorful, can be further divided into top sirloin and bottom sirloin (including tri-tip), and
  • the tenderloin, which is the most tender, can be removed as a separate subprimal, and cut into filet mignons, tournedos or tenderloin steaks, and roasts (such as for beef Wellington). They can also be cut bone-in to make parts of the T-bone and porterhouse loin steaks.
• The round contains lean, moderately tough, lower fat (less marbling) cuts, which require moist or rare cooking. Some representative cuts are round steak, eye of round, top round, and bottom round steaks and roasts.
• The flank is used mostly for grinding, except for the long and flat flank steak, best known for use in London broil, and the inside skirt steak, also used for fajitas. Flank steaks were once one of the most affordable steaks, because they are substantially tougher than the more desirable loin and rib steaks. Many modern recipes for flank steak use marinades or moist cooking methods, such as braising, to improve the tenderness and flavor. This, combined with a new interest in these cuts' natural leanness, has increased the price of the flank steak.

Argentine

The most important cuts of beef in Argentine cuisine are:^[3]

Spanish; Castilian: Asado : the large section of the rib cage including short ribs and spare ribs

Spanish; Castilian: Asado de tira : often translated as short ribs, but also sold as long, thin strips of ribs. Chuck ribs, flanken style (cross-cut).

Spanish; Castilian: Bife de costilla : T-bone or porterhouse steaks

Spanish; Castilian: Bife de chorizo : strip steak, called NY strip in US

Spanish; Castilian: Ojo de bife : ribeye steak

Spanish; Castilian: Bola de lomo : eye of the round

Spanish; Castilian: Chinchulín : upper portion of small intestines

Spanish; Castilian: Colita de cuadril : tri-tip, or the tail of the rump roast

Spanish; Castilian: Cuadril : rump

Spanish; Castilian: Entraña : skirt steak

Spanish; Castilian: Falda : navel

Spanish; Castilian: Lomo : tenderloin

Spanish; Castilian: Matambre : a long, thin cut that lies just under the skin and runs from the lower part of the ribs to belly–or flank area

Spanish; Castilian: Mollejas : sweetbreads (thymus gland)

Spanish; Castilian: Pecho : brisket

Spanish; Castilian: Riñones : kidneys

Spanish; Castilian: Tapa de asado : rib cap

Spanish; Castilian: Tapa de nalga : top of round roast

Spanish; Castilian: Vacío : flank, though it may contain the muscles of other near cuts

Brazilian

The most important cuts of beef in Brazilian cuisine are:^[4]

Portuguese: Acém : neck

Portuguese: Alcatra : top/bottom sirloin

Portuguese: Contrafilé : tenderloin

Portuguese: Coxão duro : round (upper)

Portuguese: Coxão mole : round (lower)

Portuguese: Filé Mignon : part of the tenderloin

Portuguese: Lagarto : round (outer)

Portuguese: Maminha : bottom sirloin/flank

Portuguese: Patinho : confluence of flank, bottom sirloin and rear shank

Picanha : rump cover or rump cap

Portuguese: Cupim : hump (zebu cattle only)

Portuguese: Fraldinha : confluence of short loin, flank and bottom sirloin

Portuguese: Paleta : chuck/brisket

Irish, British, Australian, South African and New Zealand

• Tongue
  • • • • • • Top rump
  • Rib eye steak
• T-bone steak
  • • (Skirt steak)
      • Feather blade
• Fillet
• Oxtail

Colombian

• (top round)
• (heel)
• (bottom round)
  • (bottom round)
• or
  • (sirloin)
• (tri-tip)
• (sirloin tip center)

Chinese

Beef is classified according to different parts of the cow, specifically "chest Chinese: lao" (the fat on the front of the cow's chest), "fat callus" (a piece of meat on the belly of the cow), and Chinese: diaolong (a long piece of meat on the back of the beef back), "neck " (a small piece of meat protruding from the shoulder blade of a beef) and so on.

Dutch

• Neck
• Rib steak
• Sirloin
• Tenderloin – considered to be the premium cut, highly prized. It is called Dutch; Flemish: ossenhaas in Dutch. It tends to be cut slightly smaller than its American counterpart.
• Top sirloin
• Round – mainly used for Dutch; Flemish: kogelbiefstuk ('hip joint steak') considered to be the basic form of steak in Dutch and Belgian cuisine.
• Flank
• Chuck – the best cuts are used for stoofvlees; lesser bits are used in hachee.
• Brisket
• Shankle
• Beef tongue is considered the cheapest piece of beef; it is used in certain styles of sausages such as the frikandel, though not as the main ingredient.
• Oxtail, though not on the image shown, is used extensively in stews.

Finnish

The cuts of beef in Finland are:

• Entrecôte (rib eye)
• Finnish: Etuselkä (chuck and blade)
• Finnish: Kulmapaisti (topside)
• Finnish: Kylki (flank/rib)
• Finnish: Lapa (shoulder)
• Finnish: Niska (chuck)
• Finnish: Paahtopaisti (bottom sirloin)
• Finnish: Poski (cheek)
• Finnish: Potka (shank)
• Finnish: Rinta (brisket)
• Finnish: Sisäfilee (filet/tenderloin)
• Finnish: Sisäpaisti (silverside/bottom round)
• Finnish: Ulkofilee (sirloin)
• Finnish: Ulkopaisti (rump)

German

1. German: Rinderhals, German: Kamm or German: Nacken (chuck steak)
2. German: Querrippe (short ribs)
3. German: Rinderbrust (brisket)
4. German: Hochrippe or German: Fehlrippe (standing rib roast)
5. German: Vorderrippe or German: hohes Roastbeef
6. German: Rostbraten or German: flaches Roastbeef
   5 and 6 together are the German: Roastbeef or German: Zwischenrippenstück
7. German: Filet (fillet)
8. German: Spannrippe or German: Knochendünnung
9. German: Dünnung or German: Bauchlappen (flank steak)
10. German: Falsches Filet, German: Schulter, German: Bug or German: Schaufel (shoulder)
11. German: Oberschale, German: Unterschale and German: Nuss
12. German: Flanke, German: Schliem or German: Rindfleisch
13. German: Hüfte mit Hüftsteak and German: Schwanzstück or German: Tafelspitz (top sirloin))
14. German: Hesse or German: Wade (beef shank)
15. German: Fricandeau
16. German: Schwanz or German: Ochsenschwanz (oxtail)

Croatian

1. Croatian: Vratina
2. Croatian: Hrskavi zapećak
3. Croatian: Rebra
4. Croatian: Pržolica (Croatian: ramstek)
5. Croatian: Hrbat (Croatian: rozbif)
6. Croatian: Hrbat (Croatian: rozbif)
7. Croatian: Pisana pečenka (Croatian: biftek)
8. Croatian: Rebra, Croatian: mekana (Croatian: srednja) Croatian: rebra, Croatian: potrbušina
9. Croatian: Masna potrbušina, Croatian: slabina
10. Croatian: Rame (Croatian: ribica), Croatian: plećka (Croatian: lopatica)
11. Croatian: But
12. Croatian: Vrh kuka
13. Croatian: Zdjelica
14. Croatian: Stražnja goljenica

Italian

Leg subcuts^[5]

Codone

Scanello, Italian: noce or Italian: fesa (bottom sirloin or thick flank)

Italian: Sottofesa or Italian: fetta di mezzo or Italian: codino or Italian: controfesa or Italian: contronoce

Italian: Fianchetto (flank)

Italian: Rosa, fesa interna, punta d'anca (eye of the silverside)

Italian: Magatello or girello

Italian: Spinacino or Italian: tasca

Sirloin (Italian: lombata) subcuts

Filetto (beef tenderloin)

Italian: Controfiletto or roast beef (sirloin)

Veal Carré (spare ribs)

Italian: Costolette

Italian: Nodini

Loin (Italian: schiena)

Italian: Costata (T-bone steak)

Italian: Coste della croce (short ribs)

Neck

Italian: Collo (chuck steak)

Italian: Reale or Italian: tenerone

Head subcuts

Lingua (beef tongue)

Testina (flesh from the head of a calf)

Shoulder subcuts

Italian: Fesone di spalla

Fusello or Italian: girello di spalla

Italian: Brione

Italian: Cappello del prete or Italian: spalla

Hocks subcuts

anterior and posterior Ossibuchi

Italian: Pesce, piccione, campanello, muscolo, gamba

Italian: Petto (chest) subcuts

Italian: Punta di petto (brisket)

Italian: Pancia di vitello, pancetta or Italian: fianchetto

Lower ribs subcuts

Italian: Biancostato di reale or Italian: spuntatura

Italian: Taglio reale, polpa reale (Pony 6 ribs, square cut, chuck, middle rib, steak meat)

Italian: Pancia (belly) subcuts

Italian: Biancostato di pancia

Fiocco

Italian: Scalfo (armhole)

Korean

1. Korean: Moksim (Korean: [[:ko:목심|목심]])

Korean: Moksim-sal (Korean: 목심살)

2. Korean: Deungsim (Korean: [[:ko:등심 (쇠고기)|등심]])

Korean: Arae-deungsim-sal (Korean: 아랫등심살)

Korean: Kkot-deungsim-sal (Korean: 꽃등심살)

Korean: Salchi-sal (Korean: 살치살)

Korean: Wi-deungsim-sal (Korean: 윗등심살)

3. Korean: Chaekkeut (Korean: [[:ko:채끝|채끝]])

Korean: Chaekkeut-sal (Korean: 채끝살)

4. Korean: Udun (Korean: [[:ko:우둔|우둔]])

Korean: Hongdukkae-sal (Korean: 홍두깨살)

Korean: Udun-sal (Korean: 우둔살)

5. Korean: Ansim (Korean: [[:ko:안심 (쇠고기)|안심]])

Korean: Ansim-sal (Korean: 안심살)

6. Korean: Ap-dari (Korean: [[:ko:앞다리 (쇠고기)|앞다리]])

Korean: Ap-dari-sal (Korean: 앞다리살)

Korean: Buchae-deopgae-sal (Korean: 부채덮개살)

Korean: Buchae-sal (Korean: 부채살)

Korean: Galbi-deot-sal (Korean: 갈비덧살)

Korean: Kkuri-sal (Korean: 꾸리살)

7. Galbi (Korean: [[:ko:갈비 (쇠고기)|갈비]])

Korean: Anchang-sal (Korean: 안창살)

Korean: Bon-galbi (Korean: 본갈비)

Korean: Cham-galbi (Korean: 참갈비)

Korean: Galbi-sal (Korean: 갈비살)

Korean: Jebichuri (Korean: 제비추리)

Korean: Kkot-galbi (Korean: 꽃갈비)

Korean: Maguri (Korean: 마구리)

Korean: Tosi-sal (Korean: 토시살)

8. Korean: Yangji (Korean: [[:ko:양지 (쇠고기)|양지]])

Korean: Ap-chima-sal (Korean: 앞치마살)

Korean: Chadolbagi (Korean: 차돌박이)

Korean: Chima-sal (Korean: 치마살)

Korean: Chima-yangji (Korean: 치마양지)

Korean: Eopjin-an-sal (Korean: 업진안살)

Korean: Eopjin-sal (Korean: 업진살)

Korean: Yangji-meori (Korean: 양지머리)

9. Korean: Seoldo (Korean: [[:ko:설도 (쇠고기)|설도]])

Korean: Boseop-sal (Korean: 보섭살)

Korean: Dogani-sal (Korean: 도가니살)

Korean: Samgak-sal (Korean: 삼각살)

Korean: Seolgi-meori-sal (Korean: 설기머리살)

Korean: Seolgi-sal (Korean: 설기살)

10 Korean: Satae (Korean: [[:ko:사태|사태]])

Korean: Ap-satae (Korean: 앞사태)

Korean: Arong-satae (Korean: 아롱사태)

Korean: Dwi-satae (Korean: 뒷사태)

Korean: Mungchi-satae (Korean: 뭉치사태)

Korean: Sangbak-sal (Korean: 상박살)

Polish

1. Polish: karkówka
2. Polish: szponder
3. Polish: mostek
4. Polish: rozbratel
5. Polish: antrykot
6. Polish: rostbef
7. Polish: polędwica
8. Polish: szponder i mostek
9. Polish: łata
10. Polish: łopatka
11. Polish: udziec (Polish: zrazowa górna i zrazowa dolna)
12. Polish: skrzydło
13. Polish: krzyżowa
14. Polish: pręga
15. Polish: ligawa
16. Polish: ogon

Portuguese

1. Portuguese: Cachaço
2. Portuguese: Coberta do acém, acém comprido
3. Portuguese: Pá, peito alto
4. Portuguese: Maçã do peito
5. Portuguese: Peito
6. Portuguese: Chambão
7. Portuguese: Mão
8. Portuguese: Lombo
9. Portuguese: Rosbife, acém redondo, vazia, entrecôte
10. Portuguese: Prego do peito
11. Portuguese: Aba grossa
12. Portuguese: Alcatra
13. Portuguese: Chã de fora
14. Portuguese: Rabadilha
15. Portuguese: Pojadouro

Russian

1. Шея/Sheya (neck)
2. Russian: Рёбра/Russian: rjobra (ribs)
3. Russian: Челышко/Russian: Chelyshko, Russian: грудинка/Russian: grudinka (brisket)
4. Russian: Толстый край/Russian: Tolstyy kray (thick edge), Russian: рибай/Russian: ribay (rib eye), Russian: корейка на кости/Russian: koreyka na kosti (loin on the bone)
5. Russian: Тонкий край/Russian: Tonkiy kray (thin edge), Russian: короткое филе/Russian: korotkoye file (short filet)
6. Russian: Оковалок/Russian: Okovalok (sirloin)
7. Вырезка/Russian: Vyrezka (tenderloin)
8. Russian: Покромка/Russian: Pokromka (shortloin)
9. Russian: Брюшина/Russian: Bryushina (peritoneum), Russian: фланк/Russian: flank
10. Russian: Лопатка/Russian: Lopatka (shoulder)
11. Oguzok (rump), bedro (hip)
12. Russian: Пашина/Russian: Pashina (flank)
13. Russian: Кострец/Russian: Kostrets (leg)
14. Russian: Голяшка/Russian: Golyashka (shank)

Turkish

Turkish: Gerdan : neck, chuck (1)

Turkish: Antrikot : rib steak, ribeye (2)

Turkish: Kontrfile : Steak, striploin (3)

Turkish: Sokum : rump (4)

Turkish: Bonfile : fillet steak, tenderloin (5)

Turkish: Tranç : the upper left side of Turkish: nuar, inside round, top round (6)

Turkish: Nuar : round of beef, eye of round (7)

Turkish: Kontrnuar : the lower left side of Turkish: nuar, flat, gooseneck (with eye of round) (8)

Turkish: incik : front and rear leg (9, 14)

Turkish: Yumurta : sirloin tip, the section between Turkish: kontrnuar and Turkish: pençata (10)

Turkish: Pençata : flank (11)

Turkish: Döş : brisket, plate, short ribs (12)

Turkish: Kürek, kol :shoulder, shank (13)

UNECE standard for bovine meat carcasses and cuts

The UNECE standard formalizes internationally agreed upon specifications written in a consistent, detailed and accurate manner using anatomical names to identify cutting lines.^[6]

See also

• List of steak dishes
• Meat on the bone
• Steak
• Beef alternative merchandising

External links

• Agence canadienne d'inspection des aliments - Boeuf - Manuel de coupes de viande
• French-German butcher glossary

Notes and References

1. Web site: Beef Cuts by Chart . Clovegarden.com . 18 December 2011.
2. Web site: What's the Difference Between Beef Back Ribs and Short Ribs? . 25 May 2022 . LIVESTRONG.COM . en.
3. Web site: Principales Cortes Vacunos. Instituto de Promoción de la Carne Vacuna Argentina. 17 April 2017.
4. Web site: Cuts of Beef Served in Brazilian Steakhouses « « RodizioDirectory.Com RodizioDirectory.Com . 8 May 2013 . https://web.archive.org/web/20130103100641/http://rodiziodirectory.com/article/cuts-of-beef-served-in-brazilian-steakhouses/ . 3 January 2013 . dead .
5. Scheda sui tagli di carne bovina di Alimentipedia.it
6. Book: United Nations. Economic Commission for Europe. Bovine meat : carcases and cuts : UNECE standard. 2004. United Nations. United Nations. Economic Commission for Europe. Working Party on Agricultural Quality Standards. 92-1-116885-6. Ed. 2004. New York. 56597200.

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