Cut of meat: brisket

The brisket, a large, flat, fatty cut of meat is the front portion of the beef breast that lies between the front legs and takes well to smoking, braising or poaching.

It was long a favorite of peasant cooks because it was considered rather undesirable and was therefore inexpensive.

Brisket is usually sold boneless and is very easy to carve, providing nice uniform slices. It is hard to beat for flavor and texture.

The brisket can purchased whole (10 to 15 pounds), or as the brisket first cut (the leaner portion is often called the flat), or as brisket front cut.

Brisket is the cut of choice Texas slow-smoked pit-cooked barbecue and is also the best cut for corned beef.
Cut of meat: brisket

Round steak

The leg, or round, is at the hind section of the cow produces not only top round steaks (often sold as London broil) but also a steak called a round tip, which is often cut thin for a quick sauté or stir-fry.

Cuts from sub-primal round tip, are the round tip roasts and the round tip steak, Round tip roast is from the front of the leg from the hip to the knee. The round tip steak is cut from the untrimmed round tip roasts. Top round is the side muscle of the upper leg.

Top round steaks are very lean and can become tough if overcooked. They are much improved if marinated overnight in the refrigerator.

top round steak

Bottom round is best braised as it is too tough for cooking by dry-heat methods. Almost any slice of meat will work in replacing the bottom round steak for either tenderizing for chicken fried steak or for Swissing.

Round steak usually sold bone-in, is a single steak consisting of top round, bottom round and often a piece of the eye of the round.
Round steak

Sirloin cut of beef

The degree of tenderness of a particular cut of beef depends on what part of the animal it comes from. The meat along the backbone of the ribs and loin or short loin is the most tender.

The sirloin is the upper hip of the carcass. It is located between the short loin and the round primal on the beef carcass.

Sirloin is divided into two major sections: top sirloin and bottom sirloin. Top sirloin contains the top sirloin and top sirloin cap; and bottom sirloin contains the flap, tri-tip and ball tip.

When it comes to value, sirloin steak is the most popular steak sold at retail. It is relatively cheap, with little waste, and can be cooked by dry heat methods such as grilling, broiling, and pan-broiling.

The steaks cut from the tri-tip end of the bottom sirloin, called culotte, or tri-tip, steaks are quite tasty when season with spice rub and grilled.
Sirloin cut of beef

Beef loin

The body of the animal contains the most valuable cuts of beef. Included under this heading are chest, ribs, back, loin and flank.

The beef loin holds more value than any other section. On the beef cut chart the loin extends from the thirteenth rib to the hip joint, excluding the belly. Two valuable muscles sit on either side of the loin bones: the tenderloin and the loin eye muscle.

It should be broad and thick and contain considerable fat, evenly distributed throughout the lean meat. This is equally true of other parts of the body but is particularly so in the case of the loin.

The loin is fabricated in two ways. First the loin can be cut in a way to fabricate for large steaks, such as the porterhouse and t-bone. These two steaks are standards on many steakhouse menus.

Second, the loin can be fabricated into individual subprimals, creating the beef tenderloin and striploin separately; these are often the marquee steaks on the menu, demanding the highest prices.

Often the tenderloin is removed whole to be sold as a roast or sliced into medallions, the famous filet mignon.
Beef loin

Beef rib cuts

The degree tenderness of a particular cut of beef depends on what part of the animal it comes from.  In general, cuts from muscles that receive regular exercise will be leaner and tougher than those from areas on the animal that do not receive exercise.

The upper middle part of an animal that walks on all fours will yield the tenderest, most prized pieces of meat for the mere fact that this is the only muscle that a quadruped does not use. In beef, the upper middle primal cuts are the rib and the short loin (below).

This the cut used to make the king of roast for grand celebrations, the standing rib roast. Steaks cut from the rib section, either on the bone, including the attached smaller muscles, or completely trimmed so that only the ‘eye’ remains, are tender and flavorful.

The rib yields tender richly flavored steaks, such as the boneless rib steak and bone-in-eye steaks, which are called cowboy steaks or Delmonico when bone is frenched.

The terms ‘standing rib’ and ‘prime rib’ are commonly seen on buffet menus, and the roast has been a customer favorite for many years.

Even a lower-quality grade of rib-eye can present fairly well due to the fact that the eye muscles has sections, and layers of fat from between them infusing the cut with extra flavor.
Beef rib cuts 

Chuck steak

This boneless item is prepared from any chuck item with the brisket and foreshank removed. Although less tender, chuck (shoulder area) wholesale cuts provide many popular retail cuts.

The chuck extends from the point where the rib of beef and chuck are separated to and including the neck. The price quoted for chuck roasts are for the best cut, which is next to the butt end of the rib of beef.

Chuck is the cheapest cuts of beef on the market and best for being stewed, braised or casseroled. The large section of been known in England as ‘Neck, Shoulder and Rib’ as primary cut, this entire primary cut is known as ‘Chuck’ in America, and is divided into three cuts in that country as:
*Neck
*Blade
*Arm and Shoulder

Labels for some chuck cuts will include the portion of the chuck from which they came: for example, the chuck arm pot roast or chuck neck pot roast. All roasts out from the chuck make good pot roasts and can be used more or less interchangeably.

In some markets the chuck is cut into stalk, for which there is considerable demand, as it is cheaper than sirloin, porterhouse, or round.
Chuck steak

Beef Cut Tutorial For The Uninitiated

By Keagan Terrell 
Meat is not just meat; there's a difference between a carefully selected piece of sirloin and silverside. The type of cattle also makes a huge difference as do all the things that go into rearing and processing meat.

Beef, a prized variety of meat that's forbidden to be eaten in some cultures, is a versatile product that can lead to delicious preparations like filet mignon, steak and pot roast. Originally slightly tough, tenderizing and marinating can bring out the juices of this red meat which, incidentally, is claimed by many to be the best meat there is. You judge for yourself by sampling these cuts.

The shin/leg: Part of the leg, the shin naturally contains less meat and fat as is the case with most types of meat. Even so, those favoring a less fatty cut can still find plenty of ways to make it work. Soups and stews are tried and tested recipes especially in cold weather.

Silverside and topside: Part of the rump but located more toward the rear (hindquarter), silverside and topside are lean, tender cuts. Since they have very less fat, they're usually sold with a sheet of fat around them which prevents the meat from drying out. Corned beef is the most popular recipe made out of silverside/topside. It may also be stewed for people who don't favor fatty cuts.

Rump: The rump is fattier than the hindquarters and also a little softer. It covers a large area which makes it perfect for roasting and frying. Cut it into large strips or small chunks to get the most flavor.

Tenderloin: Considered an expensive cut no matter where you eat, tenderloin is the tender part of the hindquarters from which is made filet mignon and tenderloin steaks. The reason tenderloins are tender is because that part of the body is not overworked so the muscles aren't tough.

Located near the tenderloin region is the sirloin which is about as tender as tenderloin but more moist. It's perfect for a tender roast or a steak.

Brisket: The brisket is part of the breast and is considered a prime cut. It's ideal for pot roasts, corned beef and pastrami. The cut is high in fat. Being a tough cut of beef, it benefits from slow cooking after a good marinade. Brining also helps as the salt creates moisture.

Blade and chuck: Blade and chuck are derived from the fore ribs. They can be roasted, made into steaks, stewed, grilled and pot roasted. More on the tough side, slow cooking can bring out the flavor and soften the cut.

Flank: Last of the prime cuts is the flank (the belly) which is quick to cook, affordable and perfect for meals you don't have time to slave over. Lying somewhere tender and tough, overcooking can cause it to toughen even more so keeping an eye on it while cooking is a must.

Marbling grades
Cut isn't the only factor that influences how tender or tough and how flavorful beef is. Marbling also plays a part. This refers to the layers of fat inside fat which gives it a juicier, tender and more distinct flavor. Grades 8 to 12 are excellent while 5 to 7 are good. 3 and 4 are average and anything less is considered sub-par.

Beef is highly valued meat and used to prepare various delicacies. Many cultures restrict the consumption of this prized meat.
Contact the wholesale meat suppliers in Perth, Western Australia for fresh meat. Click here for more information.
Article Source: http://EzineArticles.com/?expert=Keagan_Terrell

Primal cuts of beef

These are the primary divisions of quarters, foresaddles, hindsaddles and carcasses.

Prior to reaching the supermarkets and the consumer, a carcass is divided into nine cuts.

These cuts, called primal cuts (or wholesale cuts), are still used to some extent, in food service, because they:
*Are small enough to be manageable in many food service kitchen
*Are still large enough to allow a variety of cuts for different uses or needs
*Are easier to utilize completely than quarters or halves

Primal could give a restaurant a custom cuts, outside the norm and to create unique presentations.

Each primal are fabricated, or cut up and trimmed, several ways. Primal cuts are always the starting point or smaller cuts.

Recognition of cuts needs to be developed at two levels – the primal cuts and the retail cuts. The primal cuts are the first cuts made on each half of the carcass.

The National Live Stock and Meat Board developed the terminology for the primal
Cuts:
Chuck
Rib
Short loin
Sirloin
Round Tip
Flank
Short plate
Brisket
Foreshank

Rib, short loin and sirloin wholesale cuts lie along the back of the animal and are usually the most tender and expensive.

Although less tender, chuck (shoulder area) and round (rump area) wholesale cuts provide many popular retail cuts.
Primal cuts of beef

Prime cuts of beef meat

Meat graded in the USDA scale can be graded Prime, Choice, Select, Standard, Commercial, Utility, Cutter or Canner.

Beef that falls into this grade has the highest amount of fat and the most marbling. Beef in this category is also the most tender and juicy. Marbling is abundant in Prime graded beef.

The more marbling, the more tender, flavorful and expensive the beef will be.

Prime cut is usually served at restaurants. It is rarely found in retail markets.

Upscale steakhouses usually buy prime cuts of beef because they feel that the extra marbling of fat adds more flavors.

The extra fat contributes an additional 5-10% more calories, and 10-25% more fat over the choice grade.
Prime cuts of beef meat

Choice cuts grade of beef meat

Prime, choice and select grades of beef are descriptions of a cut’s leanness and palatability and the age of the animal.

The majority of graded beef is graded choice. It’s moderately marbled and is still tender, but the flavor isn’t as great as prime. Grading, which is determined by the US Department of Agriculture, is based on fat content appearance texture, and the age of the animal.

Choice beef, luxury product graded AA or A, comes from cattle that spend from two to seven months in feeder lots eating corn or silage.

Grass feeding produces lean, less choice meat. Corn feeding produces fat which makes juicy tender meat. Choice cuts of beef can contain about one-third less fat than prime cuts.

Choice cuts are considered very good quality but more affordable than prime cuts. This cut is usually from loin, rib or rump.

In term of nutrition, nutrients in meat – protein, thiamin, niacin iron and zinc, among others are the same, regardless of grade.
Choice cuts grade of beef meat

Beef meat grades

USDA inspectors grade beef into 8 quality grades, but only the top three are available to consumers: Prime, Choice and Select. Beef is graded based on fat content, appearance, texture and age of animal.

Prime cuts are very best. They’re tender, juicy, and full of flavor, partly due to their high degree of marbling. Prime cuts make up less than 2 percent of all graded beef and are the most expensive. More marbling generally means that the meat is more moist and tender than cuts with less marbling.

Most Prime cuts go to high end restaurants, specialty meat markets and some finer butchers.

Choice cuts of beef are the next best. Choice is less tasty than prime. These cuts are readily available from butchers and supermarkets, but quality tends to vary. The best Choice beef cut is the most marbling. Meat of this grade is the biggest seller.

Select cuts of beef are the least expensive and have the least marbling. This is the leanest cut. Very little fat makes Select cuts the healthiest choice but they are also the least tender and are the best prepared with moisture heat cooking methods such as braising.

Good meat is well trimmed with no more than an eighth of an inch of visible fat trim. Trim refers to the fat layer surrounding the cut of meat.
Beef meat grades