Know Your Beef: 5 Cuts You Need to Know
If you have ever checked out the beef section in the grocery store and been left confused by the seemingly endless array of choices, then you have discovered the exciting complexity of beef cuts.
From ribeye steak to chuck roasts, sirloin to flank steak, the many types of beef cuts determine the flavor, texture, tenderness, and use of the beef that you purchase.
While there are many options from which to choose, we would like to introduce you to the 5 of the most important cuts to be aware of.
Beef Cuts: An Overview
First, however, you should understand how beef cuts work. Cuts of beef are divided into primal, subprimal, and portion cuts. Think of this as narrowing down a location from a state to a county to a city. Similarly, the primal cuts are taken from 8 major areas of the cow:
From those major cuts of beef are taken subprimal cuts. For example, a larger piece of the rib might be cut off the cow and shipped to the restaurant or market, where it will be divided into portion cuts of ribeye steak.
We will examine the 5 portion cuts of beef that are most tender, decadent, and popular, so you can order your next steak from Prime with confidence.
- Sirloin steak
- Center cut sirloin steak
- Top sirloin
- Bottom sirloin
- And more
Short Loin Steak
Here at Prime, it is our joy to cook incredible steak from the highest-quality cuts of beef. The only way to really understand the bet cuts of beef is to taste them, so make your reservation today, and stop by to taste just how good beef can be.