Cuts of Beef
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Resources > Ingredients > Protein > Red Meat > Cuts of Beef
If a steak is cut from lower on the “arm” of the Chuck, as opposed to the shoulder, it is commonly known as a Chuck Arm Steak.
The Fluff Steak from the Center Cut of a Boneless Chuck Roll is Known by a Variety of Names.
Long and Thin, the Flavorful but Tough Inside Skirt Steak is often Used as Fajita Meat.
Stew Meat is one of the Best Ways to Use The Tougher Cuts.
A Smaller Building Block of the Butcher's Trade.
First off, before we picture Heidi and alpine meadows, Swiss Steak is not named for the country of Switzerland directly, or even for how they prepare steaks in the Alps. Swiss Steaks, usually beef, take their name from a technique, “swissing,” used to soften fabric by running...
From the Short Loin, the valuable T-Bone is a steak cut of beef from the smaller end of the short loin. It contains a large T-Shaped Beef Bone with meat on each side. The larger side contains muscle from the short loin (often called the strip). The smaller side contains a portion of...
The Tenderloin Butt, NAMP 191, also called the Butt Tenderloin, Butt End Tenderloin, Stub Tender, Head Tenderloin, or Tête de Filet (French) is the Sirloin end of the Tenderloin that is closest to the Round Primal Cut. The Tenderloin Butt will contain the Psoas major, the Psoas...
The whole Tenderloin weighs around 6 pounds (2.72kg ) and any of the Full Tenderloin cuts NAMP 189-192 can be considered as Tenderloin Roasts. The main differences are whether the individual cuts are defatted, shorn of “The Chain” or side muscle (psoas minor) and de-skinned of...
Tenderloin Tail, NAMP 192A, also called Texas Tail or Tennessee Tail is the thin end of the Psoas major muscle, possibly with portions of the Psoas minor muscle attached. The tapering of the tail does not lend itself to a consistent diameter for a Tenderloin Roast or for Tenderloin...
A Tenderloin Tip Roast comes from the Tenderloin Tail, NAMP 192A, which is the last few inches of the small end (or tip) of the Tenderloin, the end closest to the head of the steer. The traditional Full Tenderloin Roast, NAMP 190, is technically the whole Tenderloin, though some...
The Tenderloin Tips are the last few inches of the thin end of the Tenderloin. They are typically not thick enough to be cut into Steaks or Roasts. This does not mean that their extremely tender meat and they should not go to waste. The Tenderloin Tips are useful for any dish that...
The Bell Tip, NAMP 185B, also known as the Ball Tip or Butcher’s Heart, is a small portion of the larger muscle known as the Knuckle which is mostly found in the Sirloin/Round Tip. The Bell Tip has good flavor and can be Broiled or Grilled but it will benefit from added fat,...
The “Chain,” (Chaînette in French) or side muscle (psoas minor) is a fattier cut of meat attached to the desirable TenderloinSub-Primal Cut. It is most often separated from the more expensive tenderloin cut. If you are purchasing a tenderloin, be sure to check if you are...
The Eye of Round, NAMP 171 C, also known as The Round Eye, Tranche Ronde (French), Piece Ronde (French) Roti de Boeuf (French), Girello (Italian), Magatello (Italian) or the Peceto (Spanish – Argentina), is the “Eye” of the Outside Round Sub-Primal Cut of the Round Primal...
The Eye of Round Roast, also known as Beef Round Eye, Round Eye Round Roast and Eye Round Roast, comes from the back hip of the Steer in the Round Primal Cut. The Eye of Round does a lot of work which gives it good flavor, and low Fat, (a three-ounce serving of Round Eye Roast has just...
The Flap, NAMP 185A, is actually a portion of the Flank Primal Cut, which can be attached to the Bottom Sirloin Sub-Primal Cut or the Round Primal Cut depending on how the steer was broken down. It is a pretty tough cut of meat that can be marketed as “Stew Meat” or...
The Inside Round, NAMP 168-169E, also known as the Top Round, Controgirello (Italian), Cara Superior (Spanish), Tendre de Tranche (French), and Topside (British) is cut from the inside and rear, mostly, (depending on whether the Inside Round is from a Chicago Round or a Diamond Cut...
The Outside Round, NAMP 170-171 B, also known as the Bottom Round, Gooseneck Round and Silverside (British) sometimes includes the Rump and is cut from the outside and rear, mostly, (depending on whether the Outside Round is from a Chicago Round or a Diamond Cut Round), of the hindquarters...
The Rump, NAMP 171 G, is a name for a Sub-Primal cut of meat from the Round Primal Cut of the hindquarters of a food animal. It most often refers to a Beef cut, but the anatomy is similar to Pork or Mutton. In the U.S., the use of the term Rump can mean the whole butt end of the...
The Tip Center Roast is a value cut Roast derived from the center of the Knuckle Sub-Primal Cut. A Tip Center Roast is a lean and fairly tender cut, the most tender cut in the Round Primal Cut. It will have very little visible fat, except for an internal seam that can remain and which...
The Top Loin Roast, also known as the Strip Loin Roast, NAMP 180, is one of the most tender cuts in the steer and comes from the top of the Short Loin. It is made up primarily of the Longissimus Muscle that runs along the top of the spine from hip to shoulder. The Top Loin Roast can be...
A Top Loin Roast, NAMP 180, (also known as a New York Strip Roast, Shell Roast, or Strip Loin Roast), is a beef Roast cut from the Top Loin, which contains the Longissimus Muscle. A Top Loin Roast is lean, tender and pricey. It is one of the most desirable cuts on the steer, from which...
Top Round Roasts are Roasts cut from the Inside Round Sub Primal Cut. They can come in a variety of forms. The Inside Round itself has 7 NAMP classifications (NAMP 168-169E). Some of the more common are “Cap Off,” where the “Round Cap” is removed and “Soft...
Thick Steaks Cut from the Inside Round
The Top Sirloin Butt, NAMP 184, is usually a more economical cut of meat from the Top Sirloin. Depending on how it is butchered, it can include the Top Sirloin Cap, or be sold without it. The Top Sirloin Butt can be sold as or cut into Roasts like: Top Sirloin Butt Roast, London...
A Top Sirloin Butt, NAMP 184 (including 184A-184F), also known as a Rump Roast, Top Butt, Center Cut Roast, Baron of Beef, Boneless Top Sirloin or another of the London Broils, comes from the SirloinSub-Primal Cut near the hip and pelvis. It should not be confused with regular sirloin...
The Top Sirloin Cap, NAMP 184D, is also known as the Coulotte, the Knuckle, or a Round Sirloin Tip Roast. It is derived from the flat triangular cap muscle that sits on top of the Top Sirloin Butt. The Top Sirloin Cap can be merchandized whole or as Roasts labeled Coulotte or as the...
The Top Sirloin Steak, cut from the gluteus medius muscle which sits at the top of the Sirloin above the Longissimus Dorsi Muscle has been marketed as a cost-effective tender steak and in most cases, it is. The problem is that its tenderness is inconsistent, and studies by Beef...
The Whole 1.5 to 2.5 lb (680g to 1,140g) Tri-Tip or Triangle Tip is a small “cap” of the Knuckle of the Bottom SirloinSub-Primal Cut. It is a very flavorful cut that can be roasted or barbecued whole in a single piece, making enough to feed 4-5 people. The trick is to keep it...
The Triangle Tip or “Tri-Tip,” NAMP 185 C & D, is derived from a triangular-shaped muscle on the rear most portion or “Tip” of the Bottom Sirloin Sub-Primal Cut which can be included in either the Round Primal Cut or the Bottom Sirloin depending on if the Round...
The Triangle Tip or Tri-Tip, NAMP 185D, is also known as the Corner Cut, the Knuckle Cap, Triangle Roast, Bottom Sirloin Butt, Santa Maria Barbecue (because a Santa Maria Calif. butcher became known for marinating and cooking this cut) and Sirloin Triangle. The cut itself is the 1 to 2.5...