The 9 Primal Portion

Percent

Of

Carcass

Common Cuts

Upper Portion

The most tender portion is the Short Loin, from which filet mignon, porterhouse, T-bone and strip steaks are cut. The short loin is the perfect balance of muscle and fat. This is what makes it tender and incredibly flavourful. This area can be prepared without the aid of moist heat or long cooking times. Cuts from the short loin may be sautéed, pan-fried, broiled, pan-broiled or grilled.

14%

Porterhouse Steak-a very popular steak cut from the rear end of the short loin. It consists of both tenderloin and strip steak.

The tenderloin is often served separately as filet mignon. It can be cut as the whole strip or into individual steaks for filet mignon.

Strip Steak- - commonly called New York Strip I=comes with bone in or our.

T-bone Steak-cut from the middle section of the short loin; similar to the porterhouse steak; has a smaller piece of the tenderloin; usually grilled or pan-fried.

The Sirloin is less tender than short loin, but more flavorful.  This portion is contains lean cuts of beef, but they still remain tender enough to prepare by broiling or pan frying.  You'll also find that these cuts are priced right in the middle of the road.

These tender cuts respond well to sautéing, pan-frying, broiling, pan-broiling or grilling.

6%

Sirloin Steaks-these steaks are available in a variety of boneless and bone-in steaks

Sirloin Tip Roast-excellent when dry roasted or marinated

The Chuck portion is one of the leanest cuts of beef and the most muscular.  It is the front shoulder, making it the most muscular.  However, this area contains a great deal of connective tissue, including collagen. Collagen melts during cooking, making the meat intensely flavorful. Cuts from this area benefit from slow, wet cooking methods like stewing, braising or pot-roasting.

30%

Blade Roast-an inexpensive cut which lies next to the ribs; more tender than most chuck; makes an excellent roast. Alternatively, the roast can be cut into a rib-eye steak, with meat above and below the bone excellent for stir-fry dishes

Chuck Steak-a good choice for kabobs if well marinated

The round consists of lean meat well suited to long, moist cooking methods.  These cuts are from the butt or hind area. They are more tender than the shoulder but not as tender as the loin and sirloin cuts. On the lower portion of the round, right next to the sweetbreads, you'll find the tip steak, tip roast, and cuts that are perfect for kebabs.  The meat in this section is best prepared by broiling, pan-frying, or roasting.  On the top portion of the round you have top and bottom round steak, heel and eye of round, and rolled rump cuts.  You can broil or roast these as well.

20%

Various steaks, roasts, the most common are:

Top Round-this is the most tender part of the round; it can be prepared as pot roast or cut into thick steaks for braised dishes

Rump Roast-a very popular cut for pot roast, but can also be roasted at low temperatures

Some of the best cuts of beef are out of the rib portion, which is tender and flavorful. Most recipes call for ribs to be roasted, sautéed, pan-fried, broiled or grilled.

10%

Rib Roast-known as a standing rib roast without the bone for convenient slicing. Excellent when dry roasted. A seven-bone prime rib roast can be quite a hefty addition to the dinner table. It is great for a crowd, but for a small family a bone roast will do.

Rib or Delmonico Steak-are tender steaks, purchased bone-in or as boneless rib-eye

Lower Portion

20%

Brisket is pretty tough by itself, but excellent corned or slow cooked.  It comes from the lower portion between the chuck and foreshank.

Brisket First Cut-a leaner cut of the brisket, for those who want the flavor but not the fat of a brisket pot roast

Brisket Front Cut-fork tender and succulent pot roast

The plate is where you get skirt, hanger steak and short ribs.  This is a really tough cut of meat, but it's also very flavourful. Meat from this section is best cooked in liquid, but a lot of popular dishes call to cook it very quickly by pan searing, or slowly by braising. The plate is delicious if first prepared in a marinade, or for stew meat.

Flank rests right over the belly. This meat is lean, muscular and very flavorful.  This portion benefits from a nice steak marinade

The classic London Broil.

Flank is primarily used for flank steaks and rolled flank steaks..

Foreshank is the upper portion of the from legs- The meat is delicious when used for stews and soups. It can also be braised with wine and pan sear with garlic and butter.

Shank