Cheftionary

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Studying different culinary terms, learning and practicing recipes all the time. I am very passionate about food and family. I cook at work and at home.

Tuesday, March 8, 2016

8 Primal Cuts of Beef

Chuck- shoulder cut, very tough. Cuts from this area are normally stewed, braised or pot roasted.
     Chuck Pot Roast
     Short Ribs
     Chuck Eye Roast
     Blade Roast
Brisket- lower chest cut, fairly tough. Cuts from this area are normally stewed, braised or pot roasted.
     Corned Beef
     Ground Beef
     Stew Meat
     Pastrami
Rib- upper back cut, very tender and rich flavored. Cuts from this area are normally roasted, sautéed, pan-fried or grilled.
     Rib Roast
     Back Ribs
     Rib-eye Steak
     Prime Rib
Short Plate and Flank Steak- belly cut, very tough. Cuts from this areas are usually used for stew meat or fajitas.
     Stew Meat
     Skirt Steak
     Ground Beef
     Flank Steak
Short Loin- middle back cut, very tender. Cuts from this area are normally sautéed, pan-fried, broiled or grilled.
     Top Loin Steak
     T-Bone Steak
     Porterhouse Steak
     Tenderloin Steak (filet mignon)
Sirloin- lower back cut, very tender and flavorful. Cuts from this area are normally sautéed, pan-fried, broiled or grilled.
     Tenderloin
     Tenderloin Steak (filet mignon)
     Sirloin Steak
     Tri-tip Roast
Round- hind cut, very tough and lean. Cuts from this area are normally braised or stewed.
     Eye Round Roast
     Boneless Rump Roast
     Tip Steak