Beef Cuts - How to choose the right cut of Beef and our delicious beef recipes

SELECTING BEEF CUTS - CHOOSING THE RIGHT CUT OF BEEF FOR DINNER

You've found a great-sounding recipe for a beef roast. You need a cut of beef for a recipe you're preparing in the crockpot. You head to the butcher counter at the grocery store, and you have no idea what cut of beef to buy. Don't feel alone. There are a million recipes out there for beef, and nearly as many cuts to choose from. 

Here is a simple guide to help choose the right cut of beef for all your beef recipes & how to choose the correct ground beef too.
  


TIPS FOR SELECTING YOUR BEEF CUTS:

* Always select steaks that are a bright cherry red in color.  

* Trim any fat after cooking your steak.  Fat adds moisture for a more tender steak. 

* For a much juicier steak, never pierce your steak with a fork before cooking or marinating. 

* When in doubt, ask your grocery store butcher for help.  They can usually provide you with great advice and also cut your meat to suite your needs.

* If you are looking for the absolute best, then always choose Filet Mignon.

BEEF CUTS - DESCRIPTION

These are thick, large cuts of beef. Individual steaks are cut down from these large cuts. These are the most expensive cuts of beef because of their size:
Beef Tenderloin
Rib-Eye
Standing Rib (Prime rib is cut from)

BEEF TENDERLOIN
This is the most tender cut of beef. Also usually the most pricey. This is the cut of choice for Filet Mignon, Chateaubriand, Tornedos of Beef, and Beef Medallions.

RIBEYE
This cut is the perfect combination of tenderness and a rich, hearty flavor. Ribeyes have a ribbon of marbling that runs through the steak

STANDING-RIB
A standing-rib roast is cut of beef from the rib section. A standing rib roast can comprise anywhere from two to seven ribs. It is given the name "standing" because it is most often roasted in a standing position. Prime rib steaks are individual portions of the standing-rib roast.

These roasts are more economical for family-eating:

Rump, Rolled Rump, Bottom Round, Top Round, and Eye-of-Round

Chuck Arm, Chuck Blade, Chuck Shoulder
Brisket - This is available fresh and corned. Flatter cuts are usually less fatty and therefore more desirable.

Stewing/Diced Beef is usually cut from a chuck or round roast. If you can't find any pre-packaged pieces, choose a cut with the least amount of fat and trim it yourself.

TOP AND BOTTOM ROUND
Both top round and bottom round are popular cuts. They're reasonably priced, and can be used in a variety of dishes from beef stroganoff to Swiss steak. These cuts work well for any recipe where you use small pieces of beef that cook for a long period of time.

EYE OF ROUND
This cut can be used in the same recipes as the top and bottom round. It is a leaner cut of beef. Eye of Round, Top, and Bottom Round roasts are good for pot roast recipes as can be a tougher meat cut.

BEEF BRISKET
The beef Brisket is an affordable cut that's typically used for barbecued recipes, pot roast and corned beef.  Cooked slowly on low heat this meat can't be beat for barbecues!

SAVORY BEEF
FAJITA STEW

STEWING/DICED BEEF
This is an affordable cut of beef for entrees that will cook for a substantial period of time, as in the crockpot. This cut is usually used in stews and other recipes, such as chili, where slow-cooking is an option.

These are the most expensive steaks. They are usually used for special occasions and holidays:

Filet Mignon
Prime Rib
Porterhouse
T-Bone
New York Strip
Rib-Eye

FILET MIGNON 
A thick, boneless and extremely tender cut of beef from the tenderloin. Great for grilling and special occasions.

PRIME RIB
The Prime Rib is a large cut of beef that is best used for roasting.  Prime Rib is the most tender of all roasts and is best when cooked to medium rare. A juicy tasty cut of meat!

PORTERHOUSE STEAK
This is one of the steaks of choice when dining out. The most popular steaks, in addition to New York Strips, for home summer barbequing as well.  Actually is the two steaks in one with a New York strip on one side and a tender filet on the other.  Porterhouse has a little more of the filet than the T-Bone Steak.

T-BONE STEAKS
The T-bone, like the Porterhouse,  is actually two steaks in one and consists of a T-shaped bone with meat on each side. The larger side contains a strip and the smaller side contains a filet

NEW YORK STRIP STEAK
This cut of meat comes from the most tender section of beef which makes this cut the ideal steak for grilling. Grilling experts call this cut the "granddaddy of grilling" steak for cooking out. 

These steaks are more affordable, and are the most popular with family recipes. They are successfully cooked with a dry-heat method (grilling, broiling), or a moist-heat method (marinating, cooking with sauces):

Top Sirloin
Chuck Steak
Flat Iron

These steaks are less tender and even more affordable, and usually are best suited for moist-heat cooking, as the moisture tenderizes the beef. If these cuts are marinated first, they can also work for grilling:

Round Steak - This includes full-cut round, top round, eye-of-round, and bottom round. Cube steaks are factory-tenderized round steaks.
Flank Steak
Skirt Steak 

TOP SIRLOIN STEAK
The Top Sirloin is cut from the center of the Sirloin and is lean -  firm and flavorful. Top Sirloin is a tender steak and is perfect for grilling or stove top recipes. It's a mid-priced cut of beef; not as bad as the good steaks (strip, porterhouse, etc.) but not as cheap as the top/bottom round.

BEEF SIRLOIN STEAK
This is another versatile, reasonably-priced cut. It's very flavorful, and can be used for steaks, kabobs, and steak sandwiches. It is also a popular choice for recipes with rubs and marinades.

FLANK STEAK
This cut has a great flavor, and is reasonably priced. Used most often in stir-fry recipes, steak sandwiches, and summer barbeques.

BEEF SKIRT STEAK
Skirt Steak is a long, flat muscle cut from the beef flank. This has recently become the beef of choice for fajitas.

Ground beef is probably the most versatile of all the beef cuts, and the one cut we all seem most comfortable using. Used in hamburgers, chili, meatloafs and many Italian entrees. Fat content affects the flavor. (The higher the fat, the more flavorful the beef is. Now you really knew that deep down, didn't you?)

Ground Round, Ground Sirloin, Ground Chuck, or Ground Beef? 

Ground Beef has a high fat content (20 to 25 percent), so it makes the juiciest hamburgers and meatloaf.

GROUND BEEF TYPES:

The fat content in ground meat determines the type:

Ground Round - 90% Lean, 10 % Fat
Ground Sirloin - 85% Lean, 15% Fat
Ground Chuck - 80% Lean, 20% Fat
Ground Beef  - 75% Lean, 25% Fat

USDA suggests that ground beef should be cooked or frozen within 2 days after purchase for maximum quality.