Beef, a staple in diets around the world, offers a wide array of cuts that cater to diverse culinary preferences and cultural traditions. From succulent steaks to hearty stews, each cut brings its own unique texture, flavour, and cooking method. Let’s embark on a global culinary journey to discover the various cuts of beef that grace plates across continents.

1. Ribeye Steak: A favourite in North America, the ribeye steak boasts marbling that promises unmatched tenderness and flavour when cooked to perfection. Cut from the rib section of the cow, it can be bone-in or boneless. Grilling, searing, or pan-frying highlights the rich, buttery taste of this cut.

2. Tenderloin/Filet Mignon: Known for its exceptional tenderness, the tenderloin – often presented as filet mignon – are highly prized cuts of beef. Found beneath the ribs, it’s incredibly lean and best suited for dry-heat cooking methods like grilling or roasting. Its subtle flavour is often enhanced with sauces or marinades.

3. Sirloin: Located in the rear of the animal, the sirloin is divided into several cuts, each with its unique attributes. Top sirloin is flavorful and versatile, excellent for grilling. Bottom sirloin is suitable for roasting or slow cooking. The tri-tip, popular in California, is perfect for marinating and grilling.

4. T-Bone and Porterhouse: These cuts of beef combine two distinct muscles: the tenderloin and the strip steak. The T-bone has a smaller tenderloin portion, while the Porterhouse boasts a larger one. Both cuts are suited for grilling or broiling, offering the best of both worlds in terms of tenderness and flavour.

5. Chuck Roast: Found in the shoulder area, the chuck roast is well-marbled and perfect for slow cooking methods like braising. As it cooks, the marbling melts, infusing the meat with rich flavors. This cut is a popular choice for classic comfort dishes like pot roast.

6. Brisket: A cornerstone of barbecue culture, brisket comes from the chest of the cow. It’s known for its tough texture that transforms into melt-in-your-mouth goodness with slow and low cooking, as seen in traditional smoked Texas-style barbecue.

7. Short Ribs: Short ribs are taken from the rib section of the cow, and they can be either boneless or bone-in. They’re great for braising or slow cooking, resulting in tender meat that falls off the bone. Asian cuisine, particularly Korean and Japanese, has popularized short ribs in diverse marinades and cooking styles.

8. Flank Steak: This long, flat cut is known for its strong beef flavour. It’s best sliced against the grain after a quick sear, making it ideal for fajitas, stir-fries, and salads. Marinating the flank steak before cooking can enhance its tenderness and flavour.

9. Skirt Steak: Skirt steak is often confused with flank steak due to their similar appearance. It’s a flavorful and slightly tougher cut, perfect for grilling or pan-searing. Commonly used in Mexican and Tex-Mex cuisine, it’s a staple in dishes like carne asada.

10. Hanger Steak: Sometimes referred to as the “butcher’s steak,” the hanger steak was once a hidden gem but has gained popularity. It has a robust beef flavor and benefits from marinating before grilling or searing. Its unique texture and taste have led it to become a favorite in upscale eateries.

11. Oxtail: Not to be overlooked, the oxtail is a bony and gelatin-rich cut taken from the tail of the cow. It’s frequently used in hearty soups, stews, and braises. Its collagen content lends a rich, silky texture to dishes, making it a comforting choice.

12. Shank: Shank meat comes from the legs of the cow and is renowned for its robust, beefy flavor. Due to its tough nature, it’s often used in slow-cooked dishes like Osso Buco, where the marrow-rich bone enhances the dish’s depth.

Cuts of Beef Names in various countries

1. Ribeye Steak:
   • Australia: Ribeye, Scotch Fillet
   • United Kingdom: Ribeye Steak
   • France: Entrecôte
   • Argentina: Bife de Chorizo
2. Tenderloin/Filet Mignon:
   • Australia: Eye Fillet
   • United Kingdom: Fillet Steak
   • France: Filet Mignon
   • Italy: Filetto
3. Sirloin:
   • Australia: Sirloin
   • United Kingdom: Sirloin Steak
   • France: Faux-Filet
   • Brazil: Contrafilé
4. T-Bone and Porterhouse:
   • Australia: T-Bone, Porterhouse
   • United Kingdom: T-Bone, Porterhouse
   • Italy: Bistecca alla Fiorentina
   • Argentina: Bife Ancho y Bife Angosto
5. Chuck Roast:
   • Australia: Chuck Roast
   • United Kingdom: Chuck Roast
   • France: Pot-au-Feu
   • Germany: Schmorbraten
6. Brisket:
   • Australia: Brisket
   • United Kingdom: Brisket
   • United States: Brisket
   • Mexico: Falda de Res
7. Short Ribs:
   • Australia: Short Ribs
   • United Kingdom: Short Ribs
   • South Korea: Galbi
   • Japan: Yakiniku
8. Flank Steak:
   • Australia: Flank Steak
   • United Kingdom: Flank Steak
   • Argentina: Entraña
   • Mexico: Arrachera
9. Skirt Steak:
   • Australia: Skirt Steak
   • United Kingdom: Skirt Steak
   • Brazil: Fraldinha
   • Mexico: Falda
10. Hanger Steak:
    • Australia: Hanger Steak
    • United Kingdom: Hanger Steak
    • France: Onglet
    • Argentina: Vacío
11. Oxtail:
    • Australia: Oxtail
    • United Kingdom: Oxtail
    • Italy: Coda alla Vaccinara
    • South Africa: Oxtail
12. Shank:
    • Australia: Shank
    • United Kingdom: Shank
    • Italy: Osso Buco
    • France: Jarret

Conclusion

Savour the essence of great cuisine through the lens of versatile Cuts of Beef. Whether it’s a savoury Ribeye or a tender Filet Mignon, let these cuts inspire your next cooking adventure.

Feeling adventurous, try our Beef Stew Recipe

Wikipedia – Cuts of Beef