Know your beef

Photo courtesy of The Beef Checkoff www.BeefItsWhatsForDinner.com

Introduction

Sirloin steak, pot roast, short ribs: There are so many ways to enjoy beef. The various cuts are sourced from nine main parts of the cow: the chuck, rib, short loin, sirloin, round, flank, plate, shank and brisket. Read on to learn more about the different sections of the cow and what mouthwatering cuts they yield.

Photo courtesy of The Beef Checkoff www.BeefItsWhatsForDinner.com

Chuck

The chuck is the large shoulder area of the cow that produces many types of cuts for grilling, broiling, roasting, braising, stewing and frying. Twenty-six percent of the meat we eat is sourced from the chuck. Popular cuts include roast beef, chuck-eye, short ribs and Flatiron steak. Butcher Tanya Cauthen of the Belmont Butchery explains that Flatiron is very versatile. "It can be cut into steaks, or grilled whole, but it can be used as kabob, stir-fry or stroganoff."

Photo courtesy of The Beef Checkoff www.BeefItsWhatsForDinner.com

Rib

Behind the shoulder are the ribs. This area yields prime rib, rib-eye roast, rib-eye steak and back ribs. These cuts are ideal for roasting and grilling. The meat is some of the most tender on the cow, and the fat present in this area adds to the flavour.

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Loin

The loin starts with the last rib and runs back along the spine. It is the source of some of our most beloved and expensive steaks, including the T-bone, porterhouse and filet mignon. According to Cauthen, these cuts are extremely tender because the "muscle just hangs there."

Photo courtesy of The Beef Checkoff www.BeefItsWhatsForDinner.com

Sirloin

The sirloin is adjacent to the loin, and some of its popular cuts include top sirloin steak, tri-tip steak and tri-tip roast. Tri-tip, named for its triangle shape, is an inexpensive cut that's very versatile. It's lean and flavourful. Sirloin is not quite as tender as the cuts from the short loin, but it's still very palatable, with some rich flavours and tenderness.

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Round

The round is the hindquarters of the cow and produces round steak, eye round steak, rump roast and bottom round roast. This fibrous area produces meat that is tough but dense in flavor. As this meat is hearty, it's great with robust rubs or sauces. Since the cuts are on the tougher side, marinating and slow cooking will help tenderise them.

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Flank and plate

The flank and the short plate are on the underside of the cow. This area is known for skirt steak and flank steak. Both of these steaks are boneless and highly flavourful. They are tougher cuts that require marination and are best served thinly sliced across the grain.

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Shank and brisket

Brisket is the lean breast meat that becomes very tender during the braising process. The meat from the lower part of the leg, or shank, has big, bold flavours but is "less tender and [has] lots of connective tissue, so more appropriate for braising or stewing," according to Cauthen.

Photo courtesy of The Beef Checkoff www.BeefItsWhatsForDinner.com

Other Cuts

Beef for kabobs often comes from the short loin. Fajita meat can be sourced from the flank or the round. Parts of the sirloin can be used for ground beef or stew meat. In fact, 38% of the meat on a cow is dedicated to ground beef and stew meat. They're just two of the many ways to enjoy all that beef has to offer.