10 Different Types of Beef Cuts

Different Types of Beef Cuts
Photo by PDPhotos on Pixabay

Do you find yourself perplexed when deciphering the different types of beef cuts? If so, you’re not alone.

With so many options available, it can be difficult to know which cut of beef is best for a particular dish or meal.

Luckily, we will help you understand beef cuts. We’ll break down the different types of beef cuts and provide a brief overview of their unique characteristics, flavor profiles, and uses.

After reading our post, you’ll be well on your way to becoming a master of all things beef.

1. Beef Chuck

Beef Chuck is starting our list of the different types of beef cuts. It is a very flavorful and versatile cut of meat that is perfect for slow cooking.

It comes from the shoulder area of the cow and is well-marbled, making it a great option for stews, roasts, and other braised dishes. 

Some popular cuts of beef chuck include the chuck roast, shoulder steak, and chuck short ribs.

One of the benefits of cooking with beef chuck is that it’s a relatively affordable cut of meat, making it a great option for those on a budget.

When cooking with beef chuck, it’s important to remember that it’s a tougher cut of meat and requires a longer cooking time to become tender.

However, this also means it’s packed with flavor and can add depth and richness to any dish.

So the next time you’re at the grocery store, consider picking up a cut of beef chuck and try slowly cooking it to perfection, and you will love it.

2. Beef Rib

One of the most popular beef cuts is the rib cut, which comes from the upper part of the cow’s ribcage.

The rib cut is known for its rich marbling and bold flavor, making it a favorite among steak enthusiasts. 

There are several different types of rib cuts, each with unique characteristics.

One of the most popular rib cuts is the ribeye, which is cut from the center of the rib section. The ribeye is known for its exceptional tenderness and juicy, flavorful meat.

Another popular rib cut is the prime rib, which is cut from the same section of the cow as the ribeye, but includes a larger section of the rib bone.

Prime rib is often slow-roasted and is a luxurious centerpiece for special occasions.

3. Beef Plate

The beef plate, also known as the short plate, is located below the rib section and includes the cow’s lower ribs and belly.

This cut of meat is popular for its high-fat content, which gives it a rich flavor. It is commonly used for pot roast, stews, and braised beef dishes. 

Some popular cuts from the beef plate include the skirt, hanger, and flank steak. The skirt steak is a thin cut of meat with a long grain, making it a popular choice for fajitas and stir-fries. 

The hanger steak, also known as the hanging tender, has a similar texture to the flank steak but has a more intense flavor.

You can’t believe the flank steak is a lean cut of meat commonly used in stir-fries, fajitas, and beef stroganoff.

When cooking beef plate cuts, it’s important to keep in mind that they tend to be tough due to the presence of connective tissue.

Therefore, slow-cooking methods such as braising or stewing are often recommended to break down the fibers and tender the meat.

Overall, the beef plate is one of the versatile types of beef cuts that can add depth of flavor to many dishes.

4. Beef Brisket

Beef brisket is a popular meat cut often used in barbecue and other slow-cooked dishes.

It is a tough and flavorful cut of meat that comes from the chest area of the cow. Because it is so tough, it requires a long cooking time to become tender and juicy.

Beef brisket can be cooked in various ways, including smoking, braising, and roasting. The key to cooking brisket is to use low, slow heat to break down the tough connective tissue. 

When cooking brisket, it is important to trim off any excess fat, making the meat tough and chewy.

Some people like to marinate the brisket before cooking to add flavor, while others prefer a dry rub or seasoning blend.

Regardless of your chosen method, beef brisket is also one of the most delicious and satisfying beef cuts that will impress your dinner guests, and you will enjoy it.

5. Beef Shank

The beef shank is also one of the different types of beef cuts from the leg of the cow.

It is a tough, lean cut that is best when cooked slowly with moist heat, such as in a stew or braised dish.

The beef shank contains a lot of connective tissue, which gives it its toughness and great flavor and richness.

When purchasing beef shank, look for pieces with a good amount of meat that isn’t too fatty.

Trimming off any excess fat or connective tissue before cooking is also important, as it can be tough and unpleasant to eat.

One popular way to prepare beef shank is to braise it with vegetables and aromatics in a flavorful liquid, such as beef broth or red wine.

This slow-cooking method helps to break down the connective tissue and tenderize the meat, resulting in a rich and flavorful dish.

Another way to enjoy beef shank is to use it to make homemade beef stock or broth.

The bones and meat provide a lot of flavor and nutrition to the stock and can be used as a base for soups, stews, and other dishes. 

When making beef stock with beef shank, simmer it slowly for several hours to extract flavor and nutrients from the bones and meat.

With its rich flavor and versatility, the beef shank is a great choice for home cooks looking to try new cuts of meat and experiment with different cooking methods.

6. Beef Short Loin

The beef short loin is located on the upper rear end of the cow and is considered a primal cut. It is one of the most popular and sought-after beef cuts because it is tender, flavorful, and versatile. 

The short loin is where T-bone and Porterhouse steaks are cut from. The short loin comprises two muscles – the tenderloin and the strip loin. 

The tenderloin is the most tender cut of beef, making it the most expensive cut. The strip loin is slightly less tender but still highly desirable.

Other popular cuts from the short loin include top loin, club steak, and filet mignon.

This part of the cow has less connective tissue, which makes it perfect for grilling or roasting. 

If you’re new to cooking beef, be at rest; the short loin is a great place to start.

It is a versatile cut that can be prepared in various ways, including grilling, pan-searing, and roasting.

Because the short loin is such a tender cut, it’s important not to overcook it. 

The recommended internal temperature for a medium-rare steak is 145°F, and it’s best to let the meat rest for a few minutes before serving.

If you’re looking for a juicy and flavorful steak, the short loin is definitely worth trying. 

7. Beef Sirloin

Beef Sirloin
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The sirloin is a large cut of beef from the animal’s rear. It’s typically located just behind the short loin and above the ground.

This area is known for its tenderness, where we get some of the most popular steak cuts, such as top sirloin, sirloin tip, and tri-tip.

When choosing a sirloin cut, remember that the closer it is to the short loin, the more tender it will be.

Top sirloin is a particularly good option for grilling and pan-searing because it’s lean, flavorful, and cooks quickly

On the other hand, the Sirloin tip is a bit tougher, but it’s great for slow cooking and roasting.

Sirloin is a versatile cut that can be prepared in various ways, making it a staple in many kitchens.

8. Beef Tenderloin

Beef tenderloin is one of the most popular different types of beef cuts, and it is also the most tender.

This is because it is located in an area of the cow with very little movement, meaning the muscle is not developed as much.

Beef tenderloin is also a lean meat cut, which means it has less fat than some other cuts.

Beef tenderloin can be cooked in various ways but is often roasted or grilled. It is also popular for special occasions, such as weddings or holiday dinners.

Some people even consider beef tenderloin the “king of steaks” because it is so delicious and luxurious.

If you are looking for a delicious and impressive cut of meat for a special occasion, beef tenderloin is worth enjoying.

9. Beef Flank

Beef Flank is one of the most affordable cuts of beef packed with flavors. It is a long and flat muscle located near the abdominal area of the cow. 

This cut’s texture is coarse, with long fibers running through it. The Flank steak is perfect for marinating, grilling, and broiling.

This cut of beef is best-cooked medium-rare, so it remains tender and juicy. 

The Beef Flank is a versatile cut used in various recipes, such as stir-fry, fajitas, tacos, and sandwiches.

It is essential to cut against the grain of this cut when slicing to avoid tough, chewy bites. 

Although tenderizing this cut requires a bit of effort, it is a delicious and budget-friendly option for beef lovers.

Before cooking, try marinating the beef flank in acidic liquids like lime juice or vinegar to break down its tough fibers.

10. Beef Round

The beef round is a lean and versatile cut from the cow’s rear leg. This cut is known for its toughness, making it an excellent choice for slow-cooking methods like braising, roasting, or stewing.

You’ll often find round steak and roasts at your local grocery store, but there are also lesser-known cuts, such as round and bottom round, which can be just as tasty and tender with the right preparation.

One of the benefits of cooking beef rounds is that it can be relatively inexpensive compared to other beef cuts, making it a great option for budget-friendly meals.

If you’re cooking a steak or roast, giving the meat time to rest after cooking is essential, allowing the juices to redistribute throughout the cut. 

Additionally, you’ll want to slice against the grain to help break down the tough muscle fibers and make for a more tender bite.

Whether you’re using the beef round for a hearty pot roast or flavorful steak tacos, it’s one of the different beef cuts that shouldn’t be overlooked in your kitchen.


If you’re learning about beef cuts, you may feel overwhelmed by the different types of beef cuts available. You may wonder which cut is best for grilling, roasting, or braising. 

We hope our beginner’s guide to understanding beef cuts will explain the different types and how to use them in your kitchen best.

And you can confidently choose one among the different types of beef cuts for your favorite recipes. Enjoy!! 

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