Beef Top Round Steak Pork Hock

Beefiness The Major Cuts

Round

Round Steak

TThis steak is identified by the round leg bone and iii muscles. At the top of the screen is the top round, at the lower left is the bottom round, and lower right is the eye of the round.
Cooking Recommendations
Braise or Panfry

Boneless Rump Roast

When the rump is removed, boned, rolled and tied, a retail cut called the Beef Round Rump Roast is fabricated. This represents a cut only moderately tender, moist heat is oft used. Even so with a cut from selection and prime number cattle, it is often cooked with dry out heat.
Cooking Recommendations
Roast or Braise

Height Round Steak

The Acme Round Steak is the well-nigh tender of the diverse round steaks. This boneless steak consists of a large muscle called the top or inside round. Note the comprehend fat on the curved acme surface, the cut surface on the left side, and connective tissue along the lesser.
Cooking Recommendations
Broil, Panbroil, or Panfry

Bottom Round Steak

The Beef Bottom Round Steak contains muscles which are less tender than the top round muscle. The two muscles of this steak are the middle of the round on the left and the bottom round on the right. Note the heavy band of connective tissue separating the muscles. Moist rut is recommended for this steak.
Cooking Recommendations
Braise

Eye Round Steak

The Beef Round Eye Circular Steak is a small round boneless steak. Information technology commonly has a layer of external fat on 2 sides.
Cooking Recommendations
Braise, Grill, Panbroil, or Panfry

Tip Roast

The Beef Circular Tip Roast is a rolled and tied roast that is identified by four individual muscles within ane big musculus mass.
Cooking Recommendations
Roast

Nutritional Information

Tip Steak

The Tip Steak is cut from the tip roast. Like the roast this steak is identified past 4 private muscles within on large muscle mass.
Cooking Recommendations
Broil, Panbroil, or Panfry

Heel of Round

The Beefiness Heel of Circular represents a cut from the beef round immediately above the hock. This roast is equanimous of many modest musculus groups, has a lot of seam fat, and is one of the least tender cuts of beef.
Cooking Recommendations
Braise

Loin

Top Loin Steak

The Beefiness Loin Peak Loin Steak is the first type of steak cut from the beef loin. It is cut from the cease of the beef loin which contains the last or 13th rib. This steak is identified past the big eye muscle, the rib bone, and part of the backbone.
Cooking Recommendations
Broil, Grill, Panbroil,or Panfry

Nutritional Information

T-Os Steak

This steak has the characteristic "T" shaped vertebrae and the large eye muscle. The smaller muscle located beneath the T-bone is the tenderloin.
Cooking Recommendations
Bake, Grill, Panbroil,or Panfry

Nutritional Data

Superlative Loin Steak, Boneless

The boneless large eye muscle from the T-bone steak is called the Beef Loin Top Loin Steak, Boneless.
Cooking Recommendations
Broil, Grill, Panbroil,or Panfry

Porterhouse Steak

The Porterhouse Steak is similar to the beef loin T-os steak. However the tenderloin muscle is much larger and an extra muscle is located in the center of the porterhouse steak on the upper side.
Cooking Recommendations
Broil, Grill, Panbroil,or Panfry

Nutritional Information

Tender Loin Steak

The most tender retail cut from the unabridged beef carcass is the Beef Loin Tenderloin Steak. This steak has a fine texture, is circular in shape and is usually virtually three inches in diameter.
Cooking Recommendations
Broil, Grill, Panbroil, or Panfry

Nutritional Information

Sirloin Steak Pin Os

The Beef Loin Sirloin Steak, Pivot Os is the first cut from the sirloin area of the beef loin. This steak looks much similar the beefiness loin T-bone and porterhouse steaks in that it contains the T-bone the large eye muscle and the tenderloin muscle. However, information technology also contains an oval-shaped os which yous tin see in the upper left corner of the steak. This bone is chosen the pin bone and is the tip portion of the hip bone.
Cooking Recommendations
Broil, Grill, Panbroil, or Panfry

Nutritional Information

Sirloin Steak Flat Bones

The Beef Loin Sirloin Steak, Flat Os is the least valuable blazon of sirloin steak if both the apartment hip and backbones are left in the steak.
Cooking Recommendations
Broil, Grill, Panbroil, or Panfry

Sirloin Steak Round Bones

The Sirloin Steak, Round Bone is located further back on the sirloin surface area of the beefiness loin. This detail sirloin steak has the greatest corporeality of lean and the least corporeality of os.
Cooking Recommendations
Broil, Grill, Panbroil, or Panfry

Sirloin Steak, Wedge Bone

The sirloin steak nearest the wholesale beef round is called the Beef Loin Sirloin Steak, Wedge Bone. Only one bone is usually seen, a wedge-shaped bone at the bottom of the cut near the center.
Cooking Recommendations
Broil, Grill, Panbroil, or Panfry

Sirloin Steak, Boneless

The Beef Loin Sirloin Steak, Boneless is an splendid steak for broiling and is made by removing all of the bones from whatsoever of the other types of sirloin steaks.
Cooking Recommendations
Broil, Grill, Panbroil,or Panfry

Rib

Rib Roast Small End

The Beefiness Rib Roast, Small Stop, contains several ribs, a protion of the courage and one large muscle, the rib heart
Cooking Recommendations
Roast, or Grill by indirect estrus

Nutritional Information

Beef Rib Roast Ringlet

The bones of the beefiness rib roast are sometimes removed and the cut is tied in a curl with string as shown in this slide. When this is done the cutting is known every bit a Beef Rib Roast,Boneless. Note that the rib center muscle runs through the heart of the roast and is surrounded past smaller muscles.
Cooking Recommendations
Roast, or Braise

Rib Steak Large & Small Terminate

On the correct is a Beef Rib Steak, Small End. The cut on the left is a Beefiness Rib Steak, Large End. Both steaks incorporate a rib and portion of the backbone. Steaks from the small end of the beef rib contains simply the large rib heart muscle while steaks from the large end also contains one or more than smaller muscles.
Cooking Recommendations
Broil, Grill, Panbroil,or Panfry

Rib Centre Steak

The Beef Rib Centre Steak come from the large end of the beef rib and is fabricated by removing back and rib bones.
Cooking Recommendations
Broil, Grill, Panbroil,or Panfry

Chuck

Chuck Blade Roast

This large roast contains many pocket-size muscles and is easily identified by the bract bone located in the upper center of this cutting. Note also that rib basic and a portion of the backbone are located along the lower left portion of the cut. Yet, these bones may be removed from this large roast before it is packaged and put in the meat counter at the local supermarket.
Cooking Recommendations
Braise, or Roast

Nutritional Information

Chuck Blade Steak

The Beef Chuck Blade Steak is similar to the beef chuck blade roast. It is usually cutting less than one inch thick. The blade bone shown in this slide has the typical shape of the "sevenbone", a term frequently used in the meat merchandise.
Cooking Recommendations
Braise, Grill, or Broil

Chuck Arm Roast

The Beef Chuck Arm Roast is identified by its thickness as a roast, the large round bone in the center of the cutting and the many small muscles of which it is fabricated. This roast may or may not accept a cross cut rib bones showing but if present would be at the bottom of the picture.
Cooking Recommendations
Braise, Grill, Panbroil, Panfry, or Bake

Nutritional Data

Chuck Arm Steak

The Chuck Arm Steak is similar to the Chuck Arm Roast, thickness is the merely deviation. Note the round bone surrounded by many small muscles. This steak will usually non accept any rib bones showing.
Cooking Recommendations
Braise

Cross Rib Pot Roast

This square cut roast comes from the lower corner of the beef chuck. In addition to its foursquare shape this cut is identified by portions of two or three ribs on the underneath side. Notation also, the large corporeality of seam fat located betwixt the muscles.
Cooking Recommendations
Braise, or Roast

Flank & Plate

Flank Steak

The Beefiness Flank Steak is the only steak in the carcass containing an unabridged large musculus. Also, although most other steaks are cut across the musculus fibers, the flank steak fibers run the full length of the steak. To help tenderize these long fibers, you will notice the knife scores across the cut. Since the flank steak is one of the less tender steaks, it should be cooked with moist oestrus cookery.
Cooking Recommendations
Braise, Grill, Stirfry, or Broil

Brisket & Foreshank

Beefiness Shank Cross Cutting

The Beefiness Shank Cross Cutting is identified by a cross section of the arm bone and many very small muscles, each surrounded by connective tissue.
Cooking Recommendations
Braise, or Cook in Liquid

Beef Brisket, Whole, Boneless

The Beef Brisket is a very form textured muscle. The heavy layer of fat and the sternum or breast bone have been removed. Due to the course texture of this muscle, cooking in liquid is recommended.
Cooking Recommendations
Braise, or Cook in Liquid

Nutritional Data

Short Ribs

Short Ribs are minor cubes containing a department of the rib bone and thin layers of muscles. The muscles of the breast perform considerable piece of work and are therefore not very tender.
Cooking Recommendations
Braise, or Cook in Liquid

Nutritional Information

Various Cuts

Ground Beef

Cubed Steak

Beef for Stew

This large roast contains many minor muscles and is easily identified by the blade bone located in the upper center of this cutting. Note besides that rib bones and a portion of the backbone are located along the lower left portion of the cut. However, these bones may be removed from this big roast before it is packaged and put in the meat counter at the local supermarket.
Cooking Recommendations

Nutritional Data

Cubes for Kabobs

This large roast contains many pocket-sized muscles and is hands identified by the blade os located in the upper middle of this cut. Notation also that rib bones and a portion of the backbone are located forth the lower left portion of the cut. However, these bones may be removed from this large roast before information technology is packaged and put in the meat counter at the local supermarket.
Cooking Recommendations

Nutritional Information

Variety Cuts

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Source: https://animalscience.unl.edu/beef-meat-identification

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