Here Is a Chart Showing All the Different Cuts of Beef

Illustration for article titled Here Is a Chart Showing All the Different Cuts of Beef

Beef is never not delicious but certain cuts of beef are even more delicious than other parts of meat. Why is that? Because the cow is a pretty big animal and different parts of it can be fattier or leaner than the other. This infographic from Visual.ly breaks down where which kind of beef cut comes from. If you were ever curious to see where the chuck is from or where the sirloin lies, you never have to wonder again.

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The chart even breaks down the general cost of each piece of meat (rib eyes are more expensive than chuck) and the best cooking methods for each (skillet, braise, etc.). Meat is not always equal. Click the picture below to embiggen and memorize and appreciate. [

Illustration for article titled Here Is a Chart Showing All the Different Cuts of Beef

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DISCUSSION

ukstory135
UKStory135

I cooked the best Beef tenderoin of my life two weeks ago. I bought two USDA Choice tenderloins from the market and marinated them overnight. I put a dry rub of kosher salt, garlic powder, montreal steak seasoning and black pepper on them. Then, I heated my smoker up to 225 degrees. I then used a combination of charcoal and hickory ashes to get a grill up to 450. I placed both tenderoins on that grill grilling one side, while I was using a torch to sear the top. Then I flipped the Tenderloins over and did the same thing to the other side. After both of them were well seared, I wrapped one in bacon and put both of them on the 220 degree smoker for two hours. I pulled them off after after they reached an internal temp of 125 degrees. I let them rest for 45 minutes and served them in thick cuts with au jus,with A1 and a horse raddish sauce. They were perfect.