google image - American cuts of beef
The following is a list of the American
primal cuts, ordered front to back, then top to bottom. The short loin and the
sirloin are sometimes considered as one section (loin).
Upper
half cuts
Chuck —
one of the most common sources for roasts and hamburgers
Rib — short ribs, rib eye steak
and prime rib
Loin
— subprimals are:
Short loin —
from which T-bone steaks are cut,
Sirloin —
less tender than short loin, but more flavorful, further divided into Top sirloin and
Bottom sirloin, and
Tenderloin —
the most tender, from which filet mignon is
served, can be removed separately, or left in for T-bone and Porterhouse steaks
Round —
lean cut, moderately tough, lower fat marbling,
requires moist cooking or lesser degrees of doneness
Lower
half cuts
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Cut
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Description
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Brisket
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often associated with barbecue beef
brisket.
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Shank
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used primarily for stews and soups; it
is not usually served any other way due to it being the toughest of the cuts.
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Plate
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produces short ribs for pot roasting
and types of steak such as the outside skirt steak for,
say, fajitasand hanger
steak. It is typically a cheap, tough, and fatty meat.
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Flank
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used mostly for grinding, except for
the long and flat flank steak, best known for use in London
broil. Once one of the most affordable steaks on the market, it is
substantially tougher than the loin and rib steaks, therefore many flank
recipes use marinades[clarification needed] or
moist cooking methods such as braising. Popularity and leanness have resulted
in increased price.
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British
primal cuts
British cuts
of beef.
Neck & clod, Chuck & blade, Rib, Silver loin, Rump,
Silverside, Topside, Thick rib, Thin rib,
Brisket,
Shin,
Flank,
Thick flank, Leg
Dry
heat
Roast beef cooked under high heat
Method
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Description
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Grilling
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is cooking the beef over or under a
high radiant heat source, generally in excess of 650 °F (343 °C).
This leads to searing of the surface of the beef, which creates a flavorful
crust. In the U.S.A., Australia, Canada, and the UK grilling, particularly
over charcoal, is sometimes known as barbecuing, often shortened
to BBQ.
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Broiling
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is similar to grilling, but
specifically with the heat source above the meat. In the UK,
this is known as grilling.
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Roasting
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is a way of cooking meat in a
hot oven, producing roast beef. Liquid is not usually added;
the beef may be basted by fat on
the top, or by spooning hot fat from the oven pan over the top. A gravy may be made from the cooking juices, after
skimming off excess fat.
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Stirfrying
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is a typically Chinese and Asian way
of cooking. Cooking oil with flavourings such as garlic, ginger and onions
are put in a very hot wok. Then slices of meat
are added, followed by ingredients which cook quicker: mixed vegetables, etc.
The dish is ready when the ingredients are 'just cooked'.
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Internal temperature
Main article: Temperature (meat)
Grilled or roast beef can be cooked to various
degrees, from very rare to well done. The degree of cooking corresponds to the
temperature in the approximate center of the meat, which can be measured with
a meat thermometer.
Rarity
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Temperature
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Description
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Very rare
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115–125 °F (46–52 °C)
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Blood-red meat, soft, slightly juicy
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Rare
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125–135 °F (52–57 °C)
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Red center, gray surface, soft, juicy
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Medium rare
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135–145 °F (57–63 °C)
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Dark Pink throughout, gray-brown
surface, very juicy
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Medium
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145–155 °F (63–68 °C)
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Pink center, becomes gray-brown
towards surface
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Medium well
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155–165 °F (68–74 °C)
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Thin line of pink, firm texture.
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Well done
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>165 °F (74 °C)
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Gray-brown throughout, tough texture.
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