Know the 10 Common Beef Cuts

Remove the guesswork from buying beef with this list of primal cuts from our friends at Monterey Meatshop.

By: Yummy

New cooks no longer need to guess when buying beef at the nearest Monterey Meatshop with this list of 10 most common beef cuts. There are so many names to remember, each corresponding to a part of the cow it comes from. Each cut has its qualities, the toughest parts usually found near the hoofs and horns. The further you go, the meat becomes tender with a healthy amount of marbling from fat. Knowing these cuts can make all the difference in your cooking.

Different countries have different names for their basic meat cuts, also known as primal cuts. Here is a list of the most common cuts and their local names so you’ll know what to ask for when you head on over to the closest Monterey Meatshop.

Brisket (Punta y pecho)
The brisket is a very coarsely textured muscle.  Due to its texture, this cut requires a long cooking process to tenderize making it ideal for stews and barbecues.  This cut is usually used for corned beef and making pastrami.

Use the following recipes for Brisket: Oven-barbecued Brisket, Pho Bo, Beef Ratatouille Stew


Tenderloin (Solomillo)
The tenderloin is one of three cuts made from the loin. This piece of muscle does not move as much, making it one the most tender beef cut. Dishes that require tender meat, like in steaks or roasts, use this cut.

Use the following recipes for Tenderloin: Maj’s Beef Stroganoff, Roast Beef Tenderloin, and Beef Roulade in Cheese and Anchovies


Sirloin (Tapadera)
The sirloin is where the backbone and the hipbone are connected. Still tender, the cut goes well with dishes that require sautéing, pan frying, broiling or grilling.

Use the following recipes for Sirloin: Beef and Basil Skewers, Sizzling Breakfast Steak with Eggs, and Stir-fried Beef in Garlic Oyster Sauce


Flank Steak (Camto)
This is a long flat cut of meat from the abdomen of the cow. It is a flavorful cut with coarse texture, requiring some tenderizing through braising, marinades or mechanical means. This cut used in a lot of Asian stir-fries and fajitas.

Use the following recipes for Flank Steak: Beef Fajitas and Flambéed Shangri-la Beef


Short Ribs (Tagiliran, Tadyang)
This section of rib bones and layers of meat are found at the chest area.  The short ribs are ideal for long period cooking like stewing, barbecuing, braising and grilling.

Use the following recipes for Short Ribs: Red Wine Adobong Tadyang, Beef Short Ribs Stew, Korean Beef Stew


BBQ Steak / Shoulder Blade (Paypay)
This cut of beef can be found right above the brisket, near the ribs. It contains a lot of connective tissue, including collagen, which partially melts during cooking. This is ideal for stewing, slow cooking, braising, and pot roasts.

Use the following recipes for BBQ Steak/Shoulder Blade: Sizzling Bulalo with Creamy Mushroom Sauce, Classic Beef Stew


Chuck Rib (Kadera)
Chuck Rib comes from the shoulder and neck of the beef and is considered as being one of the most flavorful cut.  However, this cut tends to be less tender and fatty.  This cut is ideal for stews and braises.

Use the following recipes for Chuck Rib: Janice de Belen’s Kaldereta, Peppery Spicy Beef Adobo


Oyster Blade (Kalitiran)
Oyster Blade is another cut from the shoulder blade of the beef that is rich in connective tissue and fat marbling, making it ideal for long cooking methods like stews and braises. You can even use it to replace ox tongue, if you are serving guests who don’t like offal.

Use the following recipes for Oyster Blade: Pot Roast, Lengua ala Quito


Shank (Bulalo)
The cow’s constant use of its legs make the shank relatively tough, making it an ideal choice for soups and dishes that require long cooking times in moist heat (i.e. stews and braises).

Use the following recipes for Shank: Osso Bucco with Saffron Risotto, Beef Stock


Round (Piena Corta y Lagra, Pigue)
This cut of meat comes from the hind leg and is quite lean. This makes it a great choice for beef dishes that require some braising. Cut thinly or pounded, it can be pan-fried like a steak. It is also ideal for mincing, as in ground round. The round is also the part used when making beef jerky.

Use the following recipes for Round: Cottage Pie a la Mexicana, Italian Meatballs in Marinara Sauce


For fresh meats you can trust, visit the Monterey Meatshop nearest you. You can also call them at hotline 633-MEAT (6328) for delivery right at your doorstep.

For more information on Monterey, visit www.monterey.com.ph and www.facebook.com/montereymeatshop

• aimee_m 7 months ago Report Abuse

     

  Hi, Andi! Glad to be of help :)
• andi 7 months ago Report Abuse

     

  Great article! Finally something basic and useful. This topic has always mystified me :)