Beef Cuts Decoded: Find Your Perfect Steak
Identify what you want: tender, lean, or budget-friendly? Each primal cut offers something different.
At the butcher counter, look for these 8 primal cuts: chuck, brisket, rib, plate & flank, loin, sirloin, round, and shank. Cuts from the back (like ribeye or tenderloin) are the most tender, while shoulder and leg cuts (like chuck or shank) need slow cooking to get tender.
For tender steaks, go for ribeye, NY strip, or filet mignon and cook them hot and fast. If you’re after savings, try chuck roast or flank steak—just braise or marinate and slice against the grain.
Don’t forget: USDA Prime has the most marbling, Choice is solid, and Select is leaner. Pick what fits your taste and budget!
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