Primary Cuts of Meat

Characteristics

Cuts

Sub-Primary

Preparation and Cooking Tips

Chuck

Hard texture, but full of flavor.

Meat to stew, short ribs, ground meat.

Wet-heat cooking methods, such as stews and casseroles.

Ground meat can be used to make hamburgers or stewed with chili beans.

Brisket and Shank

Very hard meat with a high amount of fat.

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They are well cooked in stews or boiled at low heat, which softens them. The brisket can be cured and seasoned with pepper to make pastrami.

Ribs

Tender and with an exquisite flavor, due to its high content of fat.

Bones

Prepared and served with barbecue sauce.

Short plate

Has rib bones and cartilages.

Short Ribs and Skirt Steak

Short ribs taste delicious when stewed. Skirt steak is long and thin. Marinate it and make "fajitas."

Top sirloin

This is the section where we find the most tender, popular, and expensive cuts of meat.

Loin Eye Muscle  and Tenderloin

This is where we get the T-Bone and the Porterhouse fillet, which can be grilled.

The loin can be prepared into nuggets, as a filet mignon, or baked as a whole.

Sirloin

With or without bones, it is tender and rich in flavor.

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Dry cooking methods: baked, roasted, or grilled.

Flank

Boneless, rich in flavor, but its texture is hard.

Has a high content of fat.

Ground Meat and Flank Steak

Flank steak can be grilled.

Round

Rich in flavor, slightly tender. Very lean and limited intramuscular fat.

Top Round, Bottom Round, and Shak

You can make an excellent casserole. Bottom round is great to stew.