Beef is a versatile and widely enjoyed protein source, offering an array of flavors and textures that cater to various culinary preferences. From the premium Wagyu beef roast to convenient fast food burgers, there is an endless number of uses for beef to suit any occasion. A complete beef recipe states which subprimal cut is required, and it would come in handy to learn the primal cuts from which they come from.
During butchering, beef is first divided into primal cuts, pieces of meat initially separated from the carcass. A skilled butcher takes beef cuts from the primal divisions to make subprimal cuts. Divided by groups of muscles, the meat from each primal has its own unique flavor, texture, and level of fat and marbling due to how hard the muscles were worked. For classification, you can divide a beef carcass into two portions: the forequarter and the hindquarter.
1. Forequarter
The forequarter is a significant section of the beef carcass that includes the front part of the animal. This primal cut is essential in the process of butchering and provides a variety of cuts that are used for different culinary purposes. Here are the forequarter cuts.
a. Chuck
The beef chuck is a large primal cut from the shoulder section of the forequarter. It runs from parts of the neck and the upper arm to the first five ribs closest to the forelimbs. An entire chuck makes up about 30% of a carcass side, and it can weigh more than 100 pounds. Your local butcher grinds whole boneless chucks and trimmings for ground beef and prepares the bone-in chuck cuts or clod slices. Beef chuck has many connective tissues, which make it relatively lean meat. The chuck subprimal cuts include: chuck tender, chuck roll, shoulder clod, and square-cut chuck.
b. Rib
The rib is a primal rib cut that runs from the upper portion of the 6th to 12th pairs of ribs. The lower portion of the ribs is not included in this division, as these parts belong to the short plate primal cut. These ribs can be braised, slow-cooked, or grilled, resulting in tender, succulent meat with a rich flavor profile. Subprimal cuts from the rib division are famous for their marbling, taste-improving saturated fat and tenderness. That is why these cuts tend to cost more. The rib subprimal cuts include: ribeye roll, ribeye subprimal, and 7-bone rib.
c. Brisket
The brisket is a primal cut in the front of a cow, below the chuck, and around the breastbone area. It’s a distinctive cut that contains two muscles separated by a layer of fat. Because it comes from a muscle that cows use every day, brisket lacks saturated fat. Due to its toughness, brisket is often slow-cooked through smoking, braising, or roasting. This results in succulent and flavorful meat, and you can use it primarily for barbecue, pastrami, and corned beef. The brisket subprimal cuts include: brisket point half and brisket flat half.
d. Shank
The shank is the section of a cow’s four legs, known for its tough and sinewy meat. Often used in soups, stews, or braised dishes, the shank contributes rich flavor and is valued for the gelatinous quality it adds to broths. While not typically the primary choice for standalone dishes, shank enhances the flavor profile of many slow-cooked recipes. The shank subprimal cuts include: shank cross-cut and shank center-cut.
e. Plate
The plate, or short plate, is found near the stomach below the rib section, where the meat is tough and has the most saturated fat. The best way to prepare subprimal plate cuts is by quick dry heat cooking. The plate subprimal cuts include: hanger steak, inside skirt steak, outside skirt steak, short plate ribs, and flanken-style short ribs.
2. Hindquarter
The hindquarter of a beef carcass is the back portion of the animal, and it contains some of the most sought-after cuts due to their tenderness and flavor. This section yields a variety of steaks, roasts, and other cuts that are popular in a wide range of culinary applications.
a. Loin
The loin is located behind the ribs and it is not a heavily used muscle, which makes for some of the most tender meat on the cow. Because of its tenderness, the loin is where some of the most desirable, and expensive, beef cuts can be found, such as T-bone steak and porterhouse steak from the short loin and filet mignon from the tenderloin. Beef cuts from the loin primal dry out fast when cooking, so they are typically best for quick, high heat cooking methods to preserve their prized flavor. The loin subprimal cuts include: tenderloin, strip loin, short loin, top sirloin, and bottom sirloin.
b. Round
The round primal consists of beef cuts that come from the rump, hips, hind legs, and knees of the cow. Because it is made up of hard-working muscles that contain a lot of connective tissue and a lower fat content, round primal beef cuts are tougher and less expensive cuts of beef. When cooked properly, these beef cuts can be tender and have a delicious, beefy flavor. For best results, slow-cook or marinate prior to high heat cooking to tenderize. The most common use for a round roast is to make roast beef for sandwiches. The round subprimal cuts include: bottom round, top round, eye of round, and sirloin tip.
c. Flank
Located below the loin, the flank primal produces one cut of beef: flank steak. It is a tough and lean yet flavorful section of the cow that works best when marinated prior to grilling or broiling at high heat. It is also often used to make ground beef.
Conclusion
Understanding the types of beef cuts is crucial for achieving the best results in the kitchen. Whether you’re grilling a steak, roasting a prime rib, or slow-cooking a chuck roast, each cut offers a unique culinary experience. The most tender cuts of beef come from the primals that are located farthest from the head and hooves, towards the center of the cow. These are some of the least hard working muscles on the animal, so they lack dense connective tissue.
On the other hand, the primals that make up the legs and rump of the cow are not as tender but offer rich, beefy flavor. These strong muscles work hard during the animal’s lifetime, developing rich fat marbling throughout the meat and a good deal of connective tissue. By familiarizing yourself with these cuts, you can make informed choices at the butcher’s counter and create delicious meals that showcase the diverse flavors and textures of beef.
