Beef Cuts: How to Buy Steaks like a chef!

Beef cuts: all serious chefs must understand the cow, and which part of the animal the portion comes from.  Different portions have different characteristics, and call for a different cooking technique.  Some parts MUST be braised low and slow, while others benefit from high heat on the grill.  CLICK ON THE LINKS to find out more....

Just knowing which part of the cow your steak or roast comes from puts you far ahead of the game! Generally portions from the front, rear, and bottom of the animal are tougher but more flavorful. Portions from the top and middle of the steer are the most tender and marbled.

Chuck comes from the shoulder of the steer.  It is a heavily used muscle which gets tough as the cow gets older. These portions are boneless and do not usually contain much fat and marbling. You will recognize this meat as chuck steak, or shoulder pot roast. These meats do best when cooked for a long time at low temperatures.  Use a marinade and then braise like a pot roast in a heavy pan. Rib portions come after the shoulder, before the loin and are the 2nd most tender cuts on the cow.  You know them as NY strips, rib-eye steaks, or standing rib roasts.  The steaks can be grilled over high heat, and  the roasts  done in the oven. The high fat content keeps them moist. Loin portions come from the middle of the cow and are the most tender and marbled. You know them as T-Bone and Porterhouse.  They should be grilled over high heat. Sirloin comes after the loin, and has less fat.  Grill them carefully as they can dry out  quickly. Round comes from the heavily used muscles in the hind quarters of the cow. Like the Chuck, these are the tougher portions and do better when braised low and slow in a dutch oven or heavy pot. However, if tenderized with a marinade, you can pan fry them carefully on the stove top.