Don't know which end of the cow provides which cut of meat?

What's the best way to cook a

steak versus a pot roast? The following suggestions will help any novice cook get the most out of
a cut of beef. There are four basic major (primal) cuts into which beef is separated: chuck, loin,
rib, and round. [1]

edit Steps
1. 1

Read the diagram above and learn how each portion of the cow affects handling of
beef. The explanations below will start from the front of the cow and work towards the
rear of the cow.

o Chuck: Cuts meat from the chuck area include mock tender roast, boneless arm
pot roast and chuck steak.
o Brisket: The brisket cut of meat is from this location.
o Shank: Shank crosscut meat is from this location.
o Rib: Cuts from this area include the rib eye roast, rib roast and rib eye steak.
o Plate: Cuts from this area include the flank steak and skirt steak.
o Short Loin: Cuts from this area include the tenderloin roast, top loin steak and T-
Bone steak.
o Flank: Cuts from this area include the flank steak and skirt steak.
o Sirloin: Cuts from this area include the top sirloin steak and sirloin roast.
o Tenderloin: Cuts from this area include fillet mignon and tenderloin roast.
o Bottom Sirloin: Cuts from this area include the bottom sirloin steak.
o Round: Cuts from this area include the top round roast, bottom round roast, tri-tip
and round steak.
o Shank: Shank crosscut meat is cut from this location.

Learn More About Meat Grades

1. 1

"Inspection is mandatory but grading is voluntary," according to the USDA Meat

Preparation Fact Sheet.

o Retail beef cuts receive the following grades: Prime, Choice and Select. All meat
is rated based on marbling. Marbling is the white flecks of fat within meat.
Marbling promotes tenderness and a higher fat content. Prime has the most
marbling and is the most tender cut of meat. Choice and Select grades are each
lower in marbling. Standard, Commercial, Utility, Cutter, and Canner grades are
normally used in processed foods. They are usually not sold retail. [2]

Learn More About What Is Beef

 1. 1

Beef is from two-year old cattle. A two-year old steer would on average produce 450
pounds of meat. There is at least 50 types of cattle used in butchering to produce beef for
the consumer's table. Major cattle used for human beef consumption include Angus,
Hereford, Charolais, and Brahman. The Angus cow is famous for being from Scotland
and is seen on many a cattle ranch. One of the most commonly raised cattle in the United
States is the Hereford cow. The Hereford cow is known for producing well marbled meat
much akin to the Black Angus cow. [1] Charolais cattle are primarily used to breed larger
calves. A Charolais bull is often crossed with a Hereford cow to produce a larger calf
leading to higher beef yield. Brahman cattle are akin to wild cattle and are rarely used in
US ranching. [Personal interview with cattle rancher who wishes to remain anonymous]

Read to Learn More About Common Ranch Terms

 Calving: Calves are typically born in the spring usually during the last blizzard of the
year. Calves may have to be "pulled" if the calf is too large for the cow giving birth.

Charolais cows.

 Genetic Diversity: Most ranchers usually keep one "papered" bull per 50 cows to
promote genetic diversity. A "papered" bull is one that has documented lineage.
[Personal interview with a rancher who wishes to remain anonymous]
 Branding: Branding is typically done in the spring when calves weigh between 200 to
300 pounds. Vaccinations for Black Leg [2] are given and the cow is branded and given
an ear tag. Ear tags are considered a separate form of identification. Bulls
 Hereford bull.

are castrated [3] during branding and become a Steer. All cattle with horns except Bulls
are de-horned [4] during branding. [Personal interview with cattle rancher who wishes to
remain anonymous]

Learn More About Veal

1. 1
o Veal is from beef cattle. Veal comes from calves weighing approximately 150
pounds and is less than 3 months old. Veal is milk fed and the meat is pink in
color. [5]

Read to Learn More About Ground Beef and Hamburger

1. 1

Beef fat may be added to "hamburger," but not "ground beef," if the meat is
ground and packaged at a USDA-inspected plant. Only 30% of fat per weight maybe
allowed in either ground beef or hamburger. Anything above 30% fat per weight would
be considered adulterated beef. [6] Most ground beef is ground and packaged in local
stores rather than in food processing plants under USDA inspection. Even so, the Federal
labeling laws on fat content apply. Most states and cities set standards for store-packaged
ground beef which, by law, cannot be less than Federal standards. If products in retail
stores were found to contain more than 30% fat by weight, they would be considered
"adulterated" under Federal law.  

1.
 Preparing Hamburger
 All hamburger should be cooked to 160 degrees F due to possible
contamination from bacteria. "Any food of animal origin can
harbor bacteria. Pathogenic bacteria, such as Salmonella,
Escherichia coli O157:H7, Campylobacter jejuni, Listeria
monocytogenes, and Staphylococcus aureus, cause illness. These
harmful bacteria can not be seen or smelled," according to the
USDA Focus on Ground Beef Fact Sheet.
  Scrub all surfaces that have come in contact with the raw ground meat.
Wash hands thoroughly with soap and water after handling the meat.
2. Learn How to Prepare Different and Serve Different Cuts of Beef

1. Roasts Allow cooked roasts to stand 15 to 20 minutes before carving. Beef

tenderloin or rib eye roasts are tender roasts. They should be sliced 1/2 to 3/4-inch
thick. Less tender roasts such as tri-tip should be sliced no thicker than 1/4-inch
thick.

1. 1
o Rib Roasts The knife should run along the "face" of the roast toward the rib bone
when carving rib roasts. Run the knife along the bone to release the beef.
o Tougher Cuts of Beef Brisket, tri-tip roasts and flank steaks should be carved
diagonally across the grain. Pot roasts are sliced into medium to thin slices.[7]
o Use a sharp knife to slice beef.

Read to Learn More About Safe Cooking

1. 1

Cook beef thoroughly. All meat should be thoroughly cooked. In general tougher cuts of
meat such as the mock tender roast, chuck steak, shank crosscut meat, round steak and
flank steak should be cooked using a slow cooking method. Recommend cooking
methods include braising, stews or soups. Cook the meat slow and gently for the best
flavor and tenderness. Round steak and flank steak are two exceptions. Both cuts of meat
can be cooked quickly if they are marinated and broiled. Serve medium rare but not well
done.

2. 2

Cook steaks using high heat. Steaks such as top sirloin or fillet mignon can take high
heat and quick cooking. Pan fry, broil or barbecue the steaks for best flavor. Again, do
not under cook the meat.

3. 3

Cook ground beef carefully. Ground beef should be cooked to a temperature of 160
degrees F. Ground beef may come from any area of the cow and is handled extensively
exposing the meat to potential bacteria. Cook to 160 degrees F to be safe.[3]

4. 4

Learn How to Keep Food Safe

5. 5
 Cook all other cuts of beef to the USDA recommended temperature of 145 degrees
F. All other cuts of beef should be cooked to a minimum temperature of 145 degrees F to
be considered safe to eat.[4]

Use a Meat Thermometer

1. 1

Follow the manufacturer's directions on how to use a meat thermometer. Read It

Done Yet for more information on the importance of using a meat thermometer to safely
cook beef.

2. 2

Call the USDA Meat and Poultry Hotline at 1-888-MPHotline (1-888-674-6854) for
more information. The hotline operates weekdays from 10 a.m. to 4 p.m. Eastern Time.
Recorded messages are available anytime.

Learn How to Shop for Beef

1. 1

Purchase last when at the grocery store. Look for packages that are tightly sealed and
not leaking. Purchase meat by the "use by' or "purchase by" dates. Place the meat
packages away from other food so meat juices do not accidentally drip on other grocery
items.[5]

2. 2

Refrigerate beef. Immediately place the beef in the refrigerator when returning home
from the grocery store. Cook and eat ground beef within two days of purchase. Roasts
and steaks can be safely stored three to five days after purchase.[6]

Learn How to Store and Handle Beef Safely

1. 1

Refrigerate beef in the refrigerator. Do not store the raw meat where meat juices can
contaminate food in the refrigerator.

2. 2

Scrub all surfaces that come in contact with raw beef. Wash hands thoroughly with
soap and water after handling raw beef. Do not reuse platter that held raw beef. Wash the
platter before placing the cooked beef back onto the platter.
 3. 3

Use a cutting board that is easy to clean. A plastic cutting board is recommended.
Scrub and sanitize the cutting board. Use 1 tablespoon unscented bleach to 1 gallon of
water to sanitize the cutting board and other cooking surfaces. [8]

4. 4

Defrost Beef Safely. Defrost beef in the refrigerator or in the microwave. Follow the
microwave manufacturer's directions to defrost the beef. Cook beef immediately after
defrosting in the microwave. Do not defrost the meat on a counter.

edit Related wikiHows

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 How to Make Delicious Swiss Steak
 How to Make Pot Roast
 How to Make Orange Citrus Steak Sauce
 How to Make a Hamburger
 How to Make Hamburger Macaroni and Cheese
 How to Cook Steak in a Frying Pan
 How to Make Fiesta Casserole
 How to Make Tater Tot Hotdish
 How to Make Albondigas

edit Sources and Citations

 Wikipedia Article on Beef
 Beef Council
 USDA
 [9] WikiAnswers
 Better Homes and Gardens
 Personal interview, March 11, 2008, with anonymous rancher

1. ↑ http://www.fsis.usda.gov/Fact_Sheets/Beef_from_Farm_to_Table/index.asp