A Guide to Beef Cuts
Walking up to a butcher counter can be overwhelming because the names change depending on where you are. Focus on the anatomy: muscles that support weight are lean and tough, while those tucked away in the center of the rib cage are marbled and soft.
Read the grain, not the label.
Before you cook, look for the direction of the muscle fibers. Always slice perpendicular to these lines to shorten the strands and improve the texture of the bite.
- Chef's knife
- Cutting board
- Instant-read thermometer
What goes in.
- N/ALoin and Rib cuts (Tenderloin, Ribeye, Strip)
- N/AChuck and Round (Shoulder and Leg)
- N/AFlank and Skirt (Abdominal wall)
Respect the workload
If the muscle moved a lot during the cow's life, sear it and braise it. If the muscle did nothing but hang out in the middle of the back, grill or pan-sear it quickly.
The method.
Identify the sedentary cuts
Ribeye, sirloin, and tenderloin come from the back. These have high fat marbling and little connective tissue. Cook these with dry heat—high flame, quick time—until they hit your preferred temperature.
Identify the working cuts
Chuck, brisket, and round come from the shoulder and leg. These are packed with collagen. Use a Dutch oven and liquid to braise these at low temperatures for several hours until the collagen turns to gelatin.
Master the flat cuts
Flank and skirt steak are intensely flavorful but thin and fibrous. Sear them over screaming-hot iron, slice them very thin across the grain, and serve immediately.
Other turns to take.
Dry-Heat Method
Used for ribeye or strip steak; rely on the Maillard reaction to build a crust in a cast-iron skillet.
Wet-Heat Method
Used for chuck roast; rely on moisture and time to dissolve tough connective tissue.
When it doesn't go to plan.
Always pull your steaks from the fridge 30 minutes before cooking so the center isn't ice cold when the exterior is seared.
Fat provides flavor; look for white flecks within the meat, not just a thick layer on the outside.
If you are unsure of a cut, ask your butcher how much collagen it has; if they say 'plenty,' braise it.
The ones that keep coming up.
Why does my steak feel like rubber?
You likely sliced with the grain instead of against it, or you overcooked a cut that needed a slow braise.
Can I use round steak for a quick stir-fry?
Only if you slice it paper-thin and marinate it with an acid to tenderize it; otherwise, it will be too chewy.
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