Sirloin cuts. Filet mignon, bavette, tri-tips, strip steak and roasts – coming from the rear of the animal, these are also leaner cuts, and certainly not the best beef choice if you want to slow cook.
Plate & flank cuts.
What are the 8 cuts of meat?
To start, there are eight main cuts of beef known as the primal cuts, listed below:
What are the 7 retail cuts of meat?
There are seven basic groups of retail cuts: leg, round, and ham cuts; sirloin cuts; loin cuts; rib cuts; blade cuts; arm cuts; and breast, brisket, and short plate cuts.
What are the 10 retail cuts of beef?
Beef Retail Meat Cuts
Chuck Arm Roast.
Chuck Arm Roast (Boneless)
Chuck Arm Steak.
Chuck Arm Steak (Boneless)
Chuck 7-Bone Roast.
Chuck 7-Bone Steak.
Chuck Blade Roast.
Chuck Blade Steak.
What are the 3 cuts of beef?
But first, know that there are three categories of beef cuts: primal, subprimal, and retail. A butcher generally cuts each primal region into smaller sections known as subprimal sections. Those are then cut up further, and that’s what winds up behind the meat counter.
What are the different cuts of beef?
The Best Cut: The Different Cuts of Beef Steak
Tenderloin. Also known as a filet or the infamous filet mignon, the tenderloin is the most expensive cut of steak.
The New York Strip. A short loin that is cut from behind the ribs, the New York strip is rectangular.