BEEF CUTS

Beef Cut Identification: 

Beef Cut Identification

Beef: 

Beef Top Round Steak

Beef: 

Beef Top Round Steak The Top Round Steak is the most tender of the various round steaks. This boneless steak consists of a large muscle called the top or inside round. Note the cover fat on the curved top surface, the cut surface on the left side, and connective tissue along the bottom.

Beef: 

Beef Bottom Round Steak

Beef: 

Beef Bottom Round Steak The Beef Bottom Round Steak contains muscles which are less tender than the top round muscle. Note the heavy band of connective tissue separating the muscles.

Beef: 

Beef Eye of Round Steak

Beef: 

Beef Eye of Round Steak The Beef Eye of Round Steak is a small round boneless steak. It usually has a layer of external fat on two sides.

Beef: 

Beef Round Tip Steak

Beef: 

Beef Round Tip Steak The Tip Steak is cut from the tip roast. Like the roast this steak is identified by four individual muscles within.

Beef: 

Beef Sirloin Steak

Beef: 

Beef Sirloin Steak The boneless Beef Sirloin Steak is an excellent steak for broiling and is made by removing all of the bones from any of the other types of sirloin steaks.

Beef: 

Beef Porterhouse Steak

Beef: 

Beef Porterhouse Steak The Porterhouse Steak is similar to the beef loin T-bone steak. However the tenderloin muscle is much larger and an extra muscle is located in the center of the porterhouse steak on the upper side.

Beef: 

Beef T-Bone Steak

Beef: 

Beef T-Bone Steak This steak has the characteristic "T" shaped vertebrae and the large eye muscle. The smaller muscle located below the T-bone is the tenderloin.

Beef: 

Beef Top Loin Steak (boneless)

Beef: 

Beef Top Loin Steak (boneless) The boneless large eye muscle from the T-bone steak is called the boneless Beef Top Loin Steak.

Beef: 

Beef Chuck 7-Bone Steak

Beef: 

Beef Chuck 7-Bone Steak The Beef Chuck 7-Bone Steak is similar to the beef chuck blade. It is usually cut less than one inch thick. The blade bone shown in this slide has the typical shape of the "seven-bone", a term frequently used in the meat trade.

Beef: 

Beef Chuck Blade Steak

Beef: 

Beef Chuck Blade Steak The Beef Chuck Blade Steak is similar to the Chuck 7-Bone Steak. It is usually cut less than one inch thick. The blade bone is very easily seen in this slide.

Beef: 

Beef Flank Steak

Beef: 

Beef Flank Steak The Beef Flank Steak is the only steak in the carcass containing an entire large muscle. Also, although most other steaks are cut across the muscle fibers, the flank steak fibers run the full length of the steak. Since the flank steak is one of the less tender steaks, it should be cooked with moist heat cookery.

Beef: 

Beef Rib Eye Steak

Beef: 

Beef Rib Eye Steak The Beef Rib Eye Steak comes from the large end of the beef rib and is made by removing back and rib bones.

Beef: 

Beef Rib Steak

Beef: 

Beef Rib Steak This steak contains a rib and portion of the backbone. This cut will also contain one or more smaller muscles.

Beef: 

Beef Short Ribs

Beef: 

Beef Short Ribs Short Ribs are small cubes containing a section of the rib bone and thin layers of muscles. The muscles of the chest perform considerable work and are therefore not very tender.

Beef: 

Beef Boneless Chuck Steak

Presented By- : 

Presented By- Ibrahim Shaikh Pratibha Wahul Anil Bhide Sachin Borage Arjun Najan - S.Y.BHMCT IHMCT