There is a total of (8) Primal cuts of beef and within each of those cuts are sub-primal cuts. Smoked in low temp for a long time. It comes from the lower middle of the cow’s back and does the least work of all the beef cuts, making it incredibly tender. Then smoked over an indirect heat smoker on low temperature for long periods of time. steak portions but may be cut into larger portions. A seasoning or salt and pepper is added to the steaks either before or after cooking. So, get ready to do some grilling or smoking and make sure to refer back to this article as a reference or guide to aid you in choosing the proper cuts of meat or explaining the beef cuts. Other tips when choosing cuts of beef: Choose cuts that are graded "Choice" or "Select" instead of "Prime," which usually has more fat. Cooking Methods: Marinated then grilled to medium and cut into bite-sized strips. Prime roasts and steaks are excellent for dry-heat cooking (broiling, roasting, or grilling). It is illegal to misrepresent the grade of meat, misuse the shield symbol, or to use misleading language to describe the quality of the meat. Location: Located on the underside or belly of the cow and contains many fibers with the steak. - Porterhouse, T-bone and club steaks contain an average of 26% fat content. - Hangar Steaks: weigh about 1-2 lbs. Prime roasts and steaks are excellent for dry-heat cooking such as broiling, roasting, or grilling. According to Bob Huskey, Costco’s meat department guy, 18% to 20% of Costco’s beef sales are Prime and that percentage is going up every year. A seasoning or salt and pepper is added to the steaks either before or after cooking. Preparation Methods: Tenderize this cut of meat with a meat mallet or meat tenderizer seasoning before cooking it. These primal beef cuts, or "primals," are then broken down further into subprimals, or "food-service cuts." Sub-Primal Cuts: Short Rib, Prime Rib, Rib Steak, Ribeye Steak, Back Ribs. Tips To Help You Tenderize And Increase The Flavor Profile Of Your Lean Beef. Ten quality standards — including abundant marbling, ensure every bite is exceptionally flavorful, incredibly tender and naturally juicy.. Use the dropdown to find common cuts or select a section on the steer map below to navigate to a more detailed view of cuts. This helps break down the meat making it easier to chew. This meat quality grade, which in retail stores ranges from prime to standard or commercial, is assigned based on a combination of marbling and maturity. A wide variety of prime cut of beef options are available to … - Hangar steaks on average contain 22% fat content. When the whole loin is cooked it is usually crusted with a dry rub and cooked at a very high temperature for a short period of time in the oven then is finished on the grill to bring a nice char flavor to the crust. Acidic marinades contain juice from fruit like limes and lemons which help even further to tenderize meat. These are basic sections from which steaks and other subdivisions are cut. But just because there is a grade does not mean that all beef is created equal. The "prime" grade will be given to meat that comes from the youngest beef with the most abundant marbling. Cooking Methods: Grilled to the desired temperature. - Most Short Ribs are 2-4" in length with a varying thickness. - Chuck Steak and Chuck Filet are usually cut in the size or 12 ounces steak portions. Grill/Smoker: Conventional Oven, Indirect Heat Smoker & Charcoal Grill. We will also cover specific techniques and procedures for preparing and cooking each of the sub-primal cuts. - Filet Mignon, Chateaubriand and tri tip contain an average of 23% fat content. With all the fibers in this cut, the acidic marinade with loosen up those beef parts. Type of Grill/Smoker when BBQing: Direct heat grill or open flame grill. - Blade: Direct heat grill or open flame grill. Still regarded as the king of all steaks, fillet is a prime cut that tends to be associated with grand celebratory dishes, due in part to its high price. Due to their superior quality, prime cuts of beef are best prepared using dry-heat cooking methods such as roasting and grilling. They can also be cooked for longer until almost falling apart and served with mashed potatoes and a sauce. It is then either cut into serving steak portions or sliced thinly. Depending on where you shop, your grocery may not carry the top prime designation. Beef Fillet also comes from this section. BroBBQ.com is a participant in the Amazon Associates Programs, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com, amazon.ca, amazon.co.uk or amazon.de. - New York Strip and Sirloin Steak: Direct heat grill or open flame grill. - New York Strip and Sirloin Steaks are cut into 12 ounces to 2 lb. - Hangar Steaks do not need any prepping done to them, maybe just a little seasoning or salt and pepper to accent the flavors of the wonderful cut of beef. The roast is cut into portions and if a guest requires a more well-done steak the meat is allowed to rest in a hot just until the desired temperature is reached. - Blade or Flat Iron Steaks have a lot of fat marbling and are usually known as a butcher steak because this is the best cut in the cow, usually, the butcher keeps this cut for himself. - Blade is cut into flat iron steaks which are 1 to 2 lbs. - Beef Ribs are considered a lean cut and have an average of 12% fat content. - Beef Ribs can be boiled on the stove for an hour before smoking or grilling to help in breaking down the meat structure, creating a more tender end product. For generations our family has selected specific genetics in an effort to produce a superior cow herd. - Skirt steak on average contain 18% fat content. The meat is very tender and juicy when finished and can even be used in sandwiches, pastas, and pizzas. These cuts are practically covered in it, and the flavor itself is, naturally, just as impressive. 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