Holy Cow!!! Meat, Meat & More Meat!!!

Beef is first divided into primal cuts. These are basic sections from which steaks and other subdivisions are cut. Since the animal's legs and neck muscles do the most work, they are the toughest; the meat becomes more tender as distance from hoof and horn increases

The following is a list of the American primal cuts, ordered front to back, then top to bottom. The short loin and the sirloin are sometimes considered as one section (loin).

Upper Half

Chuck — one of the most common sources for roasts and hamburgers
Rib — short ribs, rib eye steak and prime rib
Loin — subprimals are:
Short Loin — from which strip steaks are cut,
Sirloin — less tender than short loin, but more flavorful, further divided into Top sirloin and Bottom sirloin, and
Tenderloin — the most tender, from which filet mignon is served, can be removed separately, or left in for T-bone and Porterhouse steaks
Round — lean cut, moderately tough, lower fat marbling, requires moist cooking or lesser degrees of doneness

Lower Half

Brisket — often associated with barbecue beef brisket.
Shank — used primarily for stews and soups; it is not usually served any other way due to it being the toughest of the cuts.
Plate — produces short ribs for pot roasting and types of steak such as the outside skirt steak for, say, fajitas and hanger steak. It is typically a cheap, tough, and fatty meat.
Flank — used mostly for grinding, except for the long and flat flank steak, best known for use in London broil. Once one of the most affordable steaks on the market, it is substantially tougher than the loin and rib steaks, therefore many flank recipes use marinades or moist cooking methods such as braising. Popularity and leanness have resulted in increased price.

Special Beef Designations

Certified Angus Beef (CAB) is a specification-based, branded-beef program which was founded in 1978 by Angus cattle producers to increase demand for their breed of cattle, by promoting the impression that Angus cattle have consistent, high-quality beef with superior taste. The brand is owned by the American Angus Association and its 35,000 rancher members. The terms Angus Beef or Black Angus Beef are loosely and commonly misused and/or confused with CAB; this is especially common in the foodservice industry. The brand or name Certified Angus Beef can't be legally used by an establishment that is not licensed to do so. However, Black Simmental beef may also be included in the certified angus beef program.
-Certified Hereford Beef is beef certified to have come from Hereford cattle.
-Grass Fed Beef has been raised primarily on forage rather than in a feedlot.
-Kobe Beef : Cattle of the Wagyu breed raised and fattened in the hills above Kobe, Hyōgo Prefecture, Japan. During the fattening period, the cattle are hand-fed (using high-energy feed, including beer and beer mash) and hand-massaged for tenderness and high fat content.

Hope this helped you to understand what and why beef selection is important. Next week we'll be talking about Rubs and some of my favorite Rub recipes.