Knowing how to cut beef properly is a must, especially for a butcher. This time we have collected a large selection of beef cuts diagrams with the description for you to save. Beef is divided into large sections called primal cuts, in which these beef primal cuts, or “primals,” are then broken down further into subprimals, or “foodservice cuts,” and then into individual steaks and other retail cuts. A side of beef is literally one side of the beef carcass that is split through the backbone. Each side is then halved between the 12th and 13th ribs into sections called the forequarter and hindquarter. Let’s firstly take a look at the following diagram of the types of beef cuts.
The most tender cuts of beef, like the rib and tenderloin, are the ones furthest from the horn and the hoof. By contrast, the shoulder and leg muscles are worked the most, which makes them tougher. The following is a list of the American primal cuts. Beef are split along the axis of symmetry into “halves”, then across into front and back “quarters” (forequarters and hindquarters). To begin with, let’s look at the beef primal cuts that come from the forequarter.
In the beef cuts diagrams above, you can see that there are many parts of beef and that you have to know every part of it precisely if you want to cut it properly. Different countries and cuisines have different cuts and names, and sometimes use the same name for a different cut; e.g., the cut described as “brisket” in the US is from a significantly different part of the carcass than British brisket. “Cut” often refers narrowly to skeletal muscle, but can also include other edible flesh, such as organ meat or bones without significant muscles attached. More diagrams are as follows.
Wit all these diagrams and the descriptions, hopefully it will help you in learning the parts of beef cuts. All these diagrams are free and just click on the images to save it! Don’t forget to share this article to your social media!