Here’s a list of beef diagrams for your reference in cutting beef into parts. Sometimes the meat doesn’t always come already in cuts, so you need to prepare and cut it by yourself. The following beef diagram will show you the important parts in beef cuts.
Beef is divided into large sections called primal cuts, which are then broken down further into subprimals, or “food-service cuts.” These are then sliced and chopped into individual steaks, roasts, and other retail cuts (shown on the above diagram). The most tender cuts of beef, like the rib and tenderloin, are the ones farthest from the horn and hoof. The toughest areas of the animal are the shoulder and leg muscles because they are worked the most. Look at the following beef diagram below.
The tenderloin, which is the most tender, can be removed as a separate subprimal, and cut into filet mignons, tournedos or tenderloin steaks, and roasts. They can also be cut bone-in to make parts of the T-bone and porterhouse loin steaks.
These beef diagrams provide guidance on how to cut beef and how to cook them. With all these diagrams and the descriptions, hopefully it will help you in learning the parts of beef cuts and the best way to cut it. Find the other diagrams in the others posts in this site!