A handful of cuts of beef diagrams with the description for you to save. The first one below is the angus beef chart that you can save and print. Angus cattle are among the most commonly used breeds in American beef production. They’re popular among producers and consumers because they have more meat on their bones than other breeds as well as distinctive “marbling”—the flecks of fat, which contribute to flavor and texture. Look at at the diagram posted below.
Before you learn about the parts of beef cuts, first you have to know that beef is commonly 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. 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.
Beef are split along the axis of symmetry into “halves”, then across into front and back “quarters” (forequarters and hindquarters). You can see from the cuts of beef diagram above that 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.
If you dream to be a chef, it’s really important for you to know these basic knowledge 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. Find the other diagrams in the others posts in this site!