A collection of cuts of beef diagrams are available in the following 101 Diagramss to help you learn about the correct way of cutting beef. The beef cuts diagrams that we have collected in the following pictures below show basic parts of beef cutting. Take a look at the following simple beef diagram for kids below.
There are 8 main cuts of beef, these are known as the primal cuts, or the main cuts. The eight primal cuts are chuck, rib, loin, round, flank, short plate, brisket, and shank. After the primal cuts, beef gets divided into subprimal cuts. This is a “cut of meat larger than a steak, roast or other single cut, but smaller than a side of beef.” A butcher often times starts with a sub-primal cut, and they cut it into the individual sizes we’re used to seeing in the butcher case. Take a look at the following beef cut diagrams below.
The more expensive steaks are cut from the center of the steer, which is the loin or rib section. These are the most tender cuts of beef. 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).
The cuts of beef determine the meat quality. With all these diagrams and the descriptions, hopefully it will help you in learning the parts of beef cuts. Find the other resource of diagrams in the others posts in this site!