Cut of beef - wikipedia Cut of beef This article has multiple issues. Please help improve it or discuss these issues on the talk page. ( Learn how and when to remove these template messages ) This article needs additional citations for verification. Please help improve this article by adding citations to reliable sources. Unsourced material may be challenged and removed. ( October 2013 ) This article is in a list format that may be better presented using prose. You can help by converting this article to prose, if appropriate. Editing help is available. ( January 2017 ) Part of a series on Steak Main articles Steak Beefsteak Fish steak Pork steak List of steak dishes Steakhouse Steak dishes Asado Beef Manhattan Beef Wellington Boiled beef Bulgogi Carpetbag steak Carne asada Chateaubriand steak Cheesesteak Chicken fried steak Bistek Tagalog Bollito Misto Delmonico steak Fajita Finger steaks Hamburg steak London broil Mongolian beef Pepper steak Pot roast Prawn cocktail, steak and Black Forest gateau Roast beef Italian beef Salisbury steak Sha cha beef Shawarma Standing rib roast Steak and eggs Steak and kidney pie Steak and kidney pudding Steak and oyster pie Steak au poivre Steak burger Steak de Burgo Steak Diane Steak frites Steak sandwich Steak tartare Suadero Surf and turf Swiss steak Cuts Cuts of beef Forequarter cuts Hindquarter cuts Preparation Barbecue Braising Meat chop Curing ( food preservation ) Frying Aging Marination Pickling Poaching ( cooking ) Roasting Salt - cured meat Smoked Related topics List of beef dishes Meat on the bone Restructured steak Steak knife Steak sauce Cuts of beef are first divided into primal cuts, pieces of meat initially separated from the carcass during butchering. These are basic sections from which steaks and other subdivisions are cut. The term `` primal cut '' is quite different from `` prime cut '', used to characterize cuts considered to be of higher quality. 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. 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 ( sometimes attached to bones ), but can also include other edible flesh, such as offal ( organ meat ) or bones without significant muscles attached. Contents 1 American cuts 1.1 Forequarter cuts 1.2 Hindquarter cuts 2 Argentine cuts 3 Brazilian cuts 4 British cuts 5 Dutch cuts 6 French cuts 7 German cuts 8 Croatian cuts 9 Italian cuts 10 Korean cuts 11 Polish cuts 12 Portuguese cuts 13 Russian cuts 14 Turkish cuts 15 UNECE standard for bovine meat carcasses and cuts 16 See also 17 References 18 External links American cuts American cuts of beef The following is a list of the American primal cuts, and cuts derived from them. Beef carcasses are split along the axis of symmetry into `` halves '', then across into front and back `` quarters '' ( forequarters and hindquarters ). Canada uses identical cut names ( and numbering ) as the U.S, with the exception of the `` round '' which is called the `` hip ''. Forequarter cuts The chuck is the source of bone - in chuck steaks and roasts ( arm or blade ), and boneless clod steaks and roasts, most commonly. The trimmings and some whole boneless chucks are ground for hamburgers. The rib contains part of the short ribs, the prime rib and rib eye steaks. Brisket, primarily used for barbecue, corned beef or pastrami. The foreshank or shank is used primarily for stews and soups ; it is not usually served any other way because it is the toughest of the cuts. The plate is the other source of short ribs, used for pot roasting, and the outside skirt steak, which is used for fajitas. The navel is the ventral part of the plate, and is commonly used to make pastrami. The remainder is usually ground, as it is typically a tough and fatty meat. Hindquarter cuts The loin has two subprimals, or three if boneless : the short loin, from which the T - bone and porterhouse steaks are cut if bone - in, or strip steak. the sirloin, which is less tender than short loin, but more flavorful, can be further divided into top sirloin and bottom sirloin ( including tri-tip ), and 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 ( such as for beef Wellington ). They can also be cut bone - in to make parts of the T - bone and porterhouse loin steaks. The round contains lean, moderately tough, lower fat ( less marbling ) cuts, which require moist or rare cooking. Some representative cuts are round steak, eye of round, top round, and bottom round steaks and roasts. The flank is used mostly for grinding, except for the long and flat flank steak, best known for use in London broil, and the inside skirt steak, also used for fajitas. Flank steaks were once one of the most affordable steaks, because they are substantially tougher than the more desirable loin and rib steaks. Many modern recipes for flank steak use marinades or moist cooking methods, such as braising, to improve the tenderness and flavor. This, combined with a new interest in these cuts ' natural leanness, has increased the price of the flank steak. Argentine cuts The most important cuts of beef in the Argentine cuisine are : Asado the large section of the rib cage including short ribs and spare ribs Asado de tira often translated as short ribs, but also sold as long, thin strips of ribs. Chuck ribs, flanken style ( cross-cut ). Bife de costilla T - bone or porterhouse steaks Bife de chorizo strip steak, called NY strip in US Ojo de bife ribeye steak Bola de lomo tenderloin Chinchulín upper portion of small intestines Colita de cuadril tri-tip, or the tail of the rump roast Cuadril rump Entraña skirt steak Falda navel Lomo tenderloin Matambre a long thin cut that lies just under the skin and runs from the lower part of the ribs to belly -- or flank area Mollejas sweetbreads ( thymus gland ) Pecho brisket Riñones kidneys Tapa de asado rib cap Tapa de nalga top of round roast Vacío flank, though it may contain the muscles of other near cuts Brazilian cuts Brazilian beef cuts The most important cuts of beef in the Brazilian cuisine are : Acém neck ( 2 ) Alcatra top / bottom sirloin ( 9 ) Contrafilé tenderloin ( 7 ) Coxão duro round ( upper ) Coxão mole round ( lower ) Filé Mignon part of the tenderloin ( 6 ) Lagarto round ( outer ) ( 10 ) Maminha bottom sirloin / flank ( 15 ) Patinho confluence of flank, bottom sirloin and rear shank ( 16 ) Picanha rump cover or rump cap Cupim hump ( zebu cattle only ) Fraldinha confluence of short loin, flank and bottom sirloin Paleta chuck / brisket ( 3 ) British cuts British cuts of beef Tongue Necks and clod Chuck steak & blades Sirloin Rump Silverside Topside Top rump fore rib Rib eye steak T - bone steak Thick rib Thin rib Brisket Shin and leg Flank Thick flank Feather blade Fillet Dutch cuts Dutch cuts of beef Neck Rib Sirloin Tenderloin -- Considered to be the premium cut, highly prized. It is called ' ossenhaas ' in Dutch. It tends to be cut slightly smaller than its American counterpart. Top sirloin Round -- Mainly used for kogelbiefstuk ( ' hip joint steak ' ) considered to be the basic form of steak in Dutch and Belgian cuisine. Flank Chuck -- Best cuts are used for stoofvlees, lesser bits are used in hachee. Brisket Shankle Beef tongue is considered the cheapest piece of beef ; it is used in certain styles of sausages such as the frikandel, though not as the main ingredient. Tail, though not on the image shown, is used extensively in stews. French cuts Brighter colors show more expensive cuts Basses côtes Côtes, entrecôtes Faux - filet Filet Rumsteck Rond de gîte Tende de tranche ; poire, merlan Gîte à la noix Araignée Plat de tranche, rond de tranche, mouvant Bavette d'aloyau Hampe Onglet Aiguillette baronne Bavette de flanchet Plat de côtes Macreuse à bifteck Paleron Jumeau à bifteck Jumeau à pot - au - feu Macreuse à pot - au - feu Queue Gîte Flanchet Tendron, milieu de poitrine Gros bout de poitrine Collier Plat de joue Langue German cuts German cuts of beef Rinderhals, Kamm or Nacken ( Chuck steak ) Querrippe ( Short ribs ) Rinderbrust ( Brisket ) Fehlrippe Hochrippe ( Standing rib roast ) Vorderrippe or hohes Roastbeef Rostbraten or flaches Roastbeef & 6. bilden das Roastbeef or Zwischenrippenstück Filet ( Fillet ) Spannrippe or Knochendünnung Dünnung or Bauchlappen ( flank steak ) Falsches Filet, Schulter, Bug or Schaufel Oberschale, Unterschale and Nuss Flanke, Schliem or Rindfleisch Hüfte mit Hüftsteak and Schwanzstück or Tafelspitz ( Top sirloin ) ) Hesse or Wade ( Beef shank ) Fricandeau ( polish. ligawa ) Schwanz or Ochsenschwanz ( Oxtail ) Croatian cuts Croatian cuts of beef Vratina Hrskavi zapećak Rebra Pržolica ( ramstek ) Hrbat ( rozbif ) Hrbat ( rozbif ) Pisana pečenka ( biftek ) Rebra, mekana ( srednja ) rebra, potrbušina Masna potrbušina, slabina Rame ( ribica ), plećka ( lopatica ) But Vrh kuka Zdjelica Stražnja goljenica Italian cuts Italian cuts of beef Leg subcuts Codone Scanello, noce or fesa ( bottom sirloin or thick flank ) Sottofesa or fetta di mezzo or codino or controfesa or contronoce Fianchetto ( flank ) Rosa, fesa interna, punta d'anca ( eye of the silverside ) Magatello or girello Spinacino or tasca Sirloin ( lombata ) subcuts Filetto ( beef tenderloin ) Controfiletto or roast beef ( sirloin ) Veal Carré ( spare ribs ) Costolette Nodini Loin ( schiena ) Costata ( T - bone steak ) Coste della croce ( short ribs ) Neck Collo ( Chuck steak ) Reale or tenerone Head subcuts Lingua ( Beef tongue ) Testina ( flesh from the head of a calf ) Shoulder subcuts Fesone di spalla Fusello or girello di spalla Brione Cappello del prete or spalla Hocks subcuts anterior and posterior Ossibuchi Pesce, piccione, campanello, muscolo, gamba Petto ( chest ) subcuts Punta di petto ( Brisket ) Pancia di vitello, pancetta or fianchetto Lower ribs subcuts Biancostato di reale or spuntatura Taglio reale, polpa reale ( Pony 6 Ribs, Square Cut, Chuck, Middle Rib, Steak Meat ) Pancia ( belly ) subcuts Biancostato di pancia Fiocco Scalfo ( armhole ) Korean cuts This section needs expansion. You can help by adding to it. ( November 2017 ) Further information : Korean barbeque Polish cuts Polish cuts of beef karkówka żeberka i szponder mostek rozbratel antrykot rozbratel ( rostbef ) polędwica żeberka i łata łata łopatka udziec pachwina rumsztyk pręga ligawa ogon Portuguese cuts Portuguese cuts of beef Cachaço Coberta do acém, acém comprido Pá, peito alto Maçã do peito Peito Chambão Mão Lombo Rosbife, acém redondo, vazia, entrecôte Prego do peito Aba grossa Alcatra Chã de fora Rabadilha Pojadouro Russian cuts Russian beef cuts Illustration from Brockhaus and Efron Encyclopedic Dictionary ( 1890 -- 1907 ). Scheme of sorting meat carcasses. Шея / Sheya ( neck ) Рёбра / rjobra ( ribs ) Челышко / Chelyshko, грудинка / grudinka ( brisket ) Толстый край / Tolstyy kray ( thick edge ), рибай / ribay ( rib eye ), корейка на кости / koreyka na kosti ( loin on the bone ) Тонкий край / Tonkiy kray ( thin edge ), короткое филе / korotkoye file ( short filet ) Оковалок / Okovalok ( sirloin ) Вырезка / Vyrezka ( tenderloin ) Покромка / Pokromka ( shortloin ) Брюшина / Bryushina ( peritoneum ), фланк / flank Лопатка / Lopatka ( shoulder ) Oguzok ( rump ), bedro ( hip ) Пашина / Pashina ( flank ) Кострец / Kostrets ( leg ) Голяшка / Golyashka ( shank ) `` ГОВЯДО ср. церк. крупная рогатая скотина, бык, вол или корова. Говяжий, от быка, говяда взятый, из мяса его приспетый. Говядина ж. говяжье мясо. Части говядины, у мясников, называются : 1 ) голова, 2 ) шея, зарез, 3 ) оковалок, 4 ) челышко, 5 ) толстый край, 6 ) средина лопатки, 7 ) тонкая лопатка, рулька, 8 ) тонкий край, 9 ) от края покромка, 10 ) грудина, 11 ) тонкий филей, 12 ) подпашек, 13 ) завиток, 14 ) толстый филей, 15 ) бочок, 16 ) английский филей, 17 ) огузок, 18 ) средина бедра, 19 ) кострец, 20 ) ссек, подбедерок ; окосток, часть ссека, с вертлюжной костью, 21 ) голяшка. Зачисток, от краев, от шеи, тонкие остатки, оборыши. Голяшки и морда, студень. Легкие, сердце и печень, гусак, ливер, осердье. Желудок с кишками, требуха, требушина. У мясников иностранных говядина делится иначе. Были бы быки, а говядина будет. По барыне говядина, по харчевне едок. Говядарь гуртовщик, прогонщик, нагульщик скота и скотопромышленик. '' -- Vladimir Dal, Drawing from the Explanatory Dictionary of the Living Great Russian Language Turkish cuts Gerdan neck Turkish cuts of beef ( 1 ) Antrikot rib steak ( 2 ) Kontrfile Steak ( 3 ) Bonfile fillet Steak ( 5 ) Sokum rump ( 4 ) Nuar round of beef ( 7 ) Kontrnuar the lower left side of nuar ( 8 ) Tranç the upper left side of nuar ( 6 ) Kürek shoulder ( 13 ) Kol, incik mutton leg Döş brisket ( 12 ) Pençata flank ( 11 ) Yumurta the section between kontrnuar and pençata ( 10 ) UNECE standard for bovine meat carcasses and cuts The UNECE standard offer for the first time internationally agreed specifications written in a consistent, detailed and accurate manner using anatomical names to identify cutting lines See also Agriculture and Agronomy portal Food portal List of steak dishes Meat on the bone Steak References Jump up ^ `` Beef Cuts by Chart ''. Clovegarden.com. Retrieved 18 December 2011. Jump up ^ Instituto de Promoción de la Carne Vacuna Argentina. `` Principales Cortes Vacunos ''. Retrieved April 17, 2017. Jump up ^ Cuts of Beef Served in Brazilian Steakhouses `` `` RodizioDirectory.Com RodizioDirectory.Com ^ Jump up to : Scheda sui tagli di carne bovina di Alimentipedia.it Jump up ^ UNECE STANDARD - Bovine meat carcases and cuts External links Agence canadienne d'inspection des aliments - Boeuf - Manuel de coupes de viande French - German butcher glossary Cuts of beef Upper Chuck Rib Short loin Sirloin Tenderloin Top sirloin Bottom sirloin Round Lower Brisket Plate Flank Shank Retrieved from `` https://en.wikipedia.org/w/index.php?title=Cut_of_beef&oldid=809466496 '' Categories : Cuts of beef Hidden categories : Articles needing additional references from October 2013 All articles needing additional references Articles needing cleanup from January 2017 All pages needing cleanup Articles with sections that need to be turned into prose from January 2017 Articles with multiple maintenance issues All articles with unsourced statements Articles with unsourced statements from September 2017 Articles to be expanded from November 2017 All articles to be expanded Articles using small message boxes Articles with attributed pull quotes Talk Contents About Wikipedia Deutsch Français Italiano Picard Português Svenska Tiếng Việt Edit links This page was last edited on 9 November 2017, at 08 : 15. 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Question: where do the cuts of steak come from
Answer: pieces of meat initially separated from the carcass during butchering