Beef Cuts & Steaks
Monday, March 3, 2008 – 12:21 pm
Click on the different parts below to get a description of the different cuts of beef. All of these are very common. You will encounter all of these terms on menus and at the grocery store, etc.
These are the words to remember (mostly different kinds of steak):
- Chuck - a cut of beef that includes most of the neck, the parts about the shoulder blade, and those about the first three ribs.
- Prime Rib
- Ribeye
- Tenderloin
- Filet Mignon
- Porterhouse
- T-bone
- Strip or New York Strip
- Top Sirloin
- Sirloin Tip
- Eye of Round
- Brisket
- Flank Steak
- Skirt Steak
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