download BEEF CUTS ..

of 25

  • date post

  • Category


  • view

  • download


Embed Size (px)


Beef cuts its helps you to know the Different types of cutting style,serving style where are there comes from mean which part of the body meat,and there protin and nutrition facts

Transcript of BEEF CUTS ..

  • What is Beef? The word beef is from the Latin word bs, in contrast to cow, which is from Middle English "cou" (both words have the same Indo-European root gwou. Beef is the culinary name for meat from bovines, especially cattle. Beef can be harvested from cows, bulls, heifers or steers. Acceptability as a food source varies in different parts of the world. Beef is the third most widely consumed meat in the world, accounting for about 25% of meat production worldwide, after pork and poultry at 38% and 30% respectively. The world's largest exporters of beef are Brazil, India, Australia and the United States.
  • What is Beef Cuts? Beef Cuts 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 tenderer 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. The French and English make 35 differentiations to the beef cuts, 51 cuts for the Body tribe, while the Koreans differentiate beef cuts into a staggering 120 different parts.
  • CATEGORIES OF BEEF CUT.. American Cuts:
  • British Cuts
  • Turkish Cuts :
  • Brazil Cuts :
  • Dutch Cuts:
  • CHUCK Where it is on the cow: Basically all the shoulder right behind the neck. What it is: Chuck's a value steak, but that doesn't mean it's not delicious when you get the right slab and have it prepared properly. The chuck eye is like the rib eye's less well-to-do brother. The top blade's what you're getting with a flat-iron steak. Pot roast is all chuck. The rest goes into burgers. You're a hell of a diverse guy.
  • BRISKET Where it is: The lower breast, known on the human as the under-chest. What it is: One of the most universally loved cuts around the world, it's a mainstay in pho and extremely popular on the Korean BBQ menu. In Texas, it's pretty much the state animal.
  • TRI-TIP Where it is: Toward the rear, right above the flank and behind the short loin. What it is: For a while, this hunk of bottom sirloin was typically used for burgers. Then, in the '50s, some dude in Cali decided that it would be better off as a grilled or smoked steak. He was right, and thus was born the Santa Maria steak, which is pretty much all Californians eat (when they're not starving themselves).
  • FLANK STEAK Where it is: Right in the belly. What it is: Most popularly used for the ultra-rare London broil and cut in chunks for stir-fry and carneasada, the flank's like the skirt's tougher brother, and typically requires either a super-slow or super-fast cook in order to become chewable.
  • RIB EYE Where it is: Right in the ribs. What it is: Basically the best part of the prime rib section, rib eye's a cut that does not actually have an eyeball inside. Instead, the eye refers to being cut from the center of the rib. As with prime rib, the layer of fat gives it an extra-awesome juiciness. Get it boneless, or be a total badass and get a tomahawk chop with the full rib sticking out.
  • T-BONE & PORTERHOUSE Where it is: The front end of the short loin, also known as the delicious part. What it is: Two of the most prized cuts on the cow, they're being lumped together here because people usually have a tough time telling them apart. Simply put, porterhouse steaks contain a larger portion of tenderloin. T-bones have more strip steak, plus clout among 1950s gangs. Both are delicious.
  • TENDERLOIN Where it is: Right in the middle of the loin, in that magical place between the short loin, the sirloin, and the round. What it is: The tenderest, leanest part of the cow. It is the source of the filet mignon.
  • PRIME RIB Where it is: Right in the center. You know in the ribs. The prime part. What it is: Some call it a standing rib roast. Some a Sunday roast. But to the connoisseur of every single Friday- Saturday special at every diner in America, it's prime rib, and it's glorious: a fatty, ultra-rare cut of deliciousness that makes every bite taste like a holiday.
  • SKIRT STEAK Where it is: Right along the front of the belly, underneath the rib. What it is: A long, fatty cut from the diaphragm, this bad boy's usually what you're eating in a fajita or in a stir- fry. You'll also find it served up on a skillet and cut against the grain to maximize tenderness.
  • STRIP STEAK Where it is: The short loin (middle of the back). What it is: Some call it the New York strip (because the dude behind Delmonico's Restaurant claimed to have invented it). Some call it a club steak. Some people eat it in New York clubs, which is super-confusing. Basically, it's the thick side of a T-bone, and one of the most popular cuts in the world.
  • TOP ROUND Where it is: The rear leg. What it is: One of the toughest and leanest of all the cow's meats (apparently cows do a lot of time on the Stairmaster between bouts of standing around all day), which makes it super-popular for jerky and stew, and in health-conscious carnivores' lettuce wraps.
  • TOP SIRLOIN Where it is: Basically the small of the back, but with no Chinese-symbol tattoo. What it is: Also known as the chateaubriand, this is the cut right below the tenderloin. It's also referred to as the top butt. Snicker accordingly.
  • BEEF CUT CALORIES PROTEIN CARBOHYDRATE TOTAL FAT(Saturated Fatty Acids) IRON SODIUM CHOLESTEROL Tenderloin Broiled 152 24 grams 0 grams 6 g (2 g) 1 mg 50 mg 56 mg Tenderloin Roasted 196 24 grams 0 grams 11 g (4 g) 3 mg 61 mg 71 mg Top Loin Broiled 208 24 grams 0 grams 12 g (5 g) 2 mg 58 mg 65 mg Tri-Tip Steak*Broiled 212 26 grams 0 grams 11 g (4 g) 3 mg 62 mg 57 mg Inside Skirt Steak*Broiled 174 23 grams 0 grams 9 g (3 g) 2 mg 65 mg 50 mg
  • Porterhouse Broiled 183 22 grams 0 grams 10 g (3 g) 3 mg 59 mg 59 mg T-Bone Broiled 174 23 grams 0 grams 9 g (3 g) 3 mg 65 mg 50 mg Rib, Large End, Roasted 201 23 grams 0 grams 11 g (4 g) 2 mg 62 mg 69 mg Rib, Small End, Roasted 185 23 grams 0 grams 10 g (4 g) 2 mg 60 mg 67 mg Top Sirloin** Broiled 160 26 grams 0 grams 6 g (2 g) 2 mg 54 mg 56 mg Beef Flank** Broiled 194 29 grams 0 grams 8 g (3 g) 2 mg 56 mg 55 mg Short Ribs Braised 251 26 grams 0 grams 15 g (7 g) 3 mg 49 mg 79 mg Round Tip Roasted 160 24 grams 0 grams 6 g (2 g) 3 mg 55 mg 69 mg Full Cut Round Broiled 162 25 grams 0 grams 6 g (2 g) 2 mg 54 mg 66 mg Eye Round** Roasted 138 24 grams 0 grams 4 g (1 g) 2 mg 32 mg 49 mg Top Round**Broiled 197 32 grams 0 grams 7 g (2 g) 3 mg 43 mg 92 mg Bottom Round**Braised 190 28 grams 0 grams 8 g (3 g) 2 mg 37 mg 104 mg Tri-Tip Roast** Broiled 193 26 grams 0 grams 10 g (4 g) 2 mg 54 mg 83 mg Chuck Arm** Braised 180 28 grams 0 grams 7 g (2 g) 2 mg 46 mg 65 mg Chuck Blade Braised 224 26 grams 0 grams 12 g (5 g) 3 mg 60 mg 90 mg Whole Brisket Braised 206 25 grams 0 grams 11 g (4 g) 2 mg 60 mg 79 mg Half Flat Brisket** Braised 212 33 grams 0 grams 8 g (3 g) 3 mg 52 mg 80 mg
  • Bikash Kumar Pradhan MadeBy :