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5 standard cuts off beef



1. Tenderloin: This is the most tender cut of beef, and it is also the most expensive. It comes from the short loin and sirloin area of the cow, and it is usually served as steaks or roasts. It has a mild flavor and is best cooked quickly over high heat.


2. Ribeye: This cut of beef comes from the rib area of the cow and is known for its marbling, which gives it a rich flavor. It is usually served as steaks or roasts, and it is best cooked over high heat.


3. Strip Steak: This cut of beef comes from the short loin area of the cow and is known for its tenderness and flavor. It is usually served as steaks, and it is best cooked over high heat.


4. Chuck Roast: This cut of beef comes from the shoulder area of the cow and is known for its flavor and tenderness. It is usually served as roasts, and it is best cooked slowly over low heat.


5. Brisket: This cut of beef comes from the breast area of the cow and is known for its flavor and tenderness. It is usually served as roasts, and it is best cooked slowly over low heat.

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