Cuts guide
Every cut, where it comes from and what to do with it
Fill in your cut sheet with confidence.
| Cut | Where | Best for |
|---|---|---|
| Ribeye | Rib | The steak for the grill. Ask for it thick. |
| Strip | Short loin | A leaner steak with a firm bite. |
| Tenderloin | Short loin | The most tender cut. Small, so decide steaks or a roast. |
| Sirloin | Sirloin | An everyday steak, or a roast for a crowd. |
| Chuck roast | Shoulder | Slow braises and pot roast. |
| Brisket | Chest | Smoked low and slow or braised. |
| Short ribs | Plate | Braised until they fall off the bone. |
| Shank | Leg | Osso buco and stock. |
| Ground beef | Trim | Everything else, in the ratio you ask for. |
Why the beef hangs before it is cut
Every carcass hangs in the processor's cooler for a set number of days before cutting. Enzymes in the meat break down connective tissue and moisture leaves the surface, which concentrates the flavor and makes the meat more tender.
It costs weight, which is why supermarket beef is rarely aged this way, and it is the single biggest reason share beef tastes as it does.
On your cut sheet
- Steak thickness
- Roast size
- Ground beef pack size and lean ratio
- Bones and organs kept or not
- Tallow rendered or not