Beef Round Wye of Round Hole
Beef The Major Cuts
Round
Round Steak
TThis steak is identified by the round leg bone and three muscles. At the top of the screen is the acme circular, at the lower left is the bottom circular, and lower correct is the heart of the round.
Cooking Recommendations
Braise or Panfry
Boneless Rump Roast
When the rump is removed, boned, rolled and tied, a retail cutting called the Beef Round Rump Roast is made. This represents a cut only moderately tender, moist heat is often used. Nonetheless with a cutting from choice and prime cattle, it is oftentimes cooked with dry heat.
Cooking Recommendations
Roast or Braise
Tiptop Round Steak
The Tiptop Round Steak is the most tender of the diverse round steaks. This boneless steak consists of a large muscle called the top or inside circular. Annotation the encompass fatty on the curved top surface, the cutting surface on the left side, and connective tissue along the lesser.
Cooking Recommendations
Broil, Panbroil, or Panfry
Bottom Circular Steak
The Beef Bottom Round Steak contains muscles which are less tender than the top round muscle. The ii muscles of this steak are the eye of the round on the left and the lesser round on the correct. Notation the heavy band of connective tissue separating the muscles. Moist heat is recommended for this steak.
Cooking Recommendations
Braise
Eye Round Steak
The Beef Circular Eye Round Steak is a pocket-size round boneless steak. It usually has a layer of external fat on two sides.
Cooking Recommendations
Braise, Grill, Panbroil, or Panfry
Tip Roast
The Beef Round Tip Roast is a rolled and tied roast that is identified past four private muscles within one big muscle mass.
Cooking Recommendations
Roast
Nutritional Information
Tip Steak
The Tip Steak is cut from the tip roast. Like the roast this steak is identified by four individual muscles inside on large muscle mass.
Cooking Recommendations
Broil, Panbroil, or Panfry
Heel of Round
The Beef Heel of Round represents a cutting from the beef round immediately above the hock. This roast is composed of many small musculus groups, has a lot of seam fat, and is one of the to the lowest degree tender cuts of beefiness.
Cooking Recommendations
Braise
Loin
Top Loin Steak
The Beef Loin Top Loin Steak is the first type of steak cut from the beef loin. It is cutting from the end of the beefiness loin which contains the last or 13th rib. This steak is identified past the large heart muscle, the rib os, and role of the backbone.
Cooking Recommendations
Broil, Grill, Panbroil,or Panfry
Nutritional Information
T-Bone Steak
This steak has the characteristic "T" shaped vertebrae and the large eye muscle. The smaller musculus located beneath the T-bone is the tenderloin.
Cooking Recommendations
Bake, Grill, Panbroil,or Panfry
Nutritional Information
Top Loin Steak, Boneless
The boneless big middle muscle from the T-bone steak is called the Beef Loin Top Loin Steak, Boneless.
Cooking Recommendations
Bake, Grill, Panbroil,or Panfry
Porterhouse Steak
The Porterhouse Steak is like to the beef loin T-bone steak. However the tenderloin muscle is much larger and an actress muscle is located in the center of the porterhouse steak on the upper side.
Cooking Recommendations
Broil, Grill, Panbroil,or Panfry
Nutritional Data
Tender Loin Steak
The about tender retail cut from the entire beef carcass is the Beefiness Loin Tenderloin Steak. This steak has a fine texture, is circular in shape and is normally about three inches in bore.
Cooking Recommendations
Broil, Grill, Panbroil, or Panfry
Nutritional Information
Sirloin Steak Pivot Os
The Beefiness Loin Sirloin Steak, Pivot Os is the commencement cut from the sirloin area of the beef loin. This steak looks much like the beef loin T-os and porterhouse steaks in that it contains the T-bone the large middle muscle and the tenderloin muscle. However, it too contains an oval-shaped os which y'all can encounter in the upper left corner of the steak. This os is chosen the pivot bone and is the tip portion of the hip bone.
Cooking Recommendations
Broil, Grill, Panbroil, or Panfry
Nutritional Information
Sirloin Steak Apartment Bones
The Beef Loin Sirloin Steak, Apartment Bone is the least valuable type of sirloin steak if both the flat hip and backbones are left in the steak.
Cooking Recommendations
Broil, Grill, Panbroil, or Panfry
Sirloin Steak Circular Bones
The Sirloin Steak, Round Os is located further back on the sirloin area of the beefiness loin. This detail sirloin steak has the greatest amount of lean and the least amount of os.
Cooking Recommendations
Broil, Grill, Panbroil, or Panfry
Sirloin Steak, Wedge Bone
The sirloin steak nearest the wholesale beef circular is called the Beef Loin Sirloin Steak, Wedge Os. Only one bone is ordinarily seen, a wedge-shaped bone at the bottom of the cut near the middle.
Cooking Recommendations
Broil, Grill, Panbroil, or Panfry
Sirloin Steak, Boneless
The Beef Loin Sirloin Steak, Boneless is an splendid steak for broiling and is made past removing all of the bones from whatsoever of the other types of sirloin steaks.
Cooking Recommendations
Broil, Grill, Panbroil,or Panfry
Rib
Rib Roast Small End
The Beef Rib Roast, Small End, contains several ribs, a protion of the backbone and i large musculus, the rib centre
Cooking Recommendations
Roast, or Grill past indirect heat
Nutritional Information
Beef Rib Roast Roll
The bones of the beef rib roast are sometimes removed and the cutting is tied in a scroll with string as shown in this slide. When this is done the cut is known as a Beefiness Rib Roast,Boneless. Annotation that the rib eye muscle runs through the center of the roast and is surrounded by smaller muscles.
Cooking Recommendations
Roast, or Braise
Rib Steak Big & Minor End
On the right is a Beef Rib Steak, Small Cease. The cutting on the left is a Beefiness Rib Steak, Large Stop. Both steaks incorporate a rib and portion of the courage. Steaks from the small finish of the beef rib contains only the big rib eye muscle while steaks from the large terminate also contains one or more smaller muscles.
Cooking Recommendations
Broil, Grill, Panbroil,or Panfry
Rib Eye Steak
The Beef Rib Eye Steak come from the large end of the beef rib and is made by removing dorsum and rib bones.
Cooking Recommendations
Broil, Grill, Panbroil,or Panfry
Chuck
Chuck Blade Roast
This large roast contains many small muscles and is easily identified by the blade bone located in the upper eye of this cut. Note as well that rib basic and a portion of the backbone are located along the lower left portion of the cutting. All the same, these bones may be removed from this large roast earlier it is packaged and put in the meat counter at the local supermarket.
Cooking Recommendations
Braise, or Roast
Nutritional Data
Chuck Bract Steak
The Beefiness Chuck Blade Steak is similar to the beef chuck bract roast. It is unremarkably cut less than i inch thick. The blade bone shown in this slide has the typical shape of the "sevenbone", a term oft used in the meat trade.
Cooking Recommendations
Braise, Grill, or Broil
Chuck Arm Roast
The Beef Chuck Arm Roast is identified by its thickness every bit a roast, the big round bone in the center of the cut and the many minor muscles of which it is made. This roast may or may not have a cantankerous cutting rib bones showing just if present would be at the bottom of the movie.
Cooking Recommendations
Braise, Grill, Panbroil, Panfry, or Broil
Nutritional Information
Chuck Arm Steak
The Chuck Arm Steak is similar to the Chuck Arm Roast, thickness is the but deviation. Note the circular bone surrounded by many small muscles. This steak will unremarkably not accept any rib bones showing.
Cooking Recommendations
Braise
Cross Rib Pot Roast
This square cut roast comes from the lower corner of the beefiness chuck. In addition to its square shape this cutting is identified by portions of 2 or three ribs on the underneath side. Notation also, the large amount of seam fat located between the muscles.
Cooking Recommendations
Braise, or Roast
Flank & Plate
Flank Steak
The Beef Flank Steak is the simply steak in the carcass containing an unabridged big muscle. As well, although most other steaks are cutting across the muscle fibers, the flank steak fibers run the full length of the steak. To help tenderize these long fibers, you will notice the pocketknife scores beyond the cutting. Since the flank steak is ane of the less tender steaks, it should be cooked with moist heat cookery.
Cooking Recommendations
Braise, Grill, Stirfry, or Broil
Brisket & Foreshank
Beef Shank Cantankerous Cut
The Beef Shank Cross Cut is identified past a cross section of the arm bone and many very small-scale muscles, each surrounded by connective tissue.
Cooking Recommendations
Braise, or Cook in Liquid
Beef Brisket, Whole, Boneless
The Beef Brisket is a very grade textured muscle. The heavy layer of fat and the sternum or breast os have been removed. Due to the class texture of this muscle, cooking in liquid is recommended.
Cooking Recommendations
Braise, or Cook in Liquid
Nutritional Information
Short Ribs
Curt Ribs are small cubes containing a section of the rib os and thin layers of muscles. The muscles of the chest perform considerable piece of work and are therefore not very tender.
Cooking Recommendations
Braise, or Cook in Liquid
Nutritional Data
Various Cuts
Ground Beef
Cubed Steak
Beef for Stew
This large roast contains many modest muscles and is easily identified by the bract bone located in the upper eye of this cut. Note also that rib bones and a portion of the backbone are located forth the lower left portion of the cut. Even so, these bones may exist removed from this large roast earlier it is packaged and put in the meat counter at the local supermarket.
Cooking Recommendations
Nutritional Data
Cubes for Kabobs
This large roast contains many modest muscles and is easily identified past the blade bone located in the upper heart of this cutting. Notation also that rib bones and a portion of the backbone are located along the lower left portion of the cut. However, these bones may exist removed from this large roast before it is packaged and put in the meat counter at the local supermarket.
Cooking Recommendations
Nutritional Information
Variety Cuts
Source: https://animalscience.unl.edu/beef-meat-identification