The meat that we eat or use for cooking, mostly comes from the different cuts of the beef that are divided and cut beautifully from the whole carcass of the cow. The carcass of how is divided into several primal, subprimal and secondary cuts.
The first section that the cow carcass is cut into is the primal cut which is divided into 8 major cuts. After that the primal cut is further divided into several other cuts known as sub primal cuts of beef. Let’s dig further and know how to differentiate between different cuts of beef and what are sub primal cuts of beef.
Division of Animal
Initially, the carcass of the cow is divided into four parts that divides the animal into two forequarters and two hindquarters. This is the basic division after which the animal is further divided into several other sections.
The cow is cut into primal and sub primal cuts which makes it easier for grocery stores and customers to sell and buy meat according to their requirements. In this article, we will go over the list of primal beef cuts and sub primal cuts of beef (according to the standards of American food standards) to help you get a better understanding of the beef you use on a regular basis.
What are Primal Cuts of Beef?
The primal cut of beef is divided into a total of 8 sections and within each of those cuts are sub primal cuts of beef. The primal cuts are the larger parts of the animal. Each individual section of the primal cuts of beef are:
- Shank
- Brisket
- Rib
- Short Plate
- Flank
- Round
- Chuck
- Loin
Each of these primal cuts is then broken down into further cuts known as sub primal cuts of beef which are what is sold in the grocery stores.
What are Sub Primal Cuts of Beef?
What are sub primal cuts of beef? The sub primal cuts are obtained by further dividing primal cuts of the animal. These are the portions of beef that you would usually find in the grocery store like steaks, roasts and ground beef.
Each of these sub primal cuts are unique and very different from each other in the way they are handled, prepared, cooked and served. All of the sub primal cuts are used for different purposes and dishes and mostly also tastes different as well.
There are over 100 different types of sub primal cuts of beef. Each of the types of sub primal cuts varies depending on the region of the world you live in. For example, in America a cow carcass is cut into 8 primal beef cuts, Europeans cut the cow differently only creating 6 primal beef cuts. However, in several other countries, there may be as many as 20 primal cuts of the cow.
Primal VS Sub Primal Cuts
The main thing is to understand and recognize how meat is separated from the animal carcass. Primal cuts are the first to be made in the butchering process. After the primal cuts the meat is divided into Sub primal cuts of beef, which are made from the original divided sections. Sub primal cuts are also large cuts that are broken down from the primal cuts.
The flavor and texture are the very main attributes that are affected by choosing the right cuts. Meat from lesser-used muscles, like the loin, are very tender with a mild flavor whereas cuts from muscles that get worked out a lot, like the chuck or round, are tougher but richer in beefy flavor. It is important that you choose the meat from a cut that will compliment your dish by providing the required texture and flavor.
How Many Parts are There of Sub Primal Cuts of Beef
Sub primal cuts of beef are divided into several sections which all have different usage and taste. Here is some brief info on the sub primal cuts.
- Rib Region
- Ribeye: It is cut from the beef rib and it is one of the most tender beef cuts because of marbling. Usually used as boneless steaks that can be prepared for a variety of dishes.
- Cap of Ribeye: It is also cut from the beef rib region. The Cap of Ribeye is one of the most flavorful and tender steaks that has a rich and satisfying taste.
- Prime Rib Roast: Also cut from the beef rib region, this is the roast form of a ribeye steak.
- Loin Region
- NY Strip: These strip steaks are some of the most indulgent, luscious and satisfying steaks. New York Strip is a tender, flavorful cut that satisfies with a superb eating experience.
- Tenderloin Filet: The Tenderloin filet is a highly valued cut that offers versatility in portion sizes and preparation.
- T-Bone: The T-bone combines two tender steaks, a Strip Steak and a Tenderloin Steak connected by the T-shaped bone.
- Tenderloin Roast: Tenderloin is a tender, flavorful cut that delivers a quality eating experience.
- Sirloin or Round Region
- Top Sirloin: This meat is boneless and cut from the Top Sirloin that is trimmed of all visible fat. It is one of the most versatile cuts.
- Tri-Tip: The Tri-Tip portion of the bottom sirloin remains after the removal of the flap and the ball tip. Tender and boneless cut that offers the same great taste as Top Sirloin.
- Chuck Region
- Flat Iron: The Flat Iron is the second most tender beef muscle. Flavorful, juicy, well-marbled steak, ideal for a variety of dishes.
- Teres Major: Teres major is a juicy muscle from the shoulder near the top blade. The meat has a versatile and upscale plate presentation similar to Beef Tenderloin.
- Brisket Region
- Brisket: A delicious and boneless cut that’s ideal for a variety of dishes. Typically used for regional barbecue items and pot roast.
- Plate Region
- Plate Ribs / Short Ribs: Plate ribs are ideal for signature ribs and sauces and adaptable to various flavors. Short ribs are also served cut into individual pieces.
- Skirt steak: This cut has long, flat muscle cut from the beef flank and plate commonly used for fajitas. Flavorful steak is ideal for a variety of dishes.
- Flank Region
- Hanger Steak: The Hanger Steak comes from the hanging tender which is the portion of the diaphragm muscle. It is also known as Hanging Tender.
- Flank Steak: Flank Steak is a versatile cut ideal for every cooking style and multiple types of cuisines.
- Shank Region
- Fore Shank: Fore Shank sub primal cuts of beef are tough, but can be used for recipes that call for a low and slow cooking.
- Ground Beef: Meat from the Shank Region is commonly used for Ground Beef, and other trimmings.
Conclusion
Sub primal cuts of beef determine the usage of beef and makes it easier for customers to choose the meat type according to their dish requirements.
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