All About Beef...Almost - 06 / 07: Anatomy of The Cow

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6. Anatomy of the Cow - Where our meat comes from.

Most of us are familiar with some of the major cuts of meat, but most of us are not familiar from what parts of the cow these cuts come from (myself included, until I really started to do the serious research). So, here is a simplified illustration of this great, nourishing and sometimes mysterious aninal.

Chapter 7 gives a more detailed outline and some of the common names* of cuts. As I develop this chapter, I will put in more descriptive details as to tenderness, juiciness and flavor and how to best cook the various cuts.

Be sure to share your comments and knowledge. Come back often, for this educational adventure.

     1. Chuck
     2. Rib
     3. Loin
          a. Short Loin
          b. Sirloin
     4. Round
     5. Brisket
     6.  Fore Shank
     7. Short Plate
     8. Flank

(Reference Wikipedia)

Note:*
A 1200 pound Yield Grade 1 steer yields 518 pounds of retail cuts from a 750 pound carcass.
A 1200 pound Yield Grade 2 steer yields 502 pounds of retail cuts from a 750 pound carcass.
A 1200 pound Yield Grade 3 steer yields 435 pounds of retail cuts from a 750 pound carcass.

Of the retail cuts, on a carcass weight basis:
31% are steaks; 31% are roasts; 38% is ground beef and stew meat.


7. Types of Cuts & Common Names

     a. Chuck / Shoulder

          i. 7-Bone Pot Roast
          ii. Arm Pot Roast
          iii. Under Blade Pot Roast
          iv. Chuck Pot Roast / Steak
          v. Chuck Eye Roast
          vi. Short Ribs
          vii. Flanken Style Ribs
          viii. Mock Tender Roast
          ix. Chuck Top Blade Steak
          x. Shoulder Top Blade Steak (Flat Iron)
          xi. Shoulder Petite Tender
          xii. Shoulder Petite Medallions
          xiii. Ground Beef

     b. Rib

          i. Rib Roast, Large End
          ii. Rib Roast, Small End
          iii. Rib Steak, Small End
          iv. Rib Eye Roast, Boneless
          v. Rib Eye Steak, Boneless
          vi. Back Ribs
          vii. Spare Ribs

     c. Short Loin

          i. Top Loin Steak, Boneless
          ii. T-Bone Steak
          iii. Porterhouse Steak
          iv. Tenderloin Roast, Filet Mignon
          v. Tenderloin Steak, Filet Mignon

     d. Sirloin

          i. Sirloin Steak, Flat Bone
          ii. Sirloin Steak, Round Bone
          iii. Top Sirloin Steak
          iv. Tri-Tip Roast
          v. Tri-Tip Steak
          vi. Sirloin Tip Roast
          vii. Pin Bone
          viii. Flat Bone
          ix. Wedge Bone

     e. Round

          i. Round Steak, Boneless
          ii. Bottom Round Roast
          iii. Bottom Round Steak
          iv. Eye Round Roast
          v. Eye Round Steak
          vi. Top Round Steak
          vii. Boneless Rump Roast
          viii. Tip Roast, Cap Off
          ix. Tip Steak
          x. Top Round
          xi. Heel

     f. Brisket

          i. Brisket Whole
          ii. Brisket Flat Half
          iii. Brisket Point Half
          iv. Shank Cross Cut
          v. Brisket First Cut
          vi. Brisket Front Cut

    g. Fore Shank

          i. Foreshank

     h. Short Plate

          i. Skirt Steak
          ii. Stew Meat
          iii. Short Ribs

     i. Flank

          i. Flank Steak
          ii. London Broil

*American Angus Association • http://www.angus.org/
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