What are the main cuts of beef?

Beef is divided into a number of main cuts, which are used first to break down the carcass. The animal is usually split lengthwise in two, and each side is then divided into forequarters and hindquarters. After that come the “secondary” and even “tertiary” cuts, which determine how the meat is sold at retail and served in fine-dining restaurants. The more specialized cuts come from two traditions, American and French. Some of these specialized cuts have gradually been adopted in Greece, especially by restaurants and less so by everyday households.

The main cuts of beef in Greece:

Chuck

The chuck is located at the front of the animal and extends to just before the leg muscles. It comes from an area known in English as the Front Chuck, which usually includes the neck. It contains connective tissue (including fat and collagen) that melts during cooking, making the meat exceptionally tender. This cut is ideal for stew, slow cooking, kebabs or pot roast because it produces very tender meat, especially near the bone. The tougher pieces near the outside are often ground for hamburgers, meatballs and similar dishes. It is one of the most affordable cuts available.

Chuck steak, bone-in or boneless

This is the legendary steak that has meat lovers everywhere eagerly awaiting that first bite. It comes from the upper back of the calf, just behind the neck, includes the first five ribs and is usually very large. The chuck steak (also known as a tomahawk steak) contains intramuscular fat, which melts during cooking to create a tender, juicy and delicious flavor with a distinctive marbling effect.

Steaks

Following the section of the back from which rib steaks are cut, steaks are cut from the 6th to the 12th vertebra of the calf. This cut needs no introduction: it is easy to work with and excellent grilled, pan-fried or oven-roasted, usually bone-in but also available boneless.

Shoulder Cap

The shoulder cap comes from the inner side of the shoulder. It is close to the blade steaks, so you may often see them sold together. It is very tender and, when not included with the blade steaks, is sold as suitable for ground meat and pot cooking.

Beef Tenderloin

The softest, finest, and most precious part of the beef. Beef tenderloin comes from a muscle at the back of the animal, beneath the ribs, on the inside of the lumbar spine. This particular muscle does not move much and does not bear the animal’s weight, so its connective tissues do not become tough. We recommend it especially because it is the easiest cut to work with in the kitchen.

Rump

The rump is located at the last vertebra of the beef, high on the back, at the rear, in the pelvic area. As a cut, it contains a good amount of collagen, making it suitable for pot roasts, soups or stocks, roast beef, and roasting.

Shoulder

The shoulder is located below the neck, at the beef’s shoulder, and is one of the leanest cuts of meat. It is one of the finest beef cuts, but the tenderness of all its constituent cuts makes price a minor consideration. It consists of the chuck flap, shoulder clod, and shoulder shanks.

The beef chuck flap, located in the shoulder, is considered the finest of all cuts due to its collagen content, which makes it tender with a texture that “melts in your mouth.” Since only a small amount is available from each animal, it is usually slightly more expensive than other cuts. Chuck flap is ideal for pot cooking, braising in tomato sauce, lemon sauce, or baked with orzo; it becomes exceptionally tender and pairs wonderfully with pasta.

Shoulder clod (also known as chuck tender or shoulder tender) and shoulder shank are also lean cuts that cook beautifully in a pot.

Sirloin

Sirloin, also known as strip loin, is located with the tenderloin at the back of the beef near the spine, before the rump. It is divided into several cuts and can be sold either bone-in or boneless. It yields meat that is just as fine as tenderloin, and many steaks are cut from it.

Eye of Round

Eye of round is a lean cut from the beef leg and is suitable for pot cooking, as it’s a little tougher. It can be sliced thinly after cooking, and because the meat is somewhat drier, it pairs beautifully with a sauce.

Topside

Topside is on the inside of the thigh, between the rump and the tail. It’s an excellent choice for schnitzel and oven roasting, and it also cooks beautifully in a pot.

Round

Beef round starts at the rump and extends to the cow’s knee. An excellent choice of tender meat. It lies just below the rump, and its high collagen content makes it suitable for stews. The collagen helps thicken the sauce, whether you make it tomato-based or lemon-flavored.

Shin-Shank

Shin and shank are found on the lower part of the animal’s legs, near the joints. They’re best enjoyed in soups or boiled dishes. This cut is also high in collagen and has plenty of meat. In soups and broths, it makes for a nutrient-rich meal and is also recommended for children.

Flank

Flank is one of the fattiest parts of beef, along with brisket. This cut is considered lower quality and is therefore cheaper than other cuts because of its fat content. Essentially, flank is the cow’s belly area, located in the middle next to the shoulder, and is especially popular for ground beef. If it isn’t ground, it can also be rolled, as the meat is very tender.

Short Ribs & Brisket

Short ribs consist of many bones and connective tissue. They are also known as “railroad ribs,” and larger pieces are ideal for grilling. They don’t have much meat, but they are particularly fatty, making them an excellent choice for boiling as well.

Now that you know the basic cuts of beef, you can experiment with many different recipes depending on whether you prefer lean cuts of beef (such as tenderloin, round or striploin), moderately fatty cuts (such as shoulder, rump and eye of round), or very fatty cuts (such as brisket or flank).