Beef Cuts Explained: How to Choose the Right Cut at Your NYC Butcher
With dozens of beef cuts to choose from, it’s hard to know which piece is best for your dish. Once they find a cut that they like, many home cooks stick to what they know rather than trying something new and running the risk of under- or overcooking it.
With the knowledge of an expert NYC butcher like Piccinini Bros helping you, you can try new pieces of beef that you might enjoy even more than your tried-and-true. We’ll help you select the perfect cut for the dish you’re making, and prepare deliciously juicy and perfectly cooked beef for any occasion. In this guide, we break down the qualities and characteristics of each beef cut so you can select the perfect product every time.
Beef Cuts Explained: From Primal to Plate
When beef is processed, it’s cut into eight primary sections (referred to as primal cuts). These primal cuts are then sectioned off into smaller pieces called subprimal cuts. When you get beef from a butcher in NYC, the meat is delivered in primal or subprimal cuts. Then, the butcher cuts the beef into individual portions that are meal-ready. These cuts, called retail or portion cuts, are what you typically see packaged in grocery stores or get wrapped in paper from your local NYC butcher. Each primal cut has distinctive characteristics and a unique flavor profile based on where the piece was located on the cattle.
How Does the Cut Affect the Flavor?
Cuts that come from the center of the cattle (such as ribs and loin) are the most tender due to the higher fat content in the middle section. These cuts are also typically more expensive. The farther away you get from the center section, the leaner and tougher the meat becomes, as these muscles are used more during the cow’s lifetime. Cuts that come from the cattle’s extremities, like the legs, neck, and behind, are the toughest, and will require different cooking methods than the more tender middle section parts.
Beef Cuts: A Breakdown
Below, we profile each beef cut, its flavor profile, and the best dishes to cook with each piece:
Chuck
Chuck beef comes from the cattle’s shoulder section, where there is a lot of connective tissue. The tough yet flavorful chuck meat is ideal for slow-cooking methods that result in melt-in-your-mouth tenderness. It’s an excellent cut for pot roast and stews. Chuck is also commonly ground for burgers and meat sauces. Short ribs, the smallest first set of ribs on the cattle, are also part of the chuck section, and are great for braising.
Brisket
Brisket comes from the chest area, just below the chuck. The most popular dish with this beef cut is (you guessed it) brisket! Similar to chuck, brisket muscles do a lot of heavy lifting and tend to be tougher. However, brisket has more distinct fat intertwined within the beef. Slow cooking allows the fat to dissolve into the meat, making it more tender. For more intensive marbling and the ultimate melt-in-your-mouth experience, try wagyu beef brisket.
Shank
Beef shanks are meat from the lower leg sections of the cattle. It’s one of the toughest cuts of meat available, but properly marinating and braising the beef increases its tenderness and flavor. One of the most popular dishes to make with beef shanks is the Italian dish osso buco, which is often made from the cross-section of veal or beef shanks, slowly braised to increase tenderness.
Ribs
Beef cattle have 13 pairs of ribs, but some are located in different cuts (such as short ribs, which are located in the chuck and loin cuts). Ribs 6 through 12 are located in the midsection and are the most flavorful. Some of the most popular (and expensive) steak cuts come from this section, including ribeye and prime rib. Prime rib comes from rib bones 7 through 11, which are the most centrally located and tender. This section of beef is known for its beefy flavor and layers of fat (which increase juiciness and tenderness).
Plate
Plate is a lesser-known primal cut and is an excellent choice for adventurous home cooks looking to try something new. One cut from this area that's increasing in popularity is the hanger steak, also known as the “butcher’s cut” for its popularity among industry pros. This piece is taken from the V-shaped "hanging" muscles near the diaphragm. There is only one hanger steak per cattle, making it a rare delicacy that's often served in restaurants. Another increasingly popular plate cut is the skirt steak.
Loin
Loin is where the most expensive and most tender cuts of beef are located. The loin comes at the top of the steer directly behind the rib and is actually made up of five individual loin cuts, including sirloin, short loin, tenderloin, top sirloin, and bottom sirloin. Since it’s not a heavily used muscle, it’s very tender. Sirloin cuts offer rich flavor, though they are slightly less tender than those from the short loin.
Flank
This part of the beef is boneless and lean, making it a popular cut with health-conscious cooks who are looking for a leaner cut that still packs flavor. It’s located just below the loin on the bottom section of the cattle. London Broil is a popular dish that commonly uses flank steak from this section.
Round
The round primal is the cattle’s hind section. Round beef is typically the leanest and inexpensive beef cut available. It can be tough, as round meat is located on the cow’s backside and hind legs. It’s often ground for burgers or roasted slowly and sliced thinly.
Piccinini Bros: Local NYC Butcher in the Heart of Hell’s Kitchen
Now that you can identify different beef cuts, it's time to get cooking! Still not sure which cut is right for you? Our team at Piccinini Bros can help you confidently choose the ideal cut for your recipe. Just stop by our butcher shop in Hell’s Kitchen. You can also shop online and pick your order up curbside or have it delivered to your home.
