Do you stand at the meat counter knowing you want to cook a roast but unsure which cut of beef to buy? Are you remembering that often, you roast a good-looking piece of beef but find it tough or chewy?  If that’s you – and don’t feel bad, a lot of us are in the same boat – this guide is for you!

 

There are so many different cuts of beef, and so many ways to cook them, that sometimes the taste and tenderness of a certain piece is lost because of the way it’s prepared. Cooking the various beef cuts isn’t at all hard, once you know the proper cooking methods. Follow these hints for the best beef dinner, every time!

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First, let’s show you the parts of the beet where the various cuts come from: Primal beef cuts are defined as the first part that the cow is broken up into: it’s a base beef cut. These primal beef cuts are then broken down further into the subprimal cuts you find in the grocery store. We’ll describe each primal and the preferred cooking method associated with each. 

 

The primal cuts are, chuck, rib, loin, sirloin, round, brisket, plate, flank. Refer to the above drawing to show you just where on the animal it's located!

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