#cutsofbeef

I am tired of being cold. Unfortunately, given the fact that I live in the Pacific Northwest, I am probably going to go on being cold for at least six more weeks. Luckily, I am not tired of eating warming foods, such as soups, big piles of potatoes, and stews. Stews are especially fortifying—particularly, beef stew. Read more…

Explanation and Diagram for cuts of Beef

• Chateaubriand A piece of the tenderloin (the pointed end of the short loin), sized to feed two or more people and traditionally roasted. • Delmonico A boneless cut from the rib section, named after the 19th century New York restaurant that popularized this dish. • Filet Mignon Think French! The name of this cut translates as tenderloin and it is the tapered, fork-tender end of the short loin. • Flank steak A lean cut of meat taken from the underbelly that grills quickly. This cut often is used for fajitas. • Flatiron steak Cut from the top blade, so named because it resembles a flatiron. • Hanger steak Also called the hanging tenderloin, this cut is part of the diaphragm that hangs between the ribs and the loin. • London Broil A large cut from the flank, often marinated to tenderize it, then broiled and served thinly sliced. • New York strip A steak by many other names…(such as shell steak, Kansas City strip or sirloin club steak): The marbled, larger end of the short loin. • Porterhouse Essentially the T-bone's big brother, combining two steaks in one, the New York and the filet. • Prime rib The bone-in rib steak, cut from ribs six through twelve, that often contains a bit of gristle but is full of flavor. • Ribeye A rib steak without the bone; prized among steak lovers for its marbling and flavor. • Sirloin steak Sitting between the short loin and the rump steak is the sirloin, less tender than the short loin but still full-flavored. • T-bone Similar cut as the Porterhouse, only the filet side is usually a bit smaller. Named for the t-shaped bone running down the center of the steak. • Tri-tip Also known as a culotte steak or triangle steak, the tri-tip is a triangular-shaped portion of top sirloin.