Beef Fact Friday: Cuts of Beef

Knowing where a cut of beef comes from can tell you a lot about the meat itself. It can tell you if it’s lean, how it’s best prepared or even the quality of beef. That’s why for this week’s #OctBeefMonth #BeefFactFriday, we’re all about BEEF cuts! Learn where your favorite cuts come from and #EatBeef.

Beef Fact Friday: Know Your Beef Cuts

What's your favorite cut of beef? 

Ribeye? New York Strip? Porterhouse? Are you more of a roast person? How about a tenderloin or sirloin? Ground chuck, perhaps?

No matter what your favorite cut, it's important to know where it comes from off of the animal during processing because where it comes from offers a lot of valuable information about lean and fat content, tenderness and juiciness (among other things). 

Use this #BeefFactFriday to learn not only about your favorite cuts, but the overall meat anatomy of a head of cattle. The first diagram offers the basic wholesale cuts, while the second chart breaks those wholesale cuts down into retail cuts. 

As always, remember Beef, It's What's for Dinner.

Wholesale Cuts

       

Retail Cuts