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
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