Cuts of beef: identifying, choosing, using

[Kim Shook]

I am making beef bourguignon this weekend for a dinner party. What cut of beef should I use? I usually try to find something that is nicely marbled to stay moist, but really want this to be delectable, so I'd love some guidance!

Ta!

[Dr. Teeth]

Chuck is always fine in a braise. I find, however, that when I braise things other than brisket (which you could cut into somewhat smaller and more manageable chunks and trim the fat cap) or short ribs, I always end up wondering why it isn't as good as brisket or short ribs.

[rlibkind]

I agree: any cut of chuck will do just fine. To me, though, in a braise marbling isn't that important, since the fat is going to melt away, unlike in a steak where the fat will largely remain within the meat to add succulence.

What is important in a braise is that there be sufficient connective tissue, which when properly braised will turn gelatinous and create a succulent product.

[DTBarton]

A nice thick cut of top round steak works well also. I've found that it holds the shape of the pieces you cut it into while getting nice and tender in the braise.

[Batard]

The paleron, or top blade, is cut from the shoulder clod and is what they use at Les Halles for their Beef Bourguignon. Around my area, this cut is called a "chicken steak" for some unknown reason. Any piece of chuck would work in a pinch, though I find the shoulder a bit tastier.

In Bouchon, Keller uses boneless short ribs, but at twice the price of top blade I think it's overkill. But that would certainly be "delectable".

[docdix]

Hi,

I am not sure if this is where i should be posting this but can anyone tell me what particular cut of beef is Tri-tip from? Someone served it for dinner a week ago just marinated and grilled and it was fantastic.

thanks in advance

[catdaddy]

Tri-tip is a cut from the top of the sirloin-----leaner than the short-loin and fattier than the leg. Very nice cooked medium rare and also smoke/cooked low and slow for many hours.

[Joe Blowe]

A good place to bookmark:

http://www.foodsubs.com/MeatBeefLoin.html

[HowardLi]

AB's chicken fried steak recipe calls for beef bottom round which I cannot find. Can I sub in eye of round?

[HKDave]

Yes.

You're going to tenderize the meat anyway; the cut is not critical. Most lean round steaks or sirloin butt steaks will work fine.

[Fat Guy]

Any part of the round, as well as top sirloin and a few other tough cuts (but not braising cuts), will do well for tenderizing into cube steak for use in chicken-fried steak. You should probably just get what's least expensive.

[infernooo]

Hi folks,

I have a quick question for those who are well versed with various beef cuts. Basically, the point on a brisket is my #1 cut of meat. Something about the combination of connective tissue, open/loose texture and marbling of fat.

I was wondering if anyone knows of similar cuts from somewhere else in the beast as the point is quite small and reasonably hard to get a hold of here in Australia...

I have tried the following:

Tongue: Fatty, dense, nice but not what I'm looking for

Cheeks: Fatty, lots of connective tissue, not as much flavour, not the right texture

Flank: Fibres too long, often too lean

Skirt: Hard to get a hold of, possibility?

Hanger: VERY hard to get a hold of, possibility?

Round: No flavour

Rump: Possible, but often not enough fat or connective tissue

Blade: No, too stringy upon cooking. Oyster blade (/ flat iron) is a favourite of mine, but still a bit too dense

Fillet: No

Sirloin/New York/T bone: No

Chuck: One part of the chuck seems to be similar, the part that resembles that of the fatty strip part of a rib-eye (the yellow-highlighted part: of a chuck steak: http://img838.imageshack.us/img838/967/chucksteaksection.jpg and http://img196.imageshack.us/img196/5695/chucksteaksection2.jpg and of a rib-eye steak: http://img707.imageshack.us/img707/9743/ribeyesection.jpg)

Beef short ribs: This is probably my answer!

To give a better idea of the texture, here are some photos of the point when cooked (notice the loose texture):

http://www.seriouseats.com/recipes/images/2011/11/20111115MustardBraisedBeef.jpg

http://i9.photobucket.com/albums/a84/phrasty/56d0c63f.jpg

http://farm7.static.flickr.com/6048/6299426388_485ab5bb02_z.jpg

http://i117.photobucket.com/albums/o64/Sly-one/BrisketSliced10-13-11a-1.jpg

http://img847.imageshack.us/edit_preview.php?l=img847/4930/imgp1454h.jpg&action=rotate

http://i129.photobucket.com/albums/p236/mredman62/BBQ35/IMG_0032.jpg

http://i219.photobucket.com/albums/cc150/bigabyte/Brisket/2011_07_14/r_IMG_0732.jpg

http://i1005.photobucket.com/albums/af172/R2Egg2Q/IMG_6615.jpg

http://i659.photobucket.com/albums/uu311/SouthPawBBQ/High%20Heat%20Brisket/HighHeatBrisket015.jpg

http://www.pigtrip.net/photos/Chesters/Chesters-brisket-big.jpg

http://myyearwithchris.files.wordpress.com/2010/09/bbq-brisket.jpg

Any ideas?

Thanks!

Edited November 21, 2011 by infernooo (log)

[Broken English]

I'd suggest the short rib, though the texture won't be quite as open. It'll be easy to get hold of too, we never had any problems (I'm from Australia, just living overseas fora year or two).

[&roid]

I agree that short ribs are probably your best bet. Hanger, as delicious as it is, is likely to be far too lean for what you want. I've made some great rare/medium-rare steaks from it but think it may get a bit dry with the long cooking you'd normally use for brisket.

Interesting that your cheeks have been fatty and full of connective tissue, the ones I've managed to source so far have been about the best cuts I've found for low and slow cooking (up there with the short ribs I've managed to get hold of). Might be worth trying again from a different butcher?

[Shalmanese]

It's slightly harder to get a hold of and it may require the butcher to custom cut it but you want the whole, boneless short rib. Short ribs either come english cut or flanken cut so you have to tell your butcher not to do either. You can then roast the ribs of make stock.

edit: this is a whole short rib: http://www.leosfinefood.com.hk/meats/frozen-beef/frozen-australian-beef-short-rib-whole.html . You want to take the bones off that.

Edited November 21, 2011 by Shalmanese (log)

[HungryChris]

There is a piece of meat in a top sirloin butt that is triangular in shape and usually has decent marbling. It takes a marinade quite well. While I have never braised one, it has always struck me as a good candidate for braising. It is often called top sirloin cap and it might be something you could try.

HC

[rlibkind]

You might want to try navel which is the classic cut for Jewish deli pastrami. Harder to find but a real butcher shop can easily order it for you.

[scott123]

Infernoo, your assessment of all the different cuts is on the money, although I think it might be worth taking another look at chuck steak. Chuck steak might have a ribeye-ish appearance, but the large amounts of connective tissue/collagen make it a completely different animal. When melted, the collagen provides a tremendous succulence. I'll take a braised well marbled chuck steak over ribeye any day. If the marbling is good (and it frequently is), it can give brisket point a run for it's money. You have to cook it correctly, though- long, lowish, moist heat.

Beef short ribs are superior to both chuck and brisket point, but, unfortunately, the whole world is very much aware of this and it's reflected in the price. Because of the usually extreme amount of marbling, you lose a lot with cooking, driving up the cost even further. If you can afford to always eat short ribs, all power to you, but, if you're looking for something good at a lower price point, I'd give chuck steak a shot.

[Eastgate]

While on this subject.... Is there any cut of lamb with similar properties? I find that lamb shoulder, for example, is generally too lean for that fall-apart braise effect, and lamb shanks, while grand, are not really the right ballpark.

I'm thinking of something like corned lamb.....

[GlowingGhoul]

Infernoo, your assessment of all the different cuts is on the money, although I think it might be worth taking another look at chuck steak. Chuck steak might have a ribeye-ish appearance, but the large amounts of connective tissue/collagen make it a completely different animal. When melted, the collagen provides a tremendous succulence. I'll take a braised well marbled chuck steak over ribeye any day. If the marbling is good (and it frequently is), it can give brisket point a run for it's money. You have to cook it correctly, though- long, lowish, moist heat.

Beef short ribs are superior to both chuck and brisket point, but, unfortunately, the whole world is very much aware of this and it's reflected in the price. Because of the usually extreme amount of marbling, you lose a lot with cooking, driving up the cost even further. If you can afford to always eat short ribs, all power to you, but, if you're looking for something good at a lower price point, I'd give chuck steak a shot.

Short ribs are $3.59/lb near me (BJ's Warehouse Club), and bone in chuck steak is $3.69/lb. I guess I know which one I'll be stocking the freezer with....

Lately, my favorite low and slow dish has been red wine braised beef shank. It's an inexpensive cut, flavorful, but hard to find.

[scubadoo97]

There is a piece of meat in a top sirloin butt that is triangular in shape and usually has decent marbling. It takes a marinade quite well. While I have never braised one, it has always struck me as a good candidate for braising. It is often called top sirloin cap and it might be something you could try.

HC

Is this the flap steak I purchased on rare occasion when my market had them. Thought I remember this coming from the sirloin butt. Has grain like a flank but is not as long. Good marbling

[scott123]

Short ribs are $3.59/lb near me (BJ's Warehouse Club), and bone in chuck steak is $3.69/lb.

They may be priced similarly normally, but, where I am, chuck steak goes on sale every couple months for 2 plus change, while I've never seen short ribs on sale.

[Shalmanese]

Also, Chuck is 100% meat while short ribs are about 20 - 30% bone.

[dalcant757]

Another vote here for chuck. I believe that the point of the brisket is the supraspinatus muscle. It is a rotator cuff muscle which should be most similar to other rotator cuff muscles. I am no expert in beef anatomy, but it should be similar to human anatomy. So the other rotator cuff muscles are included in the chuck. That should be the infraspinatus, subscapularis and teres minor, mostly attached to the blade.

[infernooo]

Thanks for the replies so far - keep them coming!

Interesting that your cheeks have been fatty and full of connective tissue, the ones I've managed to source so far have been about the best cuts I've found for low and slow cooking (up there with the short ribs I've managed to get hold of). Might be worth trying again from a different butcher?

Tried a few different butchers, but I believe many of them may be getting them from the same processor (with most exporting or mincing them, few selling them). I bought another pack today to give another chance...

While on this subject.... Is there any cut of lamb with similar properties? I find that lamb shoulder, for example, is generally too lean for that fall-apart braise effect, and lamb shanks, while grand, are not really the right ballpark.

I'm thinking of something like corned lamb.....

Shoulder, leg, and neck are the only real possibilities, but for a noticeably open texture, neck is a bit too bony to be able to appreciate the texture and leg can be quite dense/stringy too... so it's a hard one!

Another vote here for chuck. I believe that the point of the brisket is the supraspinatus muscle. It is a rotator cuff muscle which should be most similar to other rotator cuff muscles. I am no expert in beef anatomy, but it should be similar to human anatomy. So the other rotator cuff muscles are included in the chuck. That should be the infraspinatus, subscapularis and teres minor, mostly attached to the blade.

Before posting the initial thread, I did quite a bit of research, and it is actually the superficial pectoral (http://bovine.unl.edu/bovine3D/eng/ShowSubPrimal.jsp?primal_id=966277958&subprimal_id=5 and http://bovine.unl.edu/bovine3D/eng/showMuscle.jsp?musID=86&muscle=null), this is where I started to overanalyse the muscles function and tried to think of alternatives based on its position/action as a muscle...