Cuts of beef?

Would someone please explain to me different cuts of beef and how you cook them? I'm completely lost when trying to buy beef at the supermarket. The only cuts I know are Filet Mignon, Ribeye and Porterhouse (I know they go on the grill). Thanks!

Re: Cuts of beef?

i buy london broil alot.. I know its not the shoulder part... My mom says rule thumb to always buy the part of the beef that moves alot , IDK why , so thats what i do ..LOL hope that makes sense

Re: Cuts of beef?

Beef - Types and Varieties


ROASTS:

Bottom Round - least expensive, least tender cut, good for pot roast

Top Round - slightly more expensive and more tender than bottom round, also good for pot roast or roast beef.

Eye Round - nice and tender, more expensive, good for roast beef

Seamed Eye Round - very tender, most expensive but worth it, good for roast beef, harder to find in grocery stores.

Filet Mignon - most expensive, can be cooked as roast or steaks.






Beef - Types and Varieties (cont'd)

GROUND BEEF:

Ground Round - least expensive, most fat, good when cooking in volume and if you don't mind draining off excess fat.

Ground Round - slighly more expensive, less fat.

Ground Sirloin - most expensvie ground beef, least amount of fat.

Re: Cuts of beef?

I grill a lot of skirt and flank steaks. I marinate them and grill them.

You want to get cuts that are naturally tender for grilling. Cuts that have fibrous components are best for braising and stew.

Found a great website to check out.

Steaks

Re: Cuts of beef?

If you scroll down this webpage there is a picture of a cow with the different areas and explainations



Link to 'Cow'

They key is to learn the supermarket language so you know what to shop for.

Eye Round = Roast Beef
Top or Bottom Round = Pot Roast
Steaks: Sirloin, Porterhouse, Ribeye, T-Bone, Strip

Re: Cuts of beef?

Thanks ladies!