Calories 300; Fat 11g; Saturated Fat 3.8; Protein 47.2g; Top sirloin: Another tough cut of meat that still has some flavor to it. Used for choice roasts, the porterhouse and sirloin steaks. Chuck scraps are used to make ground beef as well. It has a strong flavor and tastes great when grilled or pan-fried. Learn how to prepare, cook different cuts of beef, and which what part of the cow they come from.

Image of dairy cow anatomy and beef parts for learning how to cut and carve cow meat. Due to this, the bottom round tends to be quite tough to chew, and this cut requires a slower cooking technique such as braising. The most tender cuts for frying and grilling or others that reward slow cooking by braising or in stews. Ground Round.

It can weigh from 5 to 10 pounds. Tenderloin The bone-in cuts are typically used to make ground beef because they are economical and flavorful without having an excessive amount of fat on them. Buttock or round, used for steaks, pot roasts, beef á la mode; also a prime boiling piece. It is the cheapest part of the beef. From the shoulder area comes your beef chuck, and down south a bit your brisket. A big amount of marbling fat content is present here, which makes it extremely flavourful. Other names for cuts of fillet include Filet Mignon, Tenderloin, Tournedos and Chateaubriand. Cuts of meat full of connective tissue that melts into flavorful heaven when braised, but makes for an awfully chewy steak. Larger pieces are used for dishes such as beef wellington. A butcher's guide to beef cuts. Aitch bone, used for boiling-pieces, stews and pot roasts. Sourced from small Dorset farms.

Bottom round steak: This cut is taken from the outer part of the round that is a well-exercised area of the cow.

Use our Cuts of Beef guide to help you find the best match for the recipe you want to cook. Rump, used for steaks, stews and corned beef. If you imagine a cow, the front section from about just behind the shoulders up to the neck and all the way down, is home to some very tasty and very ornery cuts of meat. Beef hindquarter.

You can get this part under the names of pin-bone, round bone, beef loin, flat-bone, bottom sirloin butt, etc. This part is hard as it is composed of the most exercised muscles of the cattle. Beef Fillet - also comes from this section. Probably the most prized cut of beef, the fillet is very tender and very lean, as a steak it is suitable for quick cooking under the grill or for frying. Don’t forget many of the value cuts deliver the richest and deepest flavours. This part of a cow can be found towards the center of the organism's back. The weight of the prime rib is variable. List of different cow body parts with cow anatomy images and examples. Parts of a Cow! Delivered to … Whether you are down on the farm or simply having a day to day conversation about cows, there may be a time where you need to know how to refer to the different parts of a cow.

As with most large animals, different Beef cuts are better suited for different recipes and cooking methods. Chuck cuts come from the upper part of the cow around the neck to the fifth rib. Prime Rib, Back Ribs, Rib Steak, Rib-Eye Steak, and Short Ribs are the sub-primal cuts of this portion. Breakdown of the Sub-Primal Parts. Ground chuck is 80 to 85 percent lean.