Identifying Beef Meat Cuts
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This topic explains how beef cuts are generally cut from large carcasses into primal and sub-primal cuts which are further broken down into retail or restaurant cuts. In some cases, primal and sub-primal are cooked whole, but for the most part, they are broken down into several different types of smaller portion cuts or fabricated cuts.
Understanding the different cuts of meat can be confusing, but it’s incredibly useful both at the butcher counter and in the kitchen; this topic explains how beef cuts are generally cut from large carcasses into primal and sub-primal cuts which are further broken down into retail or restaurant cuts. In some cases, primal and sub-primal are cooked whole, but for the most part, they are broken down into several different types of smaller portion cuts or fabricated cuts.
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