8 PRIMAL CUTS OF BEEF
CHUCK
Sub-Primal Cuts:
Top Blade, Bottom Blade, Beef Ribs, Neck, Shoulder, Chuck Filet, Chuck Steak, Ground Beef.
Ideal size:
Shoulder & Neck: 5 lbs; Beef Rib: 5-10 lbs; Blade: 1-2 lbs & 2 in thickness; Chuck Steak & Chuck Filet: 12 ounces steak portions.
Cooking Methods:
Cook for long with low temp. Smoked over indirect heat. Grilled in direct heat.
Grill/Smoker:
Conventional Oven, Indirect Heat Smoker & Charcoal Grill.
RIB
Sub-Primal Cuts:
Short Rib, Prime Rib, Rib Steak, Ribeye Steak, Back Ribs.
Ideal size: Short Ribs:
2-4"; Prime Rib: 5-10 lbs; Ribeye Steaks: 1-2 lbs.
Cooking Methods:
Direct heat grill. Braised. Smoked in low temp for a long time.
Grill/Smoker:
Conventional Oven, Indirect Heat Smoker.
LOIN
Sub-Primal Cuts:
Porterhouse, T-bone, Club Steak, Filet Mignon, New York Strip, Sirloin Steak, Sirloin Cap, Chateaubriand, Tri-Tip.
Ideal size:
1-3 lbs.
Cooking Methods:
Grilled to the desired temperature.
Grill/Smoker:
Direct Heat Grill or Open Flame Grill.
ROUND
Sub-Primal Cuts:
Sirloin Tip, Top Round, Bottom Round, Eye of Round, Heel of Round.
Ideal size:
3-10 lbs.
Cooking Methods:
Low and slow in an oven with liquid.
Grill/Smoker:
Conventional Oven.
BRISKET
Sub-Primal Cuts:
Sirloin Tip, Top Round, Bottom Round, Eye of Round, Heel of Round.
Ideal size: 3-10 lbs.
Cooking Methods: Low and slow in an oven with liquid.
Grill/Smoker: Conventional Oven.
SHANK
Sub-Primal Cuts:
Hind Shank, Fore Shank, Ground Beef.
Ideal size:
3-5 lbs, 1” cubes for stewing.
Cooking Methods:
Low temperatures in crockpots or higher temperatures in the oven.
Grill/Smoker:
Direct Heat Grill.
SHORT PLATE
Sub-Primal Cuts:
Brisket, Hangar Steak, Skirt Steak, Ground Beef.
Ideal size:
Hangar Steaks: 1-2 lbs; Skirt Steak: 2-5 lbs.
Cooking Methods:
Hangar Steaks: grilled to medium rare; Skirt Steak: marinated then grilled over direct heat.
Grill/Smoker:
Direct Heat Grill or Open Flame Grill.
FLANK
Sub-Primal Cuts:
Flank Steak, London Broil, Ground Beef.
Ideal size:
2-4 lbs.
Cooking Methods:
Marinated then grilled to medium and cut into bite-sized strips.
Grill/Smoker:
Direct Heat Grill or Open Flame Grill.