American Beef Cuts

[fkrall]

Eight years later, just what the doctor ordered. Thank you!

[smarkley]

I agree... It is a really good idea to know where a cut of meat comes from... if it comes from the shoulder area, I am gonna cook it different than if it comes from the loin area. It is good to know.

[Medusa]

Agreed Indeed! I think it is really cool with the different orientations especially with the tenderloins illustrated. Last time I was at the grocery store I paid attention to the difference in size, etc. regarding pork loin vs. pork tenderloin.

[Huskee]

@Medusa- agreed. Meathead's pork cuts graphics are the best I've ever seen. http://amazingribs.com/recipes/porkn...pork_cuts.html

[Medusa]

Heh! According to the diagram, Skirt comes from the Plate, and Flank comes from the Flank.

I think it's good for us to know what part of the cow/steer that a cut of meat is coming from. Have you checked out the cuts of beef on this website? The more info the merrier!

Also, don't forget the pig. Excellent info about loins and ribs! --Ed

[Medusa]

Section #9 on the 2nd diagram "The Flank", right behind #8, "The Plate" - LOL!

[smarkley]

The Flank?

[Huskee]

Thanks Medusa. Quick- where does flank steak come from??

[smarkley]

yeah.. I can see it. I use Drop Box too. Good stuff thanks!

[Medusa]

Hi All,

Here's a link to a document that I kit-bashed from a few websites. Some, but not all, of the links may take you to various websites with more info about a particular beef cut.

https://www.dropbox.com/s/r9pvogrli6o7k0u/American_Beef_Cuts_v3.docx?dl=0

Hopefully, you can download the document if you wish. I keep a copy of it within "Dropbox" on my iPhone. (just in case someone suddenly asks me a question about where does flank steak come from )

--Ed