Basics of Beef Cuts

Basics of Beef Cuts

Braise

Choose a specific cut of beef for a detailed description.

Chuck Roast

Chuck Roast

Back Ribs

Back Ribs

Brisket

Brisket

Beef for Stew

Beef for Stew

Top Round Roast

Top Round Roast

Shank Cross-cut

Shank Cross-cut

English Roast

English Roast

Rump Roast

Rump Roast

Short Ribs

Short Ribs

Bottom Round Steak

Bottom Round Steak

Chuck Eye Roast

Chuck Eye Roast

Mock Tender Roast

Mock Tender Roast

Brisket Flat

Brisket Flat

Chuck Short Ribs

Chuck Short Ribs

Sierra Steak

Sierra Steak

Shoulder Clod Roast

Shoulder Clod Roast

Mock Tender Steak

Mock Tender Steak

Chuck Arm Roast

Chuck Arm Roast

Bottom Round Roast

Bottom Round Roast

Country-style Chuck Ribs

Country-style Chuck Ribs

Brisket Point

Brisket Point

Sirloin Tip Roast

Sirloin Tip Roast

Chuck Flap

Chuck Flap

Braising Tips

A simple, "low and slow" process using moist heat where beef cooks in liquid in a covered pot
Use a heavy, cast iron or enamel-coated Dutch oven for best results
Ideal for economical, less tender beef cuts
Beef cooks for a long time, but prep is quick and easy

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