Basics of Beef Cuts

Basics of Beef Cuts

Braise

Choose a specific cut of beef for a detailed description.

Beef for Stew

Beef for Stew

Brisket

Brisket

Back Ribs

Back Ribs

Top Round Roast

Top Round Roast

Chuck Roast

Chuck Roast

Shank Cross-cut

Shank Cross-cut

Bottom Round Roast

Bottom Round Roast

Mock Tender Roast

Mock Tender Roast

Chuck Flap

Chuck Flap

Mock Tender Steak

Mock Tender Steak

Sierra Steak

Sierra Steak

Chuck Short Ribs

Chuck Short Ribs

Bottom Round Steak

Bottom Round Steak

Brisket Point

Brisket Point

Country-style Chuck Ribs

Country-style Chuck Ribs

Short Ribs

Short Ribs

English Roast

English Roast

Brisket Flat

Brisket Flat

Shoulder Clod Roast

Shoulder Clod Roast

Chuck Arm Roast

Chuck Arm Roast

Rump Roast

Rump Roast

Sirloin Tip Roast

Sirloin Tip Roast

Chuck Eye Roast

Chuck Eye Roast

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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