Basics of Beef Cuts

Basics of Beef Cuts

Braise

Choose a specific cut of beef for a detailed description.

Beef Stew

Beef Stew

Back Ribs

Back Ribs

Chuck Roast

Chuck Roast

Whole Brisket

Whole Brisket

Top Round Roast

Top Round Roast

Bottom Round Roast

Bottom Round Roast

Mock Tender Steak

Mock Tender Steak

Rump Roast

Rump Roast

Bone-in Plate Short Ribs

Bone-in Plate Short Ribs

Shank Cross Cut

Shank Cross Cut

Sirloin Tip

Sirloin Tip

Mock Tender

Mock Tender

Country-style Chuck Ribs

Country-style Chuck Ribs

Brisket Point

Brisket Point

Chuck Arm Roast

Chuck Arm Roast

Chuck Flap

Chuck Flap

English Roast

English Roast

Chuck Eye Roast

Chuck Eye Roast

Chuck Short Ribs

Chuck Short Ribs

Sierra Steak

Sierra Steak

Clod Heart

Clod Heart

Bottom Round Steak

Bottom Round Steak

Brisket Flat

Brisket Flat

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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