25 0 10 0 10 0S3. 75 14 10 14 10 14s6. Beef Cuts Chart and Diagram, with Photos, Names, Recipes, and More Learn all about the most popular beef cuts from our chart, diagram and write up, including popular and alternative names, where the cuts come from on the cow, preferred outdoor cooking methods, their ribeye broil time chart relative to each other, and a fantastic recipe for each cut of beef that we’ve taken from around the web. We’ll cover the relevant terminology, throw in a few buying tips, give you an idea of what to expect when you get up to the register to pay, and provide a recipe for every single cut to cook on your grill or smoker.
Many people have only a basic knowledge of cuts of beef. That’s why so many restaurants include a guide to the steaks on the menu. There are more than 20 steaks by my count, not to mention ribs, brisket, roasts, and so on. Owning a great grill is terrific, but to wow your friends and earn the right to wear a cheesy apron, you should also know your cuts of meat, including all beef cuts. Of course, the real reason is, so you can try new things, and expand your skills and your repertoire. Then let’s get a moo-ve on! Taking Traditional Cooking Methods Outside to Your Grill13.
This first beef cuts chart is for those who’d like an at-a-glance overview of every cut of beef, with relative cost, how to cook them, and more. Please click the following image to open it full screen in a new window! Before we get into the in-depth article on all the most popular beef cuts, here is an overview infographic showing where every cut of beef comes from on the cow, recommended methods for cooking outdoors, and their relative costs. We couldn’t add the actual costs of each cut, as it varies wildly and would soon be incorrect. So instead, we show you their price relative to each other with a sliding scale from inexpensive, through moderate, and to premium cost. Entirely unavoidable pun out of the way early. Before we dive right in, here’s a video that provides an overview of the major sections of a side of beef while a butcher skillfully creates all the different sub-primal cuts from the primal cuts of beef.