The 9 Primal Cuts of Meat

August 2, 2021
11:49 am

Just as it is important to know your different cuts of pork, it is just as important (if not more important due to price) to know your cuts of beef.

Butchers have come up with The 9 Primal Cuts of Meat which are used to categorize the meat we buy in stores.

The problem is most of us don’t know the difference between these cuts of meat, how to cook them, and what type of flavour profile they have.

The following is a quick summary on The 9 Primal Cuts of Meat.

We hope you find it useful for your future meat purchases.

The 9 Primal Cuts of Meat

Chuck – Chuck is from the front upper section of the cow which gets a lot of movement. As a result, the chuck cut of meat is a very lean, non-fatty cut that can be pretty tough. You usually see chuck cut as chuck eye steak, shoulder steak, chuck 7-bone, and boneless short ribs. These cuts are not so great for grilling or searing as they’d be too tough to chew through. They are great for pot roasts.
Rib – Ribs are great for baking and grilling. Ribeye steaks are also a common cut from the rib and are fantastic when pan seared or cooked in the oven. Ribeye steak is considered one of the better cuts of meat because it has a good balance of muscle and fat which creates a lot of flavor and juiciness.
Short Loin – The short loin cut makes up the upper, middle section of the cow and it’s also another cut that makes for a great steak. This is where you see Porterhouse, T-Bone, and Top Loin steak, all of which are similar to the ribeye steak with a good proportion of muscle and fat. Short loin also makes for a good roast along with tenderloin roast.
Sirloin – Sirloin is also on the upper, middle section of the cow but it sits slightly behind the short loin. The three main cuts that you get from sirloin are: top sirloin steak, tri-tip steak, and tri-tip roast. Tri-tip steak is similar to the tenderloin on a porterhouse but not as good quality. Tri-tip roast is good for roasting and top sirloin steak works well when it’s pan fried (just don’t overcook it).
Round – The round cut of meat consists of the rear section of the cow. This area gets a lot of work from the animal so it is a much tougher cut of meat. Similar to chuck, you will want to use this cut for roasts, stews, and anything that you can cook for a long period of time at a low temperature. This is also where butchers get hamburger meat since it’s lean and easy to ground up.
Brisket – Brisket is found at the front, lower section of the cow (just under the chuck). This cut is very tough and basically produces a brisket flat cut. It can be difficult to cook if you don’t know what you’re doing. And again, cooking it slow and low will produce the best results. Brisket is also used to make pastrami.
Fore Shank – The fore shank is a cut of meat right underneath the front legs behind the brisket. This cut is made up almost entirely of muscles and tendons and is not going to work well as a grilled or pan-fried steak. For this cut your best bet is to braise it as a long slow cook time is really the only way to get the meat tender enough to be easy to chew.
Short Plate – The short plate cut is basically the underbelly of the cow. It stretches from the front legs to just before you hit the hind legs on the lower section of the animal. While these cuts tend to also be a little tough, they’re extremely rich in flavor because of its location on top of the side rib bones and its generous fat layers. Skirt steak and Hangar steak come from this area and work best when they’re braised and cooked for a long time.
Flank – The flank cut sits behind the short plate just behind the hind legs. The flank cut is where you get flank steak. If cooked properly the flank steak can be just as flavorful as a ribeye and costs a lot less. Flank steak is great marinated overnight (which can help tenderize it before you cook it) then grilled or pan fried.

Now that you know your beef cuts, it’s time to put your new found knowledge to practice!

There is a great sale on at Sobey’s for Sirloin Roast $4.99/lb.

Slow and low are your friends when cooking these roasts, the longer the meat takes to cook the more tender it will be.

We also have a great recipe for you to try using your sirloin roast: Pulled Beef in ZEG Sauce.

You can make this delicious meal ahead of time, once the meat has been cooked, shredded, and cooled, pour your favourite ZEG Sauces on it and refrigerate it.

Just take it out of the fridge 30 minutes before you’re ready to serve. Enjoy!

Savour the Flavour!