Where the Beef Came From

For some reason, I was discussing where different cuts of beef come from on cattle and I thought it would make for an interesting post. Often, we are familiar with different cuts of meat, but not where it necessarily comes from on the cattle. The picture above shows American cuts. I know that British cuts are different and other countries probably have different cuts as well.

My absolute favorite steak, the Porterhouse, has one side from the short loin and one side from the tenderloin (filet mignon comes from the tenderloin). For burgers, I usually buy ground sirloin. This is much tastier than ground chuck, which is usually reserved for burgers. Hanger steak and skirt steak comes from the Plate. London Broil comes from the Flank. Beef Shank is usually used for soups and stews. Rib Eye Steak and short ribs are from the Rib.