My cousin sent me this beef chart:
It explains each part of the cow, its name, and what cuts come from that part. It’s an extremely detailed diagram that should explain everything you need to know about the cuts of beef.
For example, your Top loin steak, T-Bone steak, Porterhouse steak, and Tenderloin (filet mignon) all come from the short loin, which is be served roasted, broiled, or pan-fried. It’s the most tender cut because it’s on the back and thus doesn’t get much exercise; compare this with chuck steak or brisket, which is ideally smoked or cooked in a stew. Chuck steak and brisket can be very tough if you don’t break down the muscle fibers by cooking it in liquid for a long time.
Hi,
This is a very good chart but it is a little small. Any way that I could get one a little bigger or the original file emailed to me? I am training to become a meat cutter and this would help out a lot.
Andrew Hubbard
Enter “beef chart” on google images.