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15 March, 2016

WHERE’S THE BEEF?! HOW EACH COUNTRY CUTS BEEF DIFFERENTLY

Comments : 1 Posted in : Around The World, Beef on by : EyeOnFood Tags: , ,

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WHERE’S THE BEEF?! HOW EACH COUNTRY CUTS BEEF DIFFERENTLY

For everyone who’s a meat lover, you’ll find this guide on beef cuts is quite interesting.

You’ll see how beef is cut in 7 different countries and what 12 steak cuts look like.

Porterhouse

This is the classic steak house steak that features both a strip steak and filet mignon, separated by a bone.

1Different Beef Cuts Around The World

T-Bone

A T-bone is just like a porterhouse except the piece of filet mignon is not as big, because this steak is cut a little farther forward on the animal.

2Different Beef Cuts Around The World

Flat Iron

The flat iron is nestled into a tender area of the shoulder, so it’s an exception to the rule that shoulder steaks are always tough. Plus it’s cheap.

3Different Beef Cuts Around The World

Filet Mignon

Pricey and velvety soft, filet mignons make a nice splurge for special guests, though it’s really the tenderness you are buying.

4Different Beef Cuts Around The World

Bone-In Rib Eye

This incredibly tender and succulent steak includes an actual rib, which adds even more flavor.

5Different Beef Cuts Around The World

Strip

A New York strip is a relatively lean cut with a firmer texture than a rib eye or filet mignon, but the flavor is great.

6Different Beef Cuts Around The World

Rib Eye

A rib eye steak’s abundant internal fat melting into the meat creates one of the juiciest steak-eating experiences imaginable.

7Different Beef Cuts Around The World

Flank

You can quickly spot this steak by its flat oval shape and its long, clearly defined grain. Minimize the chewy effect of the grain by slicing across it.

8Different Beef Cuts Around The World

Hanger

Each animal has only one hanger steak, weighing in at about 2 pounds. The beefy flavor is enormous, but a tendon runs down the center of each one, so cut that out before grilling.

9Different Beef Cuts Around The World

Skirt

Like the flank steak, the coarsely grained skirt steak is cut from the chest area of the animal, so “chewiness” is an issue, but the taste is fabulous.

10Different Beef Cuts Around The World

Top Sirloin

This flat, firmly grained steak brings kabobs quickly to mind because it’s so easy to cut it into solid cubes.

11Different Beef Cuts Around The World

Tri-Tip

A tri-tip is taken from the sirloin area. It’s not so much a steak as it is a skinny roast, but you can grill it like a thick steak. Just don’t overcook it.

12Different Beef Cuts Around The World

US Beef Cuts

13Different Beef Cuts Around The World

British Beef Cuts

14Different Beef Cuts Around The World

Brazilian Beef Cuts

15Different Beef Cuts Around The World

French Beef Cuts

16Different Beef Cuts Around The World

Basses côtes (1) Côtes, entrecôtes (2) Faux-filet (3) Filet (4) Rumsteck (5) Rond de gîte (6) Tende de tranche ; poire, merlan (7) Gîte à la noix (8) Araignée (9) Plat de tranche, rond de tranche, mouvant (10) Bavette d’aloyau (11) Hampe (12) Onglet (13) Aiguillette baronne (14) Bavette de flanchet (15) Plat de côtes (16) Macreuse à bifteck (17) Paleron (18) Jumeau à bifteck (19) Jumeau à pot-au-feu (20) Macreuse à pot-au-feu (21) Queue (22) Gîte (23) Flanchet (24) Tendron, milieu de poitrine (25) Gros bout de poitrine (26) Collier (27) Plat de joue (28) Langue (29)

Turkish Beef Cuts

17Different Beef Cuts Around The World

Dutch Beef Cuts

18Different Beef Cuts Around The World

Portuguese Beef Cus

19Different Beef Cuts Around The World
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1 COMMENT

One thought on : WHERE’S THE BEEF?! HOW EACH COUNTRY CUTS BEEF DIFFERENTLY

  • April 23, 2016 at 2:39 am

    Well I guess I don’t have to spend the weekend finigurg this one out!

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