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• Bottom Sirloin Leaner part of the sirloin. Good for roasts and skewers; slice across the grain.
• Braised Oxtail Slow-braised oxtail in red wine and stock until the meat falls off the bone, with a rich, glossy sauce. Best made a day
• Brisket Brisket is a large, boneless cut from the lower chest (breast) of beef, in front of and between the front legs
• Carne Asada (Grilled Skirt Steak) Mexican-style carne asada: skirt steak marinated in lime, orange, garlic and chili, grilled over a very hot fire and sli
• Chuck Chuck is the shoulder and neck section of beef, in front of the rib
• Chuck Eye The chuck eye is the front end of the same back muscle that becomes the ribeye, cut from the chuck roll next to the 5th
• Flank Flank steak is a flat, lean, oval steak from the belly muscles of beef, below the loin and behind the plate
• Flap / Bavette Loose, open-grained steak that loves a marinade. Grill hot and slice thinly across the grain.
• Flat Iron Flat iron is a steak cut from the top blade muscle on the beef shoulder, with the tough sinew down its middle removed
• Grilled Flank Steak with Chimichurri Flank steak grilled hot and sliced thin, served with fresh Argentine chimichurri made with parsley, oregano, garlic, vin
• Grilled T-Bone Steak How to grill a thick T-bone or porterhouse on a two-zone charcoal fire so both the striploin and the tenderloin side com
• Hanger Hanger steak is a single, thick muscle that hangs from the diaphragm inside the belly, between the plate and the flank
• Hanger Steak vs Skirt Steak: What’s the Difference? Hanger steak is a thick muscle that hangs from the diaphragm; skirt steak is the thin diaphragm muscle itself or the inn
• Hind Round Hard-working leg meat. Best braised, minced or cooked slowly.
• Hump Found on zebu-type cattle. Rich and fatty, so it needs long, gentle cooking.
• Knuckle Lean leg muscle. Works as a roast or cut into strips for quick cooking.
• Marrow Bones Cut from the leg bones. Roast and spread the marrow on toast, or use for stock.
• Oxtail Oxtail is the tail of beef cattle, skinned and cut into thick rounds between the bones
• Picanha Picanha is the cap muscle that sits on top of the rump (top sirloin), sold with its thick layer of fat still on
• Picanha Churrasco (Brazilian Skewered Picanha) Brazilian churrasco at home: thick picanha steaks folded into a C-shape, skewered with the fat on the outside, salted wi
• Picanha vs Tri-Tip: What’s the Difference? Picanha is the fat-capped top sirloin cap; tri-tip is a lean, triangular muscle from the bottom sirloin
• Plate The short plate is the belly section below the rib, between the brisket and the flank
• Reverse-Sear Ribeye The most reliable way to cook a thick ribeye: low indirect heat until just below your target, then a hard sear for an ev
• Ribeye Ribeye is a boneless steak or roast cut from the rib section of beef, between the chuck (shoulder) and the striploin
• Ribeye vs Striploin (New York Strip / UK Sirloin): Which Steak? Ribeye comes from the rib and is more marbled, softer and richer; striploin comes from the short loin just behind it and
• Rump In the UK, rump is the whole hip section between the sirloin and the leg: in US terms the top sirloin, the top sirloin c
• Santa Maria Tri-Tip California’s classic Santa Maria barbecue: tri-tip rubbed with salt, pepper and garlic, grilled over oak and sliced thin
• Shank Shank is the lower part of the leg, front (foreshank) or back (hindshank); in the UK the foreshank is called shin
• Short Ribs Short ribs are sections of beef rib bone with thick layers of meat and fat on top, cut from the lower ribs in the plate,
• Shoulder Clod Shoulder muscles; the flat iron steak is cut from here. Otherwise best braised or slow roasted.
• Silverside Silverside is the lean, firm muscle on the outside of the hind leg, called bottom round or outside round in the US
• Skirt Skirt steak is a long, thin strip of muscle from the diaphragm (outside skirt) or the inner belly wall (inside skirt), i
• Skirt Steak vs Flank Steak: What’s the Difference? Skirt steak comes from the diaphragm and inner belly (plate); flank steak comes from the belly muscles further back
• Smoked Beef Short Ribs (Dino Ribs) Smoked plate short ribs with a salt-and-pepper bark: rich, tender beef on the bone, cooked low and slow until probe-tend
• Smoked Chuck Roast (Poor Man’s Brisket) A smoked chuck roast cooked like a mini brisket: salt-and-pepper bark, wrapped at the stall, then sliced or pulled. Fast
• Striploin Striploin is the boneless muscle along the back of the short loin, just behind the ribeye
• T-Bone T-bone and porterhouse are bone-in steaks cut across the short loin, with striploin on one side of a T-shaped bone and t
• Tenderloin Tenderloin is a long, narrow muscle that lies inside the loin, under the backbone, between the ribs and the hip
• Tenderloin (Filet Mignon) vs Ribeye: Which Steak Is Better? Tenderloin is the most tender and leanest steak, with a mild flavour; ribeye is less tender but much richer, thanks to i
• Texas-Style Smoked Brisket Salt-and-pepper smoked brisket the Texas way: a whole packer brisket cooked low and slow, wrapped in butcher paper and r
• Top Sirloin Top sirloin is the large, lean muscle at the top of the hip, behind the short loin and in front of the round
• Topside Topside is the large, lean muscle on the inside of the hind leg, called top round or inside round in the US
• Tri-Tip Tri-tip is a small, triangular roast from the bottom sirloin, near the hip of the cow
• Turkish to English Beef Cut Names (Et Parçaları) Turkish beef cut names in English: antrikot, kontrfile, bonfile, döş, nuar, kaburga, incik and more, with US and UK name
• UK to US Beef Cut Names British beef cut names and what they are called in the US: sirloin, rump, topside, silverside, fillet, shin and more.
• US to UK Beef Cut Names American beef cut names and what they are called in the UK: New York strip, top round, bottom round, tenderloin, skirt a