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Please help improve this article by adding citations to reliable sources. This article is in list format but may read better as prose. You can help by converting this article, if appropriate. During butchering, beef is first divided into primal cuts, pieces of meat initially separated from the carcass. These are basic sections from which steaks and other subdivisions are cut. The following is a list of the American primal cuts, and cuts derived from them.
S, with the exception of the “round” which is called the “hip”. The trimmings and some whole boneless chucks are ground for ground beef. The rib contains part of the short ribs, the prime rib and rib eye steaks. Brisket, primarily used for barbecue, corned beef or pastrami. The plate is the other source of short ribs, used for pot roasting, and the outside skirt steak, which is used for fajitas. The navel is the ventral part of the plate, and is commonly used to make pastrami.
The remainder is usually ground, as it is typically a tough and fatty meat. The loin has two subprimals the short loin, from which the T-bone and porterhouse steaks are cut if bone-in, or strip steak. Some representative cuts are round steak, eye of round, top round, and bottom round steaks and roasts. The flank is used mostly for grinding, except for the long and flat flank steak, best known for use in London broil, and the inside skirt steak, also used for fajitas.
Flank steaks were once one of the most affordable steaks, because they are substantially tougher than the more desirable loin and rib steaks. Asado the large section of the rib cage including short ribs and spare ribs Asado de tira often translated as short ribs, but also sold as long, thin strips of ribs. Considered to be the premium cut, highly prized. It is called ‘ossenhaas’ in Dutch. It tends to be cut slightly smaller than its American counterpart. Best cuts are used for stoofvlees, lesser bits are used in hachee. Oxtail, though not on the image shown, is used extensively in stews.