||This section consists of a group of muscles that do
very little work. Because of this, it is known to have
the most tender cuts of the beef. The tenderloin can
either be cut for roasts or for steaks. Unlike the
nearby tenderloin, the short loin is a sizable muscle,
allowing it to be cut into the larger portions like a
strip steak. The short loin is not as tender as the
tenderloin, but it is still a very desirable cut.
- Filet Mignon
- New York Strip
- T-Bone Steak
- Porterhouse Steak
||This is from the hip section of the beef, behind the
short loin section and in front of the round section.
The sirloin comprises several different muscles of
the pelvic area, and each of these different muscles
of the sirloin have a different flavor and tenderness.
- Top Sirloin/Center
- Top Sirloin Cap Steak
- Tri Tip
||Cuts from the round primal are generally lean but
not naturally tender. The fat and marbling present in
tenderize meat as it cooks, is lacking in cuts from
the round primal. Therefore, a moist slow cooking
method, should be used to tenderize the meat.
- Top Round Roast
- Top Round Steak
- Rump Roast
- Bottom Round Roast
- Eye of Round Roast
- Sirloin Tip Roast
||A relatively long and flat cut of meat, used in many
recipes with moist cooking methods. Flap steak
comes from a flank cut, and is generally a very thin
steak. Not surprisingly so, the flap steak is often
confused with hanger steak because both are thin
and come from similar parts of the cow.