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Beef cuts
One article per cut: where it sits on the animal, what it is called in each country and trade system, how its grain and fat take the heat, and how to choose it.
Beef cuts chart
tap a zoneTap a part of the animalEvery zone opens its cuts. Switch the names to another country's system.
Every cut, by how it is cooked
28 cutsFrom the quick steak to the eight-hour braise.
Rib, the marbled steakRibeyeMedium-rare to medium, 54–57 °C / 129–135 °F
Short loin, one muscleStriploinRare to medium-rare, 50–55 °C / 122–131 °F
Loin, the psoasTenderloinRare to medium-rare, 48–54 °C / 118–129 °F
Short loin, two musclesT-bonePulled at 50–54 °C / 122–129 °F in the strip side
Rib, the long boneTomahawkReverse sear, pulled at 52–55 °C / 126–131 °F
Chuck, ribeye continuedChuck eye steakGrilled or pan-seared, 2.5–3 cm thick
Chuck, under the bladeDenver steakGrilled hot to medium-rare, sliced across the grain
Chuck, sinew removedFlat iron steakGrilled or pan-seared to medium-rare
Diaphragm, one per animalHanger steakHot and fast, rare to medium-rare
Diaphragm, open grainSkirt steakVery hot and fast, rare to medium-rare, sliced across the grainOutside skirt, membrane onEntrañaCoarse salt, strong embers, 3–4 min a side
Flank, long-grainedFlank steakHot and fast to medium-rare, sliced thin across the grain
Rump cap, fat onPicanhaGrill, skewer, roast; up to medium
Rump triangle, two grainsTri-tipWhole, over wood or charcoal, to medium-rare
Whole flank, slow fireVacíoWhole, over low embers, 1–2 hours
Rump, a working muscleRumpHot and rare as steak; roast or long water bath whole
Leg bones, the fatty coreBone marrowRoasted at 220–230 °C / 425–450 °F for 15–20 min, or simmered
Brisket, flat and pointBrisketLow and slow: smoking, braising, curing
Plate, chuck & ribShort ribsSlow: grill, smoke or braise until the collagen meltsShank, tendon and marrowShankBraised or simmered 2.5–4 hoursTail, rich in collagenOxtailBraised or simmered 3–4 hoursHead, the chewing muscleBeef cheekBraised 3–4 hours
Shoulder blade, with sinewOyster bladeBraised whole, or sliced thin across for fast grillingTongue, a dense muscleBeef tongueSimmered 2.5–3.5 h and peeled; or sliced thin and grilled
Under the hide, rolledMatambreRolled and poached, or slowly on the grillPlateShort platePaper-thin and fast (hot pot, gyudon, grill) or whole and slow (pastrami, braise)Trimmings, by fat ratioGround beefOrgans, the achurasOffalFast and hot (sweetbreads, liver, kidney, heart) or long and wet (tripe)