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Understand how beef cuts, tenderness, names and cooking methods connect.
What Is a Beef Cut?Learn how muscles become named steaks, roasts and cooking cuts.Primal, Subprimal and Retail CutsSee how large carcass sections become the cuts sold to consumers.Why Beef Cut Names Vary by CountryDecode U.S., Canadian, British, Australian and local butcher terminology.Choose a Beef Cut by Cooking MethodWork backward from grilling, roasting, braising, stir-frying or stewing.Tenderness, Exercise and Connective TissueUnderstand why some muscles cook quickly and others need time.Marbling, External Fat and FlavourSeparate intramuscular marbling from fat caps and seam fat.Steaks, Roasts, Cubes and Ground BeefUnderstand how format changes cooking and food-safety decisions.