The cutting of meat is a step that takes place after the animal is slaughtered. The names given to the cuts of beef depend on how they are cut and the location on the carcass from which they are taken. The cuts vary from country to country (as do the names of beef parts). In this article, we will focus on the French cuts, which include 29 different pieces of beef. In some butchers, subcategories of cuts are made, totaling 33.
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- What are the different cuts of beef?
- Diagram of different cuts of beef and their names
- What are the butcher’s cuts?
What are the different cuts of beef?
From 1 to 29, the different cuts of beef in the French style are: 1) short ribs; 2) ribs, rib steaks; 3) sirloin; 4) tenderloin; 5) rump steak; 6) round of gîte; 7) tender slice; pear, merlan; 8) gîte de noix; 9) spider; 10) plate, round slice, movement; 11) Aboyce au lambeau; 12) shank; 13) hanger steak; 14) Baronne spider; 15) flank; 16) rib plate; 17) scoter steak; 18) rodder; 19) twin steak; 20) twin pot-au-feu; 21) pot-au-feu chuck; 22) tail; 23) gîte; 24) flank; 25) tendron, middle of the breast; 26) point of the breast; 27) collar; 28) cheek plate; 29) tongue. The darker the red, the higher the price of the cut.
- Short ribs: short ribs are at the front of the beef, it is a marbled meat used in stews or cooked in grilled meat.
- Ribs,steaks: Therib of beef includes ina single cut the top of a rib and the meat that surrounds it; thesteak is not the portion of meat between two ribs but themeat from a rib whose bone has been removed, the steak is cut lengthwise to reduce its thickness.
- Tenderloin: Tenderloin is a cut from themuscles at the back of the beef, it is generally grilled.
- Tenderloin: Tenderloin is a piece of beef located in the lumbar region, it istender andlean.
- Rump steak: The rump steak is located on therump of beef, it is generally consumed grilled.
- Round of gîte: The round cottage is a long round piece of beef that is found on thethigh. It consists of three parts allowing it to be cut into steaks or pavés and galinette, a gelatinous muscle. The round cottage is generally cooked roasted or as carpaccio.
- Tender slice;pear,merlan: The tender slice is located on the inner part of the thigh. It consists of six muscles including the pear and the merlan. The pear is a part found in the hindquarters of the beef, above the spider. Themerlan is long and flat and is used for steaks.
- Walnut cottage: The walnut gîte is located in the middle of theback of thethigh. It is a long and tender muscle, generally braised or roasted.
- Spider: the spider is irregularly shaped, it is amuscle that needs to be denerved before turning the piece into steak.
- Plate slice,round slice, inmovement: this is a large piece located in the thigh of the beef, on the inner side.
- mud ofSirloin: the sirloin bib is a long piece of belly, it is generally cooked in a pan.
- Shank: the shank is located on the hind quarter of the beef, it is itsdiaphragm. It is a long strip of flat meat with wide fibers. It is generally prepared for grilling.
- Hanger steak: The hanger steak is located on the belly under the tenderloin and the tenderloin. It is also made of long fibers like the shank and is generally grilled.
- Baronne Aiguillette: the baronne aiguillette is a long andconical piece. It is a piece roasted or braised but is also cooked in a casserole.
- Flank: the flank is located on the belly, its flesh is long and coarse. Cooking is mainly done in a frying pan.
- Flat rib: the rib or theflat bed is located at the tip of the rib bones. It is a long-fiber meat that is boiled and is part of the composition of stew on the fire.
- Scoter steak: Scoter is afirm andgelatinous meat. It can be cooked in a steak or skewer.
- Stems: The stems are a flat and meaty piece located near theshoulder of the beef. It is cooked braised, in broth or stew.
- Twin steak: The Twin Steak is a long muscle ofshort fibers that is unloaded intosteaks.
- Twin pot-au-feu: The twinpot-au-feu is firmer than its twin steak and is a meatthat simmers for a long time.
- Scoter steak: Scoter steak isfirmer than the chuck steak, which is why it needs tosimmer for a long time. Minced, it is ideal for minced shepherd’s pie.
- Tail: the tail consists of both meat and cartilage. It is a gelatinous part that is cooked slowly.
- Gîte: the beef gîte consistsof the muscles of the animal’s hind shank. The meat is gelatinous and cookedslowly.
- Flank: the flank consists of theabdominal muscles. It is a flat andcartilaginous meat that is part of the composition of stew on the fire.
- Tendron, middle breast: the tendron is theabdominal wall of the beef. It is braised.
- Large end of the breast: the large end of the breast isunder the shoulder. It is a fatty andinterlaced meat. It is cooked in dishes such as beef bourguignon or tagine.
- Collar: The collar is the muscle of theneck of the beef. It is cooked in stew.
- Cheek plate: The cheek plate or beef cheeks are the fleshy lower pieces on each side of the beef’s head. It extends from the eye to the jaw.
- Tongue: beef tongue is prepared by being boiled and cooked slowly. It can be consumed as an appetizer or served with a sauce like Madeira sauce.
Learn more about cooking meat.
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Diagram of different cuts of beef and their names
The different cuts of beef after the French cut. The darker the red, the higher the price of the cut. What are the butcher’s cuts?
The expression of the butcher’s cuts comes from the difficulty of cutting the pear, the merlan, and the spider. These cuts of beef are difficult to detail and therefore require time in the butcher shop to be cut correctly.
The expression butcher’s cuts is not exclusive to beef, it also pertains to pork cutting. Learn more about the names of different pork cuts.
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