Here we take a look at each individual primal cuts of beef which are: Shank, Brisket, Rib, Short Plate, Flank, Round, Chuck, and Loin. - Porterhouse, T-bone and club steaks contain an average of 26% fat content. Make sure to measure the correct distance from the rear curb – measure to the concrete, not the form! The design utilizes concrete, which slopes gently from the target locator position up to a height of 3.5 inches (9 cm) above the rear curb. Preparation Methods: Tenderize this cut of meat with a meat mallet or meat tenderizer seasoning before cooking it. - Filet Mignon, Chateaubriand and Tri-Tip are also pricey cuts of beef. The brisket, or pecho, as it is called here in Argentina, is located where the breast of the cow is, directly below the head. Use the following embed code to share this infographic on your website, This Infographic is designed by Jack Thompson from BroBBQ. Create a wooden form to shape the concrete as it is poured into the brisket area using the wall drawing as a template. - Skirt Steak is perfect for making fajitas or stir-fry. - The Shoulder and Neck: Conventional oven. and 2 inches in thickness. It is then either cut into serving steak portions or sliced thinly. - Blade is a very sought out after steak and highly coveted since there is hardly any at all on each cow. - Back Ribs are great for when you want to use your indirect heat smoker and cook low and slow. with 2-3-inch thickness. Cooking Methods: Marinated then grilled to medium and cut into bite-sized strips. These steaks can be very pricey since they are not only high in demand but low in supply. A cow resting with her front leg extended over a brisket locator mounted to the platform. Ground up round is very lean and needs extra fat put into it like eggs so that the meat doesn’t dry out when it is cooking. The beef brisket is one of the nine beef primal cuts, though the definition of the cut differs internationally. Whole tenderloins can weigh between 5 and 20 lbs. - Chuck Steak and Chuck Filet need to be tenderized with a meat mallet before cooking. Pour a rear curb 8 to 9 inches high (20 to 23 cm), and level across the top or slope slightly towards the bedded area. Let's hover the beef cuts to see the information. PHOTO 8: An Angus calf in feedlot with signs of congestive heart failure. - Beef Ribs are great for any backyard barbeque. Copyright © 2020 The Board of Regents of the University of Wisconsin System. Front on, itâs the area between the front legs. - Filet Mignon, Chateaubriand and tri tip contain an average of 23% fat content. - New York Strip and Sirloin Steaks can be prepped with just a little seasoning or salt and pepper. The meat is generally cut against the grain after cooking to make the meat more tender. Usually, a dry pepper rub consisting of spices and seasonings is used to coat the entire brisket. Cooking Methods: Cook for long with low temp. By portion, each steak contains an average of 11% fat content. Cooking Methods: Low temperatures in crockpots or higher temperatures in the oven. Also, it is preferred by many to marinate the flank steak in a highly acidic marinade. Sub-Primal Cuts: Brisket, Hangar Steak, Skirt Steak, Ground Beef. This is called the breast, (lower) chest, or pectorals. - Blade does not need any prepping at all. Sub-Primal Cuts: Top Blade, Bottom Blade, Beef Ribs, Neck, Shoulder, Chuck Filet, Chuck Steak, Ground Beef. Ideal size: Flank Steak is a little bit thick than skirt steak and is usually very long. Very rarely will you find a whole section of cow meat at the grocery store. Round PVC or fiberglass pipes have also been utilized with various fixing designs. Ideal size: Cut into large roasts weighing between 3 and 10 lbs. The brisket is located in the Pectoral muscles of cows, also known as the chest region. - Most Short Ribs are 2-4" in length with a varying thickness. Either bed with deep sand, or fit a PackMat⢠with the upper edge of the Pasture Mat⢠mattress pad 1 to 2 inches (2.5 to 5 cm) below the inside corner of the rear curb with a 1 to 2-inch (2.5 to 5 cm) rise to the brisket slope. A deterrent board discourages cows from exiting forward from the stalls or entering from the alley. Behavioral research shows that cows prefer stalls without brisket locators to stalls with an 8 inch (20 cm) high wooden locator. - Back Ribs can be prepared like any other rib. The New York Strip will generally be more expensive than the strip but very similar in taste. Note how this cow is able to plant her front leg forward over the top of the brisket locator in this correctly designed stall. It usually includes the part near the belly running up towards the neck. It is usually treated as any other steak with or without seasonings and then grilled to the desired temperature, usually medium rare. Just grill it. This is also a fatty section of the cow, making it a popular choice for ground beef. The cow meat is then cut against the grain, adding to the tenderness of the final product. Beef sirloin is a large portion of the animal located behind the 13 th rib and extends to the hip bone. Ideal size: Shoulder & Neck: 5 lbs; Beef Rib: 5-10 lbs; Blade: 1-2 lbs & 2 in thickness; Chuck Steak & Chuck Filet: 12 ounces steak portions. Brisket locators must therefore be no higher than 4 inches (10 cm) above the stall surface so that the cow can get her leg over the top of the locator. This is a very cheap cut which is commonly used every day. Best Cooking Methods: Braising, slow cooking, smoking, stewing. Photos courtesy of Joe Neary. We should choose this type: When you want to cook low and slow. Skirt steak is cut from the plate of the cow. Location: Located in the breast or lower chest of the cow and is one of the most used muscle groups of the cow meaning the beef will be lower in fat content, therefore, making it tougher and more flavorful. - Hangar Steaks: weigh about 1-2 lbs. Location: Located on the lower back of the cow, the loin is a less active muscle that runs along the spine and tends to be tender and soft making it ideal for juicy steaks. Because of the large size of a full brisket (8â16 pounds), itâs halved for commercial sale, creating the flat and point cut. A seasoning or salt and pepper is added to the steaks either before or after cooking. The slope is distinct enough to position the cow while being shallow enough for the cow to thrust her foot securely against it when rising. - Flat iron steaks are not a lean cut and contain on average 17% fat content. So what makes it such a great barbecue cut? Sub-Primal Cuts: Flank Steak, London Broil, Ground Beef. 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