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15 Cards in this Set
- Front
- Back
- 3rd side (hint)
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Loin |
Primary Hindquarter cut that divides into 3 sub-primals- Short Loin, Sirloin, and Tenderloin Located in hindquarter section, supports the spine, provides most tender cuts, but sometimes not most flavor, Chefs compensate for this lack of innate beefiness by serving filet Mignon with richly flavored sauces based on beef broth or red wine, or a sumptuous butter-based Bearnaise cut from loin- porterhouse, t-bone, sirloin, filet Mignon, tenderloin |
Porterhouse, top-sirloin, Fillet Mignon, House Chopped Sirloin |
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single cut vs double cut |
defined by height and weight. single cut = 1 1/4 to 1 3/4 in , 3 to 6 oz double cut= 2 in or more in height, 8 to 12 oz |
ask your server |
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Rib |
Forequarter cut that is for short ribs, prime rib and rib eye steaks |
Ribeye, Prime Rib, Cowboy Ribeye |
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Short loin |
sub-primal cut of loin, used for porterhouse, sirloin, and strip steaks |
porterhouse, New York Strip, House Chopped Sirloin |
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sirloin |
sub-primal cut of loin, used for top/bottom sirloin |
Top Sirloin |
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tenderloin |
most tender sub-primal cut of loin, used for filet mignon, tenderloin steaks and roasts. also can be used bone-in for parts of t-bone and porterhouse steaks |
Fillet Mignon |
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marbeling |
term used for meat that contains various amounts of intramuscular fat, giving it an appearance similar to a marble pattern |
muscle and fat patterns |
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round |
hindquarter cut used for round steaks and roasts contains lean, moderately tough, lower fat cuts |
hind cut |
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flank |
hindquarter cut used primarily for flank steaks and inside skirt steaks. usually grinded because it is generally a tougher meat |
tummy |
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plate |
forequarter cut, other source for short ribs, used for pot roasting and outside skirt steak |
bottom chest between front legs |
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Brisket |
forequarter cut primarily used for barbecue, corned beef or pastrami.cut of meat from the breast or lower chest. As cattle do not have collar bones, these muscles support about 60% of the body weight of standing/moving cattle, resulting in a more muscular, tougher cut |
chest cut |
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shank |
forequarter cut. The foreshank or shank is used primarily for stews and soups; it is not usually served any other way because it is the toughest of the cuts |
legs |
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international cuts |
Argentine, Brazilian, Dutch, French, American, Turkish, Portugese |
names |
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British cuts examples |
Sirloin, rump, ribeye, t-bone, brisket, flank, fillet |
listed on menu |
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Dutch cut examples |
Rib, Sirloin, Tenderloin, Top sirloin, Round, Flank, chuck, brisket, shankle (shank) most similar to american cuts by names, however french has the most cuts by amount |
listed on menu |
