After the steer is slaughtered, it is cut into four pieces (called quarters) for easy handling. This is done by first splitting the carcass down the backbone into two bilateral halves. Each half is divided into the forequarter (the front portion) and hindquarter (the rear portion) by cutting along the natural curvature between the 12th and 13th ribs. The quartered carcass is then further reduced into the primal cuts and the sub primal and fabricated cuts. The primal cuts of beef are the chuck, brisket and shank, rib, short plate, short loin, sirloin, flank and round. It is important to know the location of bones when cutting or working with meats. This makes meat fabrication and carving easier and aids in identifying cuts. An entire beef carcass can range in weight from 500 to more than 800 pounds (225-360 kg).

Beef-Cuts_eng

Short Loin - from which porterhouse steaks are cut. Tenderloin - the most tender, from which filet mignon is severed. Top Sirloin - steaks that differ from sirloin steaks in that the bone and the tenderloin have been removed. Sirloin - less tender than short loin, but more flavoursome. Bottom Sirloin Round - lean cut, moderately tough. Lack of fat and marbling does not allow round steak to tenderize quickly. Brisket - often associated with barbecue beef brisket. Shank - used primarily for stews and soups, but is not usually served another way, due to it being the toughest of the cuts. Home Contact Shank - used primarily for stews and soups, but is not usually served another way, due to it being the toughest of the cuts. Flank - Long and flat, the flank steak's best known application is London Broil. One of the most affordable steaks on the market, it is substantially tougher than the loin and rib steaks, therefore many flank recipes use marinades or moist cooking methods such as braising. Plate - produces types of steak such as the skirt steak and hanger steak. It is typically a cheap, tough, and fatty meat. Rib - Short ribs, rib eye steak. Chuck - one of the most common sources for hamburgers