Angus Beef Chart and Cuts Of Meat

written by

Marie Bittick

posted on

October 31, 2023

RIBEYE ROAST

Savory and fine-textured with generous marbling. A classic holiday roast.

TOP ROUND ROAST

A lean roast that should be slow-cooked to improve its tenderness and then sliced thinly across the grain.

STEW MEAT

A full-flavored staple. Great for slow-cooking, chili and stews.

Flat iron steak

Flat Iron Steak, also known as Top Blade Steak, and is a cut of beef that comes from the shoulder of the cow. Many people enjoy marinating the steak before cooking it to help tenderize it. Great for slow-cooking, chili and stews.

EYE OF ROUND ROAST

A lean, flavorful cut often used for roast beef at the deli. Can be roasted or slow-cooked at home for an everyday meal.

SIRLOIN STRIP STEAK

Tender, lean and perfect for grilling.

FLaNK STEAK

Lean and boneless with lots of intense beef flavor. Best when marinated and grilled or sliced thin and stir-fried.

CHUCK ROAST

It's a cut from the beef shoulder, neck, and upper arm area of the cow. Other names for chuck roast include chuck eye, chuck roll, and even just pot roast. Lean roast that requires slow-cooking to tenderize.

Brisket

A flavorful cut that becomes tender when cooked slowly at low temperatures. The traditional cut used for corned beef, and popular as smoked barbecue.

Short Ribs

Very flavorful, moist and tender when braised.

Tenderloin Roast

The most tender beef roast is lean, succulent and elegant, with mild flavor.

T-Bone

This well-marbled cut consists of two lean, tender steaks - the strip and tenderloin - connected by a telltale T-shaped bone. In a T-Bone, the tenderloin is between 1/2 and 1 1/4 inches in diameter.

Porterhouse

This well-marbled classic steakhouse cut consists of two tender steaks - the strip and tenderloin - connected by a telltale T-shaped bone. In a Porterhouse, the tenderloin is 1 1/4 inch or larger in diameter.

SKIRT STEAK

Skirt steak is a long, flat cut of beef from the plate section, one of the most flavorful and fattier parts of the cow. A lot of skirt steak recipes call for marinating the meat before grilling it, and because of its looser structure, skirt steak will absorb the flavors of the marinade quite well.

NY Sirloin

The strip steak, also called a New York strip or a Kansas City strip steak (USA) is a cut of beef steak from the short loin. It consists of a muscle that does little work, the longissimus, making the meat particularly tender, though not as tender as the nearby rib eye or tenderloin.

Tenderloin Steak

A long, narrow, and lean muscle located within the Loin, this is the most tender cut of beef available. The Tenderloin is the source of Tenderloin Steak or Filet Mignon, and is a component of T-Bone and Porterhouse Steaks

Tomahawk Steak

The tomahawk steak is cut from the rib section of the cow, specifically the ribeye. This region's meat is well recognized for being tender and delicious, making it a frequent selection for steaks. The long bone in the tomahawk steak gives it its unique shape and name

london broil

London Broil is a type of beef steak that is typically cut from the top round or flank region of the cow

The Big Thaw - Safe Defrosting Methods

Uh, oh! You're home and forgot to thaw something for dinner. You grab a package of meat or chicken and use hot water to thaw it fast. But is this safe? What if you remembered to take food out of the freezer, but forgot and left the package on the counter all day while you were at work? Neither of these situations is considered safe, and these methods of thawing may lead to foodborne illness. Raw or cooked meat, poultry or egg products, as any perishable foods, must be kept at a safe temperature during "the big thaw." They are safe indefinitely while frozen. However, as soon as they begin to thaw and become warmer than 40°F, bacteria that may have been present before freezing can begin to multiply. Perishable foods should never be thawed on the counter, or in hot water and must not be left at room temperature for more than two hours. Even though the center of the package may still be frozen as it thaws on the counter, the outer layer of the food could be in the "Danger Zone," between 40° and 140°F — temperatures where bacteria multiply rapidly. When thawing frozen food, it's best to plan ahead and thaw in the refrigerator where it will remain at a safe, constant temperature — at 40°F or below. There are three safe ways to thaw food: in the refrigerator, in cold water, and in the microwave. In a hurry? It's safe to cook foods from the frozen state. Refrigerator Thawing Planning ahead is the key to this method because of the lengthy time involved. A large frozen item like a turkey requires at least a day (24 hours) for every 5 pounds of weight. Even small amounts of frozen food — such as a pound of ground meat or boneless chicken breasts — require a full day to thaw. When thawing foods in the refrigerator, there are variables to take into account. Some areas of the appliance may keep food colder than other areas.Food will take longer to thaw in a refrigerator set at 35°F than one set at 40°F. After thawing in the refrigerator, items such as ground meat, stew meat, poultry, seafood, should remain safe and good quality for an additional day or two before cooking; red meat cuts (such as beef, pork or lamb roasts, chops and steaks) 3 to 5 days. Food thawed in the refrigerator can be refrozen without cooking, although there may be some loss of quality. Cold Water Thawing This method is faster than refrigerator thawing but requires more attention. The food must be in a leak-proof package or plastic bag. If the bag leaks, bacteria from the air or surrounding environment could be introduced into the food. Also, the meat tissue may absorb water, resulting in a watery product. The bag should be submerged in cold tap water, changing the water every 30 minutes so it continues to thaw. Small packages of meat, poultry or seafood — about a pound — may thaw in an hour or less. A 3-to 4-pound package may take 2 to 3 hours. For whole turkeys, estimate about 30 minutes per pound. If thawed completely, the food must be cooked immediately. Foods thawed by the cold water method should be cooked before refreezing. Microwave Thawing When thawing food in a microwave, plan to cook it immediately after thawing because some areas of the food may become warm and begin to cook during the thawing process (bringing the food to "Danger Zone" temperatures). Holding partially cooked food is not recommended because any bacteria present wouldn't have been destroyed and, indeed, the food may have reached optimal temperatures for bacteria to grow. After thawing in the microwave, always cook immediately after, whether microwave cooking, by conventional oven, or grilling. Foods thawed in the microwave should be cooked before refreezing. Also, never thaw foods in a garage, basement, car, dishwasher or plastic garbage bag; out on the kitchen counter, outdoors or on the porch. These methods can leave your foods unsafe to eat. Cooking Without Thawing When there is not enough time to thaw frozen foods, or you're simply in a hurry, just remember: it is safe to cook foods from the frozen state. The cooking will take approximately 50% longer than the recommended time for fully thawed or fresh meat and poultry. From: USDA Guide To Thawing Frozen Meat

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