Beef Cattle Parts

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What is the Top Sirloin?

Back

The Top Sirloin is a cut of beef located at the back of the cow, known for its tenderness and flavor, often used for grilling.

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What is the Sirloin?

Back

The Sirloin is a cut of beef from the back of the cow, situated between the short loin and the round, known for its balance of flavor and tenderness.

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What is the Flank?

Back

The Flank is a cut of beef from the abdominal area of the cow, known for its rich flavor and is often used in dishes like fajitas.

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What is the Plate?

Back

The Plate is a cut of beef from the lower chest area of the cow, often used for making short ribs and skirt steak.

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What is the Shank?

Back

The Shank is a cut of beef from the leg of the cow, known for its toughness and is often used for soups and stews.

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What is the Bottom Sirloin?

Back

The Bottom Sirloin is a cut of beef located below the top sirloin, known for its flavor and is often used for roasts.

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What is the Brisket?

Back

The Brisket is a cut of beef from the chest area of the cow, known for its rich flavor and is commonly used for barbecue.

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What is the Round?

Back

The Round is a cut of beef from the rear leg of the cow, known for being lean and is often used for roasts and ground beef.

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What is the Chuck?

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The Chuck is a cut of beef from the shoulder area of the cow, known for its rich flavor and is often used for pot roast.

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What is the Tenderloin?

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The Tenderloin is a cut of beef from the lower back of the cow, known for being the most tender cut and is often used for filet mignon.