Beef Cuts and Veal Cuts- How to use Different Cuts of Beef


Cuts of Beef and cuts of Veal-How to Use Different Cuts of Beef

Flat Iron Steak

Prime Ribs- Good quality used as rib roast, rolled or standing.

Sirloin- Choice meat contains porterhouse, club, T-bone, delmonico and
sirloin cuts. Use as choice steaks and roasts.

Flank Steak-Less juicy and tender than sirloin, but good quality. Stewed dressed  or baked steak, rolled stuffed or baked.

Neck- Juicy but tough. Use for soup, stews corned beef, mincemeat.

Shoulder- Tick solid meat. Use as pot roast, Swiss steak, or corned beef;  coarse texture.

Shank or Shin- Bony and Gristly. Use for soup or stew.

Chuck-Blade, undercut, chuck roll, fair quality of meat. Use as pot roast, braised beef, casserole dishes, boiled.

Brisket or Plate- Fat and lean meat of course quality. Use boiled, stew, soup, pot roast, corned.

Rump- Solid meat, juicy, good flavor. Use as pot roast, roast, braised, stewed, boiled.

Round-Solid meat, upper portion fairly tender.

Use as roast, pot roast or steak.


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Veal Cuts

Roast or Shoulder-  Ribs and solid meat, good quality. Boned to roast or use in casserole.

Neck- Bones, gristle with little meat. Use for stew.

Knuckle- Bone and sinew with little meat. Use for veal loaf and jellied veal.

Leg- Good meat, little waste. Use for roast, cutlet,
deep pan fried.

Loin- Choice meat. Use for loin chops, roast.

Rack-Much bone and fat-Use for rib chops, roast.

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