Beef

About Canadian Beef Primal Cuts

1. BEEF CHUCK CUTS: Beef chuck is a flavorful cut of meat that comes from the neck, shoulder blade, and upper arm of the cow. While it can be a little tough due to its connective tissue, it’s perfect for dishes like beef stew or pot roast, which tenderize the meat and enhance its flavor. Beef chuck is also great for ground beef and makes juicy burgers. You can try classic roasts and flat iron steak, which all come from beef chuck.
   
2. BEEF RIB CUTS: Beef rib is a prime cut of meat that comes from the center section of ribs 6 through 12. It’s used for standing rib roast, also known as prime rib, and ribeye steak. These cuts are already tender, so you can cook them in different ways, such as grilling, frying, broiling, roasting, or barbecuing. Beef short ribs come from the lower parts of the ribs, which are close to the beef plate. To cook a ribeye steak, sear it on direct high heat (450°F – 550°F) for 6-8 minutes, then grill it for 4-6 minutes indirect on high heat.
   
3. BEEF PLATE CUTS: Beef plate is a flavorful cut of meat that includes short ribs and skirt steak. Skirt steak is the diaphragm muscle and can be used for carne asada, a spicy Mexican dish. You need to carefully trim the connective tissue from the skirt steak to ensure it’s tender. Beef plate is ideal for making braised beef short ribs. It’s a fatty cut of beef, so you can use it for ground beef too.
   
4. BEEF BRISKET CUTS: Beef brisket is a highly flavorful, moderately fatty cut of meat that comes from the chest or pectoral muscle of the cow. It’s tough and needs to be cooked at low temperatures for a long time to tenderize it. You can use it for pot roast or as a traditional choice for corned beef. Beef brisket can be slow-cooked in a barbecue or smoker to enhance its flavors.
   
5. BEEF SHANK CUTS: Beef shank is a tough, connective tissue-filled cut of meat that comes from the leg of the cow’s thigh. It’s used to make the luxurious Italian dish osso buco. To cook beef shank, brown the edges in oil and then simmer it in moist heat for 6-8 hours.
   
6. BEEF LOIN CUTS: Moving on to the beef primal cuts from the hindquarter, or back of the animal, the short loin is where we find the most desirable cuts of meat. These include T-bone and porterhouse steaks, as well as the strip loin or strip steak. The beef short loin is only about 16 to 18 inches long. It will yield anywhere from 11 to 14 steaks, depending on thickness.
   

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