Beef Cuts
A beef steer can be processed in many ways—the least processed option would be as 2 sides of beef; the most processed would probably be to grind the whole darned thing. When I organize my beef draft, I provide instructions to the slaughterhouse that are intended to make the cuts as consumer-friendly as possible and to provide as wide a range of cuts as I can get.
So what’s on a beef steer? Here’s a quick look at the percent by weight of each cut that I get based on the cutting instructions I provide:
So what to do with these cuts?
Grilling/ Dry Roasting:
These are some of the easier cuts to handle! Season with salt and pepper or your favorite spice rub and have at it!
- Tenderloin
- Strip Steak
- Ribeye
- Sirloin Steak (center cut/ boneless)
- Top Round/ Round Tip (cook no more than medium rare and slice thinly)
- Top Round Roast (cook no more than medium rare and slice thinly)
Broiling
Intense heat will sear the outside while leaving the interior nice and rare. This is best used for thin cuts. It’s also a good idea to marinate these cuts before broiling
- Skirt Steak
- Flank Steak
Chicken Frying
There’s nothing like a good chicken fried steak. Don’t feel like going to the truck stop? You can make it at home.
- Bottom Round Steak (place meat between 2 sheets of plastic wrap and pound the bejeezus out of it with a tenderizing hammer before breading and frying)
Braising
Long, slow, moist heat will help the collagen in the tougher, more exercised muscles to liquefy, making these cuts tender and flavorful when done right!
- Chuck Roast
- Rump Roast
- Bottom Round Steak
- Boiling Beef (braise, cool, separate meat from bones and fat, reheat in sauce for best service!)
- Short Ribs (braise, cool, separate meat from bones and fat, reheat in sauce for best service!)
- Shank (think osso bucco!)
- Brisket (if you’re feeling ambitious, this is the cut typically turned into corned beef!)