Here is your ultimate guide to all the different popular beef cuts, showing where they come from, what cooking method to use on your grill or smoker, and their costs relative to each other.
All the info is nicely condensed into a poster-style infographic, so it’s easy to read and get the information you need.
If you want even more details, including alternative names for each cut, a recipe to follow for each cut, and more, then please check out the accompanying article: Beef Cuts Explained – Diagram, Names, Photos, and How to Cook Them
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We like the guide very much. Very comprehensive.
Thanks, Sandra. I’m glad it’s useful 🙂
The chart is very helpful. It’s nice to know what are the different cuts come from. Thank you
Thanks, Cathy. I’m glad you find it useful 🙂
Hello,
Nice chart, but here I cannot find an Argentina meat cut called, rose meat, which is very elastic, kind of greasy and found as the first meat that appears after the cow’s skin, aproximately where the flank meat is. In my country we call it matambre. Can someone tell me where I can purchase this meat cut?
Thank you,
Manuela
It’s not something I’ve come across in the usual outlets. I guess you’ve tried Googling it, then hit the ‘shopping tab’ to see if they offer anything up? Hopefully somebody who sees this can help.
I was going to make a beef stew and thought I bought stew beef but when I went to use it it had some bone on somepieces. I then read the package and it says it is beef neck (I have never heard of this before and I am a little weirded out to use it in my beef stew) is it ok?
Hi Linda,
Neck is very sinewy, lots of connective tissues. It would do well in a stew if braised for a looooong time. Treat it a lot like oxtail.
Where is a Pot Roast located on cow
Hi Jane,
That’s a cooking method, rather than a particular cut, and can be any of the ‘beef roast’ cuts.