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Cuts of Beef

t
The Locavore May 26, 2010 02:26 PM

I'll be the first to admit I'm a bit of a "meat moron". I go to the store and see all the types of beef out there and don't know a thing about them. So, I'm looking for a resource that tells me a few things.

1- lists a cut (rib eye) and then a cheaper substitute that should work

2- What types of meat are best for what types of cooking (grilling vs. slow/stew vs. smoking...)

3-where on the animal it's found?

4- Alternative names... sometimes it's called one thing, sometimes another... why is that?

Any help on these would be great. I've found some sites with "maps" of what part of the animal is what cut of beef, but if someone has a really great one, I'd love an additional one to look at.

Thanks!

  1. JoanN May 26, 2010 07:41 PM

    Here's an old book

    http://www.amazon.com/gp/product/0070...

    but one that I turn to again and again to answer some, but not all, of the questions you're asking. It has very good charts and color photos of the various cuts of meat. Some cuts that have become popular since the book was first published are not included. But as a general reference for cuts of meat, where on the animal it comes from, what it looks like, and what else it's called, it's quite a good little book. No recipes. But, hey! What do you want for a penny plus shipping?

    1. e
      ESNY May 26, 2010 03:33 PM

      Just related to point number 1 - there really is no sub for specific cuts of meat, so you want to focus on the cooking method and pick an alternate cut that can been cooked that way. A ribeye is a ribeye but if you have a recipe for one and want to sub it out, you'll need something else that can be grilled

      1. Ze German May 26, 2010 02:44 PM

        Hi there,

        try http://www.foodsubs.com/Meats.html (very good site if you can't find an ingredient and need a substitute that your local grocery has on their shelves in general, not only beef).

        Somewhat hidden: http://www.chow.com/sitemap/ingredient/1/sitemap.html (search for "beef").

        And last but not least: http://en.wikipedia.org/wiki/Beef#Cuts

        HTH

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