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Meat Cuts & Butchery Academy

Beef cuts

Beef muscles that work hardest — shoulder, legs, chest — are full of connective tissue (collagen) that turns to gelatine with long, moist cooking. The little-used muscles along the back are tender and best cooked quickly.

Lamb, mutton and goat cutsPork cutsChicken cuts

Primal cuts diagram

Select a region — or Tab to it and press Enter — to see the cuts from it.

Stylised outline, not to anatomical scale.

Primal cut

Chuck

Shoulder and neck: well-worked, marbled and full of flavour; the classic braising and mincing cut.

UK
Chuck and blade (with neck/clod)
US
Chuck

All cuts

Chuck

Shoulder and neck: well-worked, marbled and full of flavour; the classic braising and mincing cut.

Rib

Upper ribs: well marbled and tender; prime roasts and ribeye steaks.

  • Ribeye

    Tender · Grill, sear or pan-fry (fast), Stir-fry (thin strips)

    Hot, fast cooking; the fat marbling bastes it. Thinly sliced for cheesesteaks and bulgogi.

    UK
    Ribeye, rib-eye steak
    US
    Ribeye, Delmonico (varies)

  • Standing rib roast

    Tender · Roast

    Roast on the bone; serve pink.

    UK
    Fore rib joint, rib of beef
    US
    Prime rib, standing rib roast

Short loin

The middle of the back: the most tender steaks, including part of the tenderloin.

  • Strip steak

    Tender · Grill, sear or pan-fry (fast), Roast

    Grill or pan-sear; rest before slicing.

    UK
    Sirloin steak
    US
    New York strip, strip loin

  • Tenderloin

    Tender · Grill, sear or pan-fry (fast), Roast, Stir-fry (thin strips)

    Very lean and tender; cook quickly and don't take it past medium.

    UK
    Fillet
    US
    Tenderloin, filet mignon
    India
    Undercut

  • T-bone / porterhouse

    Tender · Grill, sear or pan-fry (fast)

    Strip and fillet on one bone; grill.

    UK
    T-bone
    US
    T-bone, porterhouse

Sirloin (US) / rump (UK)

Between loin and leg: lean, beefy, slightly firmer; good-value steaks and roasts.

  • Rump / top sirloin steak

    Medium · Grill, sear or pan-fry (fast), Stir-fry (thin strips)

    Grill or sear; slice across the grain. Great in strips for stir-fries.

    UK
    Rump steak
    US
    Top sirloin

  • Picanha (rump cap)

    Medium · Grill, sear or pan-fry (fast), Roast

    Keep the fat cap; grill over high heat (Brazilian churrasco) and slice thinly.

    UK
    Rump cap
    US
    Top sirloin cap, coulotte

  • Tri-tip

    Medium · Grill, sear or pan-fry (fast), Roast

    Roast or grill whole, slice across the grain.

    UK
    Often part of the thick flank/rump
    US
    Tri-tip (bottom sirloin)

Round (US) / leg (UK)

Back leg: large, lean muscles; slow-roast and slice thin, braise, or cut thin for rolls and pot roasts.

  • Topside / top round

    Medium · Roast, Braise, stew or curry

    Roast to pink and slice thinly, or beat thin for rolled beef.

    UK
    Topside
    US
    Top round

  • Silverside / bottom round

    Tough — low and slow · Braise, stew or curry, Soup, broth or poach

    Pot-roast, boil or salt for corned beef.

    UK
    Silverside
    US
    Bottom round

Brisket

Chest: tough, fatty and full of flavour; needs hours of low heat.

  • Brisket (flat and point)

    Tough — low and slow · Slow-cook, pull or smoke, Braise, stew or curry, Soup, broth or poach

    Smoke, braise or simmer for hours; slice across the grain.

    UK
    Brisket
    US
    Brisket flat, point

Plate / short ribs

Belly side below the ribs: fatty; short ribs and skirt steak.

  • Short ribs

    Tough — low and slow · Braise, stew or curry, Grill, sear or pan-fry (fast)

    Braise until tender, or slice thinly across the bones for Korean galbi.

    UK
    Short ribs, Jacob's ladder
    US
    Short ribs

  • Skirt steak

    Medium · Grill, sear or pan-fry (fast), Stir-fry (thin strips)

    Very hot and fast, then slice across the grain — fajitas and arrachera.

    UK
    Skirt
    US
    Skirt steak

Flank

Lower belly: long-grained and lean; marinate, cook fast, slice thin.

  • Flank steak

    Medium · Grill, sear or pan-fry (fast), Stir-fry (thin strips), Braise, stew or curry

    Grill or stir-fry in thin strips across the grain; also shredded after braising.

    UK
    Flank, bavette
    US
    Flank steak, London broil

Shank / shin

Lower legs: the toughest, most gelatinous meat, with marrow bones — superb for long simmering.

Names around the world

  • The same word means different cuts: US 'sirloin' is UK 'rump'; UK 'sirloin' is US 'strip loin'.
  • UK 'fillet' = US 'tenderloin'; in South Asia it is often sold as 'undercut'.
  • Osso buco is traditionally veal shank cut across the bone.
  • Many people in India do not eat beef, and its sale is restricted in several states; Indian beef dishes here come from communities and neighbouring countries where it is eaten.

Safe internal temperatures

Steaks, roasts and other whole cuts
US: 145 °F (63 °C), then rest 3 minutes
UK: May be served pink in the middle if the outside is seared and has changed colour.
Mince, burgers and sausages
US: 160 °F (71 °C)
UK: Cook through — no pink, steaming hot, browned. Burgers shouldn't be served rare or pink at home. UK advice for meat that must be cooked through: the centre should reach 70 °C for 2 minutes (or 65 °C for 10 minutes, 75 °C for 30 seconds, 80 °C for 6 seconds).

Sources