How to cut beef

Beef is a delicious meat eaten in several places around the world. It is an excellent source of protein and iron and is beneficial to the health when eaten in moderation. Beef is cut in different ways all over the world. These cuts are known as primal cuts. Each cut has a distinct quality that separates it from other portions. The choice of cut will be dependent on the type of dish one wishes to prepare. The cut of beef will also determine the method of preparation employed. Some cuts are magnificent when roasted but unsatisfactory when pan-fried. Knowing these subtle differences enables the consumer of beef to make the best decisions when cooking and or cutting the beef. Most people will obtain their cuts of meat directly from the butcher or supermarket. However there are some people who may wish to produce their own cuts of meat. The process of butchering the cow to obtain different cuts of beef is not the most pleasant process. It requires a great effort but has the added benefits of providing meat of a predetermined desired quality and yielding potentially high profits if sold. The article will highlight the process of deriving the different kinds of cuts, once the initial process of butchering the cow has been carried out.

Required Tools

• Meat Saw

Required Materials

• Yield of Uncut Cow Parts

Instructions

1. Begin by first removing the hind leg with a meat saw. Perform this cut from the tail to the hip.
2. Cut the area directly above the hind legs to produce the round steaks. This steak will be lean and moderately tough. This is best prepared with a moist slow cooking method. For better results the meat should be marinated prior to cooking. The shank below this area may be used for soups.
3. Cut away the fat and muscle flap from the belly to obtain the flank steak. This steak is tougher than the rib and loin steaks and therefore requires braising or marinating to tenderize during and before cooking respectively.
4. Extract the sirloin roast by not cutting the portion behind the ribs. This cut is best prepared dry roasted.
5. To obtain the tenderloin or filet mignon, cut the area beneath the backbone. It is the tenderest part of the beef and has a quick preparation time. It is also quite notable for having a mild and delicate flavour making it a perfect meat to be served with sauces and gravies.
6. The sirloin, porterhouse and t-bone steaks can then be obtained by cutting the meat from back to front. These are great when grilled or pan fried.
7. Cut the area below the front leg to the top to remove the leg completely.
8. Extract the blade roast by cutting the meat along the shoulder blade. This makes a wonderful roast as it is the tenderest part of the chuck.
9. Finally, the top area of the leg will yield the chuck steak. It makes an appetising kabob when marinated sufficiently.
10. The lower leg bones and neck can be used to make soups or discarded if so desired.

Tips and Warnings

• Once the meat has been sectioned into the preferred quantities, seal all the individual pieces into freezer bags. The meat may be stored for up to a year.
• Ensure that the blade of the saw is sharp to avoid badly cutting the meat.
• Charts of the different cuts are a good reference to have while cutting the meat.