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This is a good question! I can't truly find an exact number and after researching this for QUITE a while, I kept finding that the number of cuts grows. Most sources I found say that there are 22 different cuts of beef and eight grades of quality. Since the cow is divided into 2 parts,the top half and the bottom half, this is what I've got- Top half of cow provides-Chuck,Rib,Short Ribs,Ribeye,Shortloin,Porterhouse,Tenderloin,Filet Mignon,Top Sirloin, and Round Steak. Lower half of cow provides-Brisket,Shank,Plate(from which Skirt steak comes) and Flank steak. So see,this adds up to 15 different ones so far,(including Skirt). However, each part,like the Chuck provides a whole bunch of sub-categories,such as Chuck Top Blade steak, Chuck Under Blade, Chuck Eye, Chuck Eye Roast, Etc. The highest number of different cuts I could find is 64! And this info, along with the names of ALL these can be found at www.mealsforyou.com/cgi-bin/customize?meatcutsbeef.html That number includes ground beef,by the way. So, hope this helps as I am a facts guy and double checked ALL this info which is quite inconsistent as far as the exact number of cuts of beef!
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∙ 16y ago
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