The short plate of the beef steer produces the following cuts: # Short ribs # Skirt Steak # Hanging Tender/Hanger Steak
Top Loin, T-Bone, Porterhouse, Filet Mignon
# Porterhouse # T-bone Steak # NY Strip (shell steak) # Top Loin Steak # Tenderloin steak (Chateaubriand, filet mignon)
They are the most tender cuts.
The Chuck section comes from the shoulder and neck and is one of the economical cuts of beef, but may be tough and fatty, Cook slowly in liquid
Most goulash I have seen is made with ground beef, which comes from trim from all the steaks and other cuts from the entire carcass. Ground beef is made from skeletal muscle.
This is what a restaurant serves to the Beef that dine there
The word "Beef cuts" in Spanish is "Cortes de carne". Another possible translation of "Beef cuts" is "Cortes de vaca". "Vaca", in Spanish, means "Cow".
The flank of beef produces the following steaks: # Flank Steak # Flank Steak Rolls Flank steak is considered London Broil when it is marinated whole.
Upper Half * Chuck - one of the most common sources for hamburger. * Rib - Short ribs, rib eye steak. * Short Loin - from which porterhouse steaks, and filet mignon, the most tender, are cut. * Sirloin - less tender than short loin, but more flavorful. * Round Lower Half * Brisket - often associated with barbeque beef brisket. * Shank - used primarily for stews and soups, but is not usually served another way, due to it being the toughest of the cuts. * Plate * Flank
Hamburger is not from a designated area of the cow, it usually is the cutoffs from making the prime, select or choice cuts (such as steaks and roasts) and any left over meat from the carcass.
All of the same cuts you could from a beef cow, just not as much muscular volume.
There are a number of cuts of beef available from most butchers. The most common cuts are rump, sirloin, oxtail, silverside, rib, clod, leg & shin and brisket.