There is a total of (8) Primal cuts of beef and within each of those cuts are sub-primal cuts. The sub-primal cuts are portions of beef that you would find in the grocery store like steaks, roasts and ground beef. Each of these sub-primal cuts are unique and very different from each other in the way they are handled, prepared, cooked and served.
Here we take a look at each individual primal cuts of beef which are: Shank, Brisket, Rib, Short Plate, Flank, Round, Chuck, and Loin. Each of these primal cuts is then broken down into sub-primal cuts which are what is sold to the consumer.
While one person may prefer a medium rare filet mignon, another may prefer a well-done pot roast. The temperature will always be a huge factor in how someone likes their meat prepared, click this link to see best thermometer for your beef cuts
No comments:
Post a Comment