Different Types Of Beef Cuts

I still remember the first time I had to go to the supermarket and do the shopping, the list was the usual one, but there was also a section that said: Meat cuts.

I must be honest and confess that I spent half an hour looking at the whole class of cuts and at first, I saw them as equal, I thought that everything was the same and that its use was to roast and eat.

My surprise was that each cut is different, it’s a form of preparation, its flavor and its characteristics, makes your food something unique and succulent.

Various Types Of Beef Cuts

In this list I would like to share different cuts to help you know for what occasion they are ideal.


– Located in the back room.

– This type of meat is very soft and juicy.

– It suits very well with steaks.

– You can cook it on a charcoal or roast.

The invention of the century, has made tacos from the comfort of your home.


– This cut is a piece of loin with bone.

– It is used with bones since this allows the flavor to be more intense and delicious when cooked.

– You can very well prepare the roast with your great friends.


– This cut is divided into 2: tail of quadril and a quadril.

– You can cook it on the grill, while the quadril colida is perfect for baking.

With this list of cuts you can delight your palate and know what each of them serves.

Neck / Neck

It is a type of meat that connects the animal’s head with its trunk. It is ideal for boiling, making stews, broths or stews, we want to cut into sticks or cubes.

Needle / Poor Steak / spine

It is a large, tender, juicy and lean piece, located between the first 5 dorsal vertebrae of the animal. With this cut of beef you can prepare stews, patties of ground beef and stews.


It is not often used too much in gastronomy, since it has a lot of nerves. However, there are those who like to prepare broths and pout with this cut.

Brazuelo / Osobuco

It is the upper part of the front sausage or garrón that is usually used to make broths. It usually takes between one and two hours of cooking to tenderize, but it is really worth it because despite having many nerves is tasty.


It is the best back cut of the cattle that is divided into two: quadril and tail of quadril (babilla, punta de picana). With the cuadril you can cut medium thick steaks to make them grilled, while the rump steak can be baked or grilled.

Sirloin / Steak With Tenderloin / Fillet / Filé Mignon

It forms part of the low loin known as rib eye steak, narrow steak or bife de chorizo. It is meat that is juicy, round in shape, firm, lean and tender, located at the back of the back. It is perfect for grilling and baking.

Lomo Alta / Bife Ancho

This meat is tender and juicy from which the roast beef departs. It is perfect for grilling, grilling or baking.


It is the back of the cow from which the rump lid and the butt or the buttocks are extracted. The square lid is ideal for baking and the buttock tastes tasty if it is sliced ​​and rolled to make baked or fried breaded.

Head Of Contra / Turtle

It is juicy and tender, even though if it has lot of tendons. However, from this cut you can prepare fillets to be a coating and even cut into squares to incorporate into stews.

Upholstery And Cover

Both cuts belong to the leg of the cow, also known as buttock and loin ball. The meat is usually lean and tender, and it is ideal for filleting and batter.

Against / Square

It is one of the back pieces of the cow that contain little amount of fat so it can be a bit hard and dry depending on how it is cooked. It is ideal to filetear and batter like buttock and the loin ball.

Shoulder / Shoulder Blade

This cut limits with the needle, it cuts the shoulder, the chest, the neck and the skirt. It consists of large mass from which the matambre, the palette, bifes from the central part and the popcorn can be extracted. The matambre can be baked or grilled with or without filling, the palette can be grounded to fill empanadas, the steaks are grilled and the popcorn is suitable for roasting in the oven.


This cut is located in the thoracic region just below the ribs / roast and next to the vacuum. The skirt can have a lot or little fat depending if it is obtained with or without bone. Generally, it is prepared on the grill or in pots.

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