"U.S. it is also known as a rump roast, which means something different in countries using the British beef cut scheme. Silverside (beef) Silverside is a term used in the UK, Ireland, South Africa, Australia and New Zealand for a cut of beef from the hindquarter of cattle, just above the leg cut. It gets its name because of the ""silverwall"" on the side of the cut, a long fibrous ""skin"" of connective tissue which has to be removed as it is too tough to eat. The primary muscle is the biceps femoris. Silverside is boned out from the top"
"Beef tenderloin A beef tenderloin, known as an eye fillet in Australasia, filet in France, and fillet in the United Kingdom and South Africa, is cut from the loin of beef. As with all quadrupeds, the tenderloin refers to the psoas major muscle ventral to the transverse processes of the lumbar vertebrae, near the kidneys. The tenderloin is an oblong shape spanning two primal cuts: the short loin (called the ""sirloin"" in Commonwealth countries) and the sirloin (called the rump in Commonwealth countries). The tenderloin sits beneath the ribs, next to the backbone. It has two ends: the butt and"
"Brisket Brisket is a cut of meat from the breast or lower chest of beef or veal. The beef brisket is one of the nine beef primal cuts, though the precise definition of the cut differs internationally. The brisket muscles include the superficial and deep pectorals. As cattle do not have collar bones, these muscles support about 60% of the body weight of standing/moving cattle. This requires a significant amount of connective tissue, so the resulting meat must be cooked correctly to tenderize the connective tissue. According to the ""Random House Dictionary of the English Language"", Second Edition, the term"
"the ""tail"". The smaller, pointed end—the ""tail""—starts a little past the ribs, growing in thickness until it ends in the ""sirloin"" ""primal cut"", which is closer to the butt of the cow. This muscle does very little work, so it is the most tender part of the beef. Whole tenderloins are sold as either ""unpeeled"" (meaning the fat and silver skin remain), ""peeled"" (meaning that the fat is removed, but silver skin remains), or as PSMOs (""pismos""), which is short for peeled, silver skin removed, and side muscle (the ""chain"") left on. While the most expensive option pound-for-pound, PSMOs offer"
"Short loin Short loin is the American name for a cut of beef that comes from the back of the cattle. It contains part of the spine and includes the top loin and the tenderloin. This cut yields types of steak including porterhouse, strip steak (Kansas City Strip, New York Strip), and T-bone (a cut also containing partial meat from the tenderloin). The T-bone is a cut that contains less of the tenderloin than does the porterhouse. Webster's Dictionary defines it as ""a portion of the hindquarter of beef immediately behind the ribs that is usually cut into steaks."" The"
"short loin is considered a tender beef. In Australian, British and South African butchery, this cut is referred to as the sirloin (sometimes as the ""striploin"" in South Africa). Short loin Short loin is the American name for a cut of beef that comes from the back of the cattle. It contains part of the spine and includes the top loin and the tenderloin. This cut yields types of steak including porterhouse, strip steak (Kansas City Strip, New York Strip), and T-bone (a cut also containing partial meat from the tenderloin). The T-bone is a cut that contains less of"
"of steak is from the shoulder of a beef animal. It is located adjacent to the heart of the shoulder clod, under the seven or paddle bone (shoulder blade or scapula). The steak encompasses the infraspinatus muscles of beef, and one may see this displayed in some butcher shops and meat markets as a ""top blade"" roast. Anatomically, the muscle forms the dorsal part of the rotator cuff of the steer. This cut is anatomically distinct from the shoulder tender, which lies directly below it and is the teres major. Flat iron steaks usually have a significant amount of marbling."
"that tenderloin is the most tender cut of beef one can get. The loin section of beef is fairly popular among consumers for its low fat qualities. It is the source of filet mignon. Loin The loins (or: lumbus) are the sides between the lower ribs and pelvis, and the lower part of the back. It is often used when describing the anatomy of humans and quadrupeds (such as horses, pigs or cattle). The anatomical reference also carries over into the description of cuts of meat from some such animals, e.g. tenderloin or sirloin steak. In human anatomy the term"
"Beef shank The beef shank is the shank (or leg) portion of a steer or heifer. In Britain the corresponding cuts of beef are the shin (the foreshank), and the leg (the hindshank). Due to the constant use of this muscle by the animal it tends to be tough, dry, and sinewy, so is best when cooked for a long time in moist heat. It is an ideal cut to use for beef bourguignon. As it is very lean, it is widely used to prepare very low-fat ground beef. Due to its lack of sales, it is not often seen"
"Cut of beef Cuts of beef are first divided into primal cuts, pieces of meat initially separated from the carcass during butchering. These are basic sections from which steaks and other subdivisions are cut. The term ""primal cut"" is quite different from ""prime cut"", used to characterize cuts considered to be of higher quality. Since the animal's legs and neck muscles do the most work, they are the toughest; the meat becomes more tender as distance from ""hoof and horn"" increases. Different countries and cuisines have different cuts and names, and sometimes use the same name for a different cut;"
"from the head end) as ""loin"". Various names of meats further butchered from the loin section of cattle and pork contain the name ""loin"" such as tenderloin and sirloin. In American culinary arts the loin section of meat from the top half of cattle is divided into three sections. The various cuts of beef from this section are named sirloin, tenderloin, top sirloin, and short loin. They are named for their respective parts on the cattle. In the British butchery tradition, the same set of muscles is generally referred to as the ""rump"". It has been suggested by culinary professionals"
"Beef clod The beef clod or shoulder clod is one of the least expensive cuts of beef and is taken from the shoulder (chuck) region of the animal. Beef clod is a large muscle system, with some fat that covers the muscles. The clod's composition is mainly three muscles: the shoulder tender, the top blade and the clod heart and is one of two chuck subprimal cuts. It is often divided into its three separate muscle cuts for retail sale. Beef clod, along with beef brisket, is historically the foundation of Central Texas-style barbecue, as epitomized by Kreuz Market in"
"Beef plate In U.S. butchery, the plate of beef (also known as the short plate) is a forequarter cut from the belly of the cow, just below the rib cut. It is typically a cheap, tough, and fatty meat. In U.K. butchery, this cut is considered part of the brisket. It is used for two kinds of steak: skirt steak, used for fajitas, and hanger steak. It may also be cured, smoked, and thinly sliced to make beef bacon. The beef navel is the ventral part of the plate, and it is commonly used to make pastrami. The remainder is"
"Rib chop A rib chop comes from the rib section of an animal, usually the term is used for pork and lamb. Rib chops are considered the ribeye of pork and lamb. Rib chops from a pig are cut from the loin, or the back of the pig. A rib chop has a thin layer of fat around the outside. Since it is center cut, it contains little connective tissue, which makes it good for fast, dry heat methods, such as grilling and panbroiling. Unlike the loin chop, a rib chop is almost one muscle, which makes it cook more"
"in dark German beer and cooked with celery, carrots, onions, bay leaves, and a small bundle of thyme. Brisket Brisket is a cut of meat from the breast or lower chest of beef or veal. The beef brisket is one of the nine beef primal cuts, though the precise definition of the cut differs internationally. The brisket muscles include the superficial and deep pectorals. As cattle do not have collar bones, these muscles support about 60% of the body weight of standing/moving cattle. This requires a significant amount of connective tissue, so the resulting meat must be cooked correctly to"
"Skirt steak Skirt steak is a cut of beef steak from the plate. It is long, flat, and prized for its flavor rather than tenderness. It is not to be confused with ""flank steak"", a generally similar adjacent cut nearer the animal's rear quarter. Both the inside and outside skirt steak are the trimmed, boneless portion of the diaphragm muscle attached to the 6th through 12th ribs on the underside of the short plate. This steak is covered in a tough membrane that should be removed before cooking. The inside skirt steak is often confused with the flank steak, which"
"Short ribs Short ribs are a cut of beef taken from the brisket, chuck, plate, or rib areas of beef cattle. They consist of a short portion of the rib bone, which is overlain by meat which varies in thickness. There are two major types of cuts: The ""flanken"", which is cut across the bone and leaves the bone just in length, and the ""English"", which is cut parallel to the bone and leaves the bone up to in length. English cut short ribs may be served individually, or three or four may be served connected to one another (a"
"Filet mignon Filet mignon (; French for ""tender fillet"" or ""delicate/fine fillet"") is a steak cut of beef taken from the smaller end of the tenderloin, or psoas major of the cow carcass, usually a steer or heifer. In French this cut is always called ""filet de bœuf"", which translates in English to ""beef fillet"". The reason that this cut in French is always called filet de boeuf is because, in French, filet mignon always means pork tenderloin. The tenderloin runs along both sides of the spine, and is usually harvested as two long snake-shaped cuts of beef. The tenderloin"
"Spare ribs Spare ribs (also side ribs or spareribs) are a variety of pork ribs cooked and eaten in various cuisines around the world. They are cut from the lower portion of the pig specifically the belly and breastbone, behind the shoulder, and include 11 to 13 long bones. There is a covering of meat on top of the bones and also between them. Spare ribs (pork) are distinguished from short ribs, which are beef. The term comes from Low German ""ribbesper"" (referring to pickled pork ribs, cooked on a spit), the parts of which refer, in order, to rib"
"the meat and maintain moisture. The cut is often sliced thin, then dried or smoked at low temperature to make jerky. Rump cover, with its thick layer of accompanying fat, is considered one of the best (and most flavorful) beef cuts in many South American countries, particularly Brazil and Argentina. This specific cut does not tend to be found elsewhere, however. British cuts topside and silverside together are roughly equivalent to the American Round cut. New Zealand cuts also use these terms (or sometimes ""Outside Round"" for silverside). Round steak A round steak is a beef steak from the ""round"","
"Flank steak The flank steak is a beef steak cut from the abdominal muscles or lower chest of the cow. The cut is common in Colombia, where it is known as ""sobrebarriga"", literally meaning ""over the belly"". A thin flank steak in South America is known as a ""matambre"" in Spanish. In Brazil, it is called fraldinha which literally translates to ""little diaper"" - named because of its position near the cow's groin and also its shape like a cloth diaper. A relatively long and flat cut, flank steak is used in a variety of dishes including London broil and"
"Pork loin Pork loin is a cut of meat from a pig, created from the tissue along the dorsal side of the rib cage. Pork loin may be cut into individual servings, as chops (bone in) or steaks (boneless) which are grilled, baked or fried. A pork loin joint or pork loin roast is a larger section of the loin which is roasted. It can take two forms: 'bone in', which still has the loin ribs attached, or 'boneless', which is often tied with butchers string to prevent the roast from falling apart. Pork rind may be added to the"
"Primal cut A primal cut or cut of meat is a piece of meat initially separated from the carcass of an animal during butchering. Examples of primals include the round, loin, rib, and chuck for beef or the ham, loin, Boston butt, and picnic for pork. Different countries and cultures make these cuts in different ways, and primal cuts also differ between type of carcass. The British, American and French primal cuts all differ in some respects. For example, ""rump steak"" in British and Commonwealth English is commonly called ""sirloin"" in American English. On the other hand, British ""sirloin"" is"
"Lockhart, Texas, where the clod has been prepared since 1900 by long, slow smoking. Beef clod may also be prepared with moist heat or braising. Beef clod The beef clod or shoulder clod is one of the least expensive cuts of beef and is taken from the shoulder (chuck) region of the animal. Beef clod is a large muscle system, with some fat that covers the muscles. The clod's composition is mainly three muscles: the shoulder tender, the top blade and the clod heart and is one of two chuck subprimal cuts. It is often divided into its three separate"
"Top sirloin Top sirloin is a cut of beef from the primal loin or subprimal sirloin. Top sirloin steaks differ from sirloin steaks in that the bone and the tenderloin and bottom round muscles have been removed; the remaining major muscles are the gluteus medius and biceps femoris (top sirloin cap steak). Some American butchers call a thick top sirloin steak a chateaubriand, although the French reserve that term for a more premium cut from the tenderloin. The USDA NAMP / IMPS codes related to this subprimal cut are 181A and 184. 181A is obtained from 181 after removing the"
"Rib eye steak The rib eye or ribeye is a beef steak from the rib section. The rib section of beef spans from ribs six through twelve. Ribeye steaks are mostly composed of the longissimus dorsi muscle but also contain the complexus and spinalis muscles. A rib steak is a beef steak sliced from the rib primal of a beef animal, with rib bone attached. In the United States, the term rib eye steak or Spencer steak is used for a rib steak with the bone removed; however in some areas, and outside the U.S., the terms are often used"
"usually used for ground beef. Beef plate In U.S. butchery, the plate of beef (also known as the short plate) is a forequarter cut from the belly of the cow, just below the rib cut. It is typically a cheap, tough, and fatty meat. In U.K. butchery, this cut is considered part of the brisket. It is used for two kinds of steak: skirt steak, used for fajitas, and hanger steak. It may also be cured, smoked, and thinly sliced to make beef bacon. The beef navel is the ventral part of the plate, and it is commonly used to"
"chop includes a large T-shaped bone, and is structurally similar to the beef T-bone steak. Rib chops come from the rib portion of the loin, and are similar to rib eye steaks. Blade or shoulder chops come from the spine, and tend to contain much connective tissue. The sirloin chop is taken from the (rear) leg end and also contains much connective tissue. The shoulder end produces chops that are considerably fattier than the chops taken from the loin end. The so-called ""Iowa Chop"" is a thick center cut; the term was coined in 1976 by the Iowa Pork Producers"
"in shops. However, if found in retail, it is very cheap and a low-cost ingredient for beef stock. Beef shank is a common ingredient in soups. In Australia it is commonly sold from butchers as ""gravy beef"" for bone-less shanks or as ""osso buco"" with bone-in. In animation, it is usually the type of beef used to represent any and all types of steak, especially in raw form. Beef shank The beef shank is the shank (or leg) portion of a steer or heifer. In Britain the corresponding cuts of beef are the shin (the foreshank), and the leg (the"
"down as far as the [edible] fat that lies beneath that same suet, it being that which divides between the hide of the animal and the said suet, and it is permitted. Now he removes this suet from [the two sides of] the spinal column, its length extending from beneath the loins all the way up to the ribs; while its breadth extending [outwards] until it becomes covered over in flesh, and once it has been covered over in flesh, [it is permitted]. They scrape away the suet that is upon the spinal column from within, where lies the flesh"
"the gut, about from the animal's front in an average specimen about long, there was a feeding apparatus that consisted of two (or in rare large specimens three) rows of backward-pointing conical teeth. The feeding apparatus was tough enough to be frequently preserved, but unmineralized and fairly flexible. The animal was covered in eight rows of small ribbed armor plates called sclerites; these lay flat against the body, overlapped so that the rear of one covered the front of the one behind, and formed five main regions — the top; the upper part of the sides; the lower part of"
"Shoulder tender A shoulder tender also called beef shoulder petite tender, beef shoulder tender petite roast, bistro filet, rat or teres major steak is a US cut of beef of the teres major muscle from the blade of the shoulder (chuck). It is one of the tenderest beef muscles and is said to be ""white-tablecloth quality"", being a similar quality to filet mignon, but less expensive. It is seldom used, as it requires skill to extract. It is known as petite tender medallion, petite tender or tender medallions if sliced into medallions (after being roasted or grilled whole). It is"
"hanger steak is usually the tenderest cut on an animal. Anatomically speaking, the hanger steak is the crura, or legs, of the diaphragm. The steak is said to ""hang"" from the diaphragm of the heifer or steer. The diaphragm is one muscle, commonly cut into two separate cuts of meat: the hanger steak, traditionally considered more flavorful, and the outer skirt steak, composed of tougher muscle from the dome of the diaphragm. The hanger is attached to the last rib and to the front of several of the lumbar vertebrae. The right side is larger and stronger than the left."