New! The popular Folk Art Primitive Butcher Beef Cuts Chart designed by Edward M. Fielding is now available in several versions to match your kitchen or steak house decor.
Available as framed prints up to 60 inches and more as well as easy to clean metal and acrylic prints. Canvas prints are also available.
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; e.g., the cut described as “brisket” in the US is from a significantly different part of the carcass than British brisket.