If you are a beef eater then you are probably like most people, and are familiar with the most popular cuts of meat like the Filet, New York Strip or T-Bone. At Farm To Fork we are going to be purchasing a half, or whole sides in order to keep costs down for our customers while being able to provide them with grass fed organic beef. It will not be unusual to see different items on our menu like osso buco, and we will be making our own demi glace with beef bones, every part will be used. Waste not want not.
Picture the side of the steer. Starting at the neck and working down the backbone, you have the chuck, then the rib, followed by the short loin and sirloin and ending with the rump. The side section is the flank. Those areas produce the following steaks. This diagram gives you a really good idea of where your favorite cut or piece of meat comes from. Meat from the Plate has become very popular in part because of the love for Fajitas, and now short ribs on quite a few menu's around town. I just wanted to add this so if you were curious to where your favorite cut came from or just wanted some knowledge in general you would have it. This will give you the information to help you make purchases from your local grocery too if you are wanting toexperimant on your favorite dish and/or try new recipes.
A piece of the tenderloin (the pointed end of the short loin), sized to feed two or more people and traditionally roasted.
Is the cut of meat from the breast or lower chest of beef. The muscles include the superficial and deep pectorals.
A boneless cut from the rib section, named after the 19th century New York restaurant that popularized this dish.
• Filet mignon
Think French! The name of this cut translates as tenderloin and it is the tapered, fork-tender end of the short loin.
• Flank steak
A lean cut of meat taken from the underbelly that grills quickly. This cut often is used for fajitas.
• Flatiron steak
Cut from the top blade, so named because it resembles a flatiron.
• Hanger steak
Also called the hanging tenderloin, this cut is part of the diaphragm that hangs between the ribs and the loin.
• London Broil
A large cut from the flank, often marinated to tenderize it, then broiled and served thinly sliced.
• New York strip
A steak by many other names…(such as shell steak, Kansas City strip or sirloin club steak): The marbled, larger end of the short loin.
Essentially the T-bone's big brother, combining two steaks in one, the New York and the filet.
• Prime rib
The bone-in rib steak, cut from ribs six through twelve, that often contains a bit of gristle but is full of flavor.
A rib steak without the bone; prized among steak lovers for its marbling and flavor. This is one of my favorites if you get it trimmed right and the marbling is perfect. I think it is better than the tenderloin at times.
• Sirloin steak
Sitting between the short loin and the rump steak is the sirloin, less tender than the short loin but still full-flavored.
Similar cut as the Porterhouse, only the filet side is usually a bit smaller. Named for the t-shaped bone running down the center of the steak.
Also known as a culotte steak or triangle steak, the tri-tip is a triangular-shaped portion of top sirloin.